In compact restaurants, food travels two meters from pass to table. In hotels with distant banquet facilities, that distance extends to 200 meters including elevator journeys. This physical gap creates unavoidable delays during which fries cool, accumulate condensation, and lose texture.
Compact operations with visible kitchens create minimal timing gaps. Food reaches tables within seconds—standard fries perform adequately because consumption follows cooking almost immediately.
Mid-size dining rooms with separated kitchen and dining areas introduce modest delays. Service staff walk 10-20 meters, navigate around others, potentially wait for table readiness. These several-minute delays begin testing standard fry durability. Any additional delay risks texture degradation.
Large hotels and conference facilities create substantial physical separation. Food travels from kitchen to service elevator, through corridors, into banquet facilities—consuming 10-20 minutes even with efficient logistics. Covered service containers trap steam, accelerating degradation. Standard fries fail in these environments; hotels either avoid fries in banquet service or accept complaints as inevitable.
Stadiums and arenas create extreme distance challenges. Guests carry food from central concessions to seating—potentially hundreds of meters through crowds and stairs, several minutes with fries cooling in open containers. Standard fries deliver poor experience exactly when premium pricing demands quality.
Off-site catering involves central cooking with transport to venues—potentially kilometers away with 30-60 minute transport times. This scenario exceeds many products’ capabilities, but fries maintaining 30 minutes of quality cover loading, transport, and initial holding periods.
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.
Physical layout should inform product selection:
Distance isn’t the only factor, but it reliably predicts whether timing gaps will defeat standard products.
Operating with significant kitchen-to-table distance? Contact a Lutosa advisor.
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