Welcome to High Sabatino's Foodservice Equipment Blog

There's a fine line between displaying your food and protecting it. On one hand, properly presenting your product and providing greater accessibility makes it easier to sell. On the other, no one likes to eat contaminated food, meaning it still needs to be protected.

There's something about the smell of smoke that entices you to sit down and stay awhile. It has a way of making you feel cozy, and as long as it's light and flavorful, it's a good trick for pulling in guests, and keeping them there.

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.

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.

Thumbs up if you're meeting all your school foodservice challenges, but based on everything we've heard, there are still significant issues that every school district faces.

Baking bread. Warm cookies. The smell of a fresh-baked muffin. Decadent croissants... Just walking into a bakery can bring smells and images that remind us of Saturday mornings or Sunday afternoons, of special occasions like birthdays or weddings, or even a typical workday lunch.

Check out this interactive experience from RDT. Visit a virtual marketplace, and see the areas where operators can realize savings by considering energy-efficient refrigeration systems.

Watching a culinary master turn ordinary ingredients into a work of gourmet art is an increasingly popular and satisfying experience. Talented chefs love to show off their skills delighting eager diners.

Today's successful commercial kitchens are like well-oiled machines. Advanced technology and equipment efficiency are steering the foodservice industry in new directions. Chef-driven innovations along with distinct components and service equipment are optimizing the productivity of modern commercial enterprises. These under-the-radar kitchen machines are smarter than you might think.