In the world of classic, noshable sides, fries are near ubiquitous, showing up in all foodservice segments. And while their status as an all-time consumer favorite is without question, the fry category isn’t exempt from the need for continued innovation, with the essential fry dip representing the biggest flavor-building opportunity.

Craveable companion dips can spark consumer curiosity and lead the way into fry nirvana. Both dip purists who adhere to classic flavors and adventurers who relish new flavors appreciate the symbiotic relationship between fries and condiments. The key is to create dips with a viscosity that matches the style of a regular or specialty-cut fry’s structural strength and natural surface area for optimal enjoyment.

Here we outline two ends of the spectrum, both integral to the success of elevating your fry dip game, focusing on new pathways to evolve with today’s consumer palates and expectations.

1

Experiential Elements

Popping Presentations

Stylish presentations that maintain fry and dip integrity needn’t take a backseat to flavor. Visual cues not only convey the impression of flavor, they also shape the food mood by bringing fresh, fun elements to a familiar dish.

Playful caddy samplers, mini bucket appetizers or small, wooden boards paired with dip ramekin inserts imbue the dine-in experience with visual and interactive appeal. And eco-friendly baskets of fries with dip cups win the vote of sustainability-minded consumers, while fry containers with side dip pouches elevate the on-the-go status quo.

Whichever route is selected, fry-and-dip presentations that complement the thematic vibe of your concept will hit the mark.

The Power of Customization

Consumer love for customization and interactive dining never wanes. Operators can lean into this preference and enhance the dining experience by offering guests the option to mix and match their own fry-dip combinations.

Pair fries with a flight selection of contrasting dips, or artfully menu a signature dip alongside dried seasoning for a dip-and-dust combo packed with layers of flavorful explosion. Alternatively, take inspiration from McDonald’s “Shake Shake” Fries served in Japan, in which patrons add a highly concentrated seasoning powder of their choice to a bag of fries and then shake the bag to coat every fry. American operators can double down on this interactive style by serving a dip alongside the fry bag for fun shaking followed by flavorful dipping.

To-Go Formatting

Crispy, hot, fresh, and delicious are the off-premises expectations when it comes to fries. Operators can meet—and exceed—this benchmark by investing in high-quality, functional packaging with key branded elements and purposeful executions.

To uncover format opportunities, put yourself in the shoes of convenience-minded patrons, and think about how, when and where they will consume the fries and dip. Immediate consumption merits easily accessible, mess-free dip pouches paired with fries in sleeves, a handheld paper cone or car-centric console cup. On the other hand, delayed noshing sessions benefit from insulated bags or unique packaging shapes with built-in, sealed dip compartments. This format breaks from the uninspired norm of clamshell boxes and portion-control cups and brings an air of novelty to the takeout equation.

In-Market Example

The flavor punch your fries need may already be on the menu. Operators can cross-utilize existing items to amp up their fry game. Case in point: Honey Butter in Chicago is renowned for its eclectic assortment of chicken-dipping sauces in flavors like Candied Jalapeño, Umamicue BBQ, Herby Ranch and Everything Spice Mayo. These signature sauces could easily pull double duty as dipping sauces for the fast casual’s Pimento Mac ’N Cheese Fries and Honey Butter Fries.

Photo Credit: Beth Olson Creative on behalf of Potato Champion

In Portland, Ore., the Potato Champion food cart embraces out-of-the-ordinary flavor profiles, with dip options like Rosemary Truffle Ketchup, Tarragon Anchovy Mayonnaise and PBJ Fries (housemade satay sauce and smoky chipotle-raspberry jam).

2

Slam Dunkers

Think Familiar, Yet Fresh

Simple, proven condiments will always have a place on the fry menu, but these could also benefit from slight adjustments. By incorporating emerging flavors that spark interest, operators can showcase global condiment varieties without straying too far from consumers’ comfort zone.

Here are fry-dip ideas grounded in familiarity and jazzed up with new flavors:

• Ketchup becomes…
  • Curry Ketchup (Germany)
  • Molho Rosé (Brazil): ketchup, mayo, mustard, Worcestershire
  • Banana Ketchup (Philippines)
• Mayonnaise becomes…
  • Fritessaus (Netherlands): mayonnaise puréed velvety smooth with lemon juice, capers, anchovies, mustard
  • Kewpie Mayo (Japan)
  • Aïoli flavored with fresh herbs, heat, smoke, fruit, nuts, cheese, cracklins, steak sauce
• Buffalo sauce becomes…
  • Buffalo-Blue Cheese Sauce
  • Buffalo-Red Eye Gravy
  • Creamy Togarashi-Buffalo Sauce
• Barbecue sauce becomes…
  • BBQ Kewpie Mayo
  • Bacon-Jam Korean BBQ Sauce
  • Tamarind-Date BBQ Sauce
• Ranch dressing becomes…
  • Black Garlic-Dill Ranch
  • Nashville Hot Ranch
  • Za’atar Ranch
• Cheese sauce becomes…
  • Pimento Cheese-Chorizo Queso
  • Hatch Chile Queso
  • Honey-Mustard Gruyère Fondue

Dip Into Something New

Trending flavor combinations are always right around the corner, and memorable dips with bold flavors provide the ideal avenue for such explorations. A signature dip served at specific times only, say lunch or late night, might drive traffic during lulls. Similarly, beer flights paired with a basket of fries and three corresponding dips could make a significant boost to happy hour revenues.

Here are ideas to put the spotlight on your fry menu:

• Creamy Melted Hot-Honey-Butter Sauce
• Roasted Chicken Gravy with Rosemary
• Ancho Chile-Finger Lime Pearls Aïoli
• Smoked Cheddar-Green Peppercorn Aïoli
• Salsa Macha Aïoli
• Calabrian Chile Tzatziki
• Harissa Hollandaise
• Goma Dare (Japan): tahini, white miso, tamari, sesame oil, sake, mirin, garlic, sugar, Kewpie mayo

In-Market Example

Since 2008, the food cart Potato Champion in Portland, Ore., has been delighting patrons with its Belgian fries and extensive list of crave-worthy dips. One original offering that has garnered attention is the PBJ Fries topped with housemade satay sauce and smoky chipotle-raspberry jam. Other attention-grabbing dips include Rosemary Truffle Ketchup, Tarragon Anchovy Mayonnaise and Wasabi Mayonnaise.

Ultimately, fry dips offer a cost-effective route to experiment with unexpected flavor profiles and to incorporate trending ingredients without reinventing the wheel. From experiential enhancements to surprising and signature companions, the fry dip is the ultimate flavor-maker for this favorite menu category.