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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Free Training from Rational in your School, College, or University

Purchasing a RATIONAL Combi Oven from High Sabatino includes more than the equipment. We want to help you navigate all the "how to's" that may arise in your very own kitchen, and free staff training and resources are available for clients once the equipment has been shipped and installed, so that they can get the most out of their new Combi Oven. 

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University of Maryland Dining Services Takes the "Cool Food" Pledge

To begin with, we'd like to say congratulations to the University of Maryland Dining Services, for being a stepping stone in leadership! By joining the 'cool food' movement, the university is the first university in the world to join the 'Cool Food Pledge.' As they are making this transition, they're not only offering more options to the students and staff on campus, but they're helping fight climate change! The pledge brings new opportunities that help lower greenhouse gas emissions, provide healthier diets, and allows for everyone to get involved.

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5 Ways to Improve College and University Foodservice

A college campus is full of action. With hustling students rushing from classes to part-time jobs to the dorms to basketball games, it can be difficult for them to stop and enjoy a meal. However, they do still need to eat.

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Foodservice Trends Every College and University Director Should Know

Being in charge of the foodservice operations at any college or university can require a lot of attention. From dealing with multiple vendors to catering to the very students in attendance, you want to make sure everyone is happy and participation is high.

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How to Save on Your Next Foodservice Install with BSI

When people think of BSI, the first thing that comes to mind is breath guards, millwork, and countertop solutions. BSI is a lot more than that, though, as evidence by our recent installation at a major university dining facility.

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Four Benefits of a Vacuum Sealer

When you think of a vacuum sealer, your first thought probably goes straight to separating raw foods from air to keep them fresher longer. While keeping foods fresh is one reason to use vacuum sealing, there are many additional benefits of a vacuum sealer to explore. 

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[Case Study] How a Major University Saw the Benefits of a Blast Chiller

The bakery department at Penn State University in Happy Valley, PA is a wholesale distributor that not only serves more than 46,000 students on the main campus, but also provides products on the school's other 23 campuses and surrounding shops ranging from mom and pop storefronts to wholesale bakeries.

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Versatile Cooking Options from Your School Cafeteria Provided by Rational Ovens

High Sabatino Associates is one of the region's leading providers of foodservice equipment in schools, colleges, and universities. From Virginia Tech's state-of-the-art Turner Place dining facility to your local elementary school, we are experts in finding the right equipment for every situation. Two issues that all school kitchens face are efficiency and the ability to create healthy but tasty dishes that students enjoy. Using the right equipment can help with both.

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A Review of High Sabatino and BSI Efforts to Revamp the Virginia Tech Dining

Setting the standards in university dining is a collaborative effort. Back in 2012, High Sabatino worked closely with a foodservice design consultant and BSI to help create Virginia Tech's premier campus dining hall, and the facility is still going strong today.

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