French fries can play a profitable role on menus when done right. They can be used to offset other costs in your product mix because of their high profit margin. For example, the average 8 oz. of fries at $0.50 is able to give you a potential profit of $3.49 if sold at $3.99.
The purchase of premium fries may seem costly initially, however, in the end it actually will gain you a higher return. Premium fries are often longer in size and contain high solids- upholding its shape for a longer period of time. This results in less product needed to fill the dish or container it is put in. Shorter fries typically take more to fill a container, and can require more oil.
What separates an okay French fry from a great one is its texture, length and solid contents. Ideally your fries should have a crunchy exterior and a light, fluffy interior. When eating a serving of French fries, the last fry should always hold its form. Imagine eating a burger with a side of fries. Fries are either eaten first or last- so be sure to leave a lasting impression. Consistency is also key to great fries (think about McDonalds fries). Keeping consistency in your preparation and cooking process, reduces quality errors.
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Fill your fry basket only halfway. Use a thermometer to make sure the oil it is being fried in is at the right temperature. Shake the fry basket after about 30 seconds of cooking- to ensure that every fry gets its even coat of oil. Cook for the exact recommended time on the package. For best results, serve no longer than 7 minutes after cooking. Oil should be changed out daily, or even more frequently, depending on usage.
French fries are the fastest growing item on delivery orders across all age groups. Compared to the year prior, French fry delivery increased by 42.8%. Food delivery is not just for pizza anymore, as delivery is becoming more accessible and consumers place a higher value on convenience. The packaging your fries come in can be as important as the fries itself. According to Datassential, 44% of takeout and delivery orders take more than 30 minutes to receive, so make sure your fries survive the trip. Select your delivery containers wisely to assure the greatest customer experience.
The best fries for a to-go menu are thicker, cut 3/8’’ or wedges. This is because the slimmer cut fries do not maintain their heat as well. Also, be sure the fries you are packaging are a coated product to avoid sogginess and a buildup of moisture.
The bottom line is that the quality of your fries matter and make a lasting impression on your customers- because they may be the last bites they eat of their meal- whether they dined in or got their meal to-go. Lastly, cheaper fries do not always translate to higher profits because of their hold time. Do your fries pass the test?