Wallin Foodservice Resources

Thinking about offering a buffet this holiday season? Temporary buffets are a time-tested way to maximize revenues and keep customers happy during the hectic holiday season. The right setup eases pressure on the kitchen while enabling waitstaff to accommodate larger groups and turn tables faster. With these simple ideas and your own creative touch, you can transform ordinary skirted tables into a spectacular holiday buffet. 1. Elevate your display and watch your menu shine. Instantly upgrade your buffet display with versatile and attractive TableCraft step risers crafted from Acacia wood.  This set of three risers offers flexible presentation options: nest them together for a cohesive look, use them separately for individual displays, or fan them apart to create a dramatic, tiered effect. Acacia wood risers are available in square or rectangular styles to suit your buffet space. To browse other riser styles from TableCraft, click here . 2. Enhance and protect cold buffet ...

Now that we’ve all just gotten used to the faster pace of fall, it’s time to take it up yet another notch for the holidays. Could your foodservice operation use a lift for the hectic winter season? These new foodservice equipment and supply products will come in especially handy throughout this busy time of year. Elevate your seafood presentation with TableCraft's stylish Three-Tiered Seafood Towers , featuring three stacked trays, 1.5" deep, in a polished gold or mirrored finish. Fill each ascending tier with ice to chill and serve fresh shrimp, crab, lobster, and more.  Place in the center of a table, catered event, or a buffet line for high impact!  Not just for seafood, these tiered dishwasher safe trays can be used for displays, grab-and-go, and holiday centerpieces. The latest additions to TableCraft’s woven basket collection, all-purpose Angled Round Buffet Baskets can hold fruit, prepackaged foods and condiments, and baked goods. Polypropylene with steel support...

Multiple pieces of cooking equipment in one, combi ovens are a proven way to optimize kitchen space, productivity, and food quality. Valuable features like pre-programmed cooking profiles for consistent cooking at the press of a button, self-cleaning capability, and “disappearing” doors make models like the Convotherm maxx pro stand out in the crowd. Here’s how. Tackling Floor and Hood Space Limitations Working double duty as both a convection oven and a steamer, a single combi oven uses less floor and hood space, while also consuming less gas and electricity.  The Convotherm maxx pro combi’s disappearing door feature also improves operating safety by keeping walkways clear. Managing High Turnover and Inexperienced Staff Simple to understand, operate, clean, and maintain, the Convotherm maxx pro is easy for anyone to operate with minimal training. Whether operated by a trained culinary professional or frequently changing team members, every single employee can achieve profe...

Great Scott! The 2024 SNAL Conference drove into the future! In case you couldn’t make it “Back to the Future” for this year’s Louisiana School Nutrition Association Conference in Lake Charles, we’re bringing 1.21 Gigawatts of highlights to you! We had a great time talking with amazing child nutrition professionals from around the state about new ways to save labor and feed more students high quality meals in less time. If you did attend the conference and exhibits, thank you! We hope you left the conference recharged and inspired to keep driving your program into the future. Click the play button below for the highlights. We’re here for you whenever you need equipment and supplies to support your program. Contact us !

Ahoy school lunch lubbers: it’s almost time for National School Lunch Week!  The School Nutrition Association’s theme this year is one that beckons you to take your child nutrition program on an exciting adventure: School Lunch Pirates: Find Your Treasure . Are you ready? Thank goodness lunch has come a very long way since the Golden Age of Piracy! Back in those days, between roughly 1650 and 1720, refrigeration didn’t yet exist, and hygiene on the high seas was sketchy. Meals consisted of salted and dried beef and hardtack “bread” made of simply flour and water, while fruits and vegetables were a rarity at sea. Beer or grog were safer to drink than the water, and they typically provided more calories than what little food was available. A reimbursable meal is fine dining by comparison! Lucky for us all, we now have a pirate’s bounty of ways to store, prep, cook, and serve safe, nutritious, tasty, and vermin-free meals.  What’s your treasure?  Serving as Many Stud...

How lucky are we that we live in a time with so many resources to help us learn better ways to do things? The internet is with us 24/7, and our teams and customers help us keep the communication and ideas flowing every day. But sometimes the best breakthroughs happen when we step out of our own “bubble,” talk to new people, and kick the tires, so to speak. That’s what industry conferences and trade shows are all about. Investing your time in trade conferences and expos can help you strengthen your foodservice operation in a wide variety of ways. Here are just a few: Discover new products developed to solve operational challenges you may be facing. See large equipment options in person before making purchasing decisions. Connect and share ideas and insights with peers and other industry experts. Get a deeper understanding of legislation and external forces impacting your operation now. Learn about industry-changing trends and technology that may affect your operation in the near f...