maximize yield/ maximize profit

MAXIMIZE YIELD/
MAXIMIZE PROFIT
French fries are quick and easy to prepare and provide low food cost to
foodservice establishments. 70% of all foodservice menus include French
fries! Cavendish Farms offers frozen French premium fry products in a
variety of shapes, coatings, and styles. Not all French fries are the same!
FRENCH FRY QUALITY ATTRIBUTES
French fry quality is judged on five important attributes:
1
TEXTURE
Both internal and external texture is an indicator of proper processing &
cooking. The ideal texture is a crispy exterior and a fluffy interior.
2
COLOUR
Fry color is important to the customer and is an indicator of proper
growing, storage, and cooking techniques. The ideal color is light
golden brown.
3
LENGTH
Long French fries from the centre of large potatoes are considered ideal.
4
DEFECTS
Flaws caused by mis-handling, defects are classified as minor, major or
critical based on their color and size.
5
SOLIDS
Higher solids means a higher quality fry.
Premium
french fries =
Premium
profitability
• LONGER LENGTH =
BETTER YIELD
• LESS COLOR VARIATION =
BETTER APPEARANCE
• MORE CONSISTENCY =
BETTER QUALITY EVERY TIME
• FEWER DEFECTS =
BETTER APPEARANCE
• HIGHER SOLIDS =
MORE SERVINGS PER POUND
• HIGHER SOLIDS =
LESS USE OF OIL = SAVINGS
HIGHER SOLIDS
ALSO MEAN:
• QUICKER COOKING =
LOWER ENERGY COSTS
• REDUCED OIL CONSUMPTION =
LOWER COSTS, LONGER OIL LIFE
• BETTER TEXTURE =
NO LIMP SOGGY FRIES
• BETTER HOLD TIMES =
LESS WASTE
It all adds
up to increased
profitability from
upgrading!
www.cavendishfarms.com
1-800-561-7945
MAXIMIZE YIELD / MAXIMIZE PROFIT
French fries are one of the easiest and
most cost-effective ways to increase
sales and improve profits!
WHAT IS YIELD?
YIELD is the number of servings per pound. Higher yield means more French fry
servings per pound – and more profit!
At first glance, it would seem that the lowest priced French fry will deliver the most profit.
Not the case… The true key to increased profitability for a customer is YIELD! Premium
French fries deliver profits. That’s because premium fries have more solid content, longer
length, and deliver greater yield.
A premium fry will
yield more servings per
case than a lower quality
line-flow product.
FACTORS THAT AFFECT YIELD
1
SOLID CONTENT
20% SOLID
Solid Content is the single most important factor in
evaluating the quality of French fries. Solid content
is a measure of the ratio of starch versus water in a raw
potato; or starch and oil versus water in a cooked French fry.
The potato is typically composed of 80% water and 20% solid.
Potatoes with higher solids yield more servings per case.
MAXIMIZE YIELD / MAXIMIZE PROFIT
• In a Line Flow French fry,
solids are lower, which
means that water content is
higher. Water weighs more
than potato solids. A Line
Flow French fry with high
moisture content weighs
more; this means that
customers pay for more
water and get less fries.
• Cavendish Farms’ growing
practices are carefully
controlled to grow potatoes
2
with the highest solids
which in turn produce
French fries with high
solids.
• During processing moisture
is removed, resulting in
a higher solids finished
product that yields more
servings and more profit.
80% WATER
• Line Flow French fries
absorb much more oil during
the cooking process. The
more oil absorbed, the more
often oil must be replaced.
In addition to oil absorption
costs, water breaks down oil
very quickly.
• Purchasing high solids
French fries can result in
significant cost savings
through decreased oil
absorption and breakdown.
• French fries with high solids
content are crispier, have a
fluffy interior and an overall
better potato taste.
CUT SIZE
3
4
PRODUCT TYPE
Thinner cuts like
shoestring provide
• Specialty cut products like battered
more yield per pound
French fries take less product than
than thicker cuts.
conventional cuts to make a serving
More yield of
course means
more profit.
CUT LENGTH
Longer cuts require
fewer fries to cover
a plate.
which means they yield higher than
conventional products.
• Coated or battered products tend
to be stronger, and they hold heat
longer. The combination of these
two factors results in less breakage
and waste- that means increased
yield and profit.
1-800-561-7945
www.cavendishfarms.com