Welcome to High Sabatino's Foodservice Equipment Blog

High Sabatino Associates has long been a chef-driven resource for commercial and institutional kitchens across Virginia, Maryland, and the greater Washington, D.C., area. Our focus has always been on providing all the equipment chefs need to fulfill their visions, and now we've decided to add a smallwares, supplies, and tabletop division to be even more comprehensive.

It wasn't that long ago that steak Diane and pineapple upside-down cake were all the rage. Food trends come and go while some classics, such as surf and turf remain. As a restaurant or foodservice business owner, you want to stay up to date on all the latest trends in the business. You want to ensure that your customers find what they're looking for at your location, so they return often. Here's a look at some upcoming food trends of 2021 and beyond.

An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

What are you going to say in 10 or 15 years when people ask you these questions...

We have written plenty about the Henkelman Vacuum System in the past. It's the perfect addition to the restaurant that wants to get in to sous vide cooking, or the ideal companion in the bar for mixologists.

During challenging times, the foodservice industry is in need of quick solutions like never before. Reopening can feel a little overwhelming and stressful, and adjusting to new guidelines might leave you with a little bit of a headache. However, don't fret. We've got the solutions you're in need of. While the world is facing a pandemic and trying to balance safety with a sense of normalcy, Denver-based BSI is hard at work developing and crafting new products specifically adjusted to help ensure you're able to continue serving the public, while promoting the health and well-being of your consumers (as well as your hired team.)

As the weather warms up and the days get hotter and longer, the desire to stand and babysit a meal cooked over the stovetop goes down the drain. Sous vide cooking can and will be the game-changer that your industrial kitchen needs, and is guaranteed to result in happier guests (because it's delicious) and happier staff (because it's less labor intensive.) The Henkelman Vacuum Sealer is the perfect item to achieve this rare and sought-after cooking method.

There’s nothing worse than visiting your favorite local coffee shop or speciality smoothie location, and having to pause your conversation because of the loud blender that is used in their kitchen. It’s irritating to customers (we’ve all experienced it!) and it can also hinder the effectiveness and customer service of staff members too. As we know, Vitamix is the industry leader in commercial blenders, and their ingenuity went to work yet again and developed a brand new addition to their commercial The Quiet One line- now available with a Twist Lock sound enclosure!

Foodservice operators want to re-open as soon as possible, and feel as “normal” as possible during the second half of 2020. Guests and customers want that too, but they need to feel safe when going out to eat, and trust that the foodservice staff are taking every necessary precaution to ensure that safety.

But the fact of the matter is that we’re still living in a pandemic. Adjusting to that culture and climate has proven to be like a roller coaster. Not many industries have been impacted quite as hard as the foodservice industry. Re-opening and operating restaurants, cafeterias, and other commercial kitchens can be done safely with proper solutions in place.

Not all refrigerated walk-ins are the same. And when it comes to choosing the right combination of features for your refrigerated walk-in cooler or freezer, it may seem overwhelming. Am I getting the right size? Is the refrigeration equipment efficient enough? What about the look of it? Will it stick out like a sore thumb, or can I get a custom look and feel to match my commercial kitchen's aesthetic?

If you've ever asked a question like this, you're not alone! At High Sabatino, we have decades of experience helping to specify refrigerated walk-ins like a Bally refrigerated box for our customers, and along the way, we've heard enough similar questions that we wanted to help answer them in one place.