Battered fried food is delicious and a customer favorite. Which is why it’s a staple in restaurants and foodservice establishments around the world. However, while customers love the crispiness of battered fried foods, operators know freshly battered and breaded dishes can be tricky to cook consistently. After a few batches, the oil can get full...

Although fried food has always been a staple of American cuisine, not every fried dish is appreciated equally. As with every other menu item, consumer demand can rise and fall for various reasons. Now that the new year is officially underway, it’s time to look at the top 2024 fried food trends we’re seeing. This...

Rooted in centuries-old Christian traditions, Carnival is a global celebration preceding Lent, marked by parades, vibrant costumes, and indulgent foods. From the bustling streets of Rio de Janeiro to the cobblestone alleys of Venice, Carnival has long been a celebration of life, love, and mouth-watering delicacies. Let’s look at some of the fried foods of...

Growing up in a big family meant lots of cooking (and eating!) for Sean Lozito. After working in a variety of foodservice jobs, he eventually landed at Preferred Marketing Group as their Development Representative and Beverage Segment Specialist. With all that experience, Sean knows his way around a fryer. As this month’s Pitco Fry Guy,...

Having worked in many aspects of the foodservice industry, Seth Miller has seen a lot. Now, as the Executive Chef at Specialized out of Waukesha, Wisconsin, Seth works with customers to ensure that the equipment they’re considering will work best for their needs. As this month’s Pitco Fry Guy, Seth sat down with us to...

The commercial fryer, often considered the golden goose of the kitchen, stands as a profitable piece of equipment for foodservice businesses. In the United States, a deep-seated love for fried food contributes significantly to the reliance on the fryer. However, the commercial fryer also demands attention to help mitigate potential hazards and ensure optimal efficiency....

As the end of the year approaches, now is the perfect time for operators to start crafting their perfect New Year’s Eve menu. New Year’s is when many people choose to indulge, so decadent treats (both sweet and savory) are ideal for foodservice establishments. It doesn’t get much more indulgent than fried foods, and with...

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...

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...