Once thought of as a fatty foreign food, the avocado has become a produce goddess. Consumers have grown to love the bumpy green fruit for both its creamy taste and as a source of heart-healthy fat and essential nutrients and they are increasingly eating them up. Restaurants of all kinds are discovering success by adding avocado to their menus—slicing it up for sandwiches and burgers, tossing it atop salads, dicing it for ceviche, and, of course, mashing it up as guacamole. Wariness about over ripeness used to deter operators from adding avocado. Fortunately, advances in ripening technology and innovative packaging mean growers and distributors can more easily meet the demand of “perfect” avocados allowing operators to easily serve them up fresh all year long. And, today’s state-of-the-art processing procedures and strict quality control ensure avocados are safe to eat. So don’t hold back—refresh your menu with superior avocados. Adding a slice, a dice or some guac is an easy way to differentiate your offerings and keep your avocado-worshipping customers happy.