Delivery · Sweet Jimmy's Foods
A fry that's perfect at the pass and limp at the customer's door is a one-star review with your name on it. Delivery and to-go now make up a big share of many kitchens' fry sales, so the program has to be built for the bag, not just the basket.
Where fries fail in the bag
Steam. A hot fry in a sealed container releases moisture that condenses and soaks back into the fry. Everything below is about managing that steam.
Four fixes, in order of impact
- Vent the packaging. Vented fry cups, sleeves and boats let steam escape. Never seal fries in a closed clamshell.
- Switch to a coated fry for delivery orders. Clear-coat and battered fries hold crispness three to four times longer than uncoated cuts. Many kitchens run an uncoated fry for dine-in and a coated fry for delivery.
- Fry to order, drain hard. Fries for delivery should come straight from the fryer, shaken well and never held under the lamp before bagging.
- Pack fries last and separate. Keep them out of the same bag as hot, wet items when you can, and bag them last so they spend the least time closed up.
Packaging that works
Vented fry cupsBest for single portions; paperboard with steam vents.
Grease-resistant bags with ventsCheapest option that still breathes.
Vented kraft boats & traysGood for loaded fries and shareable portions.
