‘A Cut Above’ Potatoes On Display at the 2024 IFPA Foodservice Conference

‘A Cut Above’ potatoes will be on display at Level 1, booth 421, Serra Ballroom, of the International Fresh Produce Association (IFPA) Foodservice Conference in Monterey, California on July 25–26, 2024, courtesy of Fresh Solutions Network (FSN).
On behalf of FSN, the Washington-based Basin Gold Cooperative and the Pennsylvania-based Masser Family of Companies will be present at the meeting.
Fresh whole potatoes, fresh whole peeled potatoes (with or without Kosher certification), fresh-cut French fries, fresh-cut wedges, 1/4″ sliced fresh-cut potatoes, and diced fresh-cut potatoes available in 5/8″, 3/4″, and 1/2″ packed in 30 or 35-pound vacuum-sealed bags are all part of the ‘A Cut Above’ food service product line. Buyers can purchase most products either skin-on or skin-off.
The assortment of freshly-cut, premium-quality ‘A Cut Above’ potato products helps food service clients increase revenue, optimize kitchen operations, and capitalize on customer preferences. According to data, the custom of using potatoes in restaurants is still common after the pandemic but the expanding Gen Z population is more open to creative and foreign approaches to using the nation’s favorite food. Using potatoes in dumpling dough or as a filling for pasta, as well as combining them with Mediterranean flavors like tzatziki, are some of these trends. Potatoes are also gaining popularity in Indian cuisine as an essential vegetarian ingredient.
“For a decade, we’ve been bringing the food service sector premium-quality potatoes in response to a profitable and growing segment for on-premise accounts. Since the pandemic, fresh potatoes have been found on more menus than frozen potatoes, and menus show fresh innovation. Appetizers, sides, and spices are also growing categories, pointing to a large opportunity – especially for potatoes,” Kathleen Triou, President and CEO of Fresh Solutions Network, mentioned, according to a widely spread press release.
U.S. regional potato trends include Syracuse Salt Potatoes (potatoes with thin salt crusts and a creamy texture served with melted butter), Chicago’s Chicken Vesuvio (roasted chicken with potatoes and peas), and Pittsburgh sandwiches with French fries (in the sandwich). As breakfast and brunch continue to gain traction as key dining occasions, potatoes serve as a breakfast skillet base in hash, shreds, and mashed potato-based breakfast bowls. In soups, potatoes remain a popular main flavor or a key ingredient to add a non-dairy creamy texture to dishes such as clam chowder.
“We are successfully selling the A Cut Above French fry, whole peeled, wedge cuts, and a variety of diced sizes. These fresh-cut signature potato items help the foodservice industry respond to consumers’ changing tastes, provide profitability, and ensure that patrons keep returning,” Bob Meek, Chief Revenue Officer of Masser Family of Companies, concluded.