Published 3/4/2010

?For centuries, people have been eating potatoes. The first archaeological evidence of potato cultivation is from approximately 4500 years ago with the natives of Peru. Besides enjoying a good spud at meal time, the potato was also believed to have medicinal qualities and was often rubbed on the skin of sick patients as a remedy to illness. Additionally, the Inca people worshiped potato Gods and celebrated rituals to ensure the success of their potato crops. Andean natives created entire religious ceremonies with the main focus on the beloved spud.

Oddly enough, when the potato first arrived in Europe, the plant was treated with distrust and fear. This fear lasted for centuries as some people believed that it was unholy or unchristian to eat a potato. Many years later, Thomas Jefferson was credited with helping American colonists fall in love with potatoes. He brought back the idea from France to American cuisine, one of the most popular food items today, the “French fries”. Through his support and encouragement, the potato gained popularity in North America as a spectacular crop and a fine food item.

Potatoes were then, and are now, a great food source for starch and carbohydrates. Through the years, they gained popularity because they can be transported and stored with great ease.

Potatoes play an important part in our everyday life. They can be prepared in a variety of ways; roasted, mashed, baked, fried, made into flour and even eaten raw. They are one of the most versatile foods of all time. They are extremely healthy, depending on how they are prepared and what they are smothered in and with.

In the United States, potatoes continue to play an important role as a trendy side dish. They continue to be the ultimate comfort food in today’s slumping economy. With the evidence of a looming recession, American’s are seeking out familiar foods that they grew up eating. Potatoes top the list of the most desired food item.

The challenge for restaurateurs is to bring the beloved spud center stage. The United Nations designed 2008 as the “United Nations International Year of the Potato.” A website was formed to let the world know that the potato is the world’s number one non-grain food commodity.

Restaurants across the United States are trying out new potato concoctions with great fanfare. Many are finding that potatoes can help add depth to a dish when they are incorporated in the main entrée, instead of just sitting on the sidelines.

Published 3/4/2010

With the economy being in a slump, many in the restaurant industry continue to suffer losses. It is important for restaurants to come up with new ideas and products to bring customers in and keep them coming back for more.

You hear of “downsizing” occurring in almost every industry around the United States. One of the hottest food trends of late is the downsizing of food as well. As a result of new nutrition labeling laws, people will find more and more mini food selections popping up on restaurant menus. Consumers want value for their money, healthier menu choices, and now mini foods on restaurant menus.

Nutritional labeling of foods provides total menu transparency. It allows consumers to make educated choices on what exactly they are consuming. Food consultants agree that this new food trend will help restaurants be able to make their bottom line look nicer and provide customers with exactly the food they want on their plate.

Mini burgers (a.k.a. sliders) were the number one mini food item that was added to restaurant menus last year. It seems that fast food restaurants are giving the mini world a chance as well. Jack in the Box is currently testing the market for their new 2 pack sirloin mini burgers in San Diego, California. Just this week, fast food giant Burger King, added mini-burgers called the BK Burger Shots to their menu. These burgers come in either a 2 pack or a 6 pack. The burgers continue to have that delicious charbroiled taste that everyone loves, while offering less calorie consumption and less costs. Mini desserts are also beginning to gain popularity.

Nutritional labeling on restaurant menus has naturally sparked healthier foods being added to menus as well. Offering mini foods and healthier choices is a win win situation for both consumers and restaurateurs alike.