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I own two fast casual burger restaurants in middle Tennessee. We only serve Idaho grown potatoes. 50% of our orders are to go orders/take-out orders. While I understand that using styrofoam boxes is a huge no-no for bagging french fries, it is not clear what is recommended for proper bagging of hot french fries. I recognized that french fries need to be ventilated when bagged. What recommendations do you have for me for properly bagging french fries? What can you teach me when bagging french fries?
Properly bagging French fries for take-out orders is essential to ensure they remain hot, crispy, and delicious for your customers. Here are some recommendations to help you bag French fries effectively:
Remember, maintaining the quality of your French fries during take-out requires a balance between ventilation, packaging materials, and timing. Experiment with different packaging options and techniques to find what works best for your specific restaurant and clientele.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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