Potatoes on the menu q2 2010
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Potatoes on the Menu: Q2 2010. Prepared by the Ketchum Global Research Network July 2010. Executive Summary. Consistent with the previous few quarters , three of the top 10 side dishes served at chain restaurants were potato-based in Q2 2010.

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Potatoes on the Menu: Q2 2010

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Potatoes on the menu q2 2010

Potatoes on the Menu: Q2 2010

Prepared by the Ketchum Global Research Network

July 2010


Executive summary

Executive Summary

  • Consistent with the previous few quarters, three of the top 10 side dishes served at chain restaurants were potato-based in Q2 2010.

  • The number of potato side dish offerings at chain restaurants grew 8% in the last year (since Q2 2009) and 14% from Q2 2006 through Q2 2010.

  • French fries, mashed potatoes and baked potatoes were the most popular potato items menued in Q2 2010.

  • Most potato side dishes were menued in the Casual Dining and Family/Midscale segments.

  • Seasoned, garlic and Cajun dominated the top potato side dish flavors. White cheddar and parmesan cheese were also popular side dish flavors in Q2 2010.

  • The top four preparations continued to be fried, French-cut, mashed and baked.

  • Crispy, Golden and Homestyle were the top marketing claims used on menus during Q2 2010 to describe potato side dishes (same as in Q1 2010).

  • The “Trans-Fat-Free” claim continued to be the most widely used nutritional claim describing potatoes on the menu.


Top 10 side dishes overall

Top 10 Side Dishes Overall

Search criteria: Side Dishes, Chain Restaurants, Q2 2010


Potatoes on the menu q2 2010

Potato Sides on the Menu

  • Potato sides increased 8% since Q2 2009 and 14% since Q2 2006.

  • Casual Dining and Family/Midscale restaurants menued the most potato side items.

Potato Sides by Restaurant Type

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants


Potato sides by restaurant segment

Potato Sides by Restaurant Segment

  • French fries, mashed potatoes and baked potatoes were the most popular potato items menued in Q2 2010.

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants, Q2 2010


Top flavors of potato side dishes

Top Flavors of Potato Side Dishes

  • Seasoned, garlic, Cajun, white cheddar cheese and parmesan flavors were the most prevalent descriptors of potato side dish flavors during Q2 2010.

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants, Q2 2010


Top preparations of potato side dishes

Top Preparations of Potato Side Dishes

  • Consistent with the last few quarters, the top four preparations of potatoes were fried, French-cut, mashed and baked in Q2 2010.

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants, Q2 2010


Marketing claims

Marketing Claims

  • As in Q1 2010, crispy and golden were the top marketing claims used on menus during Q2 2010 to describe potato side dishes.

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants, Q2 2010


Nutritional claims

Nutritional Claims

  • The “Trans-Fat-Free” claim decreased from 135 menu items in Q1 2010 to 88 menu items in Q2 2010.

  • 15 potato side dishes included the claim “low-fat.”

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants, Q2 2010


Potato side dishes by menu item cuisine

Potato Side Dishes by Menu Item Cuisine

  • Potatoes appeared most frequently on the menus of Traditional North American restaurants, followed by BBQ and Mediterranean – Italian.

  • North American Southern Cuisine increased from Q4 2009 in Chain Restaurants (100 to 120) and remained steady on Top 100 Chain Restaurants menus (31 each quarter).

Search criteria: Ingredient-Potato, Side Dishes, Chain Restaurants, Q2 2010


Q2 2010 new menu items

Q2 2010 New Menu Items


Q2 2010 salads using potatoes

Q2 2010: Salads Using Potatoes


Potato varietals on the menu

Potato Varietals on the Menu

Potato Varietals 2006-2010on the Menu: 350 chains


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