High Sabatino

Recent Posts

A Quick Preview of the 2018 National Restaurant Association Show

If you're headed to Chicago for a trip to the 2018 National Restaurant Association Show, here are a few things to look out for when you're there.


How to Make the Most of Your Rational Combi Oven by Pairing It with Other Foodservice Equipment

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.


5 Pieces of Equipment Every Mexican Restaurant Needs

From chips and queso to bottomless margaritas, Cinco de Mayo carries a huge profit potential for foodservice operations. What makes this holiday so valuable for restaurants, especially in the United States, is the emphasis on food and beverage. Establishments, especially Mexican restaurants, become official headquarters every fifth of May. 


The Easiest Way to Build the Commercial Kitchen Battery You Want

Menu variety comes from three main sources: ingredients, chef creativity, and the foodservice equipment to put them both together. With limited space, though, a commercial kitchen is often limited by the types of equipment that can fit.


Six Ways to Replace, Refresh and Reinvent Your School Cafeteria with Remaining 2017-18 Funds

There are two likely scenarios this time of year. The first one is a school nutrition director sits down to review the 2017-18 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 six ways to do it.


Three Holding Cabinet Solutions for Your School Foodservice Program

In the school cafeteria kitchen, food must be prepared in large quantities. But from the first student in line to the very last, the expectation is still the same – that school breakfast or lunch should be hot, fresh, and maintain that fresh out of the oven quality, regardless of the holding time that day. But with aging or inefficient equipment, it’s often not possible.

We’ve heard time and again about these ongoing school nutrition challenges. Fortunately, there are food holding solutions ideal for any Virginia, Maryland, or Washington, D.C. school cafeteria.


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. 


Independent Study Names MEIKO M-iQ Best-in-Class for Energy Savings

The independent, US-based industry consultant, Fisher Nickel, recently named MEIKO's M-iQ dishwasher as "best-in-class" for it's potential to provide huge energy savings to foodservice operators.


An Introduction to Southbend's TruVapor

Are you ready to steam? What about bake? How about an ideal-sized unit that can do both for your Maryland or Virginia foodservice operation?


Three Reasons Frost Is Bad in Your Walk-In Freezer

Even though we need our freezers to be cold, the build up of frost is actually bad. This is pretty common knowledge in the foodservice industry, but not everyone knows the dirty details as to why frost is bad in your walk-in freezer.