Capitalizing on Creative Concepts

Whether you are a distributor or operator, today’s new food concepts mean the race is on to grab that fifty-or-so cents on the dollar consumers spend on eating outside the home. Regardless of the latest fads, potatoes remain a top profit-maker for you, whether side-dish or center-of-plate. That is why the growers of the country’s purest potatoes are poised to help the changing foodservice industry make the most of new cuisine trends. World Food…Asian Fusion…Cuban/Caribe …these are some of the “hot” menu trends today. Chefs’ craving for color and creativity in executing these concepts has been noted by Colorado Potato growers, and reflected in their more popular varieties. Several of these can be served skin-on, reducing the bane of every operator: labor costs. Due to this and in support that potatoes remain much-beloved by Americans, 93% of operators said in a recent survey that they are buying more or the same volume of potatoes this year. In fact, potatoes (in any form) beat out every other starch served by U.S. restaurants!

Percent of Restaurants Menuing Potatoes (Baked, Mashed or Roasted) vs. Other Starches

This group also favors convenience and uniqueness over any other factors when developing recipes. You only need to look at some of most successful potato introductions in trendsetting eateries to see this….

• Wasabi Mashed Potatoes, at The Cheesecake Factory
• Horseradish Mashed Potatoes, at Sullivan’s Steakhouse
• Crushed Fingerling Potatoes with Mushroom Marmalade, at Ambria
• Lyonnaise Potatoes (russets sautéed with onions), at Ruth’s Chris Steak House
• Jamaican Jerk Fries, at Ryan’s
• Baked Yukon Gold Potatoes, at Providence
• Meatloaf with Portabello Gravy and Mashed Potatoes, at McCormick & Schmick’s

…and the list goes on…and most probably includes your operations!