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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 ›

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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 ›

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10 Ways to Build a Better Menu for Online Ordering, Delivery and Takeout

September 30, 2020

There are a lot of challenges in starting a delivery or takeout program. A big part of mitigating these challenges is building a menu specific to off-premise dining. Here are some things to consider that will help make your off-premise program successful.

Ghost Kitchen Food Order Blog Post

Is the ghost model right for you?

September 28, 2020

If you’re already tight on space in your current location and adding online orders would overwhelm your kitchen, a ghost option might be the way to go.

Kitchen Stories: Stone Harbor

Differentiate or Die: How Unique Fries Help a Jersey Shore Operator Stand Out

September 28, 2020

Competition has always been stiff in the restaurant business. But it’s especially tough on the Jersey Shore near Stone Harbor, New Jersey. There, dozens of operators have only 15 weeks to make the bulk of their annual profits before their summer season ends.

Kitchen Stories: purdue university

Purdue University Adopts Frozen Grains to Match Plant-Based Trend, Reduce Labor

September 28, 2020

On campus, Gen Z students mindful issues like climate change and animal welfare appreciate their environmental benefits and sustainability of plant-based, relative to other food choices. So it’s no surprise many students are actively looking for plant-based dishes in their dining halls.

Food Order Cell Phone Blog Post

10 Marketing Tips for Delivery and Takeout Programs

September 27, 2020

One of the biggest considerations when deciding how to offer off-premise dining is how it will impact your marketing approach. We've compiled a list of ideas and resources to help you get the word out about your delivery and takeout programs.

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