How to organise a French fry contest

A French fry contest needs more planning than a normal shared meal: you are coordinating contestants, hot oil, judging and several tasting rounds at once. Start by setting the rules and registration deadline, then confirm dietary requirements, judges and fryer capacity before buying food. On the day, separate preparation, cooking and judging areas so queues do not form around hot equipment. Use numbered portions and printed score sheets to keep the results fair and easy to verify.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Draw up the competition rules
2 people
3
Open the registration form
4
Register participants
5
Collect dietary requirements
6
Confirm judges
7
Reserve frying equipment
8
Print participant list
9
Print score sheets
10
Arrange trophies and prizes
11
Check the shopping list
12
Do the shopping
2 people
13
Store fries chilled
2 people
14
Portion sauces
2 people
15
Set up match equipment
2 people
16
Check venue and power
2 people
17
Set up tables
3 people
18
Set up fryer stations
4 people
19
Lay out power cables safely
2 people
20
Hang decorations
2 people
21
Set up judges' table
2 people
22
Chill drinks
2 people
23
Lay out crockery and cutlery
2 people
24
Prepare portions of fries
3 people
25
Conduct a safety check
2 people

Event

26
Receive participants
2 people
27
Check in participants
2 people
28
Explain the competition rules
29
Assign fry stations
2 people
30
Supervise fry rounds
4 people
31
Serve fries
4 people
32
Refill drinks
2 people
33
Replenish sauces and toppings
2 people
34
Collect jury scores
2 people
35
Collect audience votes
2 people
36
Calculate the winners
2 people
37
Announce the winners
38
Handle the final round of drinks
2 people

Aftercare

39
Switch off the frying equipment
3 people
40
Let oil cool safely
2 people
41
Collect waste
3 people
42
Wash dishes
3 people
43
Clean the venue
4 people
44
Clear tables and chairs
3 people
45
Remove decorations
2 people
46
Store competition equipment
2 people
47
Clean equipment
3 people
48
Return rented equipment
2 people
49
Clear away leftover stock
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 8
Chairsqty 50
Tableclothqty 8
Waste binsqty 6

Equipment

Deep fryersqty 4
Hot platesqty 4
Coolersqty 4
Extension cordsqty 6
Power stripsqty 6
Thermometersqty 4
Kitchen scalesqty 4
Coffee maker

Kitchen

Cutting boardsqty 8
Kitchen knivesqty 8
Mixing bowlsqty 8
Colandersqty 8
Serving spoonsqty 8
Kitchen tongsqty 8
Measuring cupsqty 4
Oil collection traysqty 4

Tableware

Platesqty 70
French fry cupsqty 80
Cutlery setsqty 70
Drinking glassesqty 70
Coffee cupsqty 30
Sauce cupsqty 40

Sports equipment

Score sheetsqty 80
Ballot slipsqty 60
Participant numbersqty 12
Jury signsqty 8
Trophiesqty 3

Decorations

Flagsqty 4
Competition posterqty 2
Prize table sign

Lighting

String lightsqty 4

Safety

Fire extinguisherqty 2
Fire blanketqty 2
Non-slip matsqty 6

Cleaning

Dishpanqty 3
Cleaning bucketsqty 3
Broom and dustpanqty 2
Mop setsqty 2

Catering

Groceries

Tips

Set the rules before opening registration. State how many entries each person may submit, what counts as one portion, which scoring categories the judges use and when entries must be ready.
Check power and equipment capacity at least one week before the contest. Count the fryers, hot plates, extension cords and power strips, and make sure the venue can run the stations safely without overloading a circuit.
Collect dietary requirements with registration, not on the event day. Use the final participant list to plan separate ingredients, sauces and serving tools, then print the list and participant numbers before setup.
Prepare the judging system before cooking starts. Give each entry a number, place a score sheet at every judge’s seat and keep ballot slips or spare sheets available in case a portion is spilled or a score needs correcting.
Build in time for cooling, storage and waste. Keep uncooked fries chilled until needed, portion sauces in advance, provide oil collection trays and complete a safety check before anyone switches on a fryer.

Frequently asked questions

How many judges do you need for a French fry contest?: Use at least three judges for a small contest so one unusual score does not decide the result. Confirm them before registration closes and print one score sheet per judge for every entry.
How far in advance should I organise a French fry contest?: Start at least two weeks ahead. Set the rules and send invitations first, then close registration several days before the contest so you can confirm quantities, dietary requirements, judges and equipment.
How do you keep a French fry contest safe?: Keep fryer stations away from guest traffic, check power connections and lay cables where nobody can trip. Complete the safety check before heating oil, and keep clear space around each fryer throughout the event.
How much food do you need per French fry contest entry?: Define one tasting portion in the rules and use the same kitchen scale for every entry. Prepare enough fries for each registered contestant plus at least one spare portion for a dropped, overcooked or mislabelled entry.

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