REWrite - The Restaurant Equipment World Blog

The Perfect French Fries- Finding the Balance

July 22nd, 2011 by REW Blog Team

Not sure if that’s your restaurant…or some other guy who has the same fries.

Everybody’s got their own idea about who makes the perfect french fry, and they often subscribe to one large chain or another when arguing about it. If you run into anybody who doesn’t have an opinion about how they prefer their fried potato slices, start running the other way. They are not human.

Fries are a staple for many restaurants, and you currently have them on your menu, it may be a good idea to try to encroach on the mega-chains ground when your customers start arguing with their friends about the subtleties of sea salt and crispiness. Maybe you already make world-renowned fries, and if that’s the case, feel free to stop reading. However, if you are just slicing up potatoes, throwing ’em in the frier, and tossing salt on them, or if you are buying frozen bags of them from a supplier, we think there are better options.

First of all, if you get frozen fries from a supplier, you are on the right track. As we tweeted earlier, this guy knows the secret of the perfect fry – the freezer. Breaking down the internal structure of the fry reduces the starchiness and creates a soft-n’-steamy interior for your customer’s enjoyment. However, getting those supplier fries means that customer’s may have had your fries a thousand times before at any number of surrounding restaurants. The more original, delicious cuisine you have, the more chance that a customer will remember you next time for dinner. You’re goal is this: the next time an argument about fries comes up (as they often do), you want your customer to be an ambassador for your establishment.

While there are many recipes online that inform you of the perfect fry, you’ll really have to experiment on your own to find some that compliment your existing menu and speak to your customer’s palate. Don’t be too shy, either. While steak with steak fries may be a perennial favorite, you could always try heavily salted string fries instead, or as an addition to your existing menu. You may be surprised at the number of customers who prefer one over the other, and in addition, you can bet there will be a conversation about it at the table if both are ordered.

However, the buck doesn’t stop at the size of the fry or amount of salt. Seasonings, such as chili powder or dry ranch, can liven up a menu. If you aren’t sure of which fry your customer’s enjoy the most, offer a fry-trio appetizer for a limited time. Plate three of your favorite variations as a single appetizer, then judge customer reactions and keep track of which variations are left on the plate after the meal. As long as all three are sufficiently tasty (so you don’t get any nasty remarks about the fries that don’t pull their weight), and sufficiently varied (so they don’t confuse which fry is which), this is a great way to give your customer’s the ultimate decision in what lands on your long-term menu.

Don’t let your fries languish to the side; make them just one more reason customer’s want to choose you for lunch or dinner.

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