In every daypart and across all segments, the opportunity to enjoy avocados in menu standards and new applications is growing at an unprecedented rate. According to the 2012 Avocado Menu Trak* report, avocado was mentioned on nearly a third (32.9 percent) of 2012 menus, an increase of 48.2 percent since 2005. Add guacamole to the equation, and the mentions rose to 39 percent (up 35.4 percent over 2005).
While the most common uses of avocados remain sandwiches (32.5 percent) and green salads (25.9 percent), operators also take advantage of their versatility in appetizers, entrées, and ethnic specialties.
To help operators find spring and summer menu concepts, the California Avocado Commission has collected over 250 foodservice recipes including California Avocado and Dungeness Crab Tower, Bru’s Wiffle Crispy Chicken Salad with California Avocados, and California Avocado and Lime Tart.
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