Wallin Foodservice Resources

Outdoor dining season is a great time to branch out into a more adventurous serving style. Don’t worry. We’re not talking about offering dining experiences out in the wild—unless you really want to. We’re thinking more in terms of having the outdoors come to you and your guests. Wood and faux wood serving pieces are warm, rich, and earthy, the perfect complement to warmer weather, longer days, and a more relaxed state of mind. With today’s modern materials and design, they’re also light years more stylish, durable, and easy care than they were back in the day. Nothing against vintage basketweave salad bowls, but venture on to see how much the bar has been raised by these stunning collections from TableCraft. Rustic Woods The  Barnwood Collection   has such an authentic-looking, weathered patina that it’s hard to believe it’s made of melamine. This durable, lightweight serving collection is dishwasher safe and holds up to heavy, repeated use, making it a natural choice ...

Happy Earth Day! This year marks Earth Day’s 55th anniversary, a day created to raise awareness and inspire action. It’s no secret that foodservice is a resource-intensive industry.  The good news is that there are secrets to conserving natural resources while cutting operating costs at the same time.  Today, we’re highlighting three ways foodservice operators can get a win-win when specifying new equipment—any time of year. Fry with 10% Less Energy and 40% Less Oil If you do a lot of frying, you know the price of oil makes gas look like a bargain. With traditional fryers, the only way to serve consistently high-quality bone-in fried chicken, and the like, is to replace the oil frequently. New filtration technology has changed the game, conserving pricey oil by keeping it clean and fresh for longer use. Frymaster’s FilterQuick  FQE30U electric fryers feature an automatic filtration system designed to tackle the challenges of cooking high volumes of fresh-breaded, h...

Time is money. So is food. And so are the equipment and supplies used to prepare it. Even space comes with a cost, especially if it’s underutilized. Now more than ever, no stone can be left unturned when it comes to maintaining the profitability of any foodservice operation. One of the best ways to support profitability is to reduce waste of every kind. If a task takes too long, a process wastes food or resources, growth opportunities are being missed, or the same equipment or supply item is being repeatedly replaced, it’s a chance to improve profitability. New products have a magical way of shining a light on new ways to save or make money. Read on to see how this spring’s new products can help your operation keep its edge. With a heavy-duty, stainless-steel construction, and continuous-duty operation, the Edlund French Fry Cutter cuts up to 50 pounds of potatoes per minute, saving time and labor. Engineered for high-output kitchens, it delivers precise, uniform fries with every...