Wallin Foodservice Resources

The Welbilt and Ali Group Equipment Roadshow is headed our way on November 14 and 15! The Wallin Foodservice Resources team is proud to host Equipment Fest ‘23 in our Elmwood, Louisiana, test kitchen. It’s New Orleans, so we’re making it a party—and you’re invited!   We’ll have equipment demos, food, fun and all that jazz. You’ll get the chance to see the latest from 11 leading commercial kitchen equipment brands up-close and in-person. Product experts from each brand will be there to answer your questions and show you what these exciting new equipment innovations can do for you. It’s an open house format, so all you need to do is register for the day you’d like to come, and then join us anytime between 9:00 AM to 3:00 PM.  You’re welcome to bring as many colleagues as you like for a fun, free, and relaxing way to discover new ways to enhance your foodservice operation. We look forward to seeing you!

We had the great pleasure of attending Cooking for a Cause ‘23 at New Orleans Culinary & Hospitality Institute. Cooking for a Cause is an annual event with proceeds benefitting NOCHI’s culinary and baking and pastry certificate programs and scholarship fund. This fund helps make formal culinary education more accessible for learners of all backgrounds. NOCHI is a nonprofit organization that educates a diverse community of learners to sustain the dynamic hospitality industry.  By providing a platform for professional and personal growth, NOCHI helps open up career pathways for students seeking a formal culinary education and career in hospitality.  NOCHI offers culinary arts and baking and pastry arts certificate programs along with a wide range of professional development opportunities from food safety training and life skills to wine professional certification.  The institute’s labs are filled with professional equipment for hands-on instruction.  Students have the opportun

Color coding is a simple, yet effective way to communicate critical information to employees. Regardless of literacy levels, languages spoken, or the industry in which it’s used, it’s easy and it works—especially in foodservice! Cross-contamination is a leading cause of foodborne illness. Color coding tools in your foodservice operation is a quick and cost effective way to reinforce your food safety program with limited training. Color coding systems vary, but the following are examples used in foodservice to ensure that kitchen tools are used only for specific types of foods to protect against cross-contamination: Green: fruits and vegetables Red: meats Yellow: poultry Blue: seafood White : dairy/cheese Purple: gluten-free or other allergen-free foods Countless consumer grade kitchen tools are available in a broad variety of colors, but they’re not designed for heavy use. Commercial grade tools can help prevent cross-contamination while withstanding the