Menueverywhere6/26/2023 ![]() Mission has a distribution network that makes its trained ripeners no more than a 24-hour truck ride away from any customer anywhere in the U.S., she said. “That ripe spec has to be just right when it hits restaurants,” she said. “The top demands for foodservice are quality, ripeness and service,” Junqueiro said. What do foodservice operators demand of their suppliers? The wide variety of menu items “speaks to the versatility of the product,” he said, and is often driven by social media, chefs and “the whole innovative culinary industry.” They often source from Mexico during the rest of the year but are committed to California fruit when it’s available and are willing to pay a higher price for the higher quality, he said. ![]() Many chain restaurants in the West are big supporters of California avocados, said Gahl Crane, sales director for Eco Farms, Temecula, Calif. They’re using avocados in all kinds of ways - on a breakfast omelet, avocado toast, slices on salads, avocados with grapefruit, tomatoes and lettuce in salads - he said. “There’s a surge in volume at the restaurant level of sliced avocados that are found in those menu items,” he said.Ībout 50% of the avocados that Henry Avocado Corp., Escondido, Calif., grows are destined for foodservice distributors, said president Phil Henry. “It feels like it’s really come back,” he said.Īvocados are served at breakfast, they’re available in wraps and healthy sandwiches, and they’re served cut or sliced in Mexican restaurants, he said. Rob Wedin, vice president of sales and marketing for Calavo Growers Inc., Santa Paula, Calif., said that when last year’s overall avocado crop did not increase, demand fell at restaurant level. “Now it seems like they have whole, ripe avocados in their back rooms, either for dishes they have on the menu or for people who ask for them as an add-on,” he said. Not too long ago, that was an exception, not the rule, he said.
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