Repurposing Leftover Idaho Potatoes Boosts Creativity and Profitability
As his leading example, Chef Nickless chose Shepherd’s Pie, a hearty winter dish that utilizes leftover cooked meat (chopped or ground) and roasted root vegetables bound with beef gravy and topped with mashed potatoes before baking. Costing out the various components (note: basic costs can vary by region), Chef Nickless computed a basic food cost per serving of $2.22. With food costs ideally maintained at 30% of operating expenses, Nickless projected a break-even cost of $7.32 and a menu/selling price of $9.50, giving him a 100% profit on his original ingredient investment.
Wasting food is an expense few operators can afford in an industry where food cost margins are already slim. To learn more about optimizing ingredient profitability, download Chef Nickless’ presentation “Turning Leftovers into Profit Using Idaho Potatoes” at foodservice.idahopotato.com. While on the site, browse the Idaho Potato Commission foodservice recipe database or download the Idaho Potato Commission Foodservice Toolkit. To order the newest “Passionate About Potatoes” chef recipe set, email the Idaho Potato Commission at firstname.lastname@example.org, or call 208-334-2350.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation, differentiate Idaho® potatoes from potatoes grown in other states.
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