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Products

Potatoes
- French Fries
- Roasted
- Mashed
- Hash Browns
- Formed
- Diced
- Sliced
- Wedged
Sweet Potatoes
- French Fries
- Roasted

Vegetables
- Roasted
- Blends
- Asparagus
- Beans
- Broccoli
- Brussels Sprouts
- Carrots
- Cauliflower
- Celery
- Corn
- Edamame
- Kale
- Onions
- Peas
- Peppers
- Spinach
- Squash
- Tomatoes
- Zucchini

Fruits
- Roasted
- Blends
- Apples
- Blueberries
- Cherries
- Mango
- Peaches
- Raspberries
- Strawberries
- Sugar Added
Avocados
- Guacamole
- Pulp
- Halved
- Diced

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

Daypart
- Breakfast
- Brunch
- Lunch
- Dinner
- Dessert
Product

Dish Type
Collections
- Spring
- Summer
- Fall
- Winter
- 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 ›

Contact Us

Download the 2023 Fall/Winter Trend Feast

See what’s hot in commercial foodservice and what you
need to stay on trend.