Commercial frying oil costs are rising faster than many operators can keep up with. Between inflation, supply chain hiccups, and global tariffs, frying oil has become one of the most unpredictable expenses in a commercial kitchen. But the real kicker? Most operations waste oil well before its lifecycle is up, creating an unnecessary drain on...

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...

Commercial kitchens are fast-paced environments. Having access to foodservice equipment with the right features won’t slow things down. But it can have a significant impact in helping operators maximize the potential of staff. Solstice technology from Pitco offers great potential to operators looking to navigate labor shortages and increasing consumer demands. Using the right equipment...

We’ve already established that Hanukkah is the greatest holiday for fried foods. From fried potato latkes to the famous sufganiyot jelly-filled donuts, the use of oil as it relates to food is a symbolic nod to the meaning of the holiday, a holiday that celebrates the miraculous use of oil. Though we don’t have any miracles up our sleeves...

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...

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...

No matter what industry you work in, labor challenges exist, and both finding and keeping employees is not a new challenge to the foodservice industry. Now that many restaurants are opening up, or getting ready to open up to full capacity, the challenge is amplified by the fact that not all of the furloughed or laid-off employees...

There are two basic choices when looking at oil filtration — portable filtration options and build-in filtration in the form of a filter drawer. In order to fully understand those differences, we’re going to take a closer look at the pros and cons behind each option. PORTABLE FILTRATION Let’s start with portable filtration. Without a...