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Avocado Prep Streamlined

Sandwich with avocado and poached egg

Labor remains a chief concern in all of today’s industries, but foodservice has been hit particularly hard. Skipping the manual prep can not only reduce employee hours, but will also save storage space, increase food safety, and reduce staff injuries.

  • Labor Savings: The stable cost of RSS products protects profit margins in today’s inflationary and labor-tight times.
  • Quality Assurance: All RSS Avocado products come are covered by Markon’s 5-Star Food Safety Program that addresses five key points throughout production, including fields, packing/processing, transportation, distributor warehouses, and foodservice kitchens.
  • Waste Savings: Reduce your trash footprint while lowering disposal costs.
  • Health Safety: Pre-washed, pre-cut, and prepared, these products reduce cross-contamination risks.
  • Staff Safety: No knives needed! The only thing cut is the risk for injuries.

Switching your avocado purchases to Ready-Set-Serve can save foodservice budgets thousands of dollars per year while maintaining quality integrity. Grown in the U.S. and Mexico with no preservatives or fillers of any kind—which product is right for your needs?

  • Halves: Peeled, pitted, and packed in easily opened portions, these ripe halves are ideal when your operation wants to make scratch recipes without the mess and waste. Mash and add your secret ingredients for the perfect guacamole or slice and serve on top of proteins, salads, and burgers.
  • Pure Pulp: This pack takes it one step further by puréeing avocados to a smooth, spreadable consistency perfect for sandwiches and wraps.
  • Chunks: Puréed with some chunky bits that lend texture to house guacamole and other avocado dips, this pack is thick and creamy.
  • Pico de Gallo Guacamole: Just open, stir, and serve—this product is ready to go upon delivery with three different flavor profiles to choose from, including regular, tomatillo, and extra spicy.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.