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Sustainability is an important topic in any industry these days, certainly in foodservice. Creating a more sustainable kitchen environment for your restaurant or foodservice operation can be a challenge, but the reward is well worth the effort. Not only does it save significant amounts of money in the long term, but it’s an important aspect...

Fried chicken is one of the most popular — and profitable — endeavors in foodservice. Over the last several years, it’s been at the top of several trends lists as a way to help operators improve their bottom lines, but a successful fried chicken program doesn’t exist in a vacuum. It starts with an idea...

The fried food market in the United States continues to grow at a healthy pace, meaning operations can continue to enjoy high profit margins from their fried food products. This also means high-volume food fryers can directly impact an operation’s bottom line by providing higher production capabilities, and that’s where Pitco’s ROV Rack Fryer enters...

“Would you like fries with that?” In the United States, this has become a common punchline to express our love for the quintessential side dish. When dining out and ordering a sandwich, whether from a Michelin star establishment, a fast food chain or a humble mom-and-pop lunch counter, the side of fries has become ubiquitous....

If you work in foodservice or are even slightly familiar with the current state of the industry, one of the first things you know is that finding, hiring, training, and retaining good staff is becoming more and more difficult. While a commercial fryer can’t do much to help you find and hire kitchen staff, a...

When we talk about the ROV fryer, it’s impossible not to mention the importance of Pitco’s SOS SmartOIL Sensor, which is the most accurate oil sensing monitor in the industry. It provides the most precise oil management control available by allowing operators to know exactly what action is needed based on accurate measurements. The SOS SmartOIL...

At the Texas Roadhouse in Nashua, New Hampshire, the back-of-the-house is often a fast-paced, high-volume environment. Up front, guests enter, order, and have a great dining experience before heading back out into the New Hampshire night. Then the cycle begins again. To handle this type of flow, equipment must be reliable and consistent, and in...

A restaurant is responsible for the cleaning and maintenance of equipment and supplies, from running daily foodservice operations to investing in the success of its frying program. With a well-conceived and followed plan, these types of critical tools can result in longer lifespans, decreased overhead, and enhanced profits. Think about this from a day-to-day perspective....

In recent years, the foodservice industry has experienced a troublesome and unprecedented crisis where staffing is concerned. Simply put, it has never been harder for restaurants to attract and retain a labor base. This crisis is affecting businesses up and down the restaurant hierarchy, from fast food chains to fine dining establishments. If you own...