“Foodservice is a very important part of what we do,” he said.
It’s gotten even more important over the past five years, as the firm’s foodservice business has doubled, he said.
Servicing the foodservice sector gives the company access to a whole new customer base, he said. Usage has spread to restaurant categories across the board and into a variety of items — even omelets at breakfast.
More good news is that restaurant owners now tend to prefer fresh rather than processed product, he said.
Foodservice business “took a real hit” during the past three years for Del Rey Avocado Co. Inc., Fallbrook, Calif., said partner Bob Lucy. But that appears to be over.
“It seems to really be rebounding,” he said in February.
Last year, foodservice business was significantly improved, he said, and it seems to be doing well in 2012.
Florida, Las Vegas, the Bay Area and resort areas seem to have been hit hardest, but all the foodservice providers “seem to be back in full swing,” he said.
Over the past 10 years, however, Lucy said demand for size 48s at foodservice has been replaced by requests for 60s and 70s as restaurants seek more pieces of fruit for their money.