High Sabatino Associates

Recent Posts

What MORE Could You Possibly Need in Your Kitchen?

When we first learned about RATIONAL's latest innovations in the iVario and the iCombi Pro, the first question we asked ourselves was, "When did Apple buy RATIONAL?" Once we began to review what these two units were all about, though, the question quickly became, "What more could you need?"

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Introducing the Latest in Cooking Control, RATIONAL's iVario Pro

When we introduced the VarioCookingCenter® a few months ago, we had no idea how much better it was going to get. When you have a unit that's so incredibly versatile and then add a layer of control unrivaled in any commercial kitchen solution, the result is nothing short of spectacular.

Where RATIONAL's iVario Pro truly stands out is its ability to do just about anything in the kitchen. While it looks like a tilting skillet, the iVario Pro can do so much more. It can boil, fry, deep-fry, and pressure cook. It's built for speed, precision, intelligence, and ultimately, savings for operators.

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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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Do More with Less: Multifunctional Commercial Kitchen Appliance

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.

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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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Here's the Easiest Way to Make Killer Prime Rib

Prime rib is one of the most popular -- and profitable -- proteins. It can pose challenges, though, because it often requires longer cook times and greater amounts of attention. All of that can change when you pair a combi oven from RATIONAL with the TenderChef from Carter Hoffmann, and our own Chef Tommy proved that in a recent demonstration.

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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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Go Behind the Scene’s at Frank’s Place

Change in a restaurant that has been successful for its traditional cooking methods can be a difficult thing to swallow for the business owners. For Frank Cerminaro, this was the case when he realized he had to make the transition from conventional ovens to combi ovens. The demand for his fabulous menu was not being met by current cooking methods, and changes were required.

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The Wells Ventless Video Library

Ventless cooking is beneficial for so many reasons. It allows operators to do more in more restricted spaces. It can expand menu capabilities. It can be brought to the front of the house. And it's cheaper than building out ductwork.

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