Welcome to High Sabatino's Foodservice Equipment Blog

Pizza-making is an art form requiring precision, passion, and the perfect combination of ingredients. As any master pizzaiolo knows, achieving pizza perfection starts with exceptional dough and ends with a superior oven. The tips we've compiled here from Master Pizzaiolo Bryan Spangler will help highlight these important ideas -- and more -- because, as any operator knows, pizza is a way of life.

There are many advantages of off-premise dining, a trend that was certainly heightened by the recent COVID pandemic. While health and safety concerns drove the trend four years ago, today it's more about the convenience off-premise dining can offer. There have been some changes in consumer preferences, though.

Wine lovers understand the importance of proper wine storage. The right environment not only preserves the flavors and other desired qualities of wine but can also add a beautiful aesthetic to any restaurant. Even more important for operators, it can lead to increased (and impulse) purchases that can drive profits from this all-important product sector.

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.

Here at High Sabatino, we love great food. We're blessed to be part of a MAFSI region that boasts some of the country's hottest food scenes, from Richmond to Washington, D.C., and up the Maryland coastline. Because we're around so much good food, our mission is to help promote the production of that food, and it all starts with the trends. Here are the five hottest Mid-Atlantic food trends we expect to see in 2024.

The foodservice and restaurant industry stands as a linchpin in the economic landscapes of Virginia, Maryland, and Washington, D.C., shaping not only the culinary scene but also contributing significantly to economic vitality and job creation. We also gain a lot of enjoyment from restaurants, of course.

At High Sabatino, we are thrilled to be on the cusp of celebrating our 65th anniversary this fall. As we prepare to mark this incredible milestone, we want to share some lesser-known aspects of our company. Our journey has been filled with growth, innovation, great customer service, and a deep commitment to culinary excellence, and we plan to continue those company traditions well into the future.

Running a school cafeteria can be challenging for multiple reasons. Between the high volumes of students that require efficient yet quality meals, budget constraints that hamper purchasing power, labor shortages in the kitchen, and pervasive supply chain limitations, getting K-12 children nutritiously fed several times a day is hard. Fortunately, with the right technology and foodservice equipment, schools can do more with less.

Commercial refrigeration is essential in keeping ingredients and customers safe, preserving freshness and quality, and providing chefs and staff with items needed to enact their culinary visions. Commercial refrigeration is also one of the largest consumers of energy because it runs 24 hours a day. Fortunately, modern refrigeration technology allows operators to save on costs and maintain food safety better than ever before.

Commercial kitchens are full of extremes. From fluctuating temperatures to extreme changes in humidity, the water and condensation that exist can play a role in the ambient conditions in the back of the house. As a result, metal foodservice equipment and supplies that aren't crafted from the right materials can be at risk of rust. This is especially true of commercial shelving.