AK's Mercado a 150-seat restaurant with a full bar in Walla Walla, Washington, he knew it was somewhat of a risk. He was leaving behind Andrae's Kitchen, a renowned eatery inside of a gas station, in favor of a full-service restaurant in the midst of a pandemic, when employees were difficult to find.
Bopp brought with him many lessons he had learned in his 10-plus years as an owner-operator, including a simple switch he made a few years ago: His upscale restaurant would continue to use Lamb Weston® frozen fries instead of hand cutting them. He found it made his employees happy, and that's been key in creating a great work culture at AK's Mercado.
On top of that-and what Bopp loves most about Lamb Weston's fries-is how consistent and elevated the product is. "They are the perfect size and texture every time, and that's huge for us," Bopp says. "And they are truly delicious-guests love them."