Wallin Foodservice Resources

There’s something about the start of a new year that inspires us to rethink and refresh. In a foodservice operation, that often means taking a hard look at space utilization and workflows. Over time, crowded prep areas, overstuffed storage, and excess equipment can cause operational bottlenecks to sneak up. Thankfully, every year comes with new foodservice innovations. Smarter commercial foodservice equipment can help you make the most of every square foot and open up those bottlenecks. From solutions that improve organization and workflows to compact, multi-functional cooking equipment, the right equipment choices can help transform even the tightest kitchens into more efficient spaces for the year ahead. 1. Wall and Corner Space Utilization Put your wall space to work with a Quantum Foodservice  Store Grid Task Station !  Store Grid systems are available with a variety of custom-configurable shelves, bins, baskets, and hooks.  Store Grid Task Stations are a convenie...

A ventless oven that cooks up to 20 times faster than other cooking methods.  It toasts, it grills, it finishes, and it cooks fresh or frozen food. Mou thwatering,   40-second omelets; toasty, 40-second sandwiches; and crispy, 90-second pizzas are just a few examples of its culinary capabilities.  What is this cooking marvel? It's the Merrychef conneX ®  high speed oven. Do you need one for your foodservice operation? Read on to find out what criteria you'll want to consider. If two or more of the following statements hit home, a Merrychef high-speed oven could be a great solution for your foodservice operation: ☐     Your staff doesn’t have a culinary background. ☐     You need front-of-house cooking capability. ☐     You frequently have new employees to train. ☐     You’re out of hood space. ☐     You need to shorten service times and/or turn tables faster. ☐   ...

Top Products to Fast-track Staff Training Have you ever wondered if it's called “training” because it seems never-ending, much like waiting for a train to pass when you’re running late? In 2019, restaurant employee turnover averaged 75%. The reasons may have changed since then, but the challenge remains. With nearly 3 out of 4 foodservice employees turning over in a year, expertise is continually being lost—meaning that constant training is required to replace it and keep operations running smoothly. Today, we are going to showcase smart products that give you the power to fast-track your green recruits into productive employees that can help your business continue to produce consistent results. "Paint-by-Numbers" Recipe Prep Remember paint by numbers? Now we have paint by numbers for the kitchen! What better way to achieve consistency than by listing the recipe on the side of the prep vessel? Here are a few examples of personalization that Cambro has added to vario...