Long or short fries? Longer fries will give you greater yield (servings per case) because it takes fewer of them to give the appearance of a full serving than it does with shorter fries. Extra long fancy signifies the longest grade of french fries; line flow the shortest. Greater yield always equals higher profitability.
Shoestring or steak cut? Thinner cuts like shoestrings deliver more fries per pound for more servings per case—perfect for fast food operations.Thicker cuts and wedges, on the other hand, offer a heartier appearance and greater potato flavor—a great alternative to baked potatoes. More suitable to casual, theme and fine dining operations.
Batter-coated or uncoated? Batter-coated fries offer added crispness, less fry breakage, plus greater heat retention and hold time on the plate, in the bag or under the heat lamp (all of which increase yield). Uncoated fries offer a more traditional french fry taste and texture—the fries your customers grew up on. It's best to offer both batter-coated and uncoated fries.
Skin-on or skinless? Skin-on fries have a more homemade appearance and greater natural potato flavor. This increases their perceived value. Great for operations where a hand-cut appearance is more desirable. Fries without the peel have more of a QSR appearance and, therefore, more appealing to kids.
"Bargain" or higher cost per case? "Bargain" fries are never really a bargain. That's because they're lower in potato solids and higher in water content. When they hit the fryer, your profitability literally evaporates: you end up with fewer servings per pound and per case. Though high-solids fries like ours may cost a little more per pound, you get up to 15% more servings per case!
Multiple fry offerings? Offering more than one type of cut or flavor profile is a great strategy. After all, who doesn't like a choice? It's also a great way to offer your repeat customers something new, without replacing their old favorite, adding equipment or training.