Foodservice

Steal This Idea: Revamp Products for Longevity in the Delivery Age

New Wendy’s fries stay crispier for longer
Wendy's new crispier-for-longer fries
Photograph courtesy of Wendy's

DUBLIN, Ohio As delivery continues to grow in the foodservice world, so too do concerns about maintaining quality until an order arrives.

The most-ordered item at Wendy’s is its fries, a product known for poor hold times that causes concern among consumers expecting freshness via delivery.

To combat this concern, Wendy’s in September released a new version of its fries that it promises will be crispier for longer.

“It looks like a standard french fry,” said John Li, vice president of culinary innovation with the Dublin, Ohio-based chain. “But it is not a standard french fry.”

The new fries still have their skin and are lightly coated in a batter that will make them crispier and help retain that crispiness, Wendy’s said. “We had to make sure that our fries stood up to the delivery experience, so they have the same fry texture and crispiness,” said Emily Kessler, senior specialist of culinary and innovation for the chain.

It took more than two years to develop the new fries.

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