Wallin Foodservice Resources

As foodservice operators begin planning for the year ahead, one theme is clear: With budgets expected to be tighter in 2026, getting the maximum value from every dollar will continue to be essential. Investing in multi-functional equipment helps operators streamline workflows, expand menus, and boost ROI—all without adding space or costs. These versatile solutions save floor and hood space while making every budget dollar go further. Here are seven standout pieces of equipment that bring cross-functional value to your commercial or noncommercial kitchen: 1. Cleveland Power Pan Tilt Skillet The tilt skillet is often called the “Swiss Army knife” of commercial cooking—and for good reason. The Cleveland Power Pan can replace stock pots, steam kettles, griddles, fryers, and roasting pans. Its broad, heated cooking surface and tilt feature allow operators to batch cook, grill, braise, steam, fry, and simmer—all from the same piece of equipment.  Cleveland offers a broad range of ...

If you missed our earlier free freight offer on FWE equipment while you were focused on back-to-school, now’s the perfect time to take another look!  Take advantage of  free shipping now through September 30, 2025,  and set your team up for success all year long! With the school year in full swing and operations settling into a smoother rhythm, what pieces of reliable, high-performing FWE equipment could still make a difference in your child nutrition program?  From speeding up service lines to keeping meals hot, fresh, and safe until the last student is served, FWE will help you efficiently serve hot and nutritious meals on time, every time!  Here are a few smart equipment options to consider while free freight is still on the table: Heated Holding Cabinets FWE heated holding cabinets keep meals at the perfect serving temperature without drying them out.  Built tough for heavy use onsite or transporting between facilities, they help your team serve cons...

As independent manufacturers’ representatives in the foodservice industry, we see firsthand how operator success depends on adapting to customer lifestyles. Today’s diners—whether busy families juggling back-to-school schedules, professionals running between meetings, or single-person households seeking convenience—are looking for food that fits seamlessly into their day. That’s why grab and go menu offerings have become a viable revenue stream for restaurants, cafés, and other foodservice operators. They provide the perfect balance of convenience, quality, and speed for diners on-the-go, all while giving operators a chance to serve more customers without adding significant labor or slowing down traditional service. With the hectic fall season in full swing, demand for quick, fresh, and ready-to-eat options is especially strong. Parents don’t have time to cook between school drop-offs, soccer practice, and homework. Professionals need something fast but satisfying to fuel their day...

In today’s kitchens, space is tight, labor is stretched thin, and efficiency is everything. Whether you’re running a K-12 program in Mississippi, a high-volume restaurant in New Orleans, or a healthcare kitchen in Memphis, one thing is constant: every step your staff takes between storage, prep, and service adds time and cost to your day. That’s why we’re seeing so many operators looking to roll in a better solution — and it has arrived —New Age Industrial’s Mobile Prep Station! One Station, Many Solutions Developed by operator request, the New Age Industrial Mobile Prep Station was specifically designed to bring the prep space to wherever the work needs to happen. Rugged aluminum construction makes it lightweight yet tough enough to take daily punishment.  Integrated cutting boards mean you can slice, dice, or chop right on the unit. Built-in scrap holes drop waste directly into containers, and pan guides let you store or transport ingredients in standard pans without extra trips...

If you operate a commercial or noncommercial kitchen anywhere in the South, you know this fact of life: it’s not just hot outside. It’s even hotter on the line. Scorching outdoor temperatures, high humidity, and tight kitchens can boil over into more serious impacts than you might think: from causing energy bills to skyrocket to making food quality, staff morale, and employee retention suffer. The right equipment can make a positive difference! Here are five pieces of equipment designed to keep kitchens cooler, more efficient, and more productive—even in the dog days of summer. 1. Insulated Holding Cabinets That Keep the Heat INSIDE Hot food still needs to stay hot in the summer, but the heat belongs inside the holding cabinet—not outside. If a holding cabinet is hot to the touch on the outside, it’s not properly insulated. Lack of insulation lets heat easily escape from the cabinet, and that contributes to a hotter kitchen and higher energy costs.  Look for: Fully insulate...