Plating Potatoes

It would be interesting to see a mixed “potatoes of the world” fry basket.

— James McDonald
Chef/Owner, Pacific ’O and I’O

A distinctive advantage [would be] to provide signature, proprietary chip flavors as well as sandwich/chip/beverage pairing suggestions to enhance the overall experience.

— Stephen A. Kalil
Executive Chef, Frito Lay

The classics like french fries, garlic-mashed, or au gratin potatoes, while mainstays on menus, are starting to give way to more exciting dishes. Instead of chili cheese fries, we might see boursin- and bacon–topped fries. The cheeses in the au gratins will become more exciting along with new and exotic items in mashed potatoes. We might see wasabi ginger mashed potatoes or Piri Piri french fries.

— Scott Vogel Director of Operations and Culinary Development, Boneheads Grilled Fish & Piri Piri Chicken

You will see more and more non-fried uses of potato in quick-serve. The boom of flavored mashed potatoes in casual-dining is now starting to make head way into our realm. We find more people pairing mashed potatoes as a side with their ButterBurger or just eating them as a mid-day snack. Also watch out for the sweet potato. It’s on the rise and the more sources available the more attractive the costs will be for a “better for you” product that has broad appeal, especially fried.

— Jim Doak Director of Research & Menu Development/Executive Chef, Culver’s

Tie the potato into as many menu forms as possible, i.e. appetizers such as Irish Nachos; entrées such as bowls featuring mashed potatoes—like a complete meal bowl of steak, mashed potato, gravy, and vegetables; and snacks, such as snack sticks that are flavor-infused french fries.

— Jon Miller Director of Research and Development, El Pollo Loco

Potatoes will take on most flavors you give them. Take simple french fries or baked potatoes and offer a variety of new dipping sauces and toppings to make it more of a meal and not just a side. Tater tots are the new french fry, and you will see them in addition to french fries on menus.

— Nola Krieg Tastemaster, Research & Development, Kahala Co.

Chicken’s Reign

It’s not going anywhere. People still want it and they still want it fried.

— Rob D’Orsi
Executive Chef/Director of Product Development, Retail Brand Group

Chicken will continue to be the choice for a non-red meat item, but with the advent of new cuts finally being commercialized we will see pork start to move up the food chain again. Items like the pork flat iron steak have the potential to offer a very lean cut that is tender and can carry flavor well into multiple applications with one ingredient. I think it has the versatility of chicken and is still undiscovered by the public. Ethnic flavors and cuisines will be one of the best springboards for these pork items to move into a stronger position on quick-service menus.

— Jim Doak Director of Research & Menu Development/Executive Chef, Culver’s

Chicken will always remain the preferred protein, but I am happy to say that pork, turkey, and fish are becoming more appealing as the Millennials get more adventurous by being exposed to more.

— Stephen A. Kalil Executive Chef, Frito Lay

Chicken will continue to be top on the list due to its affordability, availability, and versatility, although I do believe fish and seafood will make large gains as the protein of choice. More and more people are eating fish, and, with greater and greater varieties and cooking methods, the popularity is ready to explode. 

— Scott Vogel Director of Operations and Culinary Development, Boneheads Grilled Fish & Piri Piri Chicken

Chicken is the most versatile white protein available at the best price. It will never lose its crown.

— James McDonald Chef Owner, Pacific’O and I’O

Boneless chicken will always be a staple of quick-service R&D kitchens, but turkey is going to start making its way in. Turkey breast is just as functional as chicken and is making its way into the news as a super food for its health benefits including low cholesterol, low overall fat, and high in protein. 

— Nola Krieg Tastemaster, Research & Development, Kahala Co.

Farm-raised fish will increase in popularity and thus in menu applications but not surpassing chicken.

— Stan Dorsey Vice President of R&D, FOCUS Brands

Because of Southern American influences, we might see more use of lean pork cuts from the loin make an impact on future menus. The greening of America will also influence a greening of Americans’ diets. More people will avoid red meats and tend toward chicken and pork, but even more toward protein-bearing vegetables, such as beans.

— Joe Giannetti VP of Franchise Services: Training & Distribution, R&D, Saladworks