fish&chips
Everyone's Favourite Side: Fries! Fries, Pomme Frites, French Fries, Hot Chips, whatever you choose to call them, the humble fried potato is still one of the most ordered menu items for Kiwi consumers.
O
f course, the ultimate question when it comes to delivering fresh fries to hungry consumers is how to keep them crunchy. The hot, crispy qualities that make the hot chips dish so delectable also makes them challenging to prepare for the growing off-premise consumer market in commercial foodservice and non-commercial alike.
Consumers want their off-site dining experiences to match onsite food quality levels. Keeping fries hot and crispy as they travel is more of a science than an art and thanks to innovations in both products and packaging, foodservice operators have more ways than ever to get hot chips out the door quickly without sacrificing quality.
THE CRUNCH FACTOR Not all fries are created equal in their ability to maintain texture and temperature between the operator’s kitchen and the consumer’s table. With preparation of carryout and delivery fries, operations need to consider how long the product will be in transit. Choosing a product that is coated or battered, rather than
next level smokey flavour
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Bulls-Eye Original BBQ Sauce 2L
pulled jackfruit
TACOS 14
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