Heinz Foodservice

Newsletter Sign-Up

Loading
  • soup
    fryer oil

    from fries to fuel

    Green restaurants are recycling used fryer oil in a booming market for biodiesel, attracting grease-car enthusiasts who hunt down French fry hot spots for fuel.

    See how you could get in the business
  • burger
    french fries

    french fry upgrades

    Restaurants are proving a gourmet spin on French fries can keep the potato hot. A splash of truffle oil gives the golden shoestring sophistication. Garlic and smoked paprika boost the fry to finger-licking status. A skin-on, hand-cut russet potato has a rustic, natural feel.

    How can you upgrade your fries?
  • pizza
    Megabytes for Meal Plans

    megabytes for meal plans

    As cafeteria menus go from the fridge to web, schools are taking advantage of the broader reach and additional capabilities online to engage students and parents in a conversation about food and nutrition.

    How to give your school menu a makeover
  • full-service restaurant
  • quick-serve restaurant
  • non-commercial

Quick Pickling Guide

Pickling is one of the hottest culinary trends
and an easy way for restaurants
to add fresh, homemade flavors
to their menus.

Follow three easy steps
to get started

Inspire What’s Next + Earn!

Share your feedback to help Heinz develop new products and services to better meet your business needs. Operators can earn up to $200 in rewards.

Apply today

Join the Conversation

Amy Kleppinger

Quick Bytes

Brand innovators know how to engage customers in a meaningful way.

Can you cut through the clutter?

Visit our community and share your expertise.
Check It Out