Technomic: Tracking the fry trend

News that Wendy’s added Bacon Ranch Fries—with an Italian three-cheese blend, Applewood smoked bacon and creamy ranch sauce—to its lineup of loaded fries prompted a passionate discussion on craveable sides here at the Restaurant Business editorial office, which prompted a dive into fries on Technomic’s MenuMonitor trend-tracking tool.

50% of limited service operators offer fries as sides or starters.

Top dishes (Q4 2016)—The most frequently menued fries:

• 1,181—French fires
• 725—Cheese fries
• 205—Chili/chili cheese fries
• 205—Sweet potato fries
• 170—Seasoned/herb fries
• 170—Loaded fries

Fastest-growing fries—Increases since 2014:

• 15.8%—Steak fries
• 13.9%—Poutine
• 9%—Loaded fries
• 7.3%—Sweet potato fries
• 3.3%—Curly fries
• 3%—Chili/chili cheese fries

Most popular pairings—Ingredients appearing on or with fries:

• Cheese (unspecified)
• Mozzarella
• Cheddar
• Ranch dressing
• Bacon

White Castle’s seasonal loaded sweet potato fries were topped with syrup, marshmallow cream and cinnamon praline pecans.

Carl’s Jr. and Hardee’s are offering beer cheese bacon fries, with a domestic ale beer-cheese sauce and bacon bits on curly fries.

Eegee’s October item of the month was garlic Parmesan fries, crinkle-cut fries with shredded Parmesan cheese and garlic seasonings.

Some Taco Bells in California are testing seasoned fries, on their own or loaded Supreme-style with nacho cheese, tomatoes, beef and sour cream.