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Fresh vs. Frozen: What Saves You More in the Kitchen?

Fresh vs. Frozen: What Saves You More in the Kitchen?

Today’s restaurant diners want it all – fresher food but hold down the price. Kitchen prep of all that fresh food will always be a mainstay in your labor costs, but how to keep up that quality while holding down your costs?

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Take five fries Recipe

How to Power Your Comeback with Our Free Fryday Promo Kit

Looking for an easy-to-execute promotion to drive traffic both dine-in and off-premise? Just focus on fries, one of the most popular (and profitable) food items any menu.

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Al Fresco Dining

Al Fresco Fries: Choosing the Right Fry for New Outdoor Seating

While many cities are mandating lower indoor seating capacity inside restaurants thanks to COVID-19, many are also allowing operators to add new seating areas outside—on the sidewalk, on a closed street or even an adjacent park.

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Restaurant Coronavirus Masks

Reopening Successfully, Part 3: Optimizing Revenue and Operations

In Part 1, we discussed ways to improve the way you attract, train and manage labor as you restart operations. Part 2 covered the steps you can take to streamline and optimize your menu for profit. This article offers you some promotional and operational strategies to maximize your traffic and profitability.

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Restaurant Menu

Reopening Successfully, Part 2: Menuing Strategies

With seating capacity reduced by social distancing guidelines, it’s going to be critical to make as much as you can from every seating and keep tables turning. Now is the time to take a hard look at your menu and make sure it’s optimized for profitability and operational simplicity.

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