We have lots of different cut sizes to choose from. After all, you are at the House of Fries. Maybe you already have a favourite. Though it's always worth checking what's out there and ensouring you're still making the right choice.
No more soggy fries - coating is your game changer. Coated fries deliver crunch that really holds up: crisp on the outside, soft inside, and still satisfying even after 30 minutes. Ideal for delivery & peak kitchen hours, coating helps retain heat so fries arrive hot. Need options? Whether you favour extreme crispiness (think thin cuts) or maximum holding‐time (thicker fries), there are coated fry lines tailored for each: from “SuperCrunch” ultra-thin to thick-cut versions built to perform under pressure.
Spices are one of the simplest ways to add value to fries. Knowing how to combine them and when to use each one gives us a cultural "access code" to the taste history of a region A pinch of spice can completely change the eating experience, it turns a standard portion into a signature side. Think of chili for heat, garlic and herbs for comfort, or paprika for smoky depth. Well-chosen spices not only boost taste but also help differentiate your offer, justify a higher menu price, and keep guests coming back. For chefs, it’s an easy upgrade wi
Fries speak many languages and you can learn them. Around the globe, chefs are tweaking every detail of fries: the potato variety, the cut, crunch level, colour, fry medium, how they’re sauced or served. What’s ordinary in one country becomes signature in another. Adopting local fry styles or mixing traditions lets you surprise your diners and stay ahead of trends.
Flavour is a top margin driver and spices up your margin! So, we already added some spice to our latest innovation: Aviko Wavy Blends. Crunchy & Flavoured to the last bite.
Preparing fries isn’t just about frying - it’s about finding the right process for your space, menu, and guest expectations.
Think through:
• How many orders you’re doing and when
• What level of crispness or softness you want
• Health or diet preferences
• Labor & equipment limitations
Using the right method - whether deep
Fresh vs Frozen: Fresh fries (pre-cooked, kept cold) give fast prep times — ideal when speed and turnover are crucial. Frozen fries freeze-dried at very low temps offer much longer shelf life and less waste.
Consider your space & infrastructure: refrigeration or freezer capacity matters. Don’t choose a storage style that overwhelms your cold chain.
Think about demand patterns: high-volume, steady demand setups benefit from fresh fries. Variable / seasonal / large stock needs are better served by frozen.
