“Would you like fries with that?” This is one of the most common questions in foodservice in the United States. Whether dining out at a full-service restaurant or grabbing a fast bite at a QSR, French fries have become a ubiquitous side for many of our most loved dishes. But how did taking a modest potato, slicing,...

When it comes to commercial cooking oil, most foodservice establishments use vegetable-based varieties, such as olive or peanut oil. However, meat-based products are coming back in style, thanks to their versatility and how well they infuse dishes with extra flavor. Beef tallow, in particular, is making a comeback and giving lard a run for its...

It’s indisputable: America loves French fries. The average American consumes about 30 pounds of fries yearly, and seven percent of all potatoes grown in the United States head to McDonald’s to become fries. While there’s consumer interest in health, Americans continue to commit to restaurants serving the best French fries in ways that often go...

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...

Deep-fried seafood can be a profitable consideration for many restaurant operators. Long a favorite in places like the Gulf Coast, seafood can delight the tastebuds of diners and the ledger books of operators. While items like popcorn shrimp, fried calamari, and fish and chips are synonymous with fried seafood, operators should consider another menu item....

When it comes to fast food, chicken has always been a staple of many menus across the country. However, while chicken nuggets and sandwiches have been mainstays, one dish has slowly become dominant in the industry — chicken tenders and fingers. For a long time, chicken fingers were thought of as something for the kids’...

Safety must always come first in the commercial kitchen, and innovative deep fryers possess new safety features that can significantly reduce the chances of someone getting hurt. Historically, deep fryers have come with a variety of safety risks. Still, with new technology and automated frying features, commercial kitchens can reduce order turnaround times while improving...

Today, several hot food trends are changing the food and beverage industry. Staying on top of these trends is important for commercial kitchens that want to compete in the current environment. These hot food trends are driving changes throughout the rest of the food industry, and businesses need to stay on top of these trends...

A revolution is taking place in college food halls and university dining programs. In the past, college dining has been largely focused on cafeteria-style dining and fast food options. Students would either move down a serving line, or they’d be served quickly. While both still happen, expectations are changing. Sure, students still want the traditional...