Some small producers continued to use a batch process, notably in Maui.[38] In 1980, inspired by the Maui Chip, an entrepreneur started Cape Cod Potato Chips to produce thicker, batch-cooked "Hawaiian style" potato chips, which came to be known as kettle-style (US) or hand-cooked (UK) chips and became a premium, "gourmet" item.[39] Kettle chips are thicker and the surface starch is not rinsed off, resulting in a style of chip called "hard bite".[40]