Welcome to High Sabatino's Foodservice Equipment Blog

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.

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.

This year’s NAFEM Show saw more attendees than ever before. And the amount of innovative foodservice equipment solutions that were unveiled at the show certainly left folks in amazement. From automation to efficiency, improving the foodservice operator experience proved to be a central theme at almost every booth we visited.

When you think about steam cooking, the first thing that probably comes to mind is the health benefit. After all, one of the key components of cooking with steam is it doesn't require frying or any sort of oil. Steam cooking also allows foods to retain their vitamins and minerals, and ingredients will retain their color and appearance.

Microwave ovens have become a staple in foodservice. Although they’re not great for the initial cooking process, when it comes to heating or defrosting certain types of food, they’re easier to use, do the job quicker, and consume much less energy when compared to conventional ovens.

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.

The future is here. And the landscape of foodservice is changing at a rate pretty much never seen before. Largely, these changes are driven by consumer preferences. In some cases, they're driven by economics. In others, still, changes are driven by technologies and innovations.

When people think of BSI, the first thing that comes to mind is breath guards, millwork, and countertop solutions. BSI is a lot more than that, though, as evidence by our recent installation at a major university dining facility.

When we eat, we all like tender, juicy meats that are consistently cooked. When we cook, we all like to create perfect dishes with as little effort as possible. When you combine these two things, you get the product of low temperature cooking and holding.

When you boil it all down, the overall success of a restaurant or commercial foodservice operation depends on two things: the ingredients used to create the menu and the processes used to cook and prepare those ingredients.

Let's focus on the second one.