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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...

While recovering from rising supply and labor costs, restaurant and foodservice operators are looking for ways to stretch budgets and cut costs, leading many to purchase cheaper commercial fryers and other kitchen equipment. While opting for inexpensive commercial fryers may seem like a cost-effective choice initially, it often leads to greater expenses in the long...

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...