Wallin Foodservice Resources

Even in times when transportation costs are reasonable, most of us don’t have the luxury of jetting off to Sicily when we’re in the mood for meatballs or cruising off to Cancun when we’re feeling like fajitas. How lucky are we that we live in a time and place where the world is our oyster when it comes to cuisine? You’ve already got the talent and the recipes to serve up a world of flavor that’s conveniently close to home for your customers. Specialized equipment can give you an even greater edge when it comes to competitive differentiation, consistency, and kitchen efficiency. Whether your signature menu items have European, Asian, Middle-eastern, or Latin American roots, here are a few tools to make them even better and easier for you to create and serve. PREP Delicate sushi and sashimi grade fish requires a razor sharp blade for clean and effortless cuts.  Mercer Culinary’s Asian Collection calls on the rich tradition of Japanese craftsmanship to provide unsurpassed cutting a

Most would agree that breakfast is still the most important meal of the day, especially for young, growing bodies.  Even though breakfast helps students feel focused and energized, sometimes it gets missed. Running late, not being hungry or able to stomach food early in the day, preferring to socialize before school, or wanting to avoid the stigma of “free” breakfast before school are just a few of the many reasons students miss breakfast. By mid-morning, many start to feel the effects of the skipped meal with fatigue, brain fog, a growling stomach, and even headaches setting in. This is where second chance breakfast comes in to literally save the day. What is second chance breakfast? Second chance breakfast is exactly as the name implies, a second chance for students to eat a healthy breakfast before the morning slips away. When should second chance breakfast be offered? Between 1 st and 2 nd period or at least two hours between second chance breakfast and lunch are opti

Summer temperatures are back, putting valuable food inventory at greater risk of damage and spoilage. It’s a good time to assess every stage of your operation and take measures to protect food from high temperatures in the kitchen and outdoors. Whatever the application—small or large, mobile or fixed, electric or non-electric, inside or out—here’s a guide to maintaining proper cold food temperatures for quality, safety, and waste reduction across your foodservice operation. Storage and Prep Delfield 4400 Series Prep Tables provide an integrated, space-efficient solution for salad, sandwich, and other meal preparation needs.  Consistent cold temperatures of 36°F to 40°F keep food safe, meal quality high, and food waste costs low. An air screen ensures product stays cold without drying it out.  All 4400 series units are 100% front breathing, so they can be safely pushed against a wall or built in. Your walk-in cooler does the critical job of keeping food at the proper storing