Author Archives: Pitco
Foodservice operators have to overcome increasing challenges, including wage increases. The demand for higher wages has grown significantly in recent years, meaning operators must adapt to maintain their workforce and balance their bottom line. Fortunately, having a Pitco automated fryer in your commercial kitchen can alleviate this issue by streamlining the kitchen and cutting operating...
As a former Marine Corps chef, Jan Tung has gotten to enjoy and create many culinary experiences. Now as Preferred Marketing Group‘s Business Development Representative and chef in Southern California, she works with a lot of foodservice operators who have questions about how to make their fryers last longer and increase profits. We sat down with...
Deep fryers are a ubiquitous part of the food industry landscape, used to cook everything from French fries to egg rolls to fried chicken. To ensure even, high-quality results, smart restaurant owners invest in only the best fryers, yet a more commonplace aspect of deep frying often gets overlooked by many foodservice professionals: the oil....
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....
Topics
- Foods & Trends (84)
- Fryers (74)
- Oil (48)
- Fried Food (45)
- Filtration (27)
- Pitco (23)
- Chicken (21)
- Solstice (19)
- ROV (15)
- Labor (13)
- French Fries (12)
- Safety (10)
- History (9)
- Automation (8)
- Chicken Wings (8)
- Management (8)
- Accessories (8)
- SOS SmartOIL Sensor (4)
- Maintenance (4)
- Controls (3)
- Rack Fryer (3)
- Financing (3)
- Fresh Breaded (3)
- Quality (2)
- Infinity Touch (2)
- Rethermalizers (1)
- Installations (1)
- jalapeno popper (1)
- C-stores (1)
- Pasta Cooker (1)