Posted on 08/26/2021 7:49:03 PM PDT by be-baw
New version of brand's No. 1 sales product is being rolled out now in the U.S. and Canada and will be in system fully by September.
The Wendy’s Co. has reformulated its French fries, a project last undertaken in 2010, and the new products are rolling out to some markets now and are expected to be completed in September, the company’s culinary team said Thursday.
Culinary leaders from the Dublin, Ohio-based burger chain said the process of reformulating the skin-on fries was a months-long journey.
The new French fry was designed to retain heat and crispness for between 15 and 30 minutes to accommodate the brand’s growth in drive-thru, carry-out and other off-premises sales channels, said John Li, Wendy’s vice president of culinary innovation.
“They are cut above, literally,” said Emily Kessler, Wendy’s senior specialist for culinary and innovation, in a Zoom press conference Thursday. “And that's because these not-exactly-square French fries are by design.
“One side is built with a thicker side, and it's built for heat retention, while the other side is thinner and that’s really to enhance crispiness because we know our customers want hot and crispy fries every time,” Kessler said.
The company last overhauled its fries in November 2010 when it moved to skin-on potatoes.
Li said the new French fry formula has performed well in consumer research.
“Emily and the whole cross-functional team have spent months and months and months on perfecting the best hot, crispy French fry,” Li said, “and we finally have it. … We put some really hard effort into this with a lot of blood, sweat and tears but to actually end up with a fry that is nearly two-to-one preference versus our primary competitor McDonald's, it's pretty exciting.”
The new French fry formula fits into Wendy’s “Fast Food Done Right” motto, Li said.
Li, who admitted to enjoying a squiggle of ketchup on each of his fries, said, “Soggy fries don't make for a very good eating experience when you try to do that.”
Besides specifying the unsquared cut, Wendy’s adds “a whisper” of coating to enhance the crispiness, Kessler said. While the fries are gluten free, they are cooked in the same hot oil as the chicken, which is battered and does contain traces of gluten.
The hold time of 15 to 30 minutes for the fries also helps address the off-premises challenge of moisture getting into the potatoes.
“We know COVID changed the game when it comes to how our customers are getting their food,” Kessler said. “That accelerated the need to develop to make sure our fries are withstanding that delivery experience.”
Fries are not only the best-selling item on the Wendy’s menu, Li said, but they are the first product sampled by customers from the bag when they leave the drive-thru. “Our opportunity was to make sure that we were delivering our promise,” he said.
Wendy's Big Bacon Cheddar Cheeseburger.jpgWendy’s culinary team also said that next week it will add a Big Bacon Cheddar Cheeseburger to the higher-end “Made to Crave” menu, at a suggested price of $5.59 at participating restaurants.
The new cheeseburger boasts features a beef patty topped with Wendy's signature Applewood smoked bacon, custom bacon sauce, crispy onions, American cheese and a creamy cheddar cheese spread in a new cheddar bun that is toasted.
For the second quarter ended July 4, Wendy’s net income rose to $65.7 million, or 29 cents a share, from $24.9 million, or 11 cents a share, in the same period last year. Revenues rose to $493.3 million from $402.3 million in last year’s quarter.
Same-store sales were up 16.1% in the United States, up 31.4% internationally and up 17.4% systemwide.
Wendy's, founded in 1969, has more than 6,800 restaurants worldwide.
They need to switch to beef tallow in the fryer...”seed oils” not good...Omega 6, benzine and all that (soybean, canola, etc., etc.).
BUT you don't have to sacrifice taste. Hand cut fresh potatoes or even OreIda are fine if you prepare them and season them right. It's amazing how much better home fries taste than the fast food stuff.
Can you buy “beef tallow” oil? I’ve never seen it or just didn’t know what it was.
Whatever kind of oil they use, McDonalds makes my favorite fast food French Fries. I say that without hesitation.
My least favorite fast food French Fries?
That would be from In & Out Burgers.
I really like their burgers with that special fresh taste, but somebody forgot to also develop the fry flavor.
The In & Out fries taste like lightly seasoned paper to me.
Somebody told me you can make a special request to have them fried longer, but I don’t want to deal with asking for favors. I use them for the Burger only, but I use them.
Opinions on In-N-Out fries run very hot and cold. I know a lot of folks who hate them and consider McDonald’s and other contemporary frozen fries to be vastly superior. Personally, I love the In-N-Out fries. Sometimes I stop there for just fries as a snack and don’t even bother with a burger. It’s the only fast food place where I do that. At McDonalds, Wendy’s and Burger King, I often skip the fries and just have a burger.
If you don’t find bankrolling Bezos, can buy big tubs of beef tallow on Amazon.com. Just enter beef tallow in the search bar.
don’t *mind*
“Tallow” is juat a fancy word for “beef fat” (like pork fat/bacon grease/lard, etc.).
https://www.amazon.com/Beef-Tallow/s?k=Beef+Tallow
McDonald’s used to use beef tallow for fries in the 1960’s...but it is more expensive than “vegetable” (seed) oil...so they switched.
Other “vegetable oil” info:
I just found it listed at War-mart.
Well whatever McDonalds uses now is nasty.
>> Decades ago they were a lot better
Would be pretty cool if the old menu could be reproduced today.
“Can you buy “beef tallow” oil? I’ve never seen it or just didn’t know what it was.”
Yes you can. A quart from Amazon costs $21.97. I’m sure you can find it elsewhere.
The amount of fries Five Guys gives you affects the potato commodity market.
I’ve always like Wendys over McD or BK. Of, course there isn’t a Wendys for 50 miles of me. But, in a few months I have to make a short trip and will pass by one on the way back. I will definitely check this out.
only like md’s mcfish
Please elaborate in detail what we should discuss, how, why... Heaven forbid we have conversations that do not conform to your expectations and dictates.
Exactly! People minding their own business having a harmless conversation and then some jackass intrudes trying to act like some pooh-bah, dictating what can be talked about, by who and when.
I’ve never had a bad experience at Wendys. That covers a lot of states and quite some time. Maybe I just never got around to your neck of the woods.
maybe it’s just a discussion between people about something that does not require your approval.
I miss the wendy’s fries I used to eat when I was in high school. They were thick, salty and crispy.
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