Sustainability in foodservice is no longer a trend—it’s a necessity. With 30-40% of the U.S. food supply wasted¹, reducing food waste is critical for cutting costs, minimizing environmental impact, and meeting consumer demand for responsible dining options. Food waste isn’t just about leftovers—it starts with surplus ingredients², inefficient storage, and over-portioning. Spoilage³ is a major...

In December of 2024, NACUFS hosted their first Inspire Culinary Conference at the Columbus State Community College, a state-of-the-art facility. The event was designed for institutional culinarians from a variety of college and university campuses to gain practical skills and inspiration to elevate their culinary creations. The sessions were led by manufacturer sponsors such as...

We are thrilled to welcome Kelly Rossi as the new Director of Foodservice Field Sales – US & Canada at Idahoan Foodservice, effective January 6, 2025. Kelly brings over two decades of exceptional experience in sales, brand marketing, and cultivating strategic partnerships across consumer goods, retail, and B2B industries. Her impressive career includes leading the...

As diners increasingly embrace plant-forward eating, foodservice operators are uniquely positioned to craft menus that are both versatile and deeply satisfying. Recent research underscores this shift: 67% of U.S. consumers believe plant-based foods are healthier, 42% intend to incorporate more plant-based meals, and 27% aim to reduce their consumption of animal-based foods.¹ The surge in...

Inflation has been a trending topic over the past couple of years, and rightfully so. While inflation rates were lower in 2024 compared to the previous two years—dropping to 4.1% after peaks of 8%—operators are still grappling with rising costs. 1 Many reported operational cost increases of over 15% in the first quarter of 2024.2...

With back-to-school around the corner, there is a higher focus on menus appealing to children. K-12 foodservice operators face the challenge of creating menus that are not only nutritious, but that kids also crave. Idahoan® potatoes serve as a perfect base for creating simple and healthy meals that all age groups will love. We know...

As we approach the midpoint of 2024, the foodservice industry continues to evolve, driven by new innovative trends and shifting consumer preferences. At Idahoan®, we pride ourselves on staying ahead of these trends and ensuring that our products and values align with the ever-changing demands of our customers. In this mid-year outlook, we will explore...

As foodservice operators, keeping your menu fresh and creative is key to customer satisfaction. In today’s culinary world, diners increasingly look for fresh, seasonal, and locally sourced ingredients, making it essential to adapt your menu to reflect these trends. Potatoes, a staple ingredient beloved by many, offer a versatile canvas for highlighting seasonal flavors. At...

Generation Z, born between 1997 and 2012¹, is leading the charge in reshaping foodservice trends. Known for their keen preferences for product quality, social responsibility, sustainability, and brand transparency, Gen Z is a demographic demanding attention from foodservice operators. To meet their expectations, operators must continually reassess menu offerings and protocols to align with these...

Idahoan® Foodservice is delighted to welcome Mark Ellenberger to the team as our Senior Brand Manager in Foodservice Innovation. Based in Pittsburgh, Pennsylvania, Mark joins us after spending nearly eight years at Kraft Heinz Away From Home, where he started as an Associate Brand Manager and eventually led the Customer Marketing team. With an MBA...

Efficiency is the foundation of any successful foodservice operation, where time saved in the kitchen translates directly to improved service and customer satisfaction. In the search for streamlined operations, foodservice operators continually seek innovative solutions to reduce labor without compromising on quality. One such solution lies in the realm of labor-saving products, offering a convenient...

During the pandemic, customers gave the foodservice industry a pass on sustainability in an effort to navigate the unanticipated hurdles that the industry was facing. However, a shift back to sustainability is now becoming apparent again in the foodservice industry and customers are demanding more from operators and manufacturers. In 2023, we will see several...