Loading…
9
Tried blanching fries before the second fry and now my Wednesday special is ruining my food cost
So I run the line at a spot in Boise and we do a hand cut fry as a side, nothing fancy, but I got tired of them coming out greasy when we get slammed. About three weeks ago I started blanching them in salted water for six minutes before the first fry at 325, then chilling them on sheet pans in the walk in overnight. First night I tried it the fries came out so light and crisp that people started ordering extra baskets and I had to send a runner to the store for more potatoes mid shift. Sounds great right, except my food cost on potatoes jumped almost 18 percent because the blanch makes them soak up way less oil but also makes them way more addictive, and now regulars who never got fries are getting them every visit. My chef pulled me aside Friday and asked why my station waste went up, and I had to explain that it's not waste, it's volume, we sold 41 baskets on a Tuesday which never happens here. I thought I was fixing a texture problem and I accidentally built a demand problem, and now I'm stuck between going back to the old way or redoing the whole prep schedule. Anybody else here ever fix one thing on the line and have it snowball into a whole new headache with the numbers?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.