Consumption information for potatoes in the Food Service Market is fragmented and often vague. Information on the consumption of fresh potato products is an example of this with very little information being readily accessible to growers. The objectives of the project were: to determine the usage of fresh potatoes within the Food Service sector, to determine the usage trends in the various segments of the sector, to examine the “fit” of prepared potatoes in the “convenience driven culture”, to estimate potential increases in consumption where convenience and nutritional values are emphasised, and to obtain feedback from chefs on potato types and forms of presentation.