Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32J U L Y / A U G U S T 2 0 1 6 6 POTATO GROWER Kimberley Breshears Marketing Programs Director, Potatoes USA The foodservice sector is critical to the potato industry since it accounts for 56 percent of all U.S. potato vol- ume sales. Currently 61 percent of potatoes sold at foodservice are frozen, but fresh potato sales in foodservice are nearly as large as they are at retail. In 2016 Technomic Inc. projects the food- service sector to grow 2.4 percent, providing tremendous opportunity for potatoes. To capture opportunity, however, its essential that the potato industry has a deep understanding of the foodservice sector so a comprehen- sive Foodservice Attitudes and Usage study was commissioned by Potatoes USA to identify the follow- ing: Gauge foodservice professionals’ perception and current use of pota- toes. Understand the innovation process to effectively motivate and influ- ence the sector. Determine the most motivating and influential tactics to inspire foodser- vice professionals to use potatoes more frequently and in new ways. The research study uncovered many useful and actionable insights: Consumer demand and perceived affordability has driven the increase in potato use in new dishes over the past two years. When pushed to identify the single biggest reason for including potatoes on the menu, foodservice professionals cited “consumer demand” above all other factors. What drives Foodservice operators’ menu decisions? Taste appeal and value are factors that rate of high importance in the menu decision process, potatoes received high marks in these cate- gories. Consumer demand for quality, fresh foods has operators preparing menu items on site more frequently than before. Where do potatoes have opportuni- ty at Foodservice? Potatoes have been a staple on the Potatoes USA Mes sage New Study Shows Consumer Demand Is Key At Foodservice