Fresh Cut or Frozen

Being new to vending fries, I'm trying to decide whether to go with fresh cut or frozen. I don't intend to use them as my showpiece but as a good side with my barbecue.
Fresh cut is probably better but frozen is less work.
 
What do you think would suit?

Despite all the romance of fresh cut, they're often mediocre.  Limp, soggy or overdone more often than not, since it takes some technique (and time) to get it right.  If you go the fresh route, you need to double fry, which obviously adds to your time, and you'll face inconsistency in the water content of the raw spuds.  Do yourself and your customers a favor and go with good quality frozen.

I agree. Especially if you are mobile. You would use a ton of water and waste time when you could be selling instead of delaying your customers with waiting for you fries to cook.

Depends. If you want to get by, go with a top quality frozen. Customers won't complain; but they won't rave.
 
If you prefer to drive a line to your door (window) AND you have the space and the commitment go with twice fried fresh cut. Fresh cut is definitely a more finicky process, but so much better - especially if you don't use a shoestring cut.
 
The first frying can be done in batches ahead of time (back when in McDonald's we'd first fry at least a couple of hours ahead of final fry). The second fry has to be pretty much fried to order.  Talk to the guys who did the Super Duper Weenie truck (now a restaurant) in CT about the impact of fresh cut fries done right.
 

I use a Frozen, cut 8, seasoned wedge that goes great as a BBQ side. The presentation is a lot nicer than a French fry..............The seasoned part of it fits right in, they also hold well being  a larger cut.........fresh cut are a nice thought, but if they can't be done right, served right, it could hurt, more than it would help you operation.............pnwc

I agree with pnwc... potato wedges go great with bbq. Even as just a regular side they are a great choice. The deli I used to run did an awesome bacon cheese wedge app too. And I bet a chili cheese wedge would sell great if you had the ingredients available.

Everyone does fries. Fresh cut can make your business, but only if you do them well (and in my experience most people don't.) Frozen fries don't distinguish you from the competition. I've seen a couple bbq place do tater tots of all things, but if it were me I'd do wedges.

You can get some really good frozen wedges. You can also get frozen sweet potato wedges that will make your mouth dance a jig of joy. Just sayin.

I do fresh, it takes up lots of time and water. If you have the time and water to rinse, do them, but they have to be done right.
Nothing worse than a crappy fry. There will always be inconsistencies in the potatoes that you get, one may have more starch, the next more sugar or water content. You have to adjust your cooking times according to the potatoes.
One batch will be perfect, golden brown and crispy, the next dark and soggy.
They must be cooked to order and served IMMEDIETLY!
If you don't want to hassle with all that....buy a quality frozen.
There are a couple of threads on fresh fries, read them if you have not already.

I also do fresh cut and I do the shoestring size but.............with this new gig i'm seriously thinking about frozen, I don't have the time to baby sit them to wash rinse, double fry, and as buba say's you have to serve immediately...! considering we get in the trailer at 4:00 a.m. close at 1:00 p.m.by the time we clean,degrease, mop, restock , get ready for the next day's special I'm just to busy to double fry and too damn tired to cut rinse, rinse, rinse again. I hate to do it, but it's practical for me.  

Thanks for all your comments.
I'm leaning towards a frozen fry. I found a "Fresh Chill" Kennebec 7/16th unpeeled fry that looks good.
Now for serving size, any suggestions? I was thinking offering only one size, what do you think with regard to sizes and prices?

SS, you need to get some FF boats, measure and weigh the portion you want to serve, then figure out a cost per serving. We can't come up with your portion with so many unknowns. ChefBuba did a fresh yield test last year, he may post his results to give you an idea, " He is getting to be an old man so he may have forgotten". ................pnwc

If your mobile go with a fantastic frozen seasoned coated fry, small and large, forget medium, who the heck knows what medium is anyhow.

Never call anything SMALL! People think they're getting gipped.
 Offer REGULAR and LARGE.
Fresh Cut if you can do them properly. If you're in a B & M Building with good friers you should be able to do that. If you're mobile, go quality Frozen. Consider frozen, seasoned with a little BBQ seasoning Curley Fries. People don't have anything to compare them to like regular cut or frozen fries. Makes you different than others.