Author Archives: Pitco

At the Texas Roadhouse in Nashua, New Hampshire, the back-of-the-house is often a fast-paced, high-volume environment. Up front, guests enter, order, and have a great dining experience before heading back out into the New Hampshire night. Then the cycle begins again. To handle this type of flow, equipment must be reliable and consistent, and in...
A restaurant is responsible for the cleaning and maintenance of equipment and supplies, from running daily foodservice operations to investing in the success of its frying program. With a well-conceived and followed plan, these types of critical tools can result in longer lifespans, decreased overhead, and enhanced profits. Think about this from a day-to-day perspective....

by Pitco on November 7, 2019 at 10:50AM

You probably feel passionately about your favorite fry type, be it curly, waffle, crinkle-cut, or wedged. Maybe you find a bite of perfection when you dip a fry in your chocolate shake, a tub of ketchup, or even a bit of mayonnaise. Though there are a lot of preferences in the wide world of French...
In recent years, the foodservice industry has experienced a troublesome and unprecedented crisis where staffing is concerned. Simply put, it has never been harder for restaurants to attract and retain a labor base. This crisis is affecting businesses up and down the restaurant hierarchy, from fast food chains to fine dining establishments. If you own...

by Pitco on October 4, 2019 at 11:45AM

Americans love pasta. Whether it’s spaghetti and meatballs in grandma’s secret Sunday gravy or the classic macaroni elbow in cheesy cheddar, the numbers speak for themselves. As you’d expect, Italy leads the way in pasta production according to the most recent report from the International Pasta Organisation, but the United States isn’t that far behind. When it...

by Pitco on September 26, 2019 at 7:31PM

Frying oil is a must-have ingredient in every commercial kitchen. After all, some of our favorite foods tend to have that crisp, golden texture. As a result, deep frying has become a popular cooking method for restaurants and foodservice operations across the globe. If we can all agree on that — and I’m sure we...
A few years ago, Nashville-style hot chicken was rated one of the most important trends in all of foodservice. From fast casual to fine dining, different variations of this spicy favorite were popping up on menus across the country. And a few years later, they’re still there. So why do we love hot chicken? For...
Drums or flats? Runners versus fliers? Stems or flappers? Skateboard? Clothespins? Whatever words you use to describe the different parts of the chicken wing, it seems everyone has a favorite and is quick to defend that preference to the bitter end. But what about the beginning? As the story goes, there was a bartender in...

by Pitco on August 26, 2019 at 6:29PM

Introducing the Pitco ROV Rack Fryer. A riff on the original Legacy Rack Fryer, this new unit has some amazing benefits that can be summarized in just a few simple statistics. When compared to the Legacy units, the new ROV Rack Fryers have reduced the amount of oil used from 100 to 73 pounds of...