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...
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’...
In this edition of Pitco’s Fry Guy Focus, we spoke with Kyle Wilson, the Chef de Cuisine at the Middleby Innovation Kitchens in Dallas, Texas. The MIK, as it is commonly called, is the ultimate culinary experience where restaurant operators and end users can explore not just frying techniques but anything and everything culinary. How...
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...
Some foods appeal across borders. While the chicken biscuit is traditionally associated with the South, its popularity has crossed state borders into other parts of the United States and even the world. We all know the reason, of course. Great flavors know no boundaries, and given the versatility and flexibility of the chicken biscuit, we...
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...
The commercial fryer is one of the most essential pieces of equipment in a commercial foodservice business. That’s because once a fryer breaks, it can bring an entire kitchen to a halt. So the question is — should the fryer be fixed, or is it time to buy a new one? There are several factors...
In our ongoing series, we talk directly to the Fry Guys and Fry Gals who are experts in knowing how to get the most out of their commercial fryers. In this session, we talk to Chad Garner and Nick Sortore from Elevation® Foodservice Reps along with David Ford with Heartland Reps to get their take...
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...
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...
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