Michael Colligon

Recent Posts

High Sabatino Delivers New Solutions to Start 2024

High Sabatino has long been an organization that focuses on culinary-focused solutions and equipment innovations that can make jobs easier for kitchen staff and more profitable for operators. This year, we're off to a fast start as we announce the addition of four new equipment lines to our repertoire of offerings.

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5 Pizza Solutions for Meeting Current Demands

As we detailed in a previous blog post, the pizza industry is one of the thriving sectors in foodservice. With the trials and tribulations of 2020, one of the bright spots has been pizza, both in takeout and delivery.

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Why Foodservice Dealers and Consultants Should Attend the Hatco Training School

Foodservice dealers and consultants must retain a lot of information at once as it pertains to the importance and value of foodservice equipment. As a result, it can be hard to stay up-to-date on any particular line, especially one as far-reaching and versatile as Hatco.

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Thanks for a Great Year, 2024 Will Be Even Better!

It's been an exciting and interesting year in the foodservice industry. We've seen the industry fully recover from the craziness of the past few years, even if it might look a bit different than it did before. We're grateful for each and every one of our customers, partners, friends, and colleagues, and we look forward to what's ahead in 2024.

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What It's Like to Attend the HOST Milan Show: A High Sabatino Perspective

After an amazing time in Germany at the 50th anniversary of RATIONAL, it was time to hop on a bus, head over the mountains, and drop in at the epicenter of foodservice innovations -- the HOST Milan Show.

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Don't Pour Your Beer Profits Down the Drain

Think about the last time you bellied up to the bar and watched as the bartender poured pints of ale. Was there excess foam? Did he scrape off foam with a spoon? Did she have to wait several minutes for the foam to dissipate in the glass before filling the remainder of it? If any of these things happened, the reality is the bar likely poured profits down the drain – literally.

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3 Things You Should Know About the Montague Company

High Sabatino has had a busy year adding to our great lineup of chef-focused commercial kitchen solutions, and perhaps more than any of our latest additions, the high-end ranges and commercial kitchen suites from Montague might be the most chef-driven of them all.

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Your Top Commercial Kitchen Ventilation Questions... Answered.

Ventilation is one of the most critical aspects of any commercial foodservice business. It impacts utility costs. It leads to how much an operation spends on makeup air. There are governmental regulations involved. And ventilation even has an impact on staff safety and satisfaction.

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Enhance Your Bottom Line with Tray-Less Cafeteria Service

If you're John Belushi in the movie Animal House, you're likely piling plate after plate onto your cafeteria tray, only to throw out half of it away when you drop your tray on the conveyor belt after you're done. The reality is tray service can be quite costly for many reasons, and moving away from it will require more than just ditching the trays. But before we get into how to adapt tray-less cafeteria service, it's first important to understand why it can be beneficial from both financial and logistical standpoints.

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The Importance of Back-of-House Organization

How a commercial kitchen is organized will have a great impact on how efficient it is, how safe it is, and even how profitable it can be. From micro-levels like mise en place where ingredients are organized to better execute service to organizing on bigger scales like storing cleaning solvents in a supply closet, where things are located and how they're organized will have an impact.

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