McCain Foods USA is introducing a new seasoned fry product aimed at restaurant operators contending with the continued rise of takeout and delivery, a shift that has put pressure on kitchens to serve foods that can hold their quality beyond the dining room.
The company said its new SureCrisp Seaside fries, available in time for the summer season, are designed to deliver the flavor profile of boardwalk-style fries while maintaining crispness during transport. The straight-cut fries come lightly coated and pre-seasoned with salt, pepper and garlic, a format intended to reduce preparation steps for restaurant operators while broadening fry offerings beyond the standard menu staple.
McCain is positioning the product as a response to the operational challenge restaurants face as off-premise dining becomes a larger share of sales. Fries, in particular, have long been a weak point in delivery and takeout orders, where texture can deteriorate quickly between the kitchen and the consumer.
“Since 2024, restaurant operators have seen an increase in overall takeout and delivery sales, but many foods, especially fries, aren’t prepared to journey beyond the dining room, putting quality, experience and restaurant reputation at risk,” said Dara Schuster, Senior Director of Marketing, Potato FS & QSR for McCain Foods. “Our McCain SureCrisp products are designed to eliminate that worry and delight diners with perfectly crisp and delicious fries from anywhere. Our operator partners can feel confident that their restaurant’s reputation for serving high-quality menu items is upheld once orders walk out the door.”
The launch underscores how food manufacturers are increasingly tailoring products to the economics of off-premise dining, where consistency after transport has become a key selling point for restaurant chains and foodservice operators. By offering fries that are both seasoned and designed to retain crispness for longer, McCain is seeking to position the product as a way for restaurants to protect food quality and brand perception in delivery-heavy environments.
Restaurant operators have increasingly sought menu items that can travel well without sacrificing flavor or texture, particularly in categories such as french fries that are closely tied to the overall meal experience. McCain said its SureCrisp line is designed to address that challenge by helping restaurants preserve the in-restaurant experience even when food is consumed at home.
“There’s nothing worse than opening a delivery order to discover soggy, flavorless fries,” said chef Mark Slutzky, director of culinary. “At McCain, we understand the stakes of precise and reliable quality control without sacrificing flavor. Salt, pepper and garlic come together in perfect proportion, ensuring McCain SureCrisp Seaside fries not only withstand the journey from kitchen to couch but also deliver a taste diners will be hitting reorder for again and again.”
Find out more at: https://www.mccain.com/