Monthly Archives: February 2017

Choosing the Right Potato Supplier for Fresh-Cut French Fries

     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!

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

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

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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Fresh Hand Cut Fries – How’s Your Fry Color?

Fry color is a constant challenge for most operators. Each morning equipment is checked and fries are tested in pursuit of the perfect color and crispness. Much of the time the ritual yields the anticipated results, though when it doesn’t, what do you do next? http://www.fastcasual.com/whitepapers/7883/Choosing-the-Right-Potato-Supplier-for-Fresh-Cut-French-Fries For information on the Kingston Fryer “America’s Ultimate Frying […]

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