Still the chewy, crunchy, marshmallowy goodness you remember eating as a kid, but better. We added raspberry crumbles for color and flavor, then dipped them in white chocolate and crushed pistachio nuts.
We threw a delightful twist on the classic version of this time-honored restaurant dessert by adding raspberries, blueberries and mango to the ice cream layers, then finished it off with a fancy Belgian waffle base.
Three fluffy layers and the addition of raspberries, blueberries and mango make this cake fancy; the old-school frosting and generous application of sprinkles make it fun.
Delicate, flaky cannoli shells filled with a lightly sweetened, fluffy cream filling and finished with mango, raspberries and blueberries. These easy-to-make little pastries will really dress up your dessert menu.
Bright, crunchy and versatile—this vegan salad features flame-roasted corn, chickpeas, tomatoes, cucumber, red onion and fresh mint. Don’t skimp on the housemade lemon tahini dressing—it’s delicious.
A lightened-up version for your carb-conscious and vegetarian customers with all the flavor and creamy texture of the traditional version. You’ll still have to stir it—but it’s totally worth it.
Sweet potatoes marinated in a punchy sweet-hot gochujang sauce and roasted until caramelized and tender. Serve these as an appetizer or side with two housemade dipping sauces.
What’s the best way to get people to eat their vegetables? Tempura! Lightly batter carrots, broccoli and cauliflower and quick-fry until golden and crispy. Serve with a housemade soy-ginger sauce.
Roasted Garlic oil is the base for this Greek inspired pizza. Topped with chicken Souvlaki, roasted garlic, roasted zucchini, and feta. Finished with julienne fries, tzatziki sauce and fresh oregano.
This all-veggie pizza has an Indian-inspired butter curry base, riced cauliflower, fire-roasted corn and jalapeño, roasted root vegetables and paneer cheese. Serve it with chutney and green onions.
This hearty Mexican-inspired pizza has a Mojo Rojo sauce base topped with al pastor pork, grilled pineapple, roasted red peppers and onions, pickled pearl onions and is garnished with fresh cilantro garnish.
This pizza really satisfies your sweet tooth with a honey ricotta base, grilled peaches, Amaretto dark cherries, raspberry crumbles, candied orange and chopped pistachios.
We aren’t sure if this dish classifies as a meal or a dessert, but we’re pretty sure you’ll want to try it either way. Crispy fries topped with coconut syrup, toasted coconut and chopped macadamia nuts.
We make a bold move and top shoestring fries with all the delicious flavors of a ramen soup bowl—crispy pork belly, pickled veggies, crunchy ramen noodles and the hot sauce of your liking.
Call us crazy—but only after you've tried this dish. Perfectly cooked Conquest® fries topped with Ahi tuna, sliced avocado, pickled ginger and creamy wasabi mayonnaise with toasted nori strips and sesame seeds.
Ever put fries in your gyro? We flipped that concept and put the gyro on the fries. The result? A Mediterranean-inspired masterpiece—so good!
Nostalgic desserts are really growing in popularity, and consumers across all age groups are interested in them. Do you have any of these retro sweet treats on your dessert menu? Read on to get ideas and kitchen-tested recipes from the Simplot Culinary Team.
Why not create some globally-inspired small plates to add to your menu? It's the perfect opportunity to get creative, give your customers what they want, and have some fun!
Loaded fries are as popular as ever, so why not capitalize on this trend? You can be creative with your menu and customers get what they want. Win-win!
It's no surprise, restaurant-goers love pizza, but tastes are evolving. So don't be afraid to get a little crazy with your pizza toppings—veggies, curry, Souvlaki, Al Pastor, seafood—give them a try.