Managing cooking oil and grease disposal can be challenging in any commercial kitchen, but it can also be an opportunity for improvement. The risks of burns, slips, and high labor costs from manual handling make it a task many operators would prefer to avoid. Improper disposal can lead to hefty fines or environmental violations. And when...

Africa’s culinary landscape is as vast and varied as the continent itself, and the variety of flavor profiles from its different countries has captivated global attention. Among the most beloved African dishes are its fried foods—crispy, golden morsels that tell stories of tradition, innovation, and community. So, in this episode of Pitco Passport, let’s look...

Rising vegetable oil prices are becoming a significant challenge for foodservice operators. With oil costs cutting into thin profit margins, bar, restaurant, and grocery store operators need a solution. Fortunately, technology from Pitco fryers, integrated with smart solutions such as Powerhouse Dynamics’ Open Kitchen platform, provides operators with real-time data, which enables them to make...

Standing out in the foodservice world requires more than just great food. It’s about crafting an experience that customers crave, share, and come back for time and again. Brands like Raising Cane’s and Sticky’s Finger Joint have captured this magic, building thriving concepts around a seemingly simple product: the fried chicken tender.  So, what can...

Development Chef for Middleby UK, Rob Fairhurst, has been cooking since he was a little one in the kitchen alongside his grandma. We sat down with this Pitco Fry Guy to learn more about him, what he thinks about oil filtration, and his thoughts on that famous British side dish, mushy peas. How did you...

Latin American fried food blends the ingredients of the New World with the history of colonial Europe. The results are textures and flavors that captivate discerning palates worldwide. From the bustling streets of Mexico City to the vibrant markets of São Paulo, these deep-fried delicacies have a reputation beyond borders. In past editions of the...

Technology continues to reshape the foodservice industry, and smart kitchens are emerging as an efficiency benchmark. By connecting different aspects of a commercial kitchen to a cloud-based system, operators can optimize processes and equipment. While this is common with solutions like ventilation and refrigeration, it’s also possible to achieve with frying, and integrating Pitco Fryers with...

Running a restaurant or foodservice operations can be one of the most expensive endeavors. Not only does foodservice provide one of the lowest profit margins in all of business, but today’s operating prices continue to rise. The cost of goods and ingredients is increasing. Energy costs fluctuate at best and are consistently increasing as a...

Growing up eating a variety of foods that some would consider untraditional, chef Dale Williams has learned that no matter what’s being served, food means community. Today, as the Director of Culinary Innovation, Multi-Units at Chrane Foodservice, he’s sharing his more than 30 years of foodservice experience with his clients. We sat down with Chef...