Wallin Foodservice Resources

Help Wanted. One of the many signs of our times. If you’re surrounded by constant reminders of how much needs to be done and how few people you have to do it, this one’s for you. Whenever we run across great ideas to streamline foodservice operations, we’re eager to share. Several of the following time-savers were featured in a recent FE&S article entitled 6 Design Ideas to Fight the Labor Shortage by Ignacio Goris. We’ve added specific product recommendations to help you implement any of these valuable tactics that apply to your business. Time-Consumer: Water Refills Every time your staff stop to refill a table’s water glasses, they spend several minutes that could be put to more valuable use elsewhere. Time-Saver: Self-Service Water for the Table When your host is seating guests, deliver a single, large bottle of cold water and a glass or tumbler for each guest to fill and refill as needed. Camliter Beverage Decanters by Cambro offer the upscale look of glass withou

The amount of change our industry has undergone the past few years has been head-spinning. With everything from the meteoric rise of delivery, display cooking, kitchen transparency, outdoor dining, increased physical space between people, and so on…the list keeps going and growing. Adaptation is key to success and sometimes survival, but re-designing the entire kitchen, knocking down walls, and re-routing plumbing and ventilation every time the wind blows a different direction isn’t sustainable for any operation. This is where ventless kitchen equipment rides in to be the hero. The walls can stay where they are; only the limitations get knocked down. Ventless kitchen equipment can quickly adapt your kitchen operation and add value in the following ways and then some. Faster, simpler installation can be done at a lower cost and with less disruption. Add cooking capacity even if all existing hood space is in use. Support front of house applications for service speed, transparency,

This one is for our school lunch heroes!  Last school year, you proved that you could tackle anything. You are AMAZING and will forever have our gratitude and admiration! If you missed our School Lunch Hero Day salute to you, click here . This Back to School season, especially if you’re working with a smaller or newer team, these equipment solutions from leading school foodservice equipment manufacturers can help put time on your side. Better still, each is accompanied by a valuable offer.  From special pricing, FREE freight, to FREE goods and proprietary recipes, now is a great time to take advantage of special offers on these time-saving essentials for your kitchen: Time Saver: A Large-Volume Food Processor Large-volume hand cutting, slicing, and dicing is time-consuming, tiring, and requires knife skills. Sammic CA-31 / CA-3V Vegetable Preparation Machine models perform each cutting operation in a single movement, achieving maximum production in a short time without user fa

Spring into school savings and take advantage of  FWE ’s school foodservice special offer today! We know schools have had to adapt the way they feed their students, FWE takes the worry out of food service with equipment designed to meet your changing demands and serve up hot and nutritious school meals on time – every time. From serving wells to facilitate feeding programs anywhere, humidified heated holding to keep food hot and fresh, rethermalization cabinets for high volume feeding, or versatile heated bulk food cabinets built for transport – FWE has your back with their new special offers. CLICK HERE  to learn more about FWE’s products and view the available  current promotional solutions  for your operation. If you have any questions, please do not hesitate to  contact us .

Have you ever day-dreamed about what it would be like to have a robot in your foodservice operation? It would be super productive, get along with everyone, and it would never talk back, call in sick, or quit without notice. Ahh! That would be amazing! Employee turnover, rising wages, and a smaller labor pool have made it harder than ever to maintain the staff needed to serve customers the way they want to be served, so foodservice robots are coming to the rescue. Robots used to be the stuff of fantasy, and those of us who grew up watching the Jetson’s on TV are now seeing our childhood dreams become reality with video calls (careful what you wish for!) and automated devices that do anything from vacuuming floors to making frozen drinks. “Frozen drinks?” you say. That’s right: frozen drinks!  Limited space and limited staff can provide a seemingly limitless cold beverage menu expansion with Fresh Blends by Multiplex . With an average payoff of 6 to 9 months, this smoothie robot

Using compatible, automated equipment has long been a best practice in the manufacturing industry to streamline operations and contain costs. From reduced acquisition cost, quicker training and employee retention to materials management and efficient equipment maintenance, it is a proven way to compete in a crowded global marketplace.  The same applies to commercial and noncommercial kitchens. Large or small, your kitchen is in essence a food factory, where labor and materials are precious resources.  The more work your equipment does at the push of a button, the more time you and your team have to focus on the creativity and service that differentiate you from your competition. If you’re thinking about purchasing or leasing new kitchen equipment, please note that lead times for most equipment items (in foodservice and elsewhere) are longer than usual this summer, so it’s more important than ever to plan ahead. As you consider your options, here’s how choosing an equipment packag

Beer has been bringing joy and refreshment to the world for thousands of years. Exactly how long is a subject of debate and continued research, but we know it’s been around somewhere between three and ten thousand years. That’s some serious staying power! Once a beverage enjoyed cold only during northern winters and by the elite who could afford to import ice or snow from alpine lakes and mountain tops, it’s hard for us to imagine beer as anything but a cold beverage.  We rarely even think about how lucky we are to get to enjoy it ice cold until we are served a pint that’s lost its chill. Pressurized metal beer kegs, introduced in the 1950’s, were a game changer, making mass production, storage, and transport of the world’s most popular alcoholic drink more efficient than ever. With a capacity of about 15½ gallons, a full-sized keg holds the equivalent of almost 7 cases of beer or 124 pints, which reduces waste while making beer sales more profitable for high-volume operations. B

This year’s School Nutrition Association’s Annual National Conference is being held virtually July 12-15, 2021.  SNA is bringing the show to you, and there’s still time to register ! Get access to professional development workshops, all the latest trends, ideas, and information about innovative new products from the comfort of your own office. That’s right: no planes, no long drives, no travel expenses, and no need to remember booth numbers!  Here’s what you’ll find at this year’s virtual conference: General Sessions Ben Nemtin, Writer, Inspirational Speaker and Television Personality Tuesday, July 13, 1:00 pm–2:00 pm Resilience in the Face of Uncertainty Crystal Washington,  Technology Strategist and Futurist Thursday, July 15 Educational Sessions Sessions include a broad variety of timely topics such as emergency planning; diversity, equity and inclusion; food safety; conflict management; farm to school; procurement; and a lot more. To see the ’21 Virtual ANC full sched