CHICAGO ? Is America?s love affair with French fries waning?
The NPD group found that the crisp potato now comprise 13.2 percent of restaurant meals, a decline from the 14.5 percent in 2004, the Chicago Tribune reports. Since 2007, frozen processed potato sales to restaurants have dropped by 500 million pounds, according to the United States Potato Board.
Contributing to the decline are the economy, dollar menus and the demise of supersizing meals. But fast-food chains are looking for ways to fill in the gap.
For example, McDonald?s has been looking to breakfast and its line of smoothies and frappes to boost business. Recently, Wendy?s debuted hand-cut and sea-salt sprinkled fries.
?This is a category that's been a little bit sleepy for a while,? said Ken Calwell, Wendy?s chief marketing officer. ?Over the last 10 years there have been a lot of new hamburger products that have come out, chicken sandwiches, dairy products, salads, new 99 cent (items). There's been innovation across the category. But there's been very little, if any, innovation across the French fry area.?
As the economy grows, analysts predict French fry consumption will likely increase, too, but will probably not achieve previous heights. ?As America becomes smarter and more frugal ? and even post-recession, these behaviors are continuing ? we?re focusing less on sides and more on main courses and beverages,? said Darren Tristano, Technomic executive vice president. ?The dollar drink is a 'must have'; McDoubles for a dollar is a must. When you're looking at fries for $1.29 to $2, it's likely going to be left behind in many purchases.?
Meanwhile, sweet potato fries have come into vogue in some restaurants as a healthier side dish to potato fries, Nation?s Restaurant News reports. Sweet potato fries allow restaurants to offer more variety to condiments than the ubiquitous ketchup, such as ranch dressing, apple butter and marshmallow.
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