Simplot Foods | Blog | Labor and Staff

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 ›

Recursos

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 Labor and Staff

Lessons From Katrina: How New Orleans Restaurants Rebounded—And What It Means Today

For the restaurant industry, the coronavirus has been devastating. Owners, employees and suppliers are struggling to cope with the extreme disruption and dislocation. This brought to mind another catastrophic event for Simplot rep Nick Niemenski: Hurricane Katrina.

27 mar 2020

Serving Up A Talent Pipeline

With a continuous need for workers, you need a plan that gives you the resources to fill openings quickly and retain the great workers you have already.

08 nov 2018

By the Numbers: How Do Your Labor Costs Stack Up?

Controlling your labor costs is one of the most important elements of running a restaurant—a metric you need to keep track of all the time. Because for many restaurants, labor is the highest restaurant cost every day.

01 jun 2018

Hang On to What You Got: Retaining Your Best Employees

Employee turnover— it's inevitable. Attracting, hiring and training new employees is expensive, time-consuming, can reduce service quality and potentially leaves holes in your schedules. And with the cost of hiring and training a new restaurant staff as much as $3500, keeping your employees is critical to a solid bottom line.

20 may 2018

The 5 Best Places to Cut Your Labor Costs with Frozen Products

With a strong economy and higher minimum wage laws, operators are under pressure to find new ways to control their labor costs. For some, this has led to the adoption of new technologies like self-service POS devices, even robots in hotels that deliver room service orders.

04 abr 2018

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Category Labor and Staff

Lessons From Katrina: How New Orleans Restaurants Rebounded—And What It Means Today

Serving Up A Talent Pipeline

By the Numbers: How Do Your Labor Costs Stack Up?

Hang On to What You Got: Retaining Your Best Employees

The 5 Best Places to Cut Your Labor Costs with Frozen Products

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