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Dial in your fry program.

Sixty years of potatoes, applied to your kitchen. We test cuts in your fryer, in your oil, at your hold time — then build a program around what actually works.

What we look at

Cut & coatingStraight, crinkle, shoestring, coated — matched to your plate, your volume and your delivery mix.

Oil & fryerOil type, filtration schedule and fryer load size for crispness and oil life.

Hold timeHow long your fry stays good under the lamp and in the bag.

PackagingVented cups, bags and boats that keep fries crisp for third-party delivery.

PortioningScoop sizes and yields so every basket costs what you think it costs.

Food costPlate cost by cut and pack size, with private-label alternatives where they fit.

How it works

We bring two or three candidate cuts, fry them side by side in your kitchen, and walk through how each holds and plates. You pick. We set up the order guide, oil and packaging around it. No charge — a kitchen with a fry program that works stays a customer.

Book a Fry Test

Ready to talk to a real person?

Call the warehouse, or send us your order guide and we'll put a quote together. No call centers, no portals to fight with.

(323) 887-0862 Request a Quote