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3 trends bringing fries into the future

At a time when differentiation is helping brands compete, the facile approach to fries won’t cut it. Some restaurant operators are starting to think fry-forward.

Lizzy Freier, Managing Editor

August 15, 2017

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3 trends bringing fries into the future

About the Author

Lizzy Freier

Managing Editor

Lizzy Freier is a managing editor at Technomic, a Winsight Company, with a focus on menu trends. Lizzy covers trending flavors, ingredients, dishes and preparations for food and beverage at independent restaurants, emerging chains and top chain restaurant brands. She has also analyzed global trends. She has presented at numerous conferences in the U.S. and Canada on menu trend development for restaurant operators, manufacturers and distributors.

Lizzy studied English at the University of Illinois at Urbana-Champaign. She currently resides in Chicago.

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