Potato outlook brighter for foodservice

03/02/2012 09:36:00 AM
David Mitchell

Likewise, reds are no longer relegated to potato salad.

“Now we see them roasted,” he said.

Another trend, Odiorne said, is that hash and home fries are no longer just for breakfast.

Rather than corned beef, more upscale proteins — such as lobster and crab — are being incorporated in those dishes.

That’s a lot of good news for potato grower-shippers, whose products are a staple across the various segments of restaurant dining from quick-service to white-tablecloth. 

But some are concerned that the improved markets could be short-lived.

“The economy has gotten better,” said Jim Richter, executive vice president of sales and marketing for Rexburg, Idaho-based Wilcox Fresh. 

“The wild card is if gasoline reaches $5 a gallon — as predicted (by some) — this summer, that will have an effect on foodservice.”

On Feb. 22, the national average price of gasoline was $3.58 a gallon, according to AAA.

“It’s going to go high,” Richter said. 

“The question is how high. One you get to $5, it’s going to create tradeoffs for consumers.”


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bill king    
Rosemont Il  |  March, 02, 2012 at 04:59 PM

It is very difficult to tell what size the Food in Foodservice actually is. In your article you state Foodservice is $600 billion, is that all segments: food, alcoholic beverages, non alcholoic beverages, non food and equipment. How big is the food segment in Foodservice today. Brakdown by key restaurant type would be wonderful.

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