Wallin Foodservice Resources

Fresh-cut French Fries can be one of the most profitable items on a menu. They offer a strong combination of low ingredient cost, high perceived value, and broad customer appeal. Customers often perceive fresh-cut fries as a higher-quality product than frozen fries and are willing to pay more for them, especially when they're paired with premium burgers, sandwiches, steaks, or craft beers. Fresh cut fries are also an ideal foundation for profitable specialties like truffle parmesan fries, loaded fries, Cajun fries, and fries with signature dipping sauces. Additionally, today's diners increasingly appreciate foods made from recognizable, simple ingredients. Fresh-cut fries made from whole potatoes can reinforce an operation's commitment to quality while helping create a menu item that guests perceive as fresh, authentic, and worth ordering again. The right equipment makes preparing fresh cut fries more efficient and profitable.   The versatile Titan Max Cut Manual...

Conserving resources can be challenging, especially in a busy foodservice operation. Earth Day is an annual reminder to consider changes we can make, big and small, to reduce our environmental impact and operating costs. Thankfully, new product development has taken the concept of “Reduce, Reuse, Recycle” to the next level and given us new ways to save everywhere from walk-in to warewashing. Here are 5 ways equipment can help reduce waste in key areas of your foodservice operation and have a positive impact on your bottom line.   Walk-in Cooler and Freezers The Kolpak Air Shield channels a barrier of refrigerated air horizontally across the interior side of the walk-in’s door opening to keep warm air out.  The Air Shield is automatically activated when the door opens to improve the energy efficiency of the walk-in by up to 20% . It acts as a superior alternative to plastic strip curtains, creating a hands-free, high-velocity barrier of refrigerated air across the insi...

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...

  Merry Christmas and Happy Holidays from all of us at Wallin Foodservice Resources! We’re truly grateful that relationships are the heart of our business. Our lives are richer thanks to the many friends we’ve made across the foodservice industry over the years.  Thank you for your partnership, support, and friendship. We wish you a wonderful holiday season and a healthy and happy 2025.

How lucky are we that we live in a time with so many resources to help us learn better ways to do things? The internet is with us 24/7, and our teams and customers help us keep the communication and ideas flowing every day. But sometimes the best breakthroughs happen when we step out of our own “bubble,” talk to new people, and kick the tires, so to speak. That’s what industry conferences and trade shows are all about. Investing your time in trade conferences and expos can help you strengthen your foodservice operation in a wide variety of ways. Here are just a few: Discover new products developed to solve operational challenges you may be facing. See large equipment options in person before making purchasing decisions. Connect and share ideas and insights with peers and other industry experts. Get a deeper understanding of legislation and external forces impacting your operation now. Learn about industry-changing trends and technology that may affect your operation in the near f...

The mouthwatering aroma of pizza wafted through the Las Vegas Convention Center last week, while many Italian voices filled the halls.  Even with multiple trade shows taking place at the same time, no signage was needed.  There was no question we were in the right place! The 2024 International Pizza Expo, the industry’s largest annual exposition, delivered as promised!  The latest product innovations to shorten service times and reduce labor without compromising product quality or consistency were all there. We’re proud to represent the finest manufacturers in the pizza supply business, so we can bring valuable solutions to you, whatever your specialty. Click the play button below to see the highlights from the '24 Pizza Expo. See something you’d like to learn more about? Click here for more product information. Contact us!

The pizza industry’s leading event, the 40th annual International Pizza Expo, is happening in Las Vegas March 19-21, 2024! One of the many goals of the event is to help pizza operators accelerate business growth with the latest product solutions and education sessions. Sound interesting? Click here for show information. If you’re planning to travel to Las Vegas for the show, please reach out to us to schedule booth tours or product demos. We’d love to see you! Whether you’re able to attend the show or not, we’ll be there to make sure you don’t miss any game changing products or ideas. Here’s just a small slice of what we’re excited to see at this year’s show. Dough Proofing & Pizza Holding FWE (Booth 2211) will be showing off all the secrets to keeping pizza oven-fresh and ready to serve all day, every day.  FWE Heated Pizza Holding Cabinets , Proofing equipment , and convenience items help pizza operators of all sizes produce food with the consistent flavor, text...

Is your equipment cooking up magic or creating toil and trouble?  This Halloween season—along with every other season, for that matter—we’re all about helping you chase the frights straight out of your kitchen! Reliability + innovation = inspiration, so read on to see 6 scary good ways to add magic to your foodservice operation.  1.   Wave a magic wand. Some chefs call it a stick or an immersion or hand blender. We call it a magic wand! The  XM-12 Immersion Blender  by Sammic can help you tap into your creative powers and save prep and clean-up time, all while reducing waste.  Abracadabra! Whatever you’re concocting, from salad dressings, batters, jams, pumpkin puree, or gazpacho to mayonnaise or meringue, the XM-12’s advanced, tempered steel, Y-blade design quickly creates the ideal texture. Check out  the Sammic XM-12 video  to learn more about what it can do for you.  2.   Follow a tried-and-true "spell." Mere mo...