Wallin Foodservice Resources

Consumers ate a LOT of frozen food in 2020. According to Supermarket News , frozen food sales in 2020 were up 21% in dollars and 13.3% in units over 2019. Packaged food sales also got a big boost (up to 87.5% the week of March 15, 2020) as fresh food supply chains felt the strain of the pandemic. After that experience, we’ve gained a whole new appreciation of fresh food and connection to our local communities, which sets the table for farm-to-fork concepts to thrive like never before. Whether you feature just a few farm-to-table menu items or an entire menu that is locally sourced, consumers are hungry for fresh, nutritious, flavorful food that helps support the local economy. Unlike foods that are picked before they are ripe so they can travel up to thousands of miles before consumption, locally grown produce is picked at its peak ripeness. This practice ensures the most flavorful and nutritious product, which is a good thing, but it can impact shelf life. Here are a few ways to...

The future is starting to look a lot brighter, so it’s the perfect time for a fresh start that maximizes profitability in every way possible. How we store our valuable food inventory is an often overlooked means to improving profitability. If your business has ever had challenges with premature spoilage, read on because you’re not alone, and there is a quick fix for saving your greens. According to a University of Arizona study conducted prior to the pandemic, 4-10% of food purchased by full service restaurants across America, an estimated 49 million pounds per day, was getting thrown out. That’s a shocking number, but in this age of social media and news that travels at lightning speed, it’s just too risky to serve food that doesn't look good. If it doesn’t pass inspection in the kitchen, it’s going to get tossed before it ever hits a plate.  Statistics gathered by the National Restaurant Association show that food comprises 28%-35% of the typical, profitable restaurant’s cost...