The Sneaky Costs of Guacamole | modern restaurant management

Price is definitely something on everyone’s mind today. Inflation, supply chain scarcity and labor constraints weighed on the dollars. It’s when these costs creep in that margins shrink. You may think the costs can be passed on to the end consumer, but in reality, that’s easier said than done. Operators therefore need to think strategically about other areas of savings to recoup declining margins.

Let’s take a look at the hidden costs of guacamole and understand where they lie so they can be turned into savings points, because the worst kinds of costs are those that go unnoticed in a trader’s calculations. Before we start, we must realize that the product of guacamole served to customers is not only considered on the price of ingredients, but you will find the sneaky costs of labor, waste, food safety and shipping.


Our first sneaky cost is the time it takes to make the guacamole. The restaurant workforce is especially tight and when wages have increased and turnover is higher, is having your team members spending hours making guacamole the best use of their time ? Fresh, pre-made guacamole is readily available and can be used as a base for your specific recipe and frees up your team’s time for other tasks like customer service at the front desk. A simple way to see guacamole preparation costs is to multiply the time spent halving and picking up avocados and multiplying it by your team member’s hourly rate.


The next sneaky costs come from waste. Now, there is obvious waste with avocados as the skin and pits are unusable for guacamole and thrown in the trash. Have you thought about the cost of unusable fruit? Ripening avocados is a delicate art and you may ripen some of your fruits at a different time than others, and managing the timing of fruit ripening is an added complexity to your operation. When left unmanaged, they are valuable fruits that go to waste. Pre-made leaves that with the production experts so you receive a pocket of guacamole with 100% yield and 0% complexity.

Food safety

One potentially costly sneaky cost is food security. It is much easier to remember a restaurant that has gone wrong, so the loss of brand reputation and customer trust is very costly. This is where we re-emphasize that one of the biggest advantages of a pre-made product is its strong food safety practices and regulations. Along with guacamole, the avocado goes through HPP processing, or high pressure pasteurization. This process ensures that all harmful bacteria are removed and the product is immediately bagged, there is no risk of contamination unless the packaging is broken. The other advantage is that this process works without the use of chemicals or other additives.


Our final charge is shipping. Time is money, especially when the product has a limited shelf as we see with fresh produce. Avocados have a long supply chain with many links, as the fruit comes from Mexico, Chile and Peru. This is where we get all the benefits of using a prepared avocado product and add that final value point of having it ready and waiting in our American coolers. It gives you quality guacamole with some of those sneaky costs removed, and it’s ready and waiting in the US, ready to be added to any order. This shortens what is normally a long shipping time so it arrives fresh and delicious to your customers.

About Imogene T. Bishop

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