High-Yield Crispy Fries

Institutional & B2B Foodservice – Where Volume and Fixed Pricing Make Yield Non-Negotiable

Institutional & B2B Foodservice – Where Volume Makes Yield Critical

In institutional environments – corporate cafeterias, schools, hospitals, universities… – fries are served at massive scale with tight margins. A 2-3% yield improvement repeated across 5,000 portions daily isn’t “small” – it’s structural.

When volume is high and margins are constrained, yield becomes the primary lever to protect profitability.

Why Volume Amplifies Every Inefficiency

At 200 portions daily, a 20g over-portion per plate is manageable – 120kg monthly. At 2,000 portions daily, that same 20g becomes 1,200kg monthly – a material cost center.

Volume turns small inefficiencies into significant financial drains.

Did you know that?

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.

Service Model Requires Extended Holding

Institutional kitchens don’t cook to order. Food is batched, staged, and served over 20+ minutes. Fries cooked at 11:45am must still look acceptable at 12:10pm. Standard fries collapse quickly, creating three bad options:
  • Serve degraded fries: customers skip them, waste increases
  • Cook continuously: labor-intensive, ties up equipment
  • Discard and replace frequently: massive waste
High-yield fries with 30-minute holding eliminate this trade-off. One batch covers an entire service window without quality loss, excessive labor, or premature waste.
Product catalogue

Less Product, Same Perceived Volume – The Core Advantage

Ultra Crunchy delivers up to 7% less product needed to serve the same portions. Not smaller servings – customers receive the same visual volume. The fry doesn’t collapse, so staff don’t compensate with extra grams.

Procurement Specs Miss Real Cost

Tenders typically specify cut size, coating, potato variety – not yield performance. A fry 5% cheaper on purchase price but 10% worse in actual yield costs more in practice. Operators who evaluate total cost of ownership – not just purchase price – make better economic decisions. The lowest-priced fry is rarely the lowest-cost fry when waste, oil consumption, and labor are included.
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Lutosa UK/Ireland

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