Wallin Foodservice Resources

It’s true!  Scratch cooking in schools has recently been making a comeback in parts of the US.  It’s been found to increase participation, improve attendance, and strengthen academic performance.  Some have even discovered that scratch cooking has enabled them to better connect with their increasingly diverse student populations. The classic definition of scratch cooking is starting with raw ingredients such as meats, fresh vegetables, and whole grains to cook meals, rather than serving commercially processed and packaged meals or meal components. If you’re not doing any scratch cooking now, that may sound overwhelming. Fear not! Today’s scratch cooking doesn’t have to be all or nothing. We now also have speed scratch cooking and scratch-ready food products to help prepare fresher meals for students. Even if you don’t go all-in, you can still enjoy the opportunity to get more creative, enhance your program’s food quality, and develop your team’s culinary skills and job satisfaction

Have you ever struck up a conversation about hot food holding at a party? Probably not, but for such a boring-sounding topic, it sure is important. In essence, hot holding equipment is a guardian of a foodservice operator’s reputation. There’s a lot of money, time, and trust going into that holding cabinet, drawer, cart, case, or locker! Keeping hot food hot and out of the notorious danger zone (40° to 140° F) is critical for food safety, but not at the expense of flavor and texture. Temperature, humidity, ventilation, along with equipment materials and insulation, all play a role in holding food so it can be enjoyed as intended. Hot food safety and high food quality don’t need to be mutually exclusive. If your holding equipment is letting you down, read on. The following overview can help you match the right equipment to your operational needs to get results worthy of the reputation you’ve worked so hard to build. Crispy Menu Items The  Merco CrispyMax  Crisp & Ready Servi

Getting the job done with a short staff is nothing new in the world of foodservice, but sometimes it feels like there just has to be a better way. Analyzing processes is a tried and true way to reduce costs and do more with fewer people. It requires taking the time, however, to stop, observe, and assess a process with fresh eyes. That’s no simple feat when you and your team are running full throttle and already feeling overwhelmed. How do you get yourself or key team members to take a step back to evaluate if your standard operating procedures are using more labor, space, or expertise than you can afford? Think of it like freeing a vehicle that’s stuck in the mud. If you’ve ever been in this situation, you know the first impulse is to gas it. Sometimes that works, but keeping the pedal to the metal can also make you spin your wheels deeper and get even more frustrated. Operations can’t slow down, but one person taking a pause to assess a procedural bottleneck is often all it takes