July/August 2021 - 30

How Potato University can help operators
succeed beyond menu
One of the keys
POTATOES USA
Kendra Keenan
Global Marketing
Manager, Foodservice
to success in a
foodservice operation
is understanding
the importance and
benefits of using
versatile ingredients
across the menu.
Chefs know the
economic advantages
of versatile ingredients
and how they help
with menu variety.
However, operators
may, at times, feel burnt out when it comes to
recipe inspiration or finding new ways to use
an ingredient to its fullest potential.
Potatoes, perfect across every menu and
daypart, offer various benefits - they are
nutrient-dense, economic, crave-able and
more. Potatoes USA kicked off 2021 by
launching Potato University, a complimentary,
online curriculum designed for foodservice
professionals interested in exploring new
and creative ways to incorporate all types of
potatoes on menus. While initially designed
for foodservice professionals who are already
in the field, anyone interested in learning
more about U.S. potatoes can take this selfpaced
course to gain valuable potato insights.
The first course available at Potato
University is Potatoes 101. The course
includes ten modules covering farm-to-fork
education on the potato basics, such as U.S.
potato growing and harvesting practices, the
seven fresh potato types, potato formats
(fresh, frozen, dehydrated), and how best
to store potatoes. There are also modules
on preparation and handling techniques,
potato nutrition, and current menu trends
at foodservice. The knowledge gained from
these classes will help operators make the
most of using potatoes in their facilities,
streamline prep, and expand menu variety
with minimal effort.
The learning platform encourages friendly
competition by awarding points for various
interactions to keep students engaged and
redeemed for potato gear!
Beyond increasing potato knowledge and
earning rewards, foodservice professionals
can also complete the course for continuing
America's leading farmers insist on genuine . . .
CHROME ALLOY
WEAR PARTS
** See all our parts online at www.rhmachine.com **
For over 50 years, R&H Machine has been manufacturing
High Chrome Alloy rollers, shakers, and sprockets to fit
most potato, sugar beet, garl ic, and tomato-harvesting
equipment for both hook and belted chains. Our High
Chrome Alloy castings provide superior life and dependability.
Potatoes USA kicked
off 2021 by launching
Potato University, a
complimentary, online
curriculum designed
for foodservice
professionals ...
education (C.E.) hours certified by the
American Culinary Federation (ACF) and
Research Chefs Association (RCA). With
limited opportunities to gather C.E. hours
from in-person sessions at trade events,
these credits from the top foodservice
industry organizations demonstrate the
program's value.
Students come from various areas
of the food industry, including volume
restaurant chains, restaurant groups,
universities, catering, broadline distributors,
food contract management companies,
culinary school programs, potato industry
organizations and retailers.
Some of the top organizations registered
are: Applebee's, Levy Restaurants, Front
Burner Restaurants, Royal Caribbean Group,
Hyatt, Sheraton, Aramark, Sysco, Sodexo,
Ben E. Keith, Michigan Dining, Oregon State
University, Live Oaks Culinary Program,
Safeway and many more.
Potato University is promoted to
foodservice audiences through several
media partners, including FSRmagazine.com,
PlateMagazine.com, Restaurant Business
online and shared across social media @
Spuds4Chefs Facebook and Instagram. In
addition to the promotion on these platforms,
we encourage your companies to share Potato
University with your foodservice network.
Potatoes USA will continue to develop
R&H ripper points are constructed of high strength steel with a
thick plate of Chrome Alloy to provide durability and longevity
- - - resulting in reduced down-time and lower costs per acre.
R & H Machine . 115 Roedel Ave . Caldwell, ID . 1-800-321-6568
Setting the Standard for Wear!
30
Spudman.com
content that showcases intermediate
and advanced level potato techniques for
foodservice operators, such as batch cooking
for high-volume operations. Additional
courses will highlight specialized topics using
subject matter experts, including potatoes on
pizza and grilling and smoking potatoes.
To learn more about Potato University, visit
PotatoUniversity.com.
http://www.rhmachine.com http://www.FSRmagazine.com http://www.PlateMagazine.com http://www.PotatoUniversity.com http://www.Spudman.com
July/August 2021

Table of Contents for the Digital Edition of July/August 2021
