Michael Colligon

Recent Posts

Don't Pour Your Beer Profits Down the Drain

Think about the last time you bellied up to the bar and watched as the bartender poured pints of ale. Was there excess foam? Did he scrape off foam with a spoon? Did she have to wait several minutes for the foam to dissipate in the glass before filling the remainder of it? If any of these things happened, the reality is the bar likely poured profits down the drain – literally.

[…]

3 Things You Should Know About the Montague Company

High Sabatino has had a busy year adding to our great lineup of chef-focused commercial kitchen solutions, and perhaps more than any of our latest additions, the high-end ranges and commercial kitchen suites from Montague might be the most chef-driven of them all.

[…]

Your Top Commercial Kitchen Ventilation Questions... Answered.

Ventilation is one of the most critical aspects of any commercial foodservice business. It impacts utility costs. It leads to how much an operation spends on makeup air. There are governmental regulations involved. And ventilation even has an impact on staff safety and satisfaction.

[…]

Enhance Your Bottom Line with Tray-Less Cafeteria Service

If you're John Belushi in the movie Animal House, you're likely piling plate after plate onto your cafeteria tray, only to throw out half of it away when you drop your tray on the conveyor belt after you're done. The reality is tray service can be quite costly for many reasons, and moving away from it will require more than just ditching the trays. But before we get into how to adapt tray-less cafeteria service, it's first important to understand why it can be beneficial from both financial and logistical standpoints.

[…]

The Importance of Back-of-House Organization

How a commercial kitchen is organized will have a great impact on how efficient it is, how safe it is, and even how profitable it can be. From micro-levels like mise en place where ingredients are organized to better execute service to organizing on bigger scales like storing cleaning solvents in a supply closet, where things are located and how they're organized will have an impact.

[…]

A World of Changes at High Sabatino

If it feels like we're announcing something new just about every week here at High Sabatino, it's because we are. The additions of Hatco and ITV Ice were just the beginning, as today we're happy to announce the addition of two new lines and an acquisition that will make us an even greater resource for foodservice operators in Washington, D.C, Virginia, and Maryland.

[…]

Now Introducing ITV Ice Makers

Ice is a critical component of any operation because it straddles the line between food and beverage. On one hand, it's important because it cools and chills our drinks. On the other hand, it helps to enhance some types of foodservice displays. We also chew it and eat it, of course, blurring the distinction between food and beverage even more.

[…]

Now Introducing The Hatco Corporation

It's with great honor and excitement that we announce High Sabatino's newest line in our family of brands that we proudly represent: The Hatco Corporation, effective March 1, 2022. 

[…]

5 Pizza Solutions for Meeting Current Demands

As we detailed in a previous blog post, the pizza industry is one of the thriving sectors in foodservice. With the trials and tribulations of 2020, one of the bright spots has been pizza, both in takeout and delivery.

[…]

New Line Announcement from High Sabatino: Presenting Fiero Forni

If you've ever been to the western coast of Italy, you might have been lucky enough to stare out at the beautiful blue waters of the Gulf of Naples. Maybe you enjoyed authentic, DOP buffalo mozzarella with some fresh San Marzano tomatoes and a bright green basil leaf. And if you were in the region, you almost certainly enjoyed a pizza from its birthplace, which is the chaotic city of Naples.

[…]