There’s a big misconception when it comes to convenience stores, particularly those that include gasoline and fueling services. The misconception is that most c-store profits come from the pump, but the reality is that’s far from the truth. Most c-store profits come from the foods and beverages located inside the store. Consider these data points from a recent...
Buffalo wings are definitely the official food of football. All those tailgate parties and viewings at sports bars around the country wouldn’t be complete without a big platter of those hot and spicy chicken wings. There is quite a history about how fried wings came into popularity in the United States. The Beginning of Wings...
Fried foods are some of the most beloved in America. In our ongoing series, we sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Paul Kuhn, Utah-based chef for Elevation® Foodservice Reps in Colorado. Born with cooking in his...
As more people are turning towards a plant-based or vegan lifestyle, many restaurants are starting to include meatless options on their menus. While this can be a great option, it’s important for foodservice businesses to remember that it’s best to cook plant-based meals in separate fryers. Think of this preparation process similar to how restaurants...
Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this ongoing series from Pitco, we sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Will O’Kelley Corporate Chef...
Green efforts like the current shift away from natural gas are hot-button issues in the foodservice industry. In Europe, more and more operators are moving away from gas to alternatives like electric and induction cooking, and that trend is taking hold here in the United States, as well. Driven to a large degree by eco-friendly...
Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this ongoing series from Pitco, we sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Ron Rippley, Corporate Chef...
Time is money in foodservice. And time spent doing anything in a commercial kitchen has a cost associated with it. The challenge for foodservice operators is to ensure their staff is focusing their valuable time where they are needed most. Enabling automation with your frying process is one way to maximize the efficiency of your...
The current supply chain shortages have been well documented, as well as the subsequent rates of inflation that are driving up prices in all sectors of the economy. Foodservice isn’t immune, as we’ve seen increases in the costs of raw materials, manufacturing, and even the food supply. Whether it’s greater expenses or the decreased supply,...
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...
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