Potatoes USA Culinary Program Crosses Continent to Put More Potatoes on Menus

Potatoes USA’s Culinary Program has been busy in the Spud Lab and on the road since September, ramping up enthusiasm for more potatoes on more menus. From Montreal to New Orleans, Chef RJ Harvey, Director of Culinary, and Executive Sous Chef Aurora Hollenbeck have been whipping up potato inspiration and inviting foodservice operators to the Spud Lab for more potato menu innovation.

Networking for Innovation Sessions

At the International Corporate Chefs Association in Montreal, Potatoes USA met with some of the foodservice industry’s top national brands, including Texas Roadhouse, Logan’s Roadhouse, O’Charley’s, Golden Corral, Jason’s Deli, El Pollo Loco, and Cheesecake Factory. Over plates of poutine, we successfully encouraged key decision-makers with Golden Corral and Texas Roadhouse to join Potatoes USA at the Spud Lab in Denver for innovation sessions.

 At the 11^th Annual GCIA Culinary Combine in New Orleans, Potatoes USA chefs took the stage in front of hundreds of national brand chains to showcase Big Easy-style potato dishes, including “Southern Style Hushpuppies” made with potatoes and served on a bed of Cajun crab remoulade. As a result of their participation, Mellow Mushroom and Huey Magoo’s showed interest in joining Potatoes USA for innovation sessions. Potatoes USA also learned about upcoming potato menu launches at Fuzzy’s Taco Shop and FSC Franchise Co., which includes brands Beef ‘O’ Bradys, The Brass Tap, and Newk’s Eatery.

• Why it matters: Innovation sessions are a key way to get foodservice decision-makers to menu more potatoes by giving them hands-on experience, education, and practical planning advice for new potato dishes.

Celebrating Spuds: Colorado Potato Festival

Potatoes USA chefs demonstrated loaded potato-centric dishes alongside other chefs at the 2025 San Luis Valley Potato Festival in September, providing hundreds of samples and potato education to an audience of spud enthusiasts.

Collaborating with Other Commodities

At the Spud Lab in Denver, Potatoes USA’s Culinary and Foodservice teams joined with the National Watermelon Promotion Board and Lentils.org to share the unique strengths of their products with large-volume foodservice brands at a three-day ChefLab event. The event included representatives from brands Chicken Salad Chick, Piada Restaurant Group, Teriyaki Madness, and Firebirds Restaurants.

International Chef RTM

The chefs also met up with the recent Potatoes USA International Chef Reverse Trade Mission (RTM) in Chicago to share the benefits of U.S. fresh, frozen, and dehydrated potatoes with more than 30 chefs from key U.S. potato export markets. Through hands-on cooking opportunities led by Potatoes USA’s culinary experts, the international chefs explored how U.S. potatoes can be added to their menus.

Teaching Kids the Power of Potato Performance

Potatoes USA also spent time in the Windy City, presenting to more than 1,200 students at Highland Middle School. The event was part of the Power Up Performance Culinary Nutrition Initiative hosted by Compass Group, one of the world’s largest foodservice companies.

The goal of the initiative is to educate future generations on the benefits of choosing foods that fuel performance both in and out of the classroom, which closely aligns with Potatoes USA’s “Potatoes Power Performance” promotional campaign. The students gained a fundamental understanding of the culinary uses and nutritional benefits of America’s favorite vegetable.