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Simplot

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Simplot

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Operations

2 tips for keeping off-premise fries crispy

Keeping french fries hot and crispy as they travel to a customer is more science than art these days.

Menu

Roasted vegetables elevate menus, streamline prep and increase attendance in dining halls

Experimenting with roasted vegetables is one way to meet students’ demand for plant-based meals.

Menu

Loaded fries cut across menus, dayparts

The versatile nature of this popular dish has inspired dozens of variations that mirror the appetites and ordering habits of guests.

Menu

Roasted fruit hits consumer sweet spots

Incorporating roasted fruit is a quick, easy way for foodservice operators to deliver delicious boosts of flavor intensity that help menu items stand out from the crowd.

Menu

4 delicious ways to use avocado on the menu

Save time with prepared and ready-to-use avocado products.

Menu

3 fall food trends to entice diners this autumn

To get some inspiration for fall menu items, check out these three trends.

Menu

Roasted vegetable menu trends

Download this infographic to learn how roasted vegetables are rising in popularity on menus.

Menu

Center of the plate goes plant-based

Check out this infographic to learn how roasted vegetables intensify flavor in your plant-based menu items for crave-able favorites.

Menu

Capitalizing on the roasted fruit trend

Roasted fruit can be used as a topping or a sauce, a side or an ingredient, and is an excellent complement for either sweet or savory dishes.

Menu

5 ways roasting vegetables can add bold flavor to the menu

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