Fries Stand Training
Gain expertise in running a fries stand for bars and restaurants, covering menu engineering, fryer handling, workflow optimisation, pricing strategies, and hygiene protocols. Reduce wait times, increase profitability, and ensure reliable high-quality fries service during peak hours, making your station a vital part of busy operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills to operate an efficient and profitable fries station confidently. You will learn menu design, portion control, prep planning, fryer operations, workflow management, quality standards, hygiene practices, and safety protocols. It also includes costing, pricing strategies, waste reduction, team management, scheduling, and coordination with service staff for accurate, fast, and consistent order fulfilment every shift.
Elevify advantages
Develop skills
- Optimise high-volume fryer workflows to speed up service while upholding quality standards.
- Engineer fries menus to create quick, high-margin items suited for demanding bar environments.
- Master costing and pricing techniques to manage food costs, minimise waste, and achieve profit goals.
- Implement professional hygiene, oil maintenance, safety, and cleaning procedures effectively.
- Develop coordination skills with bar teams for seamless order handling, payments, and customer interactions.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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