Slow oil filtration rarely shows up on a P&L. Still, operators feel its effects everywhere else: darker oil halfway through the shift, fries that lose their brightness, breading fallout collecting in the corners of the vat, and a line that stops moving when recovery lags. The root cause is simple. When filtration takes too long,...

Chicken has been a staple of human diets for thousands of years and continues to shape modern cuisine. In the United States, it leads per-capita protein consumption thanks to broad menu appeal and flexibility. Fried, grilled, roasted, or simmered, chicken works across nearly every dining occasion without losing familiarity. Its success doesn’t follow trends. It...

Jalapeño poppers have earned their place on menus by doing exactly what operators need them to do: deliver bold flavor, fast cook times, and consistent appeal. Each bite combines heat, creaminess, and crunch in a format that works just as well for bars as it does for casual dining. While the exact origin remains debated,...

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...