Sponsored by Avocados From Mexico®
Whether it’s made from scratch guacamole or sliced avocados in salads, handhelds and beyond, one thing is certain – customers love fresh avocados. So much so, in fact, they’re willing to pay up to $2 more for dishes featuring fresh avocados.1
Unfortunately for them, some restaurants resist menuing fresh avocados because they believe them to be a hassle for their back of house. And, of course, the current state of the labor market has only exacerbated those perceptions.
What many of those operators don’t realize, though, is that the benefits of menuing fresh avocados far outweigh any perceived barriers. Especially when 83% of guests want restaurants to add more fresh avocado items to their menus.2
And with organizations like Avocados From Mexico® offering comprehensive back of house training modules, ready-to-menu recipes, deep consumer insights, and turn-key marketing materials, those barriers start to fade away pretty quickly.
Overcoming BOH Skill Gaps
For some operators, the biggest barrier to menuing fresh avocados is their staff’s skill level. The mass exodus of experienced kitchen staff spurred by the pandemic means that many chefs are now training new back of house workers from scratch.
To address that skills gap—and to take some training off operators’ plates—Avocados From Mexico has created an engaging, comprehensive training program that teaches back of house team members how to properly order, hold, prep, and serve the fresh avocados your patrons prefer.
Making Menu Innovation Manageable
Whether you’re trying to keep your regulars engaged or attract entirely new customers, menu innovation is table stakes. But with more and more time being spent on training new staff, less and less time is left for creating new menu items.
That’s the beauty of fresh avocados – just the one SKU can unlock thousands of exciting new menu items that patrons will love. Even better, Avocados From Mexico has already created hundreds of customer-approved, ready-to-menu recipes. From Spicy Tuna & Avocado Poke Tacos to an Avocado Ranch Bacon Smash Burgers, they’ve got on-trend menu items for all types of operations.
Giving Customers What They Crave, Year-Round
From the taste to the texture to the color, there’s just no replacing fresh avocados. In fact, 77% of customers prefer fresh avocados to processed and, when asked, more than half said they would visit their favorite restaurants less if they switched to processed.3
Fortunately for customers (and operators) Avocados From Mexico are available year-round. The range of altitudes, temperate weather, and volcanic soil of the Michoacán region in Mexico (the home of the Hass avocado) make it possible to harvest blooms from more than 30,000 avocado orchards throughout the year – so you can serve up the fresh Avocados From Mexico your customers want, anytime they want them.
From your BOH to your bottom line, fresh Avocados From Mexico makes restaurants better. To discover how partnering with (and serving fresh) Avocados From Mexico can benefit your operation, click here.
1. Patron Research Report, Technomic, 2016.
2. Patron Research Report, Technomic, 2016.
3. Blinded Consumer Taste Test Study, Avocados From Mexico, 2020
