Simplot Foods | Blog | Covid-19 Resources

BrandsView our brands and innovative product line-up.
Ready-to-Eat Vegetables & FruitSimplot Ready-to-Eat (RTE) Vegetables make prepping salads, grab-n-go items and meal kits a breeze—just thaw and serve
NEW! Simplot Maple City™ Waffle-Flavored PotatoesNow serve chicken & waffles to customers on the go! New Simplot Maple City™ Waffle Flavored Waffle Fries are the first and only waffle fries that taste like waffles. Learn More ›

Recipes

Wholesome Breakfast Veggie Bowl ›If you have customers looking for healthy, portable breakfast options, this is the one! Packed with ancient grains, roasted sweet potatoes, caramelized onions, avocado, arugula and a poached egg—this bowl really satisfies.
Carne Asada Fries Taco ›You read that right, we put the fries right in the taco. Every bite has the perfect combination of carne asada, crispy fries, creamy guacamole, pico, and melted queso. Prepare to make a lot of these; they are going to be popular!
Spring/Summer Trend Feast™See what's hot in foodservice and what you need to stay on trend.Download Now ›

Customers

The Ultimate Fry GuideWe 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 & TakeoutTips and advice to succeed with off-premise customersDownload ›

Resources

Nutrition FinderDiscover Simplot products that match your operation's nutritional requirements.Find products ›
Fry FinderFind the fries that meet your customers' demands and your operating needs.Find your perfect fries ›

Category: Covid-19 Resources

How to set up your operation for more efficient delivery and takeout

According to the National Restaurant Association, the operational aspect of implementing off-premise programs is most daunting to restaurant operators. So if you're overwhelmed by getting set-up, you're not alone.

Sep 02, 2020

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

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.

Jun 08, 2020

Reopening Successfully, Part 3: Optimizing Revenue and Operations

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.

May 04, 2020

Reopening Successfully, Part 2: Menuing Strategies

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.

Apr 30, 2020

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

"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.

Category: Covid-19 Resources

How to set up your operation for more efficient delivery and takeout

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

Reopening Successfully, Part 3: Optimizing Revenue and Operations

Reopening Successfully, Part 2: Menuing Strategies

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

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