Table of Contents
Summary
The purpose of this document is to provide insight into sourcing bulk frozen fries, for HoReCa operators, food distributors, and bulk buyers on a national basis. A single restaurant, many restaurants, or frozen food distribution to various regions can all use this document’s information to improve decision making around bulk frozen fry procurement (such as package sizes, product varieties, lead times, and supplier selection), allowing them to grow their business continuously and avoid interruptions.
Introduction
Frozen French fry demand is increasing rapidly for hotels, restaurants, cafes and QSR’s. Today’s consumers want the same taste, crispiness and portion sizes for each order of fries they place. Frozen fries allow food businesses to serve customers quickly, provide consistent quality and process a large number of orders during peak times without having to rely on fresh potatoes and daily preparation work.
Consistent Frozen French Fries Supply is a necessity to ensure menu-planning processes can be handled smoothly by food establishments. With a regular and dependable supply, kitchen managers can plan portions, price items correctly and create combo meals without worrying about making last-minute changes to menus or disappointing customers due to stock shortages or inferior quality fries. A reliable(s) Fry supply will ensure the fries served today taste the same as tomorrow and the following month.
Understanding Frozen French Fries Supply in the HoReCa Market
The term ‘bulk supply’ in the frozen food business refers to the supply of frozen products in very large quantities, specifically for professional models (as opposed to smaller retail packages for consumers). A bulk supply focuses on larger package sizes (e.g., pallets, boxes) and has consistent availability and periodic shipments. With bulk supply, the operation of restaurants, hotels and wholesalers is made easier by eliminating the need to place multiple small orders or for continual re-ordering when supplies run out suddenly.
A retail pack and a bulk package for HoReCa is very different from each other. Retail packs are made for use in the home at small size and higher than HoReCa for cost per kg and have limited availability compared to HoReCa bulk packages, which are available in larger quantities and at lower cost in order to be economical for professional kitchens that serve fries on a daily basis. They also provide a greater ease in storage within the commercial freezer and enable better management of portion control over several servings.
Commercial kitchen throughput is generally higher with frozen rather than fresh potatoes because frozen provides many advantages including less time wasted preparing food products; less loss due to spoilage or waste; and consistent flavour in all batches of produced food products from frozen fries, which are produced in a controlled environment. In addition, frozen fries do not vary in size, shape, or quality between seasons, and they do not suffer from problems associated with peeling like fresh potatoes.
As a result, frozen french fries have become popular for many large-scale food service establishments who require quick turnover on menus and high volumes of food products in order to meet customer demands.
Common Pack Sizes in Bulk Frozen French Fries Supply
French fries are supplied to the HoReCa and the food distribution market in various standard pack sizes according to the needs of the kitchen in which they will be used. The design of these standard pack sizes provides the most efficient way for food service operators to handle, store and use French fries on a daily basis, particularly in fast-paced food service environments.
Most small cafés, cloud kitchens and quick-service restaurants typically purchase French fries in the smallest 1 kg (2.2 lb) packets. These smaller packets are easiest for the operators to handle, and they eliminate the need to re-open large bags of 5 kg (11 lb) packets multiple times; as such, they also assist with maintaining the freshness of the French fries when operated in kitchen facilities that have limited storage space.
For HoReCa kitchens, the 2.5 kg (5.5 lb) packet is the most commonly purchased French fry packet size. The balance of volume and convenience offered by the 2.5 kg (5.5 lb) packet makes it a very popular option for restaurants, hotels and quick-service restaurants with a consistent daily volume of business. Furthermore, it is also common for HoReCa kitchens to keep one of the large 2.5 kg (5.5 lb) packets available to assist with portion control while also helping to keep French fry prices lower than that of the small retail packets.
Distributors, central kitchens and larger food service operations primarily purchase bulk packets of 5 kg (11 lb) and 10 kg (22 lb). Bulk packets are typically the most economical option for food services that are using large quantities of French fries on a daily basis and are buying French fries on a large scale. That said, they require care when handled in order to avoid excess exposure to air and moisture.
Businesses looking at pack size should look at their consumption rate per day as an average. Smaller packs are better suited for businesses that operate at a lower volume to prevent waste versus larger bulk packs which will yield the best savings for higher volume businesses. The ultimate goal is to be able to finish an opened pack quickly and maintain product integrity.
Freezer and storage capacity are also a major factor; larger packs require more organized storage space in order to maintain the temperature they’re being kept at. Before selecting their pack sizes, kitchens should make sure they’re able to safely keep stock frozen and access it easily during normal busy hours.
Popular Frozen French Fries Varieties for HoReCa Use
HoReCa kitchens use different sorts of frozen French fries according to cooking style, serving format, and consumer preference. The best type of fry to choose will maintain the desired taste and appearance of the product, as well as be the most operationally efficient for the business.
- Straight-cut fries are the most commonly used fries in restaurants and QSRs, as they are extremely versatile and simple to cook. Almost every type of menu item can feature straight-cut fries from hamburgers and wraps to combo meals and due to their straight, uniform shape, they fry evenly and maintain consistent flavour profiles.
- Shoestring fries are long and very thin, which allows them to cook extremely fast. This makes them ideal for those fast-paced environments in which kitchens operate at higher speeds, and shoestring fries often deliver a light, crispy texture that is desirable when speed or quick turn tables is a priority.
- Dine-in restaurants typically prefer crinkle-cut fries, since they stay warm and crispy longer than some other cuts of frozen French fries. The ridged surface of crinkle-cut fries helps keep seasoning and sauces in place; therefore, crinkle-cut fries generally lend themselves to serving plated meals.
- Steak-cut fries are thicker cut and have a more appealing appearance than other cuts of frozen French fries. They are very nice to add a premium appearance to the plate, and are generally used in cafes and restaurants that promote themselves through presentation and portion size. Steak-cut fries typically have a very soft inside with a crunchy outer coating.
- Crispy fries with an oil-repellent coating improve texture and oil absorption compared to uncoated french fries. Because the coating will keep them from becoming soggy in transit (e.g., when served in takeout containers), they will maintain their crispiness longer than if they were just plain french fries. In addition, the oil-repellent coating provides a consistent flavor throughout the entire batch of fries.
How to Select the Right Fries Variety for Your Kitchen
The selection of fry types should reflect the food offered on the menu and how they are used in the meal. Straight-cut or shoestring-style fries work best with burgers and combo meals because they are more evenly cooked and complement the main course. Thin-cut or crinkle-cut fries will generally serve as an attractive option for children’s meals, making them easy to eat, keeping them warm longer than larger provincial-cut potatoes and looking nice on their smaller plates.
Premium menu items, as well as those presented as a café-style presentation, will typically use a heavier-style steak-cut fry to provide a thicker, better-quality presentation to their customers.
In professional kitchens, fry time, amount of oil used and sized serving portions are all very important aspects of kitchen operations. Thin French fries will generally cook faster as well as use a lower amount of oil per batch and therefore are better suited for a high-volume restaurant environment than thicker-cut fries. On the other hand, thicker-cut French fries require slightly longer to fry, however they will provide more of a portion weight and visual appeal to the customer.
When kitchens use the same style of French fry on a daily basis, it enables cooks to have complete control over portion sizes, resulting in less oil being wasted, as well as allowing for consistency in cooking time even during busy periods.
A steady Frozen French Fries Supply is essential to HoReCa because of the importance of consistent quality throughout each day – same size, texture, and cooking time – so the fries taste the same from all locations. By providing that consistency, you will build customer confidence, secure your menu price, and allow your kitchen staff to work more efficiently without having to continually adjust or receive quality complaints.
Lead Times in Bulk Frozen French Fries Supply
The period between when a customer creates an order for frozen fries and when they receive these products in their kitchen or warehouse is referred to as the lead time associated with that order. In HoReCa operations (hotels, restaurants & caterers), lead times play a huge role in ensuring your business has enough inventory, that menus are being consistently offered and that services can be delivered on a daily basis, without interruption.
- Typically, local suppliers have the quickest turnaround times for orders; products may be available for immediate delivery within a few days (depending on order size and location). Local suppliers are ideal for hotels and restaurants needing immediate replenishment of stock or limited on-site storage.
- Nationwide suppliers tend to have an extended lead time; products generally take one to two weeks from the time of ordering until arrival at the final destination because they must pass through regional warehouses and travel via cold-chain logistics to reach the final destination. However, they often provide a more reliable supply with consistent quality for multi-location HoReCa brands.
- Export-oriented suppliers typically have longer lead times than both local and nationwide suppliers (from two weeks to three months, depending on shipping routes, production schedules and customs clearance). Such suppliers are typically best suited for large distributors or companies with long-term supply needs.
- Seasonal demand also affects the timing of product availability. During the peak seasons (holidays, festivals, and tourism) there is a significant increase in demand for frozen fries. If HoReCa operators do not anticipate the increased demand and plan for it in advance, product lead times may be extended due to limited production capacity and high demand. Accurate forecasting and placing orders sufficiently early enables HoReCa companies to avoid delays in stock replenishment, and ensures continuous service delivery.
Minimum Order Quantities (MOQ) and Supply Planning
MOQ is the minimum amount of frozen fries that the supplier requires per order. In practice, MOQ’s for the HoReCa buyer are typically practical and manageable in terms of packaging sizes; therefore, for small restaurants, cafes and cloud kitchens, the order can sometimes start from a couple of cartons, depending on the size of the pack and the policy of the supplier. This allows smaller food service operators the ability to purchase smaller quantities and keep a stock of fresh product without the difficulty of overloading their freezers.
Bulk order expectations (also referred to as Minimum Order Quantities) are much higher among distributors/wholesalers because their products are typically being sold to many different locations or multiple regions at once. As a result, suppliers will generally expect their clients to place orders in multiples of pallet load, or full trailer load. By being able to place larger MOQs, suppliers can provide better pricing, support their production processes, and allow for an overall smoother logistics operation between the supplier and the distributor.
Cold Chain & Storage Requirements You Must Know
French fries that are frozen at the correct temperatures maintain the quality and taste of their products. The ideal temperature for storing French fries is a storage temperature of at least -18°C. By being kept at this temperature, the French fry will be kept to its frozen state, therefore, continue to be consistent with their cooking performance and preserving their shelf life. When temperatures are below the recommended temperature of 18 degrees Celsius, it may take time before the product will become damaged, but a product can become damaged because of exposure to fluctuations above that temperature.
The way fries are stored has a direct impact on the flavor, texture and overall quality of the fried potato product. When fries are stored at higher temperatures for any length of time, they can become soft and/or lose their crispiness and absorb extra oil during frying. As a result, the texture and flavour of fries become inconsistent between batches served to customers. Cold chain management and proper storage along with good temperatures are necessary to ensure that fries look appealing, taste great and are produced according to customer standards every time.
Quality Checks Before Finalizing a Supplier
The quality of the potatoes and how consistently the resulting fries are colored are the two most important elements to look at when selecting a frozen fries provider. Fries from well-processed high-quality potatoes should have a consistent golden color when fried. Fries that vary in color (very light or very dark) often indicate inconsistencies in potato quality and processing and will leave your customers with a poor impression.
Buying from a reliable supplier is indicated by the certification or accreditation received by the supplier. The FSSAI certification applies to food safety compliance in India, HACCP certification confirms that proper hygiene and hazard control are maintained during production and manufacture, while ISO Standards indicate that manufacturers practice consistent manufacturing processes and quality management practices. For the HoReCa sector and the distribution of its products, certifications provide assurance and facilitate reduction of operational risk to buyers.
Pricing Factors in Frozen French Fries Supply
The pricing structure for bulk frozen French fry products is determined by a number of variables. The order quantity will be an important factor, as larger quantities typically represent a lower cost per kg. The cut type of the product will also influence the pricing of a fry product; specialty cuts such as shoestring, crinkle, or steak cut fries typically command higher prices than standard straight fries.
| Factor | Lower Price Option | Better Quality Option |
|---|---|---|
| Order Volume | Small or irregular orders | Large, planned bulk orders |
| Cut Type | Basic straight cut | Specialty cuts (shoestring, crinkle, steak) |
| Coating / Seasoning | Non-coated, plain fries | Coated or seasoned fries |
| Oil Absorption | Higher oil absorption | Lower oil absorption |
| Cooking Performance | Uneven frying | Even, consistent frying |
| Taste & Texture | Can turn soggy | Crisp outside, soft inside |
| Manufacturer Pricing | Lower base price, high MOQ | Stable pricing with quality control |
| Distributor Pricing | Slightly higher per kg | Flexible supply & faster delivery |
| Wastage Risk | Higher due to inconsistency | Lower due to uniform quality |
| Overall Value | Cheap upfront, costly later | Better long-term profitability |
How HoReCa Brands Can Ensure Long-Term Supply Stability
To ensure that your business continues to receive a consistent and dependable supply of frozen French fries, it is important that your suppliers build solid, dependable relationships with one another. Developing lasting relationships with your suppliers often creates a number of advantages, including the provision of a consistently high-quality product, open lines of communication, priority processing of your orders in times of peak demand, and stable pricing.
Buffer stock is just as important for most businesses, especially during busy times, like during festivals and holidays, and during peak tourist months. Creating a buffer stock helps you avoid running out of supplies at the last minute, helps protect the availability of your menu, and let’s your kitchen run more efficiently in times of increased demand.
About purchasing, companies can either make special contracts or spot purchase agreements in addition to the established supply agreement. Establishing a contract supply allows companies to establish fixed prices for the agreed upon quantity of an item within a defined timeframe and is best suited to companies with a predictable supply need. Spot purchasing, on the other hand, is less formal, is often done as a response to adverse events, or simply because of a last-minute supplier change.
Conclusion
When selecting the best frozen fry options available to your operation, it is important to think beyond just the cost. Selecting frozen fry options that are consistent in quality, location, and availability is critical to ensure that your menu items consistently perform well.
Farmcut is built to support professional kitchens with a dependable Frozen French Fries Supply that delivers consistent quality, steady availability, and HoReCa-friendly solutions.