Why You Should Go with A Grade Fries
Don’t underestimate the humble French fry or hot chip – it’s one of your biggest profit-makers!
People love fries, but they’re also particular about their quality. Presentation, texture and taste are all important to your customers – so they should be important to you too.
That’s why choosing A Grade Fries is best for your business.
A GRADE FRIES ARE SUPERIOR QUALITY
- No dark ‘eyes’ in the potato
- Consistent size fries with no small ‘offcuts’
- Attractive blanched presentation
- Full-bodied with plenty of flavour
- Good texture and mouthfeel
A GRADE FRIES ARE BETTER FOR FRYING
- A Grade Fries have a shorter cooking time than B Grade
- Their higher level of potato solids and lower moisture content means they absorb less oil during frying
- This helps extend your oil’s life cycle, as less moisture means the oil will take longer to break down
A GRADE FRIES HAVE LONGER ‘HOLD’ LIFE IN THE BAIN MARIE
- They’ll maintain hold quality, crispness and flavour for longer
A GRADE FRIES ARE A MORE ECONOMICAL CHOICE IN THE LONG RUN
- They offer a higher yield per kilo than B Grade – more serves per carton = better longterm economy
- With their higher levels of potato solids, they taste better than B Grade
- Your customers will prefer the superior taste, presentation and quality of A Grade fries, so serving them will help encourage repeat business
- In contrast, if you’re chopping and changing grades as an attempt to save money in the short term, your customers will easily notice the decrease in quality. When you downgrade to cheaper fries, all you compete on is price – not quality
- More brands means greater storage requirements
- It’s to your advantage to offer fries that are of consistently high quality
PLUS THIS GREAT BONUS
- McCain A Grade Fries also give you the opportunity to participate in the My McCain Fries Advantage Program!