A case of fries travels from the plant to our freezer to your walk-in to your fryer. Every stop where it warms up and refreezes leaves ice crystals that turn into water in your fryer — and a worse fry on the plate.
Product comes off the reefer at our Commerce dock and goes straight into the freezer. It leaves on multi-temp trucks and is counted at your door. If a case arrives soft, refuse it — our driver will note it and we'll credit it. No arguments.
Get frozen cases into the freezer first, before dry goods. Check the freezer is at 0°F or below.
First in, first out. Date the cases on arrival and pull from the front.
Keep a working supply in the reach-in by the fryer and leave the rest sealed in the walk-in. Never thaw fries before frying.
Call the warehouse, or send us your order guide and we'll put a quote together. No call centers, no portals to fight with.
