Every commercial kitchen produces dirty dishes. Most do it at a rapid pace. Similarly, food waste can always be a problem that slows down kitchen productivity because when dishwashing falls behind, so does operational efficiency. But how can you minimize these bottlenecks?

Commercial dishwashing machines are rarely thought of as a means to enhance the bottom line of a foodservice operation. In terms of equipment, those accolades usually go to yield-preserving ovens or intelligent cooking designs. But don't count out the impact a commercial warewasher can have on your business' bottom line.

Earlier this year, Salem State University completed a refurbishing project on their foodservice conveyor belt. Instead of ripping out the old unit, they saved time and money by refurbishing the old one.

Replacing an aging conveyor system can be expensive. To the untrained eye, it can also be unnecessary. Instead of tearing out an old foodservice conveyor and purchasing a new one, foodservice operators in Virginia, Maryland, and Washington, D.C. have a more convenient and economical option.

Even though it might look like a microwave, the Panasonic Sonic Steamer is much more than meets the eye. And once people see first hand what they can actually do, operators quickly realize how unique they really are. But what is a Sonic Steamer, and what are the benefits? Let's take a closer look.

Heated merchandisers are an important factor in preserving the safety of food products while simultaneously showcasing that product to increase sales. The right display can be the difference between an unhappy customer and a happy bottom line.

When considering a commercial dishwasher or warewashing technology, it's important to find the balance between consumption and sanitation. At the end of the day, sanitation is the most important benefit of any warewashing solution, but that doesn't have to translate to increased resource consumption.

High Sabatino Associates recently played host to culinary students from Northern Virginia Community College. As part of their training, the students visited our Jessup, Maryland facilities to get a better understanding of how advances in commercial kitchen technology have revolutionized foodservice operations across the Virginia, Maryland, and the metro Washington, D.C. area.

WHAT KIND OF WAREWASHER DOES MY SCHOOL NEED?

To start, how about one with an "Auto Safe" feature?

Sanitation is pretty important, but if you're a school system that provides school lunches, it's probably at the top of your list. That's why the "Auto Safe" feature on the MEIKO DV 80.2 is the perfect safeguard for proper sanitation.

WHAT KIND OF WAREWASHER DOES MY RESTAURANT NEED?

To start, how about one that saves you time and money?

Running a restaurant is hard enough with food costs and overhead, so it's important to save time and money with other aspects of the business. One example? How about your dishwashing machine? Is it saving you money, or is it costing you?