May 1, 2026
Fries dominate. They deliver the highest contribution-margin percentage among popular sides and appetizers, driven by speed, consistency, and universal guest appeal.²
Operator opinion echoes the numbers:
34% say fries are their single most profitable item, up from 21% in 2018.²
88% rank fries in their top three most profitable items, doubling since 2018.²
With leaner menus, every SKU must multitask. Fries and potato sides shift from entrée companion to shareable starter to LTO platform.²
Small addons like cheese dusts, truffle drizzle, botanical aiolis, or spice blends, increase perceived value and check averages, with minimal operational lift.¹ ²
Operators point to reduced hours, labor challenges, and customer retention as major profitability hurdles ². Still:
45% say fries positively impact restaurant profitability. ²
64% say traditional fries are their most profitable appetizer. ²
High-margin, high-velocity sides like coated fries offer a practical hedge against industrywide pressures.
Botanical aioli flight (dill cream, citrus herb, edible flower mayo) over Stealth Fries™ CrissCut™ to tap into texture + floral trends.¹
Sweet-meets-savory drizzle (miso caramel, strawberry balsamic) on Tater Puffs™ for a shareable, social ready LTO.¹
Heritage throwback (malt vinegar aioli, dill cream) on Stealth Fries™ Twister Fries™ to deliver “whimsical nostalgia.”¹
Side dishes, especially fries, sit at the intersection of guest cravings and operator profitability. Traditional fries deliver top tier contribution margins,² while modern formats like Stealth Fries™ CrissCut™ and Tater Puffs™ give operators the speed, hold time, and versatility they need.
Pair them with trend forward flavors and smart upsells, and you’ve got a side dish program built to boost traffic, check averages, and year-round profit.¹ ²
Sources:
