Welcome to High Sabatino's Foodservice Equipment Blog

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.

When we talk to chefs in Virginia, Maryland, and Washington, D.C., particularly those chefs who are interested in culinary-driven solutions, we always mention our "Trifecta Brochure." Ultimately, that piece is a highlight of three of our most chef-focused product lines here at High Sabatino, and we're going to detail the power of those three now.

If you've ever worked in a commercial kitchen or eaten in a commercial or institutional foodservice operation, you know how important fresh ingredients can be. For operators, though, the process of preserving freshness is harder than eating the end result, and blast chillers can help.

Commercial and institutional kitchens are changing. A combination of foodservice industry trends coupled with foodservice equipment innovations is speeding up these changes like never before. For example, the current labor shortage is forcing operators to consider automation, robotics, and smart kitchens as a way to run more efficiently and profitably.

Perfection is always a goal in almost everything we do. While at times it may be unrealistic, aiming to serve food perfectly, while challenging, is a rewarding endeavor when done correctly. While practice makes perfect, even in the kitchen, it's far from the only thing a chef needs to create the perfect dish. Without foodservice equipment designed to optimize food quality though, perfection is just a dream.

We love it when people come by the High Sabatino test kitchen to spend time with our team of experts including our executive chef, Tommy Abbott. We also know how important your time is, and we certainly don't want anyone wasting it. That's why we make our in-house demonstrations as fun and educational as possible.

What if you could cook more with less hassle and less equipment taking up space in your commercial kitchen? Doesn't that sound ideal? Imagine using less space while increasing productivity and reducing energy consumption. Couldn't that make business more profitable and enjoyable? Fortunately for you and all of your foodservice operation needs, that dream is a reality! You can reduce your cooking footprint while increasing the output and maximizing your operational success.

Baking bread. Warm cookies. The smell of a fresh-baked muffin. Decadent croissants... Just walking into a bakery can bring smells and images that remind us of Saturday mornings or Sunday afternoons, of special occasions like birthdays or weddings, or even a typical workday lunch.

Imagine: an Italian restaurant known for their tiramisu runs out of the dessert on a Saturday night, their busiest night of the week. Unfortunately, the restaurant’s pastry chef works Sunday to Wednesday. Without the signature dessert, guests leave unhappy and potential revenue is lost. But it could have been prevented without sacrificing work hours or freshness.

We don't generally publicize it. We don't really talk about it in this way. Heck, we never really thought about writing a blog post about it until a few weeks ago. But here at High Sabatino, there's one general thing you should know about our lineup of foodservice solutions.