Wendy’s gets a makeover to its fries

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The fast food chain is giving its best-selling menu item a makeover for the Covid era: a fry that retains more heat and retains its crisp longer compared to its predecessor. The improved fry, which will be available nationwide by mid-September, was created as more people change their ordering preferences for drive-thru and delivery due to the pandemic.

“They’re going to notice a difference as soon as they taste it,” Wendy’s president Kurt Kane told CNN Business in an exclusive interview. “The proof will be in the tasting.”

“What we did was balance the cut of the fry and keep some of the potato skin on the fry so that we could add flavor,” he said. “We used a dough system that allows us to retain the crisp, both when fresh and hot out of the fryer as well as several minutes later.”

Wendy's new fries will be available everywhere in mid-September.

The batter system is when the fries are soaked in oil. Kane said the fries are improved because restaurants are using newer, shorter fry baskets, helping fries to be completely submerged in oil.

“What these new fry baskets do is allow us to make sure that we fry the fries correctly every time,” he added.

Wendy’s has spent the past four years figuring out how to improve their fries. About 20 different designs were considered before coming up with one that is “pretty consistent in shape and size where we’ve been historically,” Kane said.

The last time Wendy’s changed their fries was in November 2010, when they added sea salt and used a natural cut “with the skin”. It was the first time it had been tweaking French fries since it opened in 1969.

Ultimately, the idea of ​​Improved Frying was to “end the disappointing and inconsistent frying experiences that other places still serve,” he said.

Early reactions are positive: Wendy’s cited a national taste test conducted by the company that showed attendees preferred the chain’s new fries to McDonald’s by a two-to-one margin. Kane said he was “on the right track to outdo our old fry”.

As drive-thru and delivery sales have increased over the past year, cold, soggy fries have become a problem for customers.

“There are many design features to ensure we can serve hot, crispy fries every time, regardless of how you choose to access Wendy’s,” he said. The fries will still be salty and will be served in a new packaging that “reinforces what makes fries special”.

Kane declined to comment on the cost of the deployment. Wendy’s (MAGNIFYING GLASS), but he said the company placed “considerable importance” on its commercialization. Wendy’s recently announced that it will spend an additional $ 10 million to advertise its burgeoning breakfast menu.

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