West Pak Showcases Avos at PMA’s Foodservice Conference & Expo
- by Robert Schaulis
MURRIETA, CA - West Pak Avocado was on hand at PMA’s 37th annual Foodservice Conference & Expo late last month—bringing its team in full force to introduce new ideas and offerings to the show’s more-than 1,800 attendees.
“This event has always been a great time to connect with members of the foodservice industry, for them to share their opportunities and challenges, and for us to showcase new offerings and solutions to an ever-changing landscape,” said West Pak Senior Vice President of Sales and Marketing Doug Meyer, in a press release.
Buyers including distributors, retailers, wholesalers, brokers, and end-use operators attended the two-day event, held July 28-29, 2018 at the Monterey Conference Center and Monterey Marriott in Monterey, California. In its company press release, West Pak Avocado noted that the Murrieta, California-based company has been exhibiting at the Foodservice Conference and Exposition for over 20 years—showcasing its latest and greatest avo ideas.
“In addition to an increased demand for organic fruit, and steady growth for imperfect fruit, this year we experienced added interest in conditioned premium avocados,” added Marketing Manager George Henderson. “It’s no longer just an option, as heavy users of this popular green fruit expect fresh avocados in their favorite dishes. Foodservice operators continue to expand avocado offerings in not just lunch and dinner but breakfast as well. Consumers continue to drive this demand for innovation, and it’s exhilarating.”
The Foodservice Conference & Expo kicked off on Saturday with a session on innovation featuring keynote speaker, Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack and concurrent experiential fruit and vegetable training and buyer roundtable sessions.
The next day, exhibitors took to the show floor, sharing ideas about trends and challenges in the foodservice industry. Themes included exploring bold global flavors in dishes made with fresh produce, expanding palates and produce-centric menu choices for Generation Z, and creative ideas for food waste reduction.
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