Chips

Everything's chip-shape

Chips the right way – In association with McCain

How to get happy customers and good reviews

By Nicholas Robinson

Chips are a mainstay when it comes to eating out of home and you could be heating up your profits through the humble potato, not to mention the positive reviews that will follow.

Counting chips: French fries have been dubbed a 'starch bomb' by a US professor of nutrition

Six chips are an 'ideal portion', says Harvard professor

By Emily Hawkins

Six fries are an ideal portion, according to a Harvard professor who dubbed the food a “starch bomb”. The Morning Advertiser asked UK industry experts if portions served by pubs here were too large.

Shake it off: new seasoned fries concept launches

Farm Frites shakes it up with new concept

By Nicholas Robinson

An extra pound can be added to the price of a portion of chips with Farm Frites new Shake Your Fries concept, the foodservice potato supplier has announced.

Decadent: The Marble Arch's signature twist on the British classic are ‘Canadian Fries’, served topped with smoked cheddar and Marble Ale gravy

The biggest trends in chips

By James Beeson

Previously the preserve of takeaway restaurants and fast-food joints, the humble chip has evolved into a pub classic. But what makes it such a staple, and what are the latest trends within the sector?

JJ Food Service's Super Crisp Chunky Cut variant: developed with pubs and restaurants in mind

Menu ideas

Scratch or batch: chips

By Noli Dinkovski

PubFood looks at ideas for making chips whether you are creating them from scratch or batch

Seven ideas for chips

Menu ideas

Seven ideas for chips

By Sheila McWattie

National Chip Week is taking place from 16 to 23 February. Sheila McWattie looks at seven ways for driving chip sales

Fish and chips: easy to get wrong

Making the best pub fish and chips

By Sheila McWattie

Sheila McWattie looks at ideas for driving sales of pub classic fish & chips including making better batter, top chips and running promotions.

National Chip Week is 21 to 27 February

Making the most of chips in pubs

By Lesley Foottit

Lesley Foottit looks at ideas for making the most of chips on your pub's menu ahead of National Chip Week (21 to 27 February).

Fish and chips: a nation favourite

Fish and chips: a national treasure

By Robyn Lewis

With the 150th anniversary of fish and chips looming, Robyn Lewis takes a masterclass in how to create the perfect dish.