In a ghost kitchen, there is no dining room to absorb mistakes. Every order is delivery. Every fry travels. There is no re-fire at the table, no face-to-face recovery. The product either arrives acceptable — or it becomes a review.
A fry is not judged at the pass but 15–30 minutes later, in a bag, in a car, or in an apartment. Standard fries are engineered for immediate service. They collapse under the delays that ghost kitchens cannot avoid.
Peak hours stack orders. Drivers arrive late. Bags wait in hot holding zones. That delay is built into the business model. If the fry is not designed to survive delay, the failure is not accidental — it is repetitive.
A soft fry does not only trigger one refund. It drags ratings down, hurts platform visibility, and reduces future orders. The loss is not on the plate — it’s in the algorithm.
All Lutosa coating - whether flavoured or not - are gluen-free, i.e. they do not contain wheat or derivatives of wheat. This makes them well-suited for people who suffer from celiac disease and for those who prefer to stick to a gluten-free diet.
Ghost kitchen operators do not ask:
“Is it crispy when it leaves the fryer?”
They ask:
“Is it still crispy when the customer opens the bag?”
A fry engineered for delivery is not a premium option — it is alignment with the revenue model.
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