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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: Covid-19 Resources

Al Fresco Dining

Al Fresco Fries: Choosing the Right Fry for New Outdoor Seating

June 8, 2020

While many cities are mandating lower indoor seating capacity inside restaurants thanks to COVID-19, many are also allowing operators to add new seating areas outside—on the sidewalk, on a closed street or even an adjacent park.

Restaurant Coronavirus Masks

Reopening Successfully, Part 3: Optimizing Revenue and Operations

May 4, 2020

In Part 1, we discussed ways to improve the way you attract, train and manage labor as you restart operations. Part 2 covered the steps you can take to streamline and optimize your menu for profit. This article offers you some promotional and operational strategies to maximize your traffic and profitability.

Restaurant Menu

Reopening Successfully, Part 2: Menuing Strategies

April 30, 2020

With seating capacity reduced by social distancing guidelines, it’s going to be critical to make as much as you can from every seating and keep tables turning. Now is the time to take a hard look at your menu and make sure it’s optimized for profitability and operational simplicity.

We're still open

Round Up Part 2: Inspiring Ideas from Operators to Help Your Business During Crisis

April 29, 2020

“Comfort food” isn’t just an indulgence, especially in times of social distancing. Comfort food has real, psychological and social benefits for many, and operators are shifting menus to help deliver comfort-based menu items people are craving. In Cary, N.C., operators of Postmaster, a high-end prime rib restaurant, switched to offering takeout cheeseburgers—both to meet demand for comfort food and so their margins made more sense in the age of delivery.

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.

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