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From operators and owners to employees and suppliers, the latest discussion has been how we can thrive in the current environment.

A Side of Fries, Please

From operators and owners to employees and suppliers, the latest discussion has been how we can thrive in the current environment. 

If you really dive into the subject matter, it centers around rising costs, staff shortages, changes in consumer habits and much more. But they are in fact the same issues we have had for years, only exasperated under the lights of a pandemic. 

Even something as simple as a side of fries can be the focal point of much debate. For instance, is it better to cut your own fries or buy them ready to bake? This is the back and forth we navigate daily. The driving factor is this: How can we gain efficiencies of production that result in a better bottom line and higher quality even though the perceived cost is higher?

The ability to look at the perceived cost is key. The impact on the operation is more important than the initial price increase. The investment may be more expensive but the ability to leverage that expense with increased output, efficiencies and improved quality will be mitigated through lower operational costs.

Take a moment and think about those french fries. The process, equipment and quality of ingredients all need to be coordinated flawlessly for the system to support the financial success of the operation.  

Without the right equipment, ingredients or staff, the simple process of serving french fries won’t meet the consumers expectations. Especially when the same item is offered on every other competitor’s menu. If an operator takes the position that “it’s only french fries,” they may have a hard road ahead. In many cases, everything around the center of the plate can make or break a customer’s perception of the operation. 

Investing in the right equipment and ingredients must go hand in hand. Refrigerated units combined with double-sided cooking and frozen beverage systems can take your average lunch spot to the next level. This will allow operators from small independent and regional chains to offer the highest quality products in the most efficient way. Especially in a highly competitive marketplace where every french fry counts.


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A Side of Fries, Please

From operators and owners to employees and suppliers, the latest discussion has been how we can thrive in the current environment.

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