Sponsored by McCain Foodservice Solutions
New Challenges Require New Solutions
You launch a restaurant because you love hospitality – planning the menu, preparing the food, winning guest loyalty with amazing experiences. The daily work however is far less exciting: managing costs and staff, particularly the skilled prep crucial to memorable meals. The Covid emergency may have been declared officially over, but the stress of sourcing, training and keeping back of house employees persists.
To no one’s surprise, 73% of operators polled in a recent Datassential survey listed managing labor costs as a key business obstacle.1 A full 90% of operators expect this labor shortage to persist throughout 2023, so the difficulties won’t be going away any time soon.
To find new foodservice solutions, turn to new products. Specifically, new ways to create sought after guest experiences with fewer demands on labor. McCain® Fresh Style Pub Fries are just that kind of new product.
Get Favorites Out Faster
Thicker, hand cut fries are a winner on all sorts of menus. But making them from scratch can be a long process that significantly burdens short-staffed kitchens. Between the cutting and multi-stage frying, pub fries are labor-intensive. Worse, all that prep takes away time better spent customizing those fries with flavor flourishes that add to the guest experience.
Enter McCain® Fresh Style Pub Fries: a quick, easy to prepare solution featuring the thicker, handmade appearance customers want, without adding labor and time intensive strains to an operation’s back of house. These Pub Fries are ready in four minutes, and their consistent size and shape means they cook evenly every time.
Get Dishes on the Table, Quicker
Delivering large quantities of food without sacrificing quality or speed eases stressed margins. During busy periods when the orders are coming fast and furious, operators must get a high volume of meals out to the floor at a consistent standard, no matter how skilled their back of house may be. That’s where this product shines.
“McCain® Fresh Style Pub Fries were created with foodservice operators, and their challenges, in mind,” said Tracy Hostetler, vice president, head of North American Potato Marketing at McCain Foods. “These fries cook in less than four minutes, giving operators a way to expedite their customers’ experience and quickly get food from the back of house to the center of the table.”
A Flexible Platform for Multiple Uses
“One of my favorite things about cooking with McCain® Pub Fries is that there’s no heavy prep needed,” said Chef Mark Slutzky. “This means that chefs can focus on the fun part: creating truly memorable experiences for their customers.”
Pub style fries are not only an enticing labor-saving option; these thicker cut fries are a solid base for easy customization, whether appetizers, toppers, sides or even center of the plate dishes. Working all across the menu lets operators get more use out of this single product. By experimenting with different flavor profiles and ingredients, operators and chefs can create a seemingly endless amount of unique and delicious dishes.
One of the toughest decisions for any restaurant or foodservice operator is one that pits labor and speed against a quality at-the-table experience. No one wants to make that sacrifice. But with a product like McCain® Fresh-Style Pub Fries, operations can meet back of house labor challenges and speed up time to the table, even as they open up new ways to delight customers.
And putting great meals on tables and smiles on customers’ faces should always be the first priority for any restaurant.