Commission Networks with Culinary Executives from the Top 200 Restaurant Chains
From June 22 – 24, R&D/product innovation executives and executive chefs from the top 200 restaurant chains joined members of the California Avocado Commission’s foodservice team at the 17th Annual International Corporate Chefs Association Summit in Denver, Colorado.
During the event, CAC staff met with chain menu developers and R&D decision makers, discussing the benefits of adding fresh California avocados to their 2020 menus. During the one-on-one meetings, foodservice team members elaborated on the nutritional benefits and versatility of the fruit and spoke about menu ideation strategies.
As a sponsor of the event, the Commission had the opportunity to showcase unique California avocado menu concepts at each of the summit’s meal and break sessions. Sample menu items included, Farmshop’s California Avocado Hummus with Pistachio Salsa Verde, California Avocado and Thai Peanut Sauce Noodle Salad, Fresh California Avocado, Coconut and Pineapple Muffins, California Avocado Confetti Slaw, California Avocado Flatbread with Mozzarella and Romano Cheese, Fingerling Potato Tostones with Smashed California Avocado and Crab Louis Salad and Wild Salmon with Masa Crunchies Breakfast Burrito with Potatoes, Fresh California Avocados.
Besides confirming fresh California avocado menu items with current foodservice partners, members of the CAC foodservice team helped grow the target chain contact list with four new contacts from Applebee’s, Buffalo Wild Wings, Jack-in-the-Box and The Cheesecake Factory. By attending this event, CAC was able to take advantage of opportunities to expand penetration of fresh California avocados on the menus of the top 200 chain restaurants in the U.S.