Jul 26, 2022A Cut Above potatoes as a canvas for a craveable potato program
Basin Gold Cooperative, Pasco, Washington, and Sun-Glo of Idaho, Sugar City, Idaho, will represent Fresh Solutions Network at this week’s IFPA Foodservice Expo in Monterey. They will be featuring A Cut Above fresh potatoes, select Idaho russets, and a full range of onions (red, yellow and white). A Cut Above potatoes use select white and russet potato varieties to yield consistently superior house-made baked, mashed, potato chips and French fries.
A Cut Above potatoes are premium-quality whole white and russet potatoes packed in 50 lbs. bags and cartons. These potatoes enable foodservice operators to capitalize on what patrons want – crave worthy potatoes! A 2021 Attitudes & Usage Consumer Study conducted by Potatoes USA revealed that “fries” are America’s #1 favorite side dish and takeout side dish choice. Not surprising as that same study confirms potatoes popularity with American’s ranking number one for five straight years as America’s favorite vegetable.
This year we’re upping the convenience factor to our potatoes. In partnership with NNZ, Inc. packaging, Basin Gold will introduce Amazables! microwave potatoes. This russet potato is packaged in a highly technical film that shrinks around the potato to actually crisp the potato skin in the microwave. The result is an oven-baked potato from your microwave. Amazables! makes a healthy vending machine option for hospitals, college campus, and company break rooms. It’s also perfect for hotel pantry areas as a nutritious, great tasting option for guest room microwaves. Visit the Amazables! booth in the new tasting booths area of the show where you will be able to taste the difference for yourself.
“Since 2014, we’ve been bringing the foodservice sector premium-quality potatoes under the A Cut Above brand,” said Kathleen Triou, president and CEO of Fresh Solutions Network. “Chefs are always looking for ways to keep up with their customer’s demand for comfort-centric, craveable favorites. Add that to the trend towards plant-based everything, and potatoes rise to the level of signature program status for restaurants – a major demand driver in menu development.”
