Welcome to High Sabatino's Foodservice Equipment Blog

There are two likely scenarios this time of year. The first one is a school nutrition director sits down to review the 2018-19 budget and realizes there's a surplus. The second and more common option is to conclude, "We have to figure out how to save more next year."

Both scenarios lend themselves to replacing, refreshing, or reinventing your school cafeteria, and here are eight ways to do it.

We often hear the phrase, “Time is money.” In foodservice, that phrase has a lot of truth behind it. Customers want their food ready quickly. Operators want to serve that food in a timely manner, to create more opportunity for additional customers to eat. But while we live in an on-demand world where we expect things instantly, quite often, food prepared fast sacrifices quality for the sake of speed.

When it comes to cooking in a commercial kitchen, there are so many different options for cooking equipment. But what happens when you need to cook outside of the kitchen?

For foodservice operations that often cook outside of the kitchen, the right equipment can be vital to the establishment’s success.

As we wind down from NAFEM and gear up toward the 2017 National Restaurant Association Show, we decided to take a collective look at all the lines we represent here at High Sabatino.

For many of you, when you think of commercial cooktops, you think gas or electric. I’m here to tell you why you should consider a “not-so-new” technology, induction cooktops, and why Panasonic’s are the top of the line.

As many of you know, the biggest food service equipment tradeshow, The NAFEM Show, is making its biennial appearance in Orlando this February. Here is a sneak peek of what you can expect to see at NAFEM17.

School nutrition programs across Maryland, Virginia, and the metro Washington, D.C. area have many considerations when it comes to foodservice equipment. Any given unit in a school kitchen needs to be versatile, durable, efficient, and provide the greatest benefit within a given space. And let's be honest, that space is usually limited.

So what are two essential pieces of foodservice equipment that every school nutrition program should consider?

Even though it might look like a microwave, the Panasonic Sonic Steamer is much more than meets the eye. And once people see first hand what they can actually do, operators quickly realize how unique they really are. But what is a Sonic Steamer, and what are the benefits? Let's take a closer look.