Wallin Foodservice Resources

Every day is a good day to find new ways to save money and natural resources in foodservice. Yet, over time, it’s easy to become numb to established processes or long-running equipment that are quietly sapping the budget and working against the environment while they’re at it. Money wasters are often hidden in plain sight because staff are used to seeing them every day. Our team has visited a LOT of kitchens over the years, and since we’re seeing them with a fresh set of eyes, we notice different things. Here are just a few of the places we find the repeat offenders and what you can do if you unearth them in your operation. Where to Look for Savings:  Dry and Cold Storage Areas Does your dry storage area look like the paper products aisle at a grocery store? There’s no denying the convenience of single-use cups, containers, plastic wraps, and foils, but they cost a fortune, especially when you add up the cost of the product itself, the large amount of space it occupies...

If your school nutrition program has had to quickly adapt to supporting a remote learning model of any kind, odds are good you’ve been down this road before. Odds are also good that it was challenging and stressful. If you’re looking for ways to streamline your meal distribution process to make it easier this time, please keep reading. From brand new products, adaptations of existing models, and ways to re-purpose equipment you may already have, here are a few ideas to consider. Hand and Surface Sanitizing The new Mobile Handwash Station from Cambro provides completely touchless, sanitary hand washing without the need for plumbing or electrical hookups.  With a foot pump that activates the flow of water, the Mobile Handwash Station can provide approximately 200 hand washings per tank.  You can even add an optional personalized graphic on the front of the station. NewAge Industrial’s Foot-Activated Sanitation Stands  are 100% touchless. Hands-free operation prot...