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Brands View our brands and innovative product line-up.
Ready-to-Eat Vegetables & Fruit Simplot Ready-to-Eat (RTE) Vegetables make prepping salads, grab-n-go items and meal kits a breeze—just thaw and serve.
Why Frozen Avocado is Hotter Than Ever Always ripe, always ready, they offer many valuable benefits you can't get from whole fruit. Learn More ›

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Loco Moco Bowl › We took a quintessential Hawaiian comfort food dish and made it into a bowl featuring cauliflower rice, peppers and onions, and seared ground beef.
Street Corn and Avocado Salad › A salad that brings all the freshest flavors of Mexican street food into one bowl.
Fall/Winter Trend Guide See what’s hot in foodservice and what you need to stay on trend. Get the trends ›

Customers

The Ultimate Fry Guide We can help you select the right fries, implement the best pricing and profit strategies, create must-have signature fries, and more. It’s all in The Ultimate Fry Guide. And it’s free.
The Ultimate Guide to Delivery & Takeout Tips and advice to succeed with off-premise customers Download ›

Resources

Nutrition Finder Discover Simplot products that match your operation's nutritional requirements. Find products ›
Fry Finder Find the fries that meet your customers' demands and your operating needs. Find your perfect fries ›

SIDEWINDERS™

4 Tips for Serving Better Fries Amid COVID-19

March 30, 2020

With the current shelter-in-place orders, delivery, takeout & curbside pick-up orders are rising fast. Learn 4 key ways to serve better fries off-premise.

Chefs in Commercial Kitchen

Round Up: Inspiring Ideas from Operators to Help Your Business During Crisis

March 28, 2020

We’re all pulling together to help support our operators and their communities during this unprecedented time. In every large-scale emergency, we have always been inspired by how individuals innovate and how others can take those good ideas and adapt them.

Breakfast at a Diner

25 Survival Strategies for Breakfast Spots and Diners

March 27, 2020

As we head into the second (or for some operators third) week of stay-at-home guidelines from state and federal governments, operators are reporting plummeting sales and empty dining rooms. Here Simplot Corporate Executive Chefs Roberto Roman and Michael Zeller offer timely advice for breakfast- and lunch-focused operators new to takeout, delivery and grab-and-go service.

Katrina

Lessons From Katrina: How New Orleans Restaurants Rebounded–And What It Means Today

March 27, 2020

For the restaurant industry, the coronavirus has been devastating. Owners, employees and suppliers are struggling to cope with the extreme disruption and dislocation. This brought to mind another catastrophic event for Simplot rep Nick Niemenski: Hurricane Katrina.

order online

Guide to Marketing Delivery, Takeout & Curbside Pick-up

March 19, 2020

This short guide is designed to give you answers to these questions and more. While every restaurant is as unique as its owner, we hope this provides a jump start to help you move faster and more successfully as you get going with to-go.

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