Potatoes hold an important position on foodservice menus as a foundation for profitable snacks, appetizers, side dishes, and entrées. Extensively menued in every segment (81.8 percent penetration), all potato styles are sold into foodservice where processed potatoes account for 78 percent of the volume. Of the processed portion, frozen potatoes represent 61 percent (by far the largest use of potatoes in the U.S.), chips 9 percent, dehydrated 5 percent, and refrigerated 3 percent.
Little wonder then that processed potatoes are popular among foodservice operators. Made from top quality Idaho potatoes, frozen potatoes are available in a wide range of cuts and customized styles: French fries, hash browns, formed (potato tots), mashed and specialty. Frozen potatoes deliver consistently rich potato taste and texture year round. Operators and customers alike can depend on enjoyment and satisfaction with every serving.
Dehydrated potatoes are economical, easy to store and quick to prepare, and have found a solid customer base in onsite foodservice, snack foods, and bakery applications. When time and convenience are critical to success, dehydrated potatoes produce silky mashed potatoes or crispy hash browns in minutes.
For more information about Idaho potatoes in foodservice applications, visit idahopotato.com/foodservice.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.