McCain Foods is helping operators to stay hot and ahead with the launch of New Menu Signatures Staycrisp Thin Cut Skin-on Fries and Staycrisp Thin Cut Fries, the hottest, crispiest fries in foodservice.
Made to McCain Foods unique Staycrisp recipe using the very best of the British potato crop, fresh tasting, hot and crispy fries are guaranteed when cooked fresh and after holding.
With the delivery and takeaway market growing, competition is intense and McCain Foods recognises that having a chip that holds well is crucial for customer satisfaction. The special Staycrisp recipe ensures caterers that they can now serve customers with a chip that stands out, and is fresh, hot and crispy, whether held or served fresh in the restaurant or for takeaway.
The new Staycrisp fries were preferred by consumers in tastes tests with competitor products, when cooked fresh and after holding. Staycrisp Thin Cut Fries are extra-long, and offer better plate coverage and more portions per case. Staycrisp Thin Cut Skin-on Fries offer a fresh and rustic appeal, great for a stand-out menu.
Catherine Rigg, McCain Foods Senior Product Manager, says: “We wanted to be sure that we were providing the best fries in the market so we conducted blind taste tests with both consumers and operators and found that the Staycrisp fries were widely preferred versus the competition. What is so special about Staycrisp is that both fries deliver real potato flavour that holds. With the launch of new Staycrisp Fries, it’s never been easier to serve great tasting, hot and crisp fries that will be remembered, both in house and for takeaway, providing a point of difference against competitors.”
What caterers think
Ed Jones, streetfood innovator, pop-up purveyor and creator of smashed burger concept, Slap & Pickle, says: “People just have to try the new McCain Staycrisp Fries, they are 100% better than the competitor product that I was using. When I first tried them I noticed the difference immediately. The taste, texture and size is spot on.”
James Tabor, the Dogfather, street food legend, festival veteran, and founder of Dogtown London, says: “We work in flavour. That’s what we’re all about. That’s our point of difference. We’re not trying to be all things to all men, or women. We want to offer the best hot dog, the best burger, or the best fries. You can’t do that unless you have a focused menu where you are confident in all of the ingredients. I’ve been very impressed by McCain Staycrisp Fries.”1