Wallin Foodservice Resources

Getting the job done with a short staff is nothing new in the world of foodservice, but sometimes it feels like there just has to be a better way. Analyzing processes is a tried and true way to reduce costs and do more with fewer people. It requires taking the time, however, to stop, observe, and assess a process with fresh eyes. That’s no simple feat when you and your team are running full throttle and already feeling overwhelmed. How do you get yourself or key team members to take a step back to evaluate if your standard operating procedures are using more labor, space, or expertise than you can afford? Think of it like freeing a vehicle that’s stuck in the mud. If you’ve ever been in this situation, you know the first impulse is to gas it. Sometimes that works, but keeping the pedal to the metal can also make you spin your wheels deeper and get even more frustrated. Operations can’t slow down, but one person taking a pause to assess a procedural bottleneck is often all it takes

Close your eyes and imagine a bigger bottom line on your income statement. Is it working? It would be amazing if it actually worked to manifest higher revenue with the power of sheer will alone, but most of us need a solid plan to achieve real growth. What are you trying to achieve? Increase sales of a core product such as meats or baked goods? Introduce or highlight a product category such as gourmet desserts or artisanal cheeses? Add a new revenue stream such as pre-packaged, single serve or family-size meals? Serve more customers in less time with grab-and-go options? Attract new customers? If you answered “yes” to any of the above questions, the solution could be as clear as integrating a food merchandising or display case into your operation. Here’s why: Most people are visual by nature. Attractive food that is easy to see, easy to access, and quick to purchase, is simply easier to sell. We are proud to represent Structural Concepts , visionaries of fresh food me

The word “artisanal” sounds like a lot of work in any context. Considering that it refers to a skilled person using traditional means to manually create something that's pretty much one-of-a-kind, it should! In today's fast-paced world, however, expectations are high, yet time and patience are often in short supply—especially when it comes to pizza.  Wood Stone’s OneRev Rotating Pizza Oven was designed specifically to solve this modern day dilemma. Distinctive, hearth baked flavor? Check! Impressive, front-of-house cooking display? Check! Consistent, perfectly baked pizza every time? Check! Highly-trained artisanal pizza bakers? Nope. Here’s how the OneRev Labor Saver Rotating Pizza Oven works its magic. A single setting cooks multiple-size pizzas (with an assortment of toppings) and a capacity of up to seven 16", eleven 12", or sixteen 8" pies at a time.  Center, underfloor, and finish flames ensure consistent, even baking that yields perfectl

Is your salsa deliciosa? Sammic has teamed up once again with  el Restaurante  to discover the best salsa recipes in their second annual el Restaurante Sassiest Salsa Contest . Whether your recipe is classic or daringly creative, your salsa could be a winner! Entering is easy, and the prizes are enticing: The  top recipe will win a  Sammic XM-52 Immersion Blender , an essential tool for perfecting your sassy salsa! Plus, the top three winners will receive cash prizes:  $750 for 1st place $500 for 2nd place $250 for 3rd place   Winning recipes will also be highlighted in el Restaurante's Recipe-of-the-Week email program and featured in their November/December issue. “We understand the crucial role that great salsa plays in a Mexican restaurant, and we are thrilled to support a contest that inspires chefs to innovate,” says Neal Pearlman, Sales Director, North America, for Sammic.   “Our immersion blenders are ideal for crafting the perfect salsa, so it’s fitting to offer them

Another School Nutrition Association Annual National Conference is in the books! Historic Boston was the perfect setting for a conference all about shaping the future. This year’s ANC show was once again packed with ways to help you nourish the young minds and future leaders who will be writing chapters of history for decades to come. In case you weren’t able to make it to Boston, or if you need a refresher since there was so much to see, we’re bringing the show to you! Click the play button below to see the highlights. To learn more about products featured at the show, click here .  See something you’d like to learn more about? We’re here to help.  Contact us!

Move over, kale! It’s time for another new, unexpected ingredient to roll onto the culinary scene: watermelon rind. “Can you really eat that?” you ask. The experts have weighed in, and yes you can! Packed with nutrients and hydrating water, the versatile watermelon rind can be prepared sweet or savory. It’s all in how you season and cut, slice, dice, shred, or blend it. And speaking of weight, using the entire fruit saves an average of 5 pounds of food waste per melon. That’s a sweet bonus! Here’s the full scoop.   Have we been tossing out the good part all along? It’s undeniable. The sweet, red, juicy watermelon flesh pleases the taste buds and soothes the soul, but we have been leaving a LOT on the table—and in the trash. The rind, green skin and all, is packed with fiber and rich in magnesium, potassium, and L-citrulline, an amino acid that helps reduce blood pressure and is believed to boost athletic performance. In other words, it turns out the part of the fruit we haven