when I am up and running with the mobile truck. I am going to do fresh cut fries with a salt/pepper & old bay seasoning pre & after fried. I will only cut per order, thus no waste & the spuds will last longer. As far as burgers go, I’m not sure yet how I am going to do them. I will do them fresh without a doubt but not yet sure of the size, no matter what I serve it’s going to be either too big or too small. I get that now with my hot dogs.

” Don’t you sell anything smaller ”  NO that’s why it says 1/4 & ft longs. If you wanted a smaller dog, there’s a 711 behind me.  what do you mean $4 for a hot dog. Yea $4 its a 1/4 & nathans. 711 sells them 2 for 2.. Well they are right behind me, Can I offer you a can of soda for your walk over there ? 

WD, Most people cut the fries and soak over night, blanch the fries at 300 degrees for 5 minutes, then crisp at 350 to 375 degrees. Pre salting isn’t good for the oil either……….take care……………..Bill