California Avocado Menu Items Showcased at National Restaurant Association Show

  • Jun 14, 2018

Leading chain marketing decision-makers, chain culinarians and menu development executives gathered in Chicago for four days in May to review the latest consumer trends and develop fresh ideas for their menus. Members of the California Avocado Commission (CAC) attended the two events hosted by the National Restaurant Association (NRA) to network with decision makers and propose and plan menu items featuring fresh California avocados.

The Commission was the sole sponsor of the morning break at the 2018 NRA’s Marketing Executive Group Spring Summit. During the break, members enjoyed Poke-cado Toast with California Avocados and Eggs-traordinary California Avocado Breakfast Muffins with Avocado Chimichurri.

On the following day, guests enjoyed California Avocado Grilled Cheese Sandwiches and California Avocado Hummus at the International Corporate Chef Association (ICCA)/Global Culinary Innovators Association (GCIA) NRA Reception.

By serving high-profile California avocado menu items to industry peers, the Commission was able to demonstrate the versatility of the fresh premium fruit. Commission Chef Partner Dave Woolley also was on hand to discuss the nutritional benefits of California avocados and unique ways of incorporating them into menu applications. While networking with leaders in the restaurant industry, CAC secured 24 new contacts at MEG and an additional 9 new contacts at the ICCA/GCIA reception.

MEG attendees line up for the Poke-cado Toast with California Avocado.

Kayur Shah of House of Blues Entertainment helps himself to the Poke-cado Toast with California Avocados.

The Commission was able to showcase the versatility of California avocados with unqiue menu samples — like this California Avocado Hummus — at the ICCA/GCIA NRA Reception.

ICCA/GCIA members enjoyed snacking on Grilled Cheese with California Avocados.

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