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As a high volume independent restaurant, I’ve got Idaho baked potatoes on the menu already, plain or loaded with the traditional sour cream, butter, and chives. Any thoughts on an ingredient I could add to get a little higher check overage?
Three words… Bacon, Bacon, Bacon! According to the latest Datassential report Bacon appears on 70.7% of all menus surveyed at 3,438 concepts and even with all that existing popularity, it has grown 3.9% in four years. Applewood Bacon mentions on menus is up 28.6% during the same time period. And the terminology “smoked” is hot too, with a menu penetration of 17.6% of all menus. While chains list Smoked Bacon on 30.5% of menus, Independents only call it out 15.0% of the time. It’s already pre-sold to your customers! Pepper Bacon is only on 6.8% of Chain menus, and 1.4% of Independents, so there is more opportunity to try this as a new ingredient too.
Check out some of the more creative uses of bacon with potatoes from Food Bloggers and Chefs:
https://idahopotato.com/recipes/loaded-idaho-potato-bisque
https://idahopotato.com/recipes/idaho-potato-bacon-wrapped-bowls
https://idahopotato.com/recipes/twice-baked-potatoes-with-bacon
https://idahopotato.com/recipes/loaded-baked-idaho-potato-skins
https://idahopotato.com/recipes/patatas-rescoldos
https://idahopotato.com/recipes/boston-chops-poutine-loaded-potato
https://idahopotato.com/recipes/bacon-cheese-burger-twice-baked-idaho-potatoes
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Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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