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At first glance, chicken fried steak feels familiar, even obvious. A tenderized beef steak, coated like fried chicken, fried until golden, and often finished with gravy. But its history, regional identity, and staying power tell a bigger story about how frying became central to American comfort food. What Is Chicken Fried Steak? Chicken fried steak...

This month’s People of Pitco spotlight shines on Madison Barnes, whose quiet determination reflects exactly what makes Pitco special. Growing his skills across departments and embracing new challenges along the way, Madison’s path demonstrates how much of Pitco’s strength stems from the people who build, plan, solve, and support. We sat down with him to...

Jessica Rodriguez has spent nearly a decade shaping the rhythm of Pitco’s production floor, and her path shows just how far curiosity can take you. She started in the welding department and now works in the planning department. This month’s featured People of Pitco, Jessica makes sure that everyone has the parts they need and...

Perle is Michelin-trained Chef Dean Yasharian’s vision for accessible fine dining in Pasadena. A Pitco customer, they incorporate fried food in many components of their menu. The restaurant blends classic French technique with California’s seasonal ingredients, offering dishes that are elegant yet approachable while prioritizing sustainable and organic ingredients. About Perle Chef Dean and his...

At Pitco, skilled hands and sharp eyes keep production moving, and this month’s People of Pitco feature focuses on Ed MacDonald, who brings both to the floor every day. As a Machine Operator working with CNC (Computer Numerical Control) punches and lasers, Ed plays a key role in shaping the components that become Pitco’s equipment....

Frying isn’t fading; it’s evolving. As operators look ahead to 2026, fried menu trends reveal where profits and creativity will meet next. The fry basket has become a stage for innovation, not indulgence—where bold flavors, smarter fats, and sustainable fryer technology set the tone for what’s cooking. From beef tallow revivals to global flavor mashups...

In busy kitchens, pasta is often the task no one wants to babysit. Water heats too slowly, cook times drift during rush periods, and portions change from one shift to the next. When a single station lags, the rest of the line feels it. When those inconsistencies appear across multiple locations, they add real friction...

Frying isn’t fading; it’s evolving. As operators look ahead to 2026, fried menu trends reveal where profits and creativity will meet next. The fry basket has become a stage for innovation, not indulgence—where bold flavors, smarter fats, and sustainable fryer technology set the tone for what’s cooking. From beef tallow revivals to global flavor mashups...

Rising energy prices, labor shortages, and tighter profit margins have made fryer efficiency a direct path to return on investment (ROI). Pitco’s Smart Solstice commercial fryers use automation and intelligent controls to help operators lower costs, reduce downtime, and get more from every shift. Pitco’s Smart Solstice fryers turn everyday challenges—rising energy costs, staffing gaps,...