EAGLE, ID, December 12, 2006 — The Idaho Potato Commission (IPC) announces its 16th Annual Potato Lover’s Month Retail Display Contest, and this year it’s bigger and better than ever! The February 2007 anniversary event will offer over $150,000 in cash and merchandise prizes – and it’s easy to enter.
Filed Under:
Potato Lover's Month,
Retail
EAGLE, ID, December 1, 2006 — At this year’s International Foodservice Editorial Council (IFEC) Conference in Chicago, Idaho Potato Commission’s Vice President of Foodservice Don Odiorne received the prestigious Betty Award for his years of service to the foodservice industry.
Filed Under:
Foodservice
Eagle, ID, October 25, 2006 – Pat Vezertzis didn’t enter the Idaho Potato Commission’s annual dehydrated potatoes promotion to win prizes – in fact, he didn’t even remember there were prizes. He entered because the IPC was offering a savings of $3 on every case of dehydrated Idaho potato products purchased at the retail price in a three-month period … and Pat uses A LOT of dehydrated Idaho potatoes. He was shocked when he got the call last week letting him know that, in addition to the money he got back from his orders, he also won a 42-inch LCD HDTV. “I was very surprised,” Pat remarked. “What a treat; I’ve never won anything that significant before!”
Filed Under:
Retail
EAGLE, ID, October 22, 2006 — “Yes, Master, it’s true,” Barbara Eden and Dawn Wells will grant the wish of every fan when they meet attendees and pose for pictures at the Idaho Potato Commission’s booth at this year’s PMA Fresh Summit in San Diego.
Filed Under:
Retail,
Special Events
EAGLE, ID, October 10, 2006 — Idaho Potatoes are the ultimate blank canvas for chefs and operators. This is a point made with emphasis in the IPC’s latest foodservice advertising campaign launched this fall. When inspiration strikes, the Idaho potato is a tremendous and popular vehicle used to push the boundaries of expectation. A flavor conduit, it is also an item of comfort that allows consumers the security to try new things without huge risk. This is one of the reasons chefs return to the Idaho potato again and again, reinventing the classics.
Filed Under:
Foodservice