Foodservice is going through a category 2 storm. In 2024, visits to traditional restaurants dropped by 5%, while even brasseries and casual dining concepts felt the pinch with -2% to -4% declines. Guests are tightening their wallets and changing their habits. But there’s a bright spot on the horizon: SideFryTM throws a lifeline you can use to thrive in this new reality.
In general consumers are spending a bit less, yes. But they’re also spending differently. They’re choosing shareable snacks over starters and full meals, and skipping the extras. Snacking has doubled among young, high-spending consumers. This group, representing 10% of the population, now represents 25% of foodservice consumption. This shift perfectly aligns with SideFryTM: a range that transforms fries into a versatile, shareable upsell that’s impossible to resist.
You can have a look at our SideFryTM products, but let us already tell you why it’s more than a ‘simple’ side. Expect a strategic profit driver. A great addition to:
Boost per-cover spend
Your menu gets an irresistible extra that people love to share. Even if people skim and skip other things, your SideFryTM will be ordered, shared, and enjoyed.
Ride the snacking trend
As starters are shared and desserts dropped, SideFryTM steps in to fill the gap, whether as a bar snack, a small plate, or a side order.
Offer desired customizability and flexibility
People nowadays expect to choose. It’s not a binary option any longer. To side or not to side … that’s a relic of the past. “Which side do you want with that?” is the new norm. It doesn’t cost you any extra effort, and can yield you a lot of extra margin. A premium experience for premium profits.
With SideFryTM, restaurants unlock a powerful opportunity to increase profitability without complexity. Fries remain one of the most profitable items on the menu, with gross margins often exceeding 70-75%—a figure that outshines many other menu items such as desserts (50-60%) or meat mains (40-50%). By simply adding a creative twist or premium presentation to a low-cost potato product, operators can turn it into a high-value side dish that boosts profitability with every order.
Even a modest 10% increase in SideFryTM sales can translate into a 2-4% overall menu revenue lift—a true game-changer in a market where every euro counts. For a restaurant serving 200 covers per week, that’s an additional €200-400 per week in gross revenue, often achieved with minimal incremental labor or prep cost.
Operationally, SideFryTM fits seamlessly into existing kitchen workflows. No costly equipment upgrades or complicated prep needed. Plus, it’s a surefire crowd-pleaser, especially at a time when guests are looking for small treats and indulgences that feel worth every bite.
With traditional restaurants seeing -5% fewer visits and a structural cost challenge (ingredient inflation and wage indexation), every extra cent matters. Restaurants need tools that drive incremental sales without increasing operational headaches. SideFryTM provides you a low-risk, high-reward addition that aligns with evolving consumer behaviors.
Moreover, as the market gradually recovers, we expect restaurants to differentiate. Either by going premium or by doubling down on cost efficiency. SideFryTM is a natural ally for both strategies.
