Wallin Foodservice Resources

Increasing the Bottom Line with Portion Control These days, the list of things we can control is shorter than it once was. But there are things we can do to keep a better handle on the bottom line. One of those is portion control. We’re not talking about Thanksgiving. Everyone gets a pass on that! What we are talking about is weighing ingredients instead of using the “eyeball” method to ensure a level of consistency from meal-to-meal or location-to-location if you’re part of a multi-unit chain. Why is portion control so important? Quality and Consistency: Many of us are creatures of habit. We frequent the same restaurants and often order the same dish. Regulars will notice if flavor or texture has changed, which might make them reconsider their favorite dish and their favorite restaurant. Fairness: This concept goes back to childhood for anyone who grew up with siblings. And if you’ve ever experienced “food envy” because your dining companion got a larger filet of salmon or a h...

Up Your Takeout Game with   Safety, Style, and Sustainability Takeout and delivery will never take the place of a stellar on-premise dining experience, but it can’t hurt to add some extra touches to keep customers coming back and your staff feeling good about their work. Here are a few ideas and some timely new products to try. Stylish Touches One of the many joys of dining out is admiring attractive, creative meal presentation. A dash of flair on to go items will remind customers how dedicated your business is to creating a wonderful dining experience, both on and off-premise. Use Tablecraft Bamboo Knot Picks on sandwiches and wraps to keep them pulled together and looking good all the way to the table. Tablecraft squeeze bottles filled with signature sauces and colorful Mercer Millenia knives encourage staff to flex their creative muscles while giving customers a meal that feels special, even if it is being enjoyed on their living room couch. Safety They Can See Today’s consu...

Top Products to Fast-track Staff Training Have you ever wondered if it's called “training” because it seems never-ending, much like waiting for a train to pass when you’re running late? In 2019, restaurant employee turnover averaged 75%. The reasons may have changed since then, but the challenge remains. With nearly 3 out of 4 foodservice employees turning over in a year, expertise is continually being lost—meaning that constant training is required to replace it and keep operations running smoothly. Today, we are going to showcase smart products that give you the power to fast-track your green recruits into productive employees that can help your business continue to produce consistent results. "Paint-by-Numbers" Recipe Prep Remember paint by numbers? Now we have paint by numbers for the kitchen! What better way to achieve consistency than by listing the recipe on the side of the prep vessel? Here are a few examples of personalization that Cambro has added to vario...

Tips for Preparing the Perfect Turkey This Thanksgiving may be a bit different from what we’re used to—just like everything else in 2020—but that doesn’t mean we can’t still enjoy a perfect turkey. Here are a few tips we’ve picked up from some of our favorite chefs and brands. Prepare for a Long Thaw For those of us who only do this once a year, here’s a quick food safety refresher. According to foodsafety.gov, a frozen turkey can be thawed in a refrigerator (or walk-in cooler) set to 40°F or below for approximately 24 hours for every 4-5 pounds. Allow about 30 minutes per  pound of cold water thawing, changing the water every 30 minutes until the turkey is thawed. A turkey thawed in cold water should be cooked right away.  Brine to Maximize Juiciness Brining overnight is a safe and easy way to achieve a tender and juicy turkey. Basic brine requires a cup of kosher salt, ½ cup of brown sugar, and 2-4 quarts of water. Make it your own with your choice of aromatic herbs, s...

Can a Glass Make Wine Taste Better? Looking for ways to increase revenue? The right glass may be the key to selling more wine by enhancing the entire wine-drinking experience. If you’ve ever had a glass of the same exact wine, varietal, and vintage on different occasions, yet it somehow tasted different than you remembered, it likely wasn’t just your imagination. Did you know the glass it’s served in can make a dramatic difference? We recently learned from the experts at Luigi Bormioli, 25 th generation Italian glassmakers, that not only does a beautiful glass showcase the wine for a stunning visual presentation, but it can also enhance its flavor. In other words, glass making isn’t just an art. It’s also a science. Luigi Bormioli designed Supremo to be far more than just a pretty piece of stemware. Supremo's Flavor-enhancing Features Supremo blends the distinctive lines of a martini, balloon wine, and hi-ball glass into a single, statuesque wine glass. According to the expe...