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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 ›

Recipes

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Product

Dish Type
Collections
- Spring
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- Trend Feast
- Top 10 Recipes

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 ›

Meadow Blend Vegetables

Pro Tip for K12 Roasting Meadow Blend Vegetables

April 1, 2019

Our April recipe feature comes from Heather Lyman, Kitchen Manager at Ellis High school in Ellis, Kansas.

K-12 Cafeteria

K-12 Best Practice Frozen, Fresh or Canned?

March 8, 2019

Starting a life-long habit of eating fruits and vegetables in childhood leads to healthy eating as adults.

K-12 Girl Eating lunch

Making School Lunches as Good as Eating Out

February 15, 2019

It’s a battle for many parents, getting their children to eat and getting them to eat the right foods.

Breakfast for Dinner? The Blurring of Dayparts Continues

February 13, 2019

Breakfast foods aren’t particularly rebellious most of the time – crispy fried eggs and buttery toast, pancakes stacked high, served with bacon and plenty of syrup.

Walkables/Carryables/Deliverables: How to Take on More Takeout

February 13, 2019

The statistics are staggering: 86% of consumers are using eating off-premise at least monthly.1 And a third are using it more than they did a year ago.2 Even more exciting is that food delivery is expected to grow in the double digits - -12% per year over the next five years.

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