Foodservice drives new opportunities for avocados
A new HAB report reveals that avocados are gaining ground in restaurants thanks to their premium value and culinary versatility.
The Hass Avocado Board released a new quarterly report, Foodservice Insights , developed in partnership with Datassential , to provide greater visibility into avocado performance in the foodservice sector. The report analyzes the product's menu penetration, its performance across different restaurant segments, and the key culinary applications driving its growth.
The study concludes that, despite inflationary pressures and more cautious consumers, the foodservice sector continues to demonstrate resilience. Instead of abandoning restaurants, consumers are prioritizing options that offer convenience, perceived quality, and good value. In this context, avocados are positioned as an attractive ingredient thanks to their freshness, versatility, and ability to add premium value without significantly increasing the final cost of dishes.
The report also highlights the role of younger consumers, especially millennials and Generation Z, who are leading the way in avocado consumption in dishes like tacos, bowls, burgers, breakfasts, sushi burritos, and customizable formats. In addition to traditional guacamole, formats such as slices, cubes, and spreads are driving new usage opportunities in fast-casual chains and quick-service restaurants, segments that continue to expand in the United States.
According to HAB, avocados already appear on more than two-thirds of restaurant menus and maintain a strong premium positioning, adding approximately US$2 in value per dish on average. The organization maintains that there are significant opportunities to further expand the product's presence through innovation, pricing, and menu design strategies, especially during the spring and summer seasons, when consumers seek fresher, lighter, and healthier meals without sacrificing flavor or satiety.
Source: portalfruticola.com
