Wallin Foodservice Resources

Have you ever day-dreamed about what it would be like to have a robot in your foodservice operation? It would be super productive, get along with everyone, and it would never talk back, call in sick, or quit without notice. Ahh! That would be amazing! Employee turnover, rising wages, and a smaller labor pool have made it harder than ever to maintain the staff needed to serve customers the way they want to be served, so foodservice robots are coming to the rescue. Robots used to be the stuff of fantasy, and those of us who grew up watching the Jetson’s on TV are now seeing our childhood dreams become reality with video calls (careful what you wish for!) and automated devices that do anything from vacuuming floors to making frozen drinks. “Frozen drinks?” you say. That’s right: frozen drinks!  Limited space and limited staff can provide a seemingly limitless cold beverage menu expansion with Fresh Blends by Multiplex . With an average payoff of 6 to 9 months, this smoothie ro...

An Added Line of Defense: Antimicrobial and Antibacterial Surfaces In our last post, we talked about cleaning, sanitizing, and disinfecting as a critical part of every foodservice operation. Even with a vigorous cleaning and sanitizing program, multiple layers of defense are always a good idea to protect your operation and those you serve. One of those layers of protection is antimicrobial and antibacterial surfaces, but they are often misunderstood. These surfaces don’t replace frequent and thorough cleaning and sanitizing, but they do provide an additional line of defense in between cleanings. The idea of manufacturing high-touch products with antimicrobial surfaces was born in the late 1960’s, but it took a couple decades to create truly antimicrobial polymeric   products for both medical and consumer applications, and even longer to make them widely available and affordable. Fortunately, a number of commercial foodservice equipment manufacturers were early adopters of the t...