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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 ›

Category: Labor and Staff

manager_doing_sales_calc

How to Forecast Your Restaurant Sales to Help with Scheduling

November 16, 2020

Proper scheduling to maintain labor costs has always been essential to running a restaurant business. The pandemic has made forecasting sales and scheduling your team even more challenging—we have some suggestions to help you.

Labor Recovery

Reopening Successfully, Part 1: How to Manage Labor

April 28, 2020

Maybe you closed your doors temporarily or kept a skeleton crew for takeout and delivery orders. You’ve made it this far. Now governors are setting dates for when restaurants can fully reopen. That’s good news.

Grocery Worker

9 Ways to Use Frozen Products to Offset a Labor Shortage

April 3, 2020

Many delis have had a sizeable portion of their staff reassigned to other parts of the store to help with things like stocking. At the same time, these departments are being asked to produce more grab-and-go offerings and meal kits than ever in response to the coronavirus crisis.

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.

Getting It Right: How to Hire In Foodservice

Getting It Right: How to Hire In Foodservice

October 23, 2019

How do you define a “good employee?” Different management styles mean different qualities, skills and performance often stack up differently for different managers. But, in general, good employees:

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