Sixty years of notes.
Practical guides for independent kitchens, written from what we've seen work on the route since 1958.
None of this is theory. These are the questions we get asked on the route — which fry cut to run, when oil is done, why fries arrive limp in a delivery bag, what a portion actually costs. If a guide here does not answer your question, call the warehouse and ask a person.
Choosing the Right Fry Cut
The cut you choose decides crispness, hold time, plate coverage and food cost. Here's how the common cuts compare and how to pick one for your menu.
Fryer Oil Management
Oil is one of the biggest controllable costs in a fry-heavy kitchen. A simple filtration routine stretches oil life and improves the fry.
Hold Time & Delivery Packaging
Third-party delivery changed what a fry has to survive. Here's how to keep fries crisp for the 20 minutes between your window and the customer's table.
Fries as a Profit Center
Fries are usually the highest-margin item on the menu. A few decisions about cut, portion and packaging turn a side into a profit center.
Freezer & Cold-Chain Basics
Frozen fries are only as good as the freezer they sat in. Temperature abuse shows up as ice crystals, oil splatter and a mushy fry.
Where Do Restaurants Buy Their Food?
Broadline, independent, cash-and-carry or direct — and which mix fits your kitchen.
Where to Buy French Fries in Bulk
Case sizes, what drives fry pricing, and comparing on cost per serving.
80/20 vs 85/15 Ground Beef
What the ratio means for crust, shrink and the real cost of a burger.
Do Frozen French Fries Expire?
Why temperature swings, not time, are what ruin a case of fries.
How to Choose a Food Distributor
Minimums, delivery days, substitutions and how to compare quotes honestly.
Switching Food Suppliers
A sequence that changes your supplier without disrupting service.
Frequently Asked Questions
Minimums, delivery days, terms, samples and how to get started.