California Avocados are at peak quality through August. When slightly mashed and slathered on toasted bread—which is trending right now—fresh avocados transform a breakfast side into a satisfying meal and provide foodservice with a springboard of creativity.

The North American Olive Oil Association launches a consumer initiative to boost the comparatively low—but greatly improved—per-capita U.S. consumption of 1 liter of olive oil per year.

To fully harness the power of restaurant information, operators must first identify where they are on the learning curve and then plot a course to progress along it. While most operators aren’t behind the curve compared to their competition just yet, the landscape is changing, and playing offense is better than defense.