Turn Fresh Potatoes Into Profit with the Right Equipment


Fresh-cut French Fries can be one of the most profitable items on a menu. They offer a strong combination of low ingredient cost, high perceived value, and broad customer appeal.

Customers often perceive fresh-cut fries as a higher-quality product than frozen fries and are willing to pay more for them, especially when they're paired with premium burgers, sandwiches, steaks, or craft beers. Fresh cut fries are also an ideal foundation for profitable specialties like truffle parmesan fries, loaded fries, Cajun fries, and fries with signature dipping sauces.

Additionally, today's diners increasingly appreciate foods made from recognizable, simple ingredients. Fresh-cut fries made from whole potatoes can reinforce an operation's commitment to quality while helping create a menu item that guests perceive as fresh, authentic, and worth ordering again.

The right equipment makes preparing fresh cut fries more efficient and profitable.

 

The versatile Titan Max Cut Manual Food Processor by Edlund cuts great-looking fries in addition to dicing, cutting wedges, and coring. The Titan cuts up to 6 ½” potatoes into French fries or steak fries.

 




With a heavy-duty, stainless steel construction and continuous-duty operation, the Edlund French Fry Cutter cuts up to 50 pounds of potatoes per minute, saving time and labor. 

Engineered for high-output kitchens, it delivers precise, uniform fries every time.

 

The Frymaster ESG35T High Efficiency Gas Fryer uses only 35 pounds of cooking oil while delivering the same cooking capacity as a traditional 45 pound fryer, helping reduce oil costs and waste. 

Operating at only 70,000 BTU per hour, the ESG35T uses 33% less energy and offers up to 2.5x faster recovery time than other comparable standard models.

 

The Merco CrispyMax adds holding power to your French fry program. It utilizes a powerful airflow system that circulates hot air evenly over and around food to maintain ideal serving temperatures without overcooking or drying out. 

Unlike traditional heat lamp setups, CrispyMax delivers consistent, top-to-bottom heat coverage for superior crispiness.

 


Shake on your signature seasoning with a clear plastic shaker/dredge from TableCraft. Designed for easy view of contents, it has a 10-ounce capacity and comes with three assorted lids.

 

Fry cups help support premium pricing by establishing signature fries as a standalone menu item. Elevate your French fry presentation with a Lattice Collection Round Slanted Fry Cup from TableCraft. 

Lattice collection fry cups are made of stainless steel and are conveniently dishwasher safe.

 

Paying tribute to the classic fast-food fry box, the Better Burger Collection Fry Box is a modern stainless steel version that offers a sleek, lightweight, and reusable way to serve your house-cut fries in style. 

Designed for versatility, it can stand upright for a classic presentation or be tipped over on a platter for easy sharing.


 






From prep to fryers to holding and serving, we’re here to help you create a custom solution to transform potatoes into profits. Contact us!

Comments

Post a Comment

Popular posts from this blog

Combat K-12 Kitchen Challenges with a Combi Oven

Image
Multiple pieces of cooking equipment in one, combi ovens are a proven way to optimize kitchen space, productivity, and food quality. Valuable features like pre-programmed cooking profiles for consistent cooking at the press of a button, self-cleaning capability, and “disappearing” doors make models like the Convotherm maxx pro stand out in the crowd. Here’s how. Tackling Floor and Hood Space Limitations Working double duty as both a convection oven and a steamer, a single combi oven uses less floor and hood space, while also consuming less gas and electricity.  The Convotherm maxx pro combi’s disappearing door feature also improves operating safety by keeping walkways clear. Managing High Turnover and Inexperienced Staff Simple to understand, operate, clean, and maintain, the Convotherm maxx pro is easy for anyone to operate with minimal training. Whether operated by a trained culinary professional or frequently changing team members, every single employee can achieve profe...
Read more

It’s National School Lunch Week: Find Your Treasure!

Image
Ahoy school lunch lubbers: it’s almost time for National School Lunch Week!  The School Nutrition Association’s theme this year is one that beckons you to take your child nutrition program on an exciting adventure: School Lunch Pirates: Find Your Treasure . Are you ready? Thank goodness lunch has come a very long way since the Golden Age of Piracy! Back in those days, between roughly 1650 and 1720, refrigeration didn’t yet exist, and hygiene on the high seas was sketchy. Meals consisted of salted and dried beef and hardtack “bread” made of simply flour and water, while fruits and vegetables were a rarity at sea. Beer or grog were safer to drink than the water, and they typically provided more calories than what little food was available. A reimbursable meal is fine dining by comparison! Lucky for us all, we now have a pirate’s bounty of ways to store, prep, cook, and serve safe, nutritious, tasty, and vermin-free meals.  What’s your treasure?  Serving as Many Stud...
Read more

Your ‘24 SNAL Expo Time Machine is Here!

Image
Great Scott! The 2024 SNAL Conference drove into the future! In case you couldn’t make it “Back to the Future” for this year’s Louisiana School Nutrition Association Conference in Lake Charles, we’re bringing 1.21 Gigawatts of highlights to you! We had a great time talking with amazing child nutrition professionals from around the state about new ways to save labor and feed more students high quality meals in less time. If you did attend the conference and exhibits, thank you! We hope you left the conference recharged and inspired to keep driving your program into the future. Click the play button below for the highlights. We’re here for you whenever you need equipment and supplies to support your program. Contact us !
Read more