Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective comfort food open to culinary flair.
“Potatoes are among the best profit makers for restaurants,” says Susan Weller, global foodservice marketing manager at the U.S. Potato Board. “And there are so many options for potatoes on the menu.”