Lamb Weston and Fry Foods have recalled Red Robin Burgers and Brews Crispy Onion Rings sold at grocery retailers. More information is available here.

Fresh vs. Frozen

Fresh vs. Frozen French Fries

If you've been making french fries from scratch in your operation, the following comparison worksheets may change your mind about the profitability of making french fries from fresh potatoes.

These worksheets focus on the economic issues. At Lamb Weston, we believe that frozen french fries can hold their own in any cutting when it comes to flavor, color and texture. Additionally, Lamb Weston frozen french fries also deliver these advantages:

Lower labor costs. Making fresh french fries is a labor-intensive task that also takes up valuable kitchen space.

Less oil usage. Fresh potatoes must be fried longer because they contain more moisture. This uses more oil and processes water from the potato into the oil, which significantly shortens the lifespan of the oil.

Faster preparation. Fresh potatoes need 5 minutes to cook while frozen need only 3¼ minutes. This offers another hidden advantage in faster serving times.

Bottom-line savings. As the worksheets show, the net savings are very meaningful for operations of any size. They are especially valuable for high-volume, multi-unit operations.

 
Fresh vs. Frozen Calculator
 
Price per pound of raw potatoes $/LB
Price per pound of Lamb Weston French Fries $/LB
Wage/hour (of employee preparing the food)
Price of oil per pound $/LB
Servings per day per store
Number of stores


 
Profit Results
 


Fresh Cut French Fries

Lamb Weston French Fries

Product Product
Price per pound Price per pound
Raw product weight lbs. Raw product weight lbs.
Raw product cost Raw product cost
Labor Labor
Labor wage/hr Labor wage/hr
Hours/lb of raw product Hours/lb of raw product
Labor cost/lb of raw product Labor cost/lb of raw product
Pounds of raw product Pounds of raw product
Labor cost Labor cost
Oil Oil
Price of oil/lb Price of oil/lb
Lbs of oil/lb of raw product Lbs of oil/lb of raw product
Oil cost/lb of raw product Oil cost/lb of raw product
Pounds of raw product Pounds of raw product
Oil cost Oil cost
Totals Totals
Total cost Total cost
Pounds of raw product Pounds of raw product
Total cost/lb of raw product Total cost/lb of raw product
Servings/lb of raw product Servings/lb of raw product
Cost per serving Cost per serving


Advantage per serving
Servings per day per store
Savings per day per store
Days per year
Savings per year per store
Number of stores
TOTAL SAVINGS PER YEAR




 
General Assumptions
 
Fresh
  • Raw product: 80 Count Russet Burbank, 1.0800 specific gravity.
  • 97.9 yield after cutting.
  • 51.1% yield after frying.
  • Oil usage: 2.5lb of oil per 38.25lbs of raw product.
  • Labor time: 2.9 hrs. per 38.25lbs of raw product (wash, trim, cut, single fry and serve.)
  • Fry time used in evaluation: 5 minutes.
Frozen
  • Precut.
  • 72.7% yield after frying.
  • Oil usage: 1.33lb of oil per 30.5lbs of raw product.
  • Labor time: 1.1 hrs. per 30.5lbs of frozen french fries (single fry and serve.)
  • Fry time used in evaluation: 3¼ minutes.