Wallin Foodservice Resources

As excited as we are that spring has arrived, we’re already being reminded that all those beautiful blooms bring on not-so-beautiful seasonal allergies. Fortunately, we have countless remedies to keep our seasonal sniffles under control, but food allergies are a completely different story. Regularly making foodservice industry headlines prior to 2020, food allergies remain at an historic high. According to foodallergy.org, an estimated 32 million Americans (1 in 10 adults and 1 in 13 children) have them. Considering that allergic reactions can range from mild to life threatening, accommodating food allergies is a serious responsibility. The following foods are considered to be the 9 most common allergens due to the severity of reactions they cause for those allergic to them, with sesame being the newest addition to the list: Peanuts Tree Nuts Milk Eggs Wheat Soy Fish Shellfish Sesame Common as the above foods are, an ounce of prevention is worth a pound of cure—an...

The future is starting to look a lot brighter, so it’s the perfect time for a fresh start that maximizes profitability in every way possible. How we store our valuable food inventory is an often overlooked means to improving profitability. If your business has ever had challenges with premature spoilage, read on because you’re not alone, and there is a quick fix for saving your greens. According to a University of Arizona study conducted prior to the pandemic, 4-10% of food purchased by full service restaurants across America, an estimated 49 million pounds per day, was getting thrown out. That’s a shocking number, but in this age of social media and news that travels at lightning speed, it’s just too risky to serve food that doesn't look good. If it doesn’t pass inspection in the kitchen, it’s going to get tossed before it ever hits a plate.  Statistics gathered by the National Restaurant Association show that food comprises 28%-35% of the typical, profitable restaurant’s cost...

Experts agree that breakfast is the most important meal of the day—especially for children who are growing and learning. And for the rest of us, it jumpstarts our metabolism, gives us energy, and helps us focus. Thank goodness for the School Breakfast Program! The program began as a pilot project back in 1966 and was made permanent in 1975. A lifeline for millions of children affected by food insecurity, in 2018 alone, the School Breakfast Program enabled schools to serve over 2.4 billion breakfasts to children nationwide. This week, we celebrate National School Breakfast Week in gratitude of the amazing program and people who have fed bodies and minds to help our nation’s students learn and grow for half a century. The USDA Breakfast Meal Pattern requires all three of the following components for a reimbursable meal: 1 milk: 1 cup of fluid milk 1 fruit/vegetable: ½ cup of fruit, vegetable, or full-strength juice 1 grain/bread: 1 slice of bread; or 1 serving of cornbread, biscuit...