Maximize Your Menus and Minimize Labor Constraints with Potatoes

Potatoes USA’s Culinary Director, RJ Harvey teams up with School Meals That Rock’s Dayle Hayes to showcase on-trend, student-friendly menu innovations, solutions to help ease labor strains and ways to maximize USDA Foods – all featuring potatoes.

LEARNING OBJECTIVES

1. Describe how potatoes can help reduce labor needs in the back of the house.
2. Discuss how to utilize potato products in unexpected ways across the menu.
3. List three new ways to customize potato menu items to fit their operational needs.
4. List two potato nutrition myths and how to share accurate facts.
5. Identify the nutrition benefits and attributes of potatoes and how they benefit students.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

CPEUs for RDNs and NDTRs
Please note CPEUs are no longer offered due to the age of the course.