Wallin Foodservice Resources

Kids these days! They’re more accustomed to dining out and having access to a greater variety of foods than any prior generation. Although many are more open to trying new foods than ever before, they still want what they want, and they like it served in a way that doesn’t feel like they’re at school. Lucky for them, they have you. You’re working day in, day out to make your students’ meals nutritious, appealing, and fun. And you take pride in it. Why shouldn’t it be fun for you and your staff, too? Here are some cool, commercial-grade tools and supplies that will help you tap into your team’s creativity as you provide an appealing, healthy, and great-tasting experience for your students. Get fresh meals prepped chop-chop. There’s nothing quite like a crinkle cut to up the appeal of a vegetable!  Add instant pizzazz to carrots, potatoes, zucchini, squash, and more with the Single Blade Crinkle Cutter  from TableCraft. This precision chopping tool speeds up prep time and reduce

Sustainability can be an intimidating concept, especially in the resource-intensive world of foodservice.  Let’s face it: change is hard.  There was a time when most “green” products came with a premium price and low return on investment.  For most operators, it wasn’t practical to implement a “feel good” when it sent the bottom line in the wrong direction. Today, decades of materials technology and manufacturing improvements have given rise to solutions that now make great financial sense while reducing natural resource consumption. Another thing to remember is that improving sustainability can be a process over time. It doesn’t have to be an all or nothing proposition. Every minor adjustment makes a difference toward reducing environmental impact and operating costs. The process can start with low-hanging fruit such as replacing disposables with reusables. Then it can work up to adding energy efficiency criteria when purchasing new or replacement equipment. Reduce Trash and Rec

With catering, amazing food is just the beginning. The road from kitchen to table can be long and filled with obstacles, yet your guests can never know.  How do you ensure that every menu item tastes freshly prepared and that your team can serve efficiently and comfortably in virtually any location? If you’ve been in the catering business for a long time or you’ve ever had the pleasure of talking with someone who has, you’re well aware of how hard it once was to achieve that goal. We’ve worked with a lot of incredible caterers over the years, and we’re always amazed at the events they’re able to pull off. New catering solutions become available every year, and one of our favorite parts of our job is sharing ideas to help make your job easier. We’re here to let you in on some of the best secrets to help you consistently exceed client expectations without cutting into your hard-earned profits. Read on to see the latest in innovations in serving, hygiene, and hot and cold food holding a