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Restaurant operators are busy. Between staffing and ordering and maintaining operations, there’s a lot to do as it pertains to the bottom line. Tasks like cleaning schedules and oil maintenance can be, well, sometimes swept under the rug. While priorities are understandably placed on profits, it’s important to know that tasks like oil filtration can...

Oil filtration is one of the most important processes in any commercial foodservice operations. Because fryers are so prevalent in our cooking, even the slightest mismanagement of oil can result in poor quality and lost profits. Yes, oil filtration is important, but that doesn’t mean it has to be difficult. Let’s take a quick look...

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...