The Little Potato Company's Kim Tieu Discusses IFPA Foodservice 2026

EDMONTON, CANADA - The International Fresh Produce Association (IFPA) Foodservice Conference is the perfect time for industry operators to showcase their expertise in the foodservice channel. I got in touch with Kim Tieu, Senior Brand Manager at The Little Potato Company, to hear what we can expect at the supplier’s booth.

“This year's IFPA Foodservice Conference is an exciting opportunity for us to formally introduce our dedicated Foodservice Solutions platform and demonstrate how we're helping operators build confidence in every kitchen. We'll be highlighting the qualities that make little potatoes uniquely suited for commercial kitchens, such as their consistent sizing, exceptional taste, versatility, and ease of preparation,” Kim began telling me. “Visitors can also expect to see our product in action where we’ll be sampling Loaded Smashed Little Potatoes, showcasing a creative and unique way to use little potatoes that will hopefully stir up some inspiration for those attending.”

According to Kim, foodservice has always been an important part of The Little Potato Company's business. In fact, it is how the company started 30 years ago when Founder Angela Santiago and her father, Jacob, started selling Dutch yellow varieties to upscale hotels and restaurants.

“Thirty years later, we’re refocusing our efforts to this industry and making a significant investment to strengthen our presence in the channel and better serve the evolving needs of busy operators. Our focus isn't simply on supplying little potatoes; it's on providing solutions that help operators build confidence in every kitchen. That means offering little potatoes that are bred for exceptional taste, consistency, and versatility, along with the tools, culinary inspiration, and support operators need to create great menu experiences with less prep, less waste, and more confidence,” Kim pointed out.

From The Little Potato Company’s perspective, foodservice represents a tremendous opportunity because the supplier’s products align well with what operators are looking for today.

“Across the industry, operators are balancing rising costs, labor shortages and increasing pressure to deliver consistent guest experiences. They're looking for ingredients that simplify operations without compromising quality, and that's where little potatoes provide a meaningful advantage,” Kim explained. “Because our potatoes are naturally uniform in size and shape, they cook consistently, require minimal preparation, and can be used across a wide variety of menu applications. That versatility allows operators to maximize menu flexibility while reducing complexity in the kitchen. We're also seeing continued consumer demand for fresh, whole foods that deliver both comfort and quality. Potatoes remain one of the most versatile ingredients on the menu, and we believe little potatoes are well-positioned to help operators meet those expectations while running more efficient kitchens.”

The Little Potato Company wants to make one thing clear: Its foodservice program was built around the realities operators face every day.

“From product consistency and year-round supply to menu versatility and operational efficiency, every aspect of our program is designed to help kitchens perform with confidence. Because our potatoes are carefully bred and grown to deliver the same size, quality and shape time after time, operators can expect predictable cooking performance, reduced prep time, and less waste. Beyond the product itself, we're committed to being a true partner. We're investing in culinary support, menu inspiration, operator education, and resources that help our customers get the most value from little potatoes,” Kim concluded. “Ultimately, our goal is simple—to make it easier for busy operators to serve delicious, high-quality dishes with confidence.”

If you will be at the Foodservice Conference this year, be sure to stop by The Little Potato Company’s booth. ANUK will continue bringing you show coverage in the lead-up to the event.