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...

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....

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....

If there’s one core component of the modern kitchen, it’s the natural gas stove. For decades, gas stoves have become the default appliance for cooking, heating, and preparing food, essentially becoming the core component of a commercial kitchen. As a result, other types of foodservice equipment have also traditionally relied on gas, but that could...

When it comes to finding success in the foodservice world, there are often two schools of thought — offer a wide variety of dishes to appeal to a broader audience, or focus the menu on a few items. While both options have pros and cons, operators who focus their menus can often find success more...