Over the last year, restaurant operators experienced changing consumer demand, restrictions, closures, and labor shortages. The industry's vulnerability had many foodservice owners looking for ways to reduce expense costs while stimulating consumer demand. Streamlining menus, saving on labor, reducing food costs, and creating dishes with ingredients that consumers love were all top of mind. One versatile ingredient was already in many kitchens across the industry. According to Datassential, 84% of restaurants have potatoes on their menu, which means many establishments have some form of fresh, frozen, or dehydrated potato product in stock.
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