Arts & Culture

THE POTATO CONCEPT HAS THE LARGEST BAKED POTATO MENU. THEY SPROUTED FROM THE GROUND UP!

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The Potato Concept was formed a few years ago by two hard working individuals. Brandon Rainer (former trombone player for The River City Rebels) and Lauren Lefebvre. When not raising their family, you can often spot them at farmers markets, fairs, or catering events in the greater New England area with their mouth watering menu and endless choices.

The Potato Concept is a mobile restaurant made up of baked potatoes that are out of this world! They make every kind of baked potato from buffalo chicken to tofu. Their catering menu is also gigantic and everything from the large pasta dishes to the soup is all made from scratch for an extremely reasonable price.

I strongly encourage you to check out their website to see when they will be in a town near you! There’s something on the menu for everybody. It’s that time of year where nothing is more satisfying like a hot potato.

 

© Brandon Rainer

 

HASSLE: WHAT WAS THE POTATO CONCEPTS CONCEPTION?

 

BRANDON AND LAUREN: It stemmed from a matured realization that the two of us as a team, as a company, could serve people with first class precision.

 

HASSLE: WHAT IS THE BEST PART ABOUT BEING SELF EMPLOYED?

 

BRANDON AND LAUREN: Well, being able to delegate our own schedule is not only helpful but, in our busy lives together, it is a necessity. With three children and aging parents to consider, we’re at a time in our lives where having control of our schedules helps us stay connected with a very large community.

 

HASSLE: WHAT IS YOUR STRONGEST SELLER?

 

BRANDON AND LAUREN: Ourselves.

 

HASSLE: WHAT ARE YOUR GOALS FOR THE FUTURE?

 

BRANDON AND LAUREN: Positive financial growth. Collective financial sustainability.

 

HASSLE: HOW DO YOU INCORPORATE MUSIC INTO THE POTATOES?

 

BRANDON AND LAUREN: We incorporate music every time we get into our kitchen, put music on, and do the work. It’s a feeling. It’s a wavelength you ride. It’s an attitude. So in that sense, yes. Every time.

 

HASSLE: ARE YOU CURRENTLY PLAYING MUSIC?

 

BRANDON AND LAUREN: We’re always whistling a song or humming a tune. There’s a lot of drum tapping and sing-a-long singing at our house, you bet!

 

HASSLE: WHAT ARE YOUR CULINARY BACKGROUNDS?

 

BRANDON AND LAUREN: For the past two decades we’ve been working in established kitchens, managing the operations of both the front and back of house, and customer service.

 

HASSLE: WHAT IS THE MOST DIFFICULT PART ABOUT WORKING PRIMARILY WITH POTATOES?

 

BRANDON AND LAUREN: The timing of the harvest vs inventory, and consistency of the quality and the rising costs. Sometimes it disappears off the shelf. It’s also time and energy consumed baking a potato.

HASSLE: WHAT IS THE BEST MEMORY YOU HAVE HAD SO FAR?

 

BRANDON AND LAUREN: Driving down in a pick up truck to Hatfield, Massachusetts to Swaz Potato Farm and picking up a half ton of freshly harvested, with locally sourced potatoes.

 

HASSLE: HOW CAN THE DIY COMMUNITY SUPPORT YOU?

BRANDON AND LAUREN: Anyone reading this can help us by coming out somewhere where we’re going to be and ordering a gourmet, baked, russet or sweet potato from us!

 

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