More restaurants are bringing guests closer to their food than ever before with open kitchen designs. For foodservice operations in Virginia, Maryland, and Washington, D.C., that brings a challenge to impressing guests both with visuals and taste.
[…]In the foodservice industry, speed, accuracy and quality are of the utmost importance. Today there are so many options on the market when it comes to cooking equipment. It is important to understand the differences between these types of equipment.
[…]Summer is here and schools are out, but that doesn’t mean that school nutrition professionals are done working. This summer, from July 9th to July 12th, the School Nutrition Association will be hosting the Annual National Conference 2017 in Atlanta, Georgia.
[…]If there was one theme to take away from the 2017 NRA Show, it was innovation. The foodservice industry is embracing technology, and it was shown in every booth and demonstration at this year’s show. There were a couple booths that stuck out, however.
[…]The bakery department at Penn State University in Happy Valley, PA is a wholesale distributor that not only serves more than 46,000 students on the main campus, but also provides products on the school's other 23 campuses and surrounding shops ranging from mom and pop storefronts to wholesale bakeries.
[…]High Sabatino Associates is one of the region's leading providers of foodservice equipment in schools, colleges, and universities. From Virginia Tech's state-of-the-art Turner Place dining facility to your local elementary school, we are experts in finding the right equipment for every situation. Two issues that all school kitchens face are efficiency and the ability to create healthy but tasty dishes that students enjoy. Using the right equipment can help with both.
[…]In our opinion, school nutrition is one of the most difficult jobs in the country. There's a balance between limited funding and increased regulations, while at the same time meeting the needs of students and increasing their participation.
[…]As we wind down from NAFEM and gear up toward the 2017 National Restaurant Association Show, we decided to take a collective look at all the lines we represent here at High Sabatino.
[…]MEIKO's M-iQ technology redefines commercial dishwashing for foodservice operators. Intelligent, innovative, and efficient, M-iQ provides maximum cleaning effectiveness while minimizing water, energy, and chemical consumption, but why?
[…]Setting the standards in university dining is a collaborative effort. Back in 2012, High Sabatino worked closely with a foodservice design consultant and BSI to help create Virginia Tech's premier campus dining hall, and the facility is still going strong today.
[…]