Crispness in Delivery Is the Primary Visible Failure Point
In dining rooms, fries are eaten before they degrade. In delivery, they are eaten at the exact moment when texture has already collapsed — which is why most negative delivery reviews mention texture, not cooking skill. Fries often determine the final rating.
A limp fry generates a double loss: first through refunds, discounts or replacements, then through negative reviews that depress future orders. A texture defect becomes both a margin loss now and a revenue loss later.
When fries remain crispy despite delay, complaint volume drops, conversations become less defensive, average ratings rise and reorders increase. This is not cosmetic — it is a financial stabilizer in the delivery channel.
No execution trick or packaging fix can compensate for a fry that is not engineered to survive 15–30 minutes after cooking. If the product does not match the delivery delay, the result will remain unstable. A long-holding fry removes the cause rather than correcting the consequences.
Want to measure the reduction in complaints with fries engineered to stay crispy up to 30 minutes?
Contact a Lutosa advisor.
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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