Wallin Foodservice Resources

When you think of a buffet, what comes to mind? Early bird dinners with your grandparents, dog-eared metal pans in a dining hall, low-budget weekends in Vegas back in the day? Ah: fond, cheesy memories of something you wouldn’t want in your foodservice operation. Thankfully things have changed! When you’re short on staff and your customers are short on time, a self-serve cold food bar could really help you serve more customers in less time and increase sales while you’re at it. Is there any way to make it look stylish and appealing? YES!   T he Simple Solutions TM Buffet System by TableCraft is not your grandparents’ buffet. This modern system transforms any industry standard-size cold well into a showcase for fresh foods with a full range of stylish bowls and templates. In a few simple steps, you can design and assemble a safe, efficient, and attractive self-serve cold food bar that suits your menu and your brand.  Here’s how. Step 1: Choose your vessel type and color(s).

Remember reading inspiring stories about foodservice industry CEO’s who started out in the dish room?  We love a good Cinderella story, but today’s entry level employees have more options than ever. Odds are good that washing dishes for hours at a time isn’t going to be their first choice, even for their first job. It’s the rare person who loves washing dishes, especially a lot of them, but having clean, hygienic dishware is non-negotiable.  And since disposables aren’t a practical or sustainable option for most foodservice operations, we’ve assembled a collection of fixes for common warewashing woes. The Headache:  No one really seeks out a warewashing job. They’re hard to fill. How to Ease it: Share the load.  The best way to tackle a tough or unpleasant job is to take it on as a team.  Rather than dedicating a single employee to warewashing, consider making it a small part of each of your kitchen staff’s job descriptions.  This emerging trend is helping foodservice operations get

There’s so much to love about summer, but too much heat can put a damper on any foodservice operation. It’s been a while since we’ve used the word “unprecedented,” but since this summer’s record-breaking heat fits the bill, we’re bringing it back. It’s hot, and it’s going to continue to be hot, for several more weeks. What can you do to help your team—and your customers—keep their cool? From simple fixes to new, higher-tech solutions, here are a few ideas. 1.      Keep ice water close-at-hand. Hydration is the most fundamental and simple, yet often forgotten rule of summer. Providing easily accessible hydration for both employees and customers, indoors and out, makes everyone more comfortable, safer, and shows your business cares. The Ultra Camtainer by Cambro is a heavy duty, insulated beverage server perfect for keeping cold beverages cold and refreshing for hours, even outdoors.  This impact resistant carrier is dishwasher safe and features a dripless recessed faucet that e

Great news! FWE is offering special pricing and free shipping on all FWE models for banquet and hospitality projects this fall.   Hotels, casinos, stadiums, country clubs, convention centers, and alumni clubs are all eligible for this limited time offer on banqueting project orders placed from now until October 31, 2023. From humidified heated holding to heated banquet transport and serve cabinets to portable bars and more, FWE equipment will help you efficiently serve your guests fresh, delicious meals and cocktails at every event. CLICK HERE  to learn more about FWE’s banqueting and hospitality products. CLICK HERE for complete details of this special banqueting and hospitality promotion. We’re here to help you take advantage of this great offer available from now through October 31, 2023. For help identifying the right FWE equipment to support your specific needs,  contact us !