OXNARD, CA - Extra avocado, please! The foodservice sector is no stranger to consumers’ love for the avocado, and operators are constantly optimizing its versatility to bring creativity and quality to restaurant menus. With industry members gearing up for the International Fresh Produce Association’s Foodservice Conference, I touched base with one powerful avocado operation.
“We are excited to spotlight our precision ripening technology, which has earned gold star performances in Europe, as well as our Westfalia #Deuces foodservice brand,” shared Raina Nelson, President and Chief Executive Officer of Westfalia Fruit Marketing. “The #Deuces brand offers a diversified country of origin portfolio that customers can have confidence in setting menu pricing for quality ripened fruit 52 weeks a year.”
Westfalia’s unique avocado programs are designed to provide value offerings of various sizes that allow for the full harvest of the tree—a key element of the company’s sustainability and zero-waste initiatives.
“Consumers want to know where their food comes from now more than ever, and Westfalia Fruit’s sustainability programs are a perfect way to enrich any menu story,” Raina adds.
The global avocado expert wields decades of collective experience in creating successful ripened programs with precision ripening technology. This is achieved by expertly sourcing fruit and moving it through the supply chain, where quality control metrics are digitized for real-time monitoring. As Raina explains, these elements come together perfectly for restaurant operators that demand consistent quality, ready-to-use ripeness, and perfect sizing.
“Foodservice is a critical avenue to get healthy, nutritious avocados to consumers' plates. Foodservice operators can trust our programs with key deliverables of a quality, consistent portfolio of ripe fruit,” notes Raina. “We draw on our global expertise and diversified Country of Origin portfolio that reduces market volatility. The market is nodding toward good availability, and we are ready to provide restaurants with a program that allows them to build menus around avocados with California, Peruvian, Mexican, and Colombian fruit.”
When the Westfalia team is asked about its favorite aspects of the Foodservice Conference, the response echoes many other members of our industry:
“Gaining perspectives on emerging foodservice and menu trends, great networking in a beautiful location, engaging with current customers, and sharing the Westfalia Difference with foodservice operators that may not know of our unique selling proposition!” Raina lists. “Come learn more and meet the Westfalia team at our booth #810 in Monterey!”
Mark your calendars for this fast-approaching show, and keep clicking on AndNowUKnow for exclusive updates!
