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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. 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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  1. Potatoes on the Menu: Q2 2010 Prepared by the Ketchum Global Research Network July 2010

  2. 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.

  3. Top 10 Side Dishes Overall Search criteria: Side Dishes, Chain Restaurants, Q2 2010

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. Q2 2010 New Menu Items

  12. Q2 2010: Salads Using Potatoes

  13. Potato Varietals on the Menu Potato Varietals 2006-2010on the Menu: 350 chains

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