What can change from shift to shift for a perfect Five Guys fry?

The color of the fries can change from shift to shift due to variations in cooking times, temperature, and the exact amount of oil being used in the frying process. For example, if the fries are cooked for a slightly longer duration or at a higher temperature than usual, they may achieve a darker golden brown color. Conversely, if they are cooked for less time, they might appear lighter.

In a busy restaurant environment, factors such as changes in batch sizes, equipment performance, or even the state of the potatoes themselves (which can vary) can influence the end color of the fries. This variability makes the color a key aspect that can differ significantly between shifts, reflecting consistency in kitchen operations and cooking practices.

While temperature and oil type remain relatively constant to maintain quality standards, the color reflects the reality of an active kitchen where human factors and equipment performance may cause slight variations. The size of fries is typically standardized, which means it does not vary significantly from shift to shift.