Wallin Foodservice Resources

So long, farewell, auf Wiedersehen, goodbye 2021. Don’t let the door hit you in the ***! Over the past two years, change coming from every direction was enough to throw e ven the most well-oiled foodservice operation off their game. Thanks a lot, 2020 and 2021; but 2020’s, we’re onto you now!  All that change was hard to digest in such a short time, but what if we try to look at it as the gift of resilience, a crash course in adapting to frequent, sudden change? Since the “surprises” don’t seem to be ending any time soon, we're wrapping up the year with 10 resilience-building takeaways from the first two years of this unparalleled decade. We’ve also added a few examples of strategies to address them. 1.   Find ways to do more in less time with less effort. Although this not a new concept, the need for it has become more critical than ever before. Simplify cleaning.  Instead of using multiple products to clean, sanitize, and disinfect, streamline the process with a produ...

If you're in school foodservice, you're probably feeling de ja vu in the new school year. Like last year, the need to be ready to quickly adapt to starts, stops, and fluctuating learning formats continues.  With in-classroom feeding becoming an increasingly common way to keep students and teachers separated into smaller groups on campus, we're learning together how to make Meals in the Classroom work, even as we cope with staffing challenges. Here are some essential components school systems in our region and around the country have used to effectively support meals in the classroom. HAND HYGIENE ESSENTIALS The key to promoting good hand hygiene is making hand-washing or sanitizing convenient and easy to use—and better still, touch-free. The Cambro Hand Sink Cart features a durable, all-weather polyethylene housing and is available in a variety of colors and neutrals. Generously sized 6" casters make it easy to transport, while the smooth surfaces make it equa...

Remember once upon a time, when the biggest villains in the kitchen and dining room were E. coli and norovirus? And those were the good old days from today’s perspective.  Now that our roster of dangers has grown as quickly and dramatically as it has , cleaning, disinfecting, and sanitizing have become a central part of our foodservice operations, serving the dual purpose of safety and visual reassurance to those we serve. The distinction between cleaning, disinfecting, and sanitizing can be confusing, however, which can lead to safety gaps. The Centers for Disease Control and Prevention provides the following clear and helpful explanation of the differences on cdc.gov: Cleaning removes germs , dirt, and impurities from surfaces or objects. Cleaning works by using soap (or detergent) and water to physically remove germs from surfaces. This process does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection.   Sani...