Im asking because I sell ALOT of fryolater food.
Every other station I have (pizza and grill) there are ways to get ahead of the rush.
My fryer station gets buried everyday, If I dont have an all star running the fry station were in for a disaster.
I need away to get ahead of the game, we sell a ton of fresh chicken tenders, and French fries
Anybody got any ideas how to help my situation?
My Frying situation is getting out of hand too. But I only have a perfect fry unit. So I can only cook 1 thing at a time, Friday nights that machine is way backed up. I need to stop adding new menu items that need to be fried.
But I have no advice for you.
I sell about $4,000 a week in fried foods. I used to have an Autofry but I kept getting behind so I upgraded to a hood/ansul system with two gas vat fryers. Now I can keep up with anything. It is not unheard of for us to do $1,000+ on a busy day. Super Bowl wings sales…no problem!
I went with the fryer that has a built in filter. This is a must! You can find used ones online for cheap. Get a separate timer. The fryers with built in timers break and are expensive to fix.
We sell about $12,000 a week in fried food, just today was $1800 in fried food and it was a slow Friday bc of Thanksgiving, we use 2 pitcos with built in filtration. We hand bread our tenders, marinate and our wings precook them in the oven then fry to order.
Im looking for a way to pre bread chicken tenders ahead of time without loss of quality or anything that can get us ahead maybe a holding cabinet
I’m just guessing here, but have you tried hand breading, frying enough to keep the breading on, then cool on a full sheet open, then fry to order? Prepare enough to run out at the the end of most rushes?
Thats what we are going to try next, Im hoping I dont end up being a slave to that process just to end up with a lesser product
Im also calling my the company I use to bread my chicken, and see if they can offer my a solutions or product that I can pre bread without par frying, I think if theres a product out there like that, it could be incredible for my operation
No hood and safety. Also, I’ve never operated a conventional fryer so this is so simple and consistent. It’s also 10000x easier to clean this than the perfect Fry. But of you still have the perfect Fry for a while I’m actually selling a bunch of filters for it we have left over. Brand new from our perfect Fry distributor
You don’t have the space on your kitchen either. I think your best bet is probably finding a way to prep them as much as possible ahead, and yes raise prices, makes them worth your while
I use Tyson tenders from RD 007441. 2.90 a pound. they are uncooked breaded. fry 5:30 seconds They taste great. Do you use your current process to make more money or do they taste better?
The fresh tenders cook in about 3 minutes and we also use tenders for grilled chicken we obviously dont bread the grilled chicken. Idk why we use fresh tenders I guess we just do what we know or were taught. I do know that there would be no way id sell as much tenders if I did it another way.
I do like the tenders you buy, I actually buy a case from time to time for the crew and myself to eat for something different I get a good price on them
If you are doing Restaurant Depot, try their Big C brand of breaded tenders. I get the uncooked ones and they cook in 6:30. I think they are a better taste than Tyson and much cheaper $2.40/lb.