News from the IPC "Foodservice" category

WARM UP FALL MENUS WITH LOADED IDAHO^® POTATOES  

Eagle ID (July 2016)—The loaded Idaho^® potato is a menu tradition that never ages or wanes in popularity.  Across the country, chefs channel their creativity into tempting toppings that complement the light fluffy texture of a perfectly baked Idaho^® Russet. Adding to their customer appeal, loaded potatoes can meet a variety of menu needs. Depending on the size, a loaded potato could serve as an individual appetizer (6-8 ounce) or a satisfying entrée (8-11 ounce).

IDAHO POTATO COMMISSION “BUILD A BAKER” WEB PAGE DELIVERS

NUTRITION MESSAGING TO KIDS IN EASY BITES

Eagle ID (May 2016)—Teaching nutrition to kids can be problematic. While the topic galvanizes adults, kids need a little help to engage. So make nutrition intriguing and interactive with Build a Baker, a web page created by the Idaho Potato Commission (IPC) to help kids make healthy menu choices. Potatoes often get a bad nutrition rap, when, in fact, potatoes are a nutrient-dense vegetable. A healthy diet that includes potatoes starts with preparation and toppings.

Eagle ID (April 2016) — Repeat orders will tell you: the popularity of potato skin appetizers never wavers. Built from cost-effective ingredients and easy to assemble, potato skins can be customized to fit any operation and menu style.

Eagle ID (March 2016)—For five years, chefs across the country have spread the word about Idaho® potato popularity, profitability and infinite versatility in the Idaho Potato Commission “Passionate About Potatoes” ad series. For 2016, the series features seven new chefs, seven exciting new potato menu concepts, and a bold new look. And now, these signature recipes are collected in a “Passionate About Potatoes” recipe card set.

Eagle ID (December 2015) — February is Potato Lover’s Month! For most foodservice customers, mention potato and that means Idaho^® Potatoes. In fact, 9 out of 10 American customers say they associate potatoes with Idaho more than any other state, and 72% would be inclined to eat Idaho^® potatoes over potatoes from other states.*

STANLEY TROUT JOINS IDAHO POTATO COMMISSION AS FOODSERVICE PROMOTIONS DIRECTOR/SOUTHEAST 

Eagle ID (December 2015)—On December 1, 2015, Stanley Trout joins the Idaho Potato Commission (IPC) foodservice marketing team as Promotions Director for the Southeast, based in Nashville, TN. Working closely with Don Odiorne, Vice President-Foodservice and the other regional foodservice promotion directors, Trout will lead the marketing outreach to distributors and produce specialists in his territory, as well as conduct Idaho® potato product seminars and educational sessions, and represent the brand and industry at foodservice trade shows.

Join the 9 out of 10 chefs who hang it in their kitchens.* Order yours now!

Eagle ID (November 2015) — An acknowledged favorite of foodservice customers, chefs continually look for new and exciting ways to present potatoes on the menu. With Idaho the leading source for quality Russet, Red, Yukon Gold and other varietal potatoes, giving 12 chefs the mandate to create innovative dishes for the Idaho Potato Commission’s (IPC) Passionate About Potatoes calendar is a welcome challenge for chefs across the country.

EAGLE, Idaho, August 24, 2015 – The Idaho Potato Commission (IPC) recently updated its website to make it easier than ever for consumers to spend quality time online with Idaho® potatoes. Two of the most exciting changes include an improved experience on mobile devices and a new contemporary design.

Eagle ID (August 2015) — In a new Ranker poll, the potato tops the competition as the peoples’ #1 favorite vegetable.¹ As such, 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% penetration²), all potato styles are sold into foodservice where processed potatoes account for 78% of the volume. Of the processed portion, frozen potatoes represent 61% (by far the largest use of potatoes in the U.S.), chips 9%, dehydrated 5% and refrigerated 3%.³        

EAGLE, Idaho, July 09, 2015 – Latin food is hotter than ever and the Idaho Potato Commission (IPC) is pouncing on this flavor trend with ten new potato salad recipes to complement your summertime suppers.  Ten popular food bloggers transformed the traditional potato salad into unforgettable side dishes by adding fiery spices and other popular ingredients found in Latin foods to create “ensalada de papas extraordinaria.”