Potato Industry works at ways to build foodservice sales

With restaurant sales down over the last year or so, potato shippers and marketing directors are looking at options to get their product on more plates.

Some say that progress has been made.

“It’s slowly coming back,” said Kevin Stanger vice president of sales and marketing for Idaho Falls, Idaho-based Wada Farms Marketing Group.

“I would say, as I talk to people in the industry, some areas are better than others. We’re seeing things slowly coming back to recovery. People are eating out. It’s moving in the right direction.”

Business may still be lagging, but restaurants have adjusted by using more potatoes, said Don Odiorne, vice president of foodservice for the Eagle-based Idaho Potato Commission.

“The positive thing for us is that the changes people are making to their menus are including potatoes,” Odiorne said.

“Fully 24% of new additions to menus cited in a survey we subscribe to have included potatoes. Most of that product is processed, but the chains really are looking at what are economical choices of what is hearty and what could fill in and what could go on the menu.”

An advantage is that potatoes are cost-friendly, Odiorne noted.