The classic
Sea salt, premium mayonnaise. The argument for the Frite itself, with nothing to hide behind.
Frites · premium mayonnaise
Exclusive Australian importer · Al Aseel Food Services
Exclusive Australian importer · Al Aseel Food Services
Why this one
Crisp, golden, yielding to a soft centre. Most frozen chips begin with whatever potato is cheapest that season. This one began with two years in the fields, testing varieties for a single quality: what the starch does under heat.
Blanched and part-cooked in Europe, so the only thing left for your kitchen is the finish. A shell that holds its crack on the pass. An interior that stays soft rather than hollow. The same on a Tuesday lunch as it is at nine on a Saturday.
The sauces
A Frite becomes a dish when something goes on it. That is the moment a side order stops being a side order — and the part most suppliers leave you to solve on your own.
Made to the same specification, by the same maker, as the Frites beside them. Not an Australian interpretation of a European sauce. One supplier for the whole dish means one consistency standard for it.
The commercial case
Premium only makes sense if it earns its place on the P&L.
Illustrative only. Landed cost, yield and benchmark pricing to come from Glenn — at which point this should show gross profit, not revenue.
Menu inspiration
Every one is built from what we supply, so it can go on a menu the week the first pallet lands.
Sea salt, premium mayonnaise. The argument for the Frite itself, with nothing to hide behind.
Frites · premium mayonnaise
Parmesan, truffle mayonnaise, parsley. The highest-margin plate in the range, and the one that photographs best.
Frites · truffle mayonnaise
Slow-cooked beef, cheese sauce, chipotle mayonnaise, spring onion. A main course in a bowl, and a way to use trim.
Cheese sauce + chipotle — in range?
Labneh, pomegranate, mint, olive oil. Cuts the fat, reads as considered, and gives the menu somewhere to go that isn't more cheese.
Frites · labneh
Peri peri chicken, peri peri mayonnaise, fresh chilli. The one that sells at volume on a Friday night.
Frites · peri peri mayonnaise
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How the dish reads in a room. The set is strongest on atmosphere and weakest on the range — worth knowing before the shot list is written.
Venue context
For operators
The best product in the world is worthless if it only works when the head chef is on the pass.
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No thawing, no soaking, no par-cooking. One basket, one timer. Predictable portion costing rather than hopeful portion costing.
Putting a dish on a printed menu is a commitment. Keeping it there is ours. Stockholding, lead times and national coverage stated plainly — figures to come.
Fit
Where the side order is the last thing a guest eats, and the first thing they remember paying for.
A dry-aged sirloin next to a bag of generic chips is an argument the chips always win.
Where a plate has to justify a menu price without a kitchen brigade behind it.
If you are buying chips on price, we are not the right supplier — and we would rather say so here than in a meeting.
Sample programme
Frites and three sauces, at no cost, with the fry specification and portion costing. Cook it on your own equipment, and decide from there.
