Author Archives: Pitco
Running a foodservice business in today’s environment means juggling economic and health issues, food supply and logistics, along with changing consumer behaviors. Not recognizing and responding to changes in any one of these areas can bring a previously successful restaurant to its knees. The foodservice industry is facing so many issues at once. This includes staff shortages to the point where restaurants are limiting their...
What’s on the menu isn’t the only factor that can make or break a foodservice operation. Labor also plays a sizable role in your restaurant’s success. The restaurant industry is no stranger to labor challenges, but as more restaurants gear up to operate at full capacity once more, businesses must now contend with constraints in...
Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this new series from Pitco, we’re going to sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Dave Wilson,...
No lines. Engaging activities. Captivating demonstrations. Amazing food. No, this isn’t a trip to a literal amusement park, it’s a visit to Middleby’s Innovation Kitchen near Dallas, Texas. Filled with 150 pieces of active equipment and teamed by a staff of culinary experts, the Middleby Innovation Kitchen, or MIK, will have you thinking about a...
Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this new series from Pitco, we’re going to sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Matt McMeekin,...
As we’ve seen over the last 18 months, Americans are turning to comfort foods as a source of enjoyment and normalcy. And what says comfort more than fried chicken? Even before the current pandemic, the popularity of chicken was in full force with trends such as Nashville hot and the ever-so-heated fried chicken sandwich wars, as more and more restaurants and...
When operators consider foodservice in prisons and other institutional facilities, the first thing that comes to mind is safety. It’s critical to ensure the safety of prison staff as well as the inmates themselves, and this means selecting foodservice equipment and supplies that can be modified to fit these particular needs and challenges. Fryers are...
A staple in bars and restaurants across the country, in terms of food history, fried chicken wings are a fairly new dish. Developed in upstate New York in the mid-20th century, wings have evolved from being tossed in hot sauce to having coatings ranging from BBQ, bourbon, Asian sauces, and lemon pepper. People will even...
Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this new series from Pitco, we’re going to sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down Chris Boyce, frying...
We’ve already detailed the popularity of chicken. We know everyone loves it and sees it as America’s most popular protein. We know about our infatuation with the chicken wing. We even know why our kids look forward to chicken nugget day in school so much. Frankly, we’re kind of shocked anyone would NOT serve chicken — especially if it’s...
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