Two restaurants sit side by side. Same street, same chips, same prices. One sells twice as many plates as the other. The difference is rarely the food. It is a handful of small things: how the menu looks, what the staff say, how fast the queue moves. Small changes like these can add real money to every day.
8 ways to sell more chips
1. Build combos
"Chips kuku + soda" or "Burger + chips + juice" at a small discount compared with buying separately. Combos make choosing easy and raise the average order.
2. Offer three sizes
Small, regular and large. Many customers pick the middle option, and some go large. Fix the weight of each size so your costs stay predictable: see portion sizes and cost per plate.
3. Sell add-ons
Cheese, an extra egg, sausage, avocado or a special sauce. Each add-on costs little and can be priced for a good margin.
4. Add seasoned and loaded chips
Masala, peri-peri and garlic chips, plus one or two loaded fries dishes, turn a side into a main. Use our seasoning ideas to create a house special.
Bulk orders from 15 kg with weekly or biweekly delivery in Dar es Salaam and invoicing on request.
Ask for wholesale prices5. Show photos
Customers buy what they can see. Put real photos on the menu board, on WhatsApp Status and on Instagram. Bright, golden chips sell themselves.
6. Train one upsell line
When a customer orders a main without chips, staff ask: "Ongeza chips?" or "Would you like chips with that?" Said every time, kindly, it adds chips to a meaningful share of orders.
7. Make delivery chips good
Use vented boxes, put sauces in separate containers and fry right before the rider leaves. Delivery customers who get crisp chips order again. More on this in fast food trends in Tanzania.
8. Be consistent
Regulars come back for the same chips every time. Consistency comes from the same cut, the same oil temperature (175°C) and the same portion. Frozen fries help because every bag is the same. See how to choose the best frozen fries for your restaurant.
How do you know if these ideas are working?
| Track | How |
|---|---|
| Portions sold per day | Count kilos of fries used ÷ portion size |
| Average order value | Daily sales ÷ number of orders |
| Share of orders with chips | Tally on order slips for one week |
| Best-selling combo | Tally which combos are ordered |
Change one thing at a time and compare two weeks before and after. For general menu tips, the menu engineering idea of promoting high-margin, popular items is a good guide.
How should chips appear on your menu?
- Put chips dishes where eyes land first: the top of the board or the first page.
- Name your dishes. "House masala chips" sells better than "chips with spice".
- Describe them in a few words: "crispy chips, garlic mayo, fresh kachumbari".
- Show the combo price next to the single price, so the saving is obvious.
- Use a photo for your best two or three dishes, not every item.
- Keep the menu short. Too many choices slow customers down.
How do you serve more customers at peak times?
At lunch and in the evening, speed decides how many customers you serve. A few habits make a big difference:
- Prepare before the rush: sauces bottled, kachumbari cut, boxes folded, oil at 175°C.
- Fry in small, steady batches rather than one huge batch that goes cold.
- Use a timer for each basket, so nobody guesses.
- Separate jobs: one person frying, one assembling and taking payment.
- Take WhatsApp orders before the rush, with a pickup time.
Frozen fries cook in about 3 minutes from the freezer, which keeps the line moving. Our deep fryer guide explains why fast oil recovery matters at peak times.
How do you turn first-time customers into regulars?
- Consistency first: same taste, same portion, every visit.
- Remember names and orders. It costs nothing and customers love it.
- A simple loyalty card: buy several plates, get one free.
- A WhatsApp broadcast list for regulars with the day's special. Ask permission first.
- Fix mistakes fast and generously.
How do you test a new chips dish?
Run it as a "special" for one or two weeks before adding it to the menu. Price it properly from day one, tell staff to recommend it, post a photo, and count how many you sell. If it sells well and does not slow down the kitchen, keep it. If not, drop it. Good candidates are loaded fries, a new seasoning, or a local twist from our list of Tanzanian dishes made with fries.
Should you join food delivery apps?
Delivery apps can bring new customers, but they usually charge a commission on each order, so check your margins first. Many chips spots price delivery menus slightly higher to cover the fee, or focus on direct WhatsApp orders from nearby offices, where they keep the full price. Whatever you choose, pack well: vented boxes, sauces on the side, fries cooked just before pickup. See fast food trends in Tanzania.
Why does reliable supply matter for sales?
You cannot sell chips you do not have. Running out at 1 pm on a Friday loses sales and sends customers to a competitor. A steady supplier with scheduled deliveries, and a freezer big enough to hold a buffer, protects your busiest days. See the chest freezer guide and why restaurants choose Supa Fries. For more on pricing techniques, the upselling article explains the general idea behind add-ons and size upgrades.
How do you get staff to upsell?
Make it easy and make it fair. Give staff one simple line to say, practise it together, and set a small team goal, such as the number of combos or add-ons sold each day. Celebrate when the team hits it. Avoid pushy selling: customers should feel helped, not pressured. A friendly "Would you like cheese or garlic sauce on your chips today?" works far better than a hard sell.
Do time-based offers work for chips?
They can, if used carefully. A "lunch combo" priced for office workers between 12 and 2 pm, or a "late-night chipsi mayai" offer after 9 pm, can bring in customers at the times that suit them and fill quieter hours. Keep offers simple, show them clearly on the menu board and WhatsApp Status, and make sure the price still covers your costs. Avoid discounting your busiest times, when customers would come anyway. Track sales for two weeks before and after an offer to see whether it really brought in more orders.
Should you have a kids' menu?
Yes, if families visit. A small kids' plate, such as a smaller portion of chips with a sausage, a piece of chicken or an egg, plus a juice, makes parents' choices easier and brings whole families back at weekends. Keep the seasoning mild, the portion around 100 g of fries, and the price friendly. It also builds loyalty early: children who love your chips grow into regular customers. See portion sizes for children.
In short
The fastest ways to sell more chips are to offer combos (chips plus a main and a drink), add size options, sell add-ons like cheese, sausage or special sauces, show photos on the menu, and train staff to ask one simple question: "Ongeza chips?" Chips usually have one of the best margins on the menu, so every extra portion adds real profit.
- Combos, sizes and add-ons raise the average order.
- Seasoned and loaded chips turn a side into a main.
- Photos and named dishes sell more than plain text.
- Speed at peak times decides how many customers you can serve.
- Consistency turns first-time customers into regulars.
- Reliable supply means you never run out on your busiest day.
Frequently asked questions
Are chips profitable for restaurants?
Yes. Chips usually have one of the best margins on the menu because potatoes cost less than meat, especially when portions are controlled.
What is the best upsell for chips?
Add-ons like cheese, egg or a special sauce, and upgrading to a large size or a combo with a drink.
How do I keep delivery chips crispy?
Fry right before the rider leaves, use vented boxes, and pack sauces separately.
How many chip sizes should a menu have?
Three is usually enough: small, regular and large, each with a fixed weight.
How can I serve chips faster at lunch?
Prepare sauces and boxes before the rush, keep oil at 175°C, fry small batches with a timer, and split frying and serving between two people.
Should I sell chips on delivery apps?
It can bring new customers, but check that your price covers the app's commission. Many spots also take direct WhatsApp orders.
How do I test a new menu item?
Run it as a special for one or two weeks, count sales and check it does not slow the kitchen. Keep it only if it sells.
How do I train staff to upsell chips?
Give them one friendly line, practise it together, set a small daily team goal for combos or add-ons, and celebrate when the team reaches it.
Do lunch combo deals work for chips spots?
Often yes, especially near offices, as long as the combo price still covers your costs and you track whether it brings in more orders.
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