Wallin Foodservice Resources

According to the School Nutrition Association, the National School Breakfast Program served a whopping 2.5 billion meals in 2024! Thanks to the NSBP and child nutrition pros like you, over 15 million children—many of whom may not otherwise have the means—get to start their school day with the comfort, energy, and alertness that comes with a nutritious breakfast. That alone is cause for celebration! As you know all too well, serving school breakfast is no simple task. This year’s SNA theme for National School Breakfast Week is “Clue in to School Breakfast.” In honor of this special week, we’re sharing our best tips (or clues, if you will) for choosing equipment and supplies to help you support your breakfast program. Clue #1: It’s versatile across dayparts and menus. Breakfast program? Check! Lunch program? Check! Snack program? Check! The more dayparts you can use it for, the better! The Hatco Glo-Ray® Designer Merchandising Warmer keeps hot wrapped foods like breakfast ...

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 ...

Does every day feel like Groundhog Day for your staff because they’re doing the same thing over and over again? Repetitive, manual tasks are a triple threat in foodservice: they gobble up precious time, decrease job satisfaction, and increase the risk of workplace injury.  Automating repetitive tasks minimizes labor while being a cost-effective way to reduce the risk of employee burnout and injury. Prep Manually cutting large fruits and vegetables such as super-sized onions, full heads of iceberg lettuce, and beefsteak tomatoes can be hard on the hands.  The Edlund  ARC XL Manual Fruit and Vegetable Slicer  helps kitchen staff quickly tackle those tough jobs with minimal effort and zero discomfort. For high-volume cutting jobs, the  Sammic CA-31 / CA-3V Vegetable Preparation Machine  helps kitchen staff achieve maximum production in a short time without getting tired and without the need of advanced knife skills.  Sammic’s new screwless SH cheese...