Here's How To Hit The Fry Notes:
Customers love hot, crispy fries. So do operators. Fries are an easy - and profitable - upsell.
GO LONG!
Bountiful Harvest ® Extra-Long Fancy (XLF) fries are consistently longer in length, adding drama and plate coverage that enhance perceived value.
GO TO FRIES FOR TO-GO ORDERS
Thick-cut, coated fries hold heat and maintain crispiness.
"Adding fries as a side can yield higher margins than a salad and still have excellent perceived value."Chef Thomas Vigil, Shamrock Foods Branch Chef, Colorado
CREATE FRENCH FRY FOMO
Run LTOs featuring exciting flavor profiles and toppings.
PRESERVE INTEGRITY
Use well-ventilated packaging from ProPak® to prevent sogginess. Never overstuff fries in a container.
“If you can, pre-portion fries! Cooks and chefs don't like a lot of empty space on a plate, so watch plate sizes to avoid the chance of overeager line cooks.”Ryan Elmore, Shamrock Foods Business Review Specialist, New Mexico
GET ON BOARD
Menu signature fry boards. Arrange distinctive shapes, sizes and colors. Bountiful Harvest® has them all, including shoestring, steak-cut, crinkle-cut and skin-on-chips - plus battered and seasoned sweet potato, wedge, curly and lattice-cut. Serve with assorted tasty dipping sauces.
LOAD 'EM UP
"Fries can be very profitable when made into a totally different dish," says Tim Maness, Shamrock Foods Business Review Specialist, Colorado.
Examples: chicken-and-bacon waffle fries, street-corn-fries, kimchi lattice fries, carne-asada fries, tikka-masala fries.
Source: Datassential 2021, 2022
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