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Loaded Fries Take Center Stage

Published: Mon, 10 Apr 2017 19:08:47 GMT

Fresh Cut Fries are now a mainstay in restaurants from fast casual to Michelin four star rated eateries and adding depth to the simplest offerings are creative establishments with the nerve and thicker skinned loyal customers to test layers of toppings as noted in Technomics … Continue reading

Choosing the Right Potato Supplier for Fresh-Cut French Fries

Published: Thu, 23 Feb 2017 16:45:04 GMT

     Choosing the best supply chain partner for any product can be difficult, but choosing one for a perishable agriculture product can be a truly daunting task. In most cases, the product must meet very specific criteria to produce a consistent outcome. An incorrect choice can put a brand’s reputation at risk. This white paper, […]

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Poutine Its not just for Canadians any more!

Published: Thu, 23 Feb 2017 15:52:49 GMT

Fries topped with cheese, chili, bacon, garlic olive oil, etc. have been on menu’s in the U.S. for decades with new variations showing up every year. Very quietly for the past few years, as quietly as a Canadian cold air mass slipping down into the states, a Canadian staple from Quebec has taken hold carving […]

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French Fries – Healthier Today Than Ever

Published: Mon, 13 Feb 2017 16:25:58 GMT

Gone are the days when virtually all restaurant cooking oils contained trans-fats. Todays oils are predominantly vegetable based and are considered much healthier. Several recent studies show that while other factors such as sodium and calorie content of French Fries remained fairly constant, the trans-fat content of French Fries declined over the past decade or […]

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All Fries Are Not Created Equal

Published: Mon, 06 Feb 2017 15:15:11 GMT

So you started a new “Better Burger” concept and decided to add Fresh Hand-Cut Fries to the menu. You went web surfing and did a little research on cooking methodology and ordered up some potatoes from a local supplier and, well, they didn’t turn out quite how you imagined. Definitely not what you expected, not like […]

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