In 1994, the National Restaurant Association Educational Foundation (NRAEF) founded National Food Safety Awareness Month (also called Food Safety Education Month). The goal was to bring everyone together to focus on food safety over the course of every step in the supply chain and each part of production. Safety, of course, is the top objective...

Juggling multiple pans and making sure to have the right tools to get things done correctly is something Gabriel Samano is used to. As the Vice President of Sales & Marketing and also one of the chefs at Preferred Marketing Group in Chatsworth, California, Gabriel has a touchpoint on many aspects of the foodservice industry....

The popularity of chicken wings and consumer demand for variety continue to create new revenue streams for bar and restaurant owners. With this piqued interest, many foodservice operators are considering a wing program to expand their menus and attract more consumers. But the market is hot, and there’s often a lot of competition. So how...

Buffalo wings are a religion, not just in Upstate New York but all across the country. You’re either on team flat or team drum. They’re the official food of football. They’re enormously popular in terms of consumption rates. And there’s even a festival dedicated specifically to the Buffalo wing.

When it comes to classic Italian dishes, chicken parmigiana is up there with staples like lasagna and spaghetti. The combination of thinly fried chicken with red sauce and cheese is enough to satisfy even the pickiest of eaters, which is why chicken parm is a mainstay of Italian restaurants everywhere. But how did this dish...

For this round of Pitco’s Fry Guy Focus, we’re chatting with James Pate. The Southern Nevada Business Development Rep and Chef for Preferred Marketing Group, James grew up in a military family, which exposed him to many different cultures and cuisines. Here’s how he got into the culinary industry and his thoughts on a NOLA...

Because fried foods are popular, foodservice operations using the right tools have an advantage when creating quality, efficiency, and profitability. From the right fryer size to avoiding downtime, the difference could be thousands of dollars a week between the right fryer and the wrong one. Fortunately, selecting the right commercial fryer has never been easier....

On the one hand, a commercial fryer is a great way to make money, as fried foods are always a hit with customers. On the other hand, though, fryer maintenance and cleaning can be a huge hassle — a job that no one wants to do. Unfortunately, because cleaning a commercial fryer can be a...

If there’s one core component of the modern kitchen, it’s the natural gas stove. For decades, gas stoves have become the default appliance for cooking, heating, and preparing food, essentially becoming the core component of a commercial kitchen. As a result, other types of foodservice equipment have also traditionally relied on gas, but that could...