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.
Read more: Choosing the right fry cut · Fryer oil management · Hold time and delivery packaging · Fries as a profit center