Crisp and Camera Ready

In this era where food has become prime digital content, Gen Z isn’t just eating—they’re documenting. And when the camera starts rolling on an unboxing of a meal delivery featuring french fries, we all know what’s getting opened and tasted first! For operators and other stakeholders, the anticipation may be almost unbearable. The reveal of a limp, soggy fry can tank a brand’s credibility long before the entrée even enters the frame. That’s why operators are turning to fries that have been built to perform under pressure—and on camera.

When ordered, fries are typically the first impression of the entire meal for all generations, whether dining off-premises or onsite. Simply put: Fries must get it right on the first bite.

“French fries have remained a beloved staple across generations, dating back to the days of Escoffier, the renowned French chef and restauranteur who drove the modernization of French cuisine across the late 19th and early 20th centuries,” says Chef Mark Slutzky, Director of Culinary, McCain Foods North America. “Their consistent ability to complement a wide range of cuisines, deliver bold flavor in a familiar format and evoke a sense of comfort has made them a timeless favorite. No matter the era or audience, fries regularly prove their versatility and enduring appeal.”

WHAT’S AT STAKE?

Diner expectations for quality french fries are straight-forward and uncomplicated. “The perfect fry strikes a balance between texture and taste,” says Slutzky, getting to the heart of the matter. “It should have a crisp, golden exterior with a light, fluffy interior. It should highlight the flavor of real potato; in fact, skin-on varieties add a rustic, more natural profile. In addition, proper salting is essential to bring out the potato’s subtle sweetness and buttery notes, rather than masking it with oil.”

According to Slutzky, products like McCain^® SureCrisp^® fries are designed to deliver that ideal bite, offering consistent texture and flavor, even through the rigors of delivery and takeout.

Off-premises dining via a takeout/drive-thru system is a practice that goes back decades without producing today’s level of consumer angst about food quality. How has the rise of third-party delivery services changed the equation? For one, they’ve expanded the opportunities—for operators and customers. More operators are taking advantage of these services, bringing more menu items to the table and creating ever-greater competition for the off-premises dollar.

And with more choice at play, consumers have higher expectations about how they spend their precious dollars. Maintaining food quality through the delivery process is a top priority—prompting foodservice operators to rethink how menu items perform once they leave the kitchen. This is especially relevant for products like fries, which are vulnerable to hold and delivery times.

More than 50 percent of off-premises orders are driven by cravings, finds Datassential in a spring 2025 report on Permissible Indulgence. Nearly 90 percent of consumers treat themselves to a favorite food or beverage weekly, with Gen Z and millennials especially frequent indulgers. French fries, of course, can lay claim to a high crave factor. And when it comes to Gen Z, fries remain one of their top savory cravings, with preference levels between 40 and 50 percent, alongside other comfort staples like pizza and burgers, estimates researchers at Datassential, in Elevate Experience, June 2025.

It’s no wonder, then, that fries are the most-ordered delivery item on DoorDash, according to the company’s 2023 Trend Report. And in its 2025 Fry Mega Trends research, Datassential reveals that fries appear in 65 percent of takeout and 53 percent of delivery orders.

 

FRIES ON THE RISE

Still, some operators hesitate to include fries on delivery menus due to quality concerns. “McCain^® SureCrisp^® fries address this issue directly,” says Faye Schoenherr, North American Senior Brand Manager for SureCrisp. “Designed for off-premises performance, they stay crispy for up to 30 minutes, helping restaurants expand their delivery offerings with confidence.”

A proprietary batter technology is the secret to success here. “It blocks moisture to lock in crispiness, whether under warming lights, in a to-go bag or en route to a customer,” says Schoenherr. Of course, packaging is also a crucial piece of the off-premises puzzle. “The right packaging, paired with delivery-optimized menu items like McCain^® SureCrisp^®, can build customer trust and repeat orders. McCain^® SureCrisp^® fries stay crispy longer even with standard delivery packaging.”

A positive unboxing moment is one crucial way for fries to pass the TikTok test. But Gen Z also responds to value-added flavor enhancements that surprise and delight. And when it comes to fries, operators have a variety of options to deliver extra impact. “Fries are essentially a culinary canvas. While delicious on their own, they excel at carrying flavors through condiments, seasonings and toppings,” says Slutzky. “From classic ketchup to complex sauces like mayonnaise with Thai sweet chili, fries can be transformed by global flavor profiles like Korean barbecue, kimchi or Japanese-inspired toppings.”

Slutzky suggests operators explore possibilities that tap into Gen Z’s love of bold, unexpected flavors by creating “one and sauce” mashups, blending familiar bases like ketchup, barbecue sauce or mayonnaise with trending ingredients. He sees Gen Z, as well as Gen Alpha, revisiting flavors beloved by their parents—but with a modern upgrade. “Think Sriracha ketchup, chipotle mayo or avocado ranch,” he says. Other next-level condiment and dipping sauce flavors that resonate include curry ketchup, za’atar ketchup, Mediterranean-inspired blends like tzatziki ranch and fusion mixes such as mayonnaise with Thai sweet chile or Sichuan chile crisp.

“It’s all about taking something classic and adding a twist that feels fresh and crave-worthy,” he explains. “It’s a simple, but effective, way to stand out and generate buzz.”

Seasonings are another easy-to-execute means of delivering unexpected flavor bombs. According to Slutzky, emerging seasonings include furikake (with its umami-rich and sesame-forward profile), along with turmeric and masala. “These flavors offer more than just bold taste; they connect to the growing interest in global cuisines and the appeal of natural ingredients,” he notes. “Seasonings like these allow operators to add dimension to familiar menu items, like fries, while also aligning with Gen Z’s desire for both flavor exploration and feel-good choices.

Toppings are another smart way to add signature flair to fries—and you don’t have to go all in on loaded versions, especially for off-premises dining. While such toppings can be packaged separately and applied by the customer, Slutzky recommends flavor play with drier toppings that hold up well in transit and pairing these with McCain^® SureCrisp^® fries. “Think bacon fat, maple sugar, herbs, olive oil and garlic,” he says. “These add bold, craveable flavor without extra moisture or the hassle of multiple sauce containers. And this approach appeals to Gen Z’s love of distinctive flavors, while ensuring the fries arrive just as intended.”

And without losing sight of the impact of form, McCain^® SureCrisp^® delivers here, too. The product is available in 10 cut formats, including Straight Cut, Crinkle and Skin-On Spiral. These can be effective differentiators from the competition.

 

CRISPY OR CANCELLED

Gen Z and their younger counterparts in Gen Alpha are shaping a new standard for dining. It’s one that’s digital-first, convenience-driven and heavily influenced by social connections.

“McCain^® SureCrisp^® fries are built for this moment, delivering consistent quality that meets Gen Z’s expectations for convenience and comfort,” says Schoenherr. “With many Gen Z consumers gravitating toward at-home dining, restaurants have a clear opportunity to drive loyalty—and positive reviews across social platforms—by offering off-premises items that travel well and taste great. Fries that stay crisp and satisfying from restaurant kitchen to living room couch are a simple, high-impact way to stay relevant and craveable.”

Click here to learn more how using McCain^® SureCrisp^® for off-premises dining can help you gain the competitive edge.