Wallin Foodservice Resources

Can you name one concept that benefits virtually every aspect of foodservice operations from inventory management, food and labor costs, quality, and customer satisfaction to waste management? Consistency. There’s a reason that this one word is the mantra of foodservice chains around the world and a New Year’s resolution for others. Like many concepts, it may be easy to sum up in a single word, but making it happen involves multiple steps. Tools that help standardize measurement and processes are essential to establishing and maintaining consistency, not to mention providing an invaluable reference for new trainees. Here are a few that make consistency an achievable goal. 1.  Mercer Rules by Mercer Culinary is a handy guide that helps kitchen staff properly size knife cuts, convert measurements, and store and cook foods at correct temperatures for safe serving.  This useful tool is made of durable stainless steel, has hanging holes for convenient storage, and is also av...

The amount of change our industry has undergone the past few years has been head-spinning. With everything from the meteoric rise of delivery, display cooking, kitchen transparency, outdoor dining, increased physical space between people, and so on…the list keeps going and growing. Adaptation is key to success and sometimes survival, but re-designing the entire kitchen, knocking down walls, and re-routing plumbing and ventilation every time the wind blows a different direction isn’t sustainable for any operation. This is where ventless kitchen equipment rides in to be the hero. The walls can stay where they are; only the limitations get knocked down. Ventless kitchen equipment can quickly adapt your kitchen operation and add value in the following ways and then some. Faster, simpler installation can be done at a lower cost and with less disruption. Add cooking capacity even if all existing hood space is in use. Support front of house applications for service speed, transparency, ...