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Re: Burger King debuts thicker fries
Burger King debuts thicker fries amid competition
by Lisa Baertlein / Reuters
(Reuters) - Burger King Corp, the second largest hamburger chain, has changed its french fry recipe for the first time since 1998 as competition from upstarts and traditional fast-food rivals mounts.
Burger King said it made the new fries thicker, reduced sodium and added a coating that makes them crisper and keeps them hotter longer.
The fries, now a bit wider in diameter than a No. 2 pencil, will be available in its more than 7,000 North American Burger King restaurants by December 5. Prices remain the same.
"We're always trying to have the best menu possible. French fries are a big seller for us and we want to make sure we're always improving," said Leo Leon, vice president of innovation.
Leon said Burger King tested the new fries against other options: "This, by far, was the winner."
Burger King's move comes a little over a year after rival Wendy's introduced thinner "natural cut" fries that leave on some skin and are sprinkled with sea salt.
McDonald's Corp's french fries often take the top spot in customer surveys, but independents like Five Guys Burgers and Fries, Smashburger and In-N-Out Burger have been dialing up the pressure.
"The competition to have good quality french fries is heating up," said Darren Tristano, executive vice president at consulting firm Technomic, who recently tried the new Burger King fries.
"Making them thicker certainly makes them easier to eat, and since many of them are consumed in the car with one hand on the steering wheel, that's probably not a bad idea," Tristano said.
Burger King said the new fries have 20 percent less sodium than their predecessors.
The smallest, $1 portion has 330 mg of sodium and 240 calories. The fries are cooked in trans fat-free vegetable oil and do not contain animal products, Burger King said.
On December 16 Burger King is promoting its new fries by giving away $1 "value" portions for free. The new fries will be available outside the United States in 2012.
The trend in french fries is toward more "natural" offerings. That includes fries that are or appear to be made from fresh-cut potatoes and topped with "artisan" toppings like sea salt.
"The term natural seems to resonate (with diners) even though there isn't a great definition of natural," Tristano said.
In-N-Out cuts its french fries in its restaurants every day and cooks them in cholesterol-free vegetable oil.
Five Guys cooks its fries in peanut oil and gives customers the option of having them "cajun style."
Smashburger seasons its regular fries with sea salt. It also offers fries made from potatoes or sweet potatoes that are "toasted with rosemary, olive oil and garlic."
McDonald's lately has attempted to reinforce its position as the top french fry seller by promoting its fries, Tristano said.
Investment firm 3G Capital last year bought Burger King and took it private in a $3.3 billion deal. Burger King has 12,400 restaurants around the world.
(Reporting by Lisa Baertlein)
Re: Burger King debuts thicker fries
I once saw an interview with Chris Rock.
He said:
What people maybe don't know is that there's three sides to me.
There's Chris Rock, the one you see on stage or screen that makes you laugh. Then there's Rock, he's the guy paying attention to the business backstage making sure Chris Rock doesn't get screwed over. Then last there's Chris, he's just sitting down the street in Burger King trying to figure out why their fries aren't that good.
Pretty much sums it up.
Re: Burger King debuts thicker fries
See I was always one of those really rare guys who thought Burger King had the best fries of the big burger chain's.
But ONLY if they are PIPING HOT.
Cold... just throw them in the trash. They'll never be or taste the same ever again.
Unlike McD's, who's fries even cold are tasty.
- Randall Flagg
- Rep: 139
Re: Burger King debuts thicker fries
I tried them earlier this week. They still suck in my opinion
Re: Burger King debuts thicker fries
I just tried today since they were giving them away for free. I had them while they were piping hot. Okay the texture and size of the fry are very good. Bigger than the usual Mcdonald's fry and they felt softer when I ate them.
Here's where they screwed up big time: the fry was too bland and had zero taste. I know they added salt but they just didn't add enough and it just killed it in my opinion. I'd much rather have the fries that BK used to serve in the past.
Re: Burger King debuts thicker fries
I tried them last night and they are 100% better than the old ones. Thicker and way more flavor. I had forgot all about this thread untill now and it reminded me of what I thought last night and I literally thoght "These are way better than normal"
they reminded me of fries you'd get at a truck stop diner.
I always felt Burger King had the worst fries of the fast food chains but if last night was how they're gonna be from now on I'd say Dairy Queen now has the worst.
