Practical guides for independent kitchens, written from what we've seen work on the route since 1958.
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.
Oil is one of the biggest controllable costs in a fry-heavy kitchen. A simple filtration routine stretches oil life and improves the fry.
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 are usually the highest-margin item on the menu. A few decisions about cut, portion and packaging turn a side into a profit center.
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.
Minimums, delivery days, terms, samples and how to get started.
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