Wallin Foodservice Resources

As independent manufacturers’ representatives in the foodservice industry, we see firsthand how operator success depends on adapting to customer lifestyles. Today’s diners—whether busy families juggling back-to-school schedules, professionals running between meetings, or single-person households seeking convenience—are looking for food that fits seamlessly into their day. That’s why grab and go menu offerings have become a viable revenue stream for restaurants, cafés, and other foodservice operators. They provide the perfect balance of convenience, quality, and speed for diners on-the-go, all while giving operators a chance to serve more customers without adding significant labor or slowing down traditional service. With the hectic fall season in full swing, demand for quick, fresh, and ready-to-eat options is especially strong. Parents don’t have time to cook between school drop-offs, soccer practice, and homework. Professionals need something fast but satisfying to fuel their day...

In today’s kitchens, space is tight, labor is stretched thin, and efficiency is everything. Whether you’re running a K-12 program in Mississippi, a high-volume restaurant in New Orleans, or a healthcare kitchen in Memphis, one thing is constant: every step your staff takes between storage, prep, and service adds time and cost to your day. That’s why we’re seeing so many operators looking to roll in a better solution — and it has arrived —New Age Industrial’s Mobile Prep Station! One Station, Many Solutions Developed by operator request, the New Age Industrial Mobile Prep Station was specifically designed to bring the prep space to wherever the work needs to happen. Rugged aluminum construction makes it lightweight yet tough enough to take daily punishment.  Integrated cutting boards mean you can slice, dice, or chop right on the unit. Built-in scrap holes drop waste directly into containers, and pan guides let you store or transport ingredients in standard pans without extra trips...

If you operate a commercial or noncommercial kitchen anywhere in the South, you know this fact of life: it’s not just hot outside. It’s even hotter on the line. Scorching outdoor temperatures, high humidity, and tight kitchens can boil over into more serious impacts than you might think: from causing energy bills to skyrocket to making food quality, staff morale, and employee retention suffer. The right equipment can make a positive difference! Here are five pieces of equipment designed to keep kitchens cooler, more efficient, and more productive—even in the dog days of summer. 1. Insulated Holding Cabinets That Keep the Heat INSIDE Hot food still needs to stay hot in the summer, but the heat belongs inside the holding cabinet—not outside. If a holding cabinet is hot to the touch on the outside, it’s not properly insulated. Lack of insulation lets heat easily escape from the cabinet, and that contributes to a hotter kitchen and higher energy costs.  Look for: Fully insulate...