As diners increasingly embrace plant-forward eating, foodservice operators are uniquely positioned to craft menus that are both versatile and deeply satisfying. Recent research underscores this shift: 67% of U.S. consumers believe plant-based foods are healthier, 42% intend to incorporate more plant-based meals, and 27% aim to reduce their consumption of animal-based foods.¹ The surge in...

As foodservice operators, keeping your menu fresh and creative is key to customer satisfaction. In today’s culinary world, diners increasingly look for fresh, seasonal, and locally sourced ingredients, making it essential to adapt your menu to reflect these trends. Potatoes, a staple ingredient beloved by many, offer a versatile canvas for highlighting seasonal flavors. At...

Generation Z, born between 1997 and 2012¹, is leading the charge in reshaping foodservice trends. Known for their keen preferences for product quality, social responsibility, sustainability, and brand transparency, Gen Z is a demographic demanding attention from foodservice operators. To meet their expectations, operators must continually reassess menu offerings and protocols to align with these...

In the ever-evolving landscape of the foodservice industry, challenges such as supply chain delays, sourcing issues, and labor shortages have become all too familiar. From the peak of the COVID-19 pandemic to the present day, restaurants continue to grapple with a shortage of available labor and the complexities of sourcing ingredients and supplies. According to...

In the world of foodservice, culinary innovation plays a pivotal role in satisfying diverse palates and meeting the ever-evolving demands of consumers. Food service operators are constantly on a lookout for versatile ingredients to elevate culinary creations. Neutral tastes and adaptivity are on the forefront of what an innovative dishes entail, and potatoes fit seamlessly...

In today’s globalized world, it’s important to have a diverse menu that appeals to a wide range of customers. One of the best ways to achieve this is by incorporating new and exciting flavors into your dishes, and Idahoan® potatoes are an excellent foodservice solution to add a Southeast Asian flare to your menu. Idahoan...

At Idahoan® Foodservice, we’re always experimenting with new and innovative recipes. Introducing one of our favorite culinary masterpieces from our very own Chef Richard Hoelzel – the Prosciutto & Arugula Twitch. This delectable dish is a mouth-watering combination of savory prosciutto and peppery arugula that’s sandwiched between crispy Idahoan® SHREDS Tater Tumblers® Original Mix with...

According to the National Restaurant Association, South American flavors are one of the top flavor profiles to enter the 2023 food scene. While it may seem like a stretch to some operations to explore a fresh territory of tastes, Idahoan® speed-scratch potatoes are an excellent foodservice solution to offer a canvas for culinary creativity and...

Fusion foods have been all the rage in recent years. This catch-all term, which reflects our increasingly globalized world, simply means a recipe or dish that merges ingredients from diverse cultures. A classic fusion dish is the Bánh Mi Sandwich, which merges Vietnamese and French recipes. Examples of fusion food trends can be basic, like...

Plant-based offerings have blown up in menu popularity in recent years, and with good reason. They’re nutritious, delicious, and complement a wide variety of cuisines. Not to mention that more and more consumers are choosing to eat plant-based foods, whether for personal health or environmental reasons1 While “vegan” or “plant-based” options may strike some as...

2023 is officially here, bringing with it a fresh feeling, new expectations, and evolving trends. While restaurant operators get ready to keep up with an ever-changing landscape, it is key to keep an eye on the flavors and preferences that will be taking up menu space in the new year. Not surprisingly, sustainability and environmental...

As the seasons change, so do operator’s menus as they pivot towards creative seasonal offerings.