Experts at the Food Innovation Center Experiment Station at Oregon State University* diligently researched the contribution of fry lengths to a serving size and, using a typical "fry scoop" serving container, created and tested a formula by which servings yield per case can be calculated quickly based on fry length.

See for yourself!

If you know the length specifications of your fry product - that is, the percentages of different fry lengths making up your product - you can quickly determine the servings yield per case, based on OSU research; your cost per serving; and how they compare to yield and cost per serving expected with USDA Grade A Extra Long Fancy fries, as determined by university research. This profit calculator makes it easy for you to see for yourself!

If you don’t know the length specifications of your French fry product, find out by asking your distributor. If your distributor does not know, ask him to contact the processor. Better yet, start specifying only USDA Grade A Extra Long Fancy fries to assure maximum servings yield and profitability from your fry station.

*Food Innovation Center Experiment Station, College of Agricultural Sciences, Oregon State University, Portland, Oregon. 2002
Calculate servings yield per case based on length specifications of fries and profit difference from cases of different specifications.

Enter the information in the blue boxes.
To Provide an Estimate Servings Yield enter the percentage of mass in each length category below in the outlined area.
  Fry Length < 2"
Short		 2-3"
Med.		 3-4"
Long		 > 4"
Short
Percentage in each
length specification		 %
  Total Enter percentages - must total 100%

 

Estimated Servings Yield

 

To provide an estimate of extra profits from changing specifications fill in the following.
Your current price per case $ Enter your price
Price of Alternative $ Enter Alternative Price
Length Specifications
of Alternative		 %
Estimated Servings Yield
for alternative		  

 

Net Revenue $ Enter your Net Revenue (see note to the left)
Profit Change per Week $  
Cases Sold Per Week  
Weekly profit change $ X 52 = $ Annual profit change

Note: Net revenue in this instance is the price of the serving of this size less the cost of the container and the addititional labor cost if any attributed to that added serving. Added servings and profits are based on a serving of the size shown.

The serving container used in this study is of a type sometimes described as a fry scoop. Its dimensions are listed as 3 5/8 inches wide by 1 1/4 inches deep by 4 1/4 inches tall (9.2 x 3.2 x 10.5 centimeters). The container widens to 1 3/4 inches deep in the center and lifts from the bottom about 1/8 inch at the bottom end. From this center point the front side of the container is 2 7/8 inches tall. At this front top edge the container is approximately 2 5/8 inches deep.