Welcome to High Sabatino's Foodservice Equipment Blog

More than ever, people are choosing contactless food pickup options. Perceived as more convenient and safer when compared to traditional pickup options, many restaurants adapted and adopted them during the heart of the Covid pandemic, and now the convenience they provide is something to which consumers are accustomed.  The technology behind contactless food pickup is growing and evolving rapidly. And when appropriately instituted, it can lead to a more seamless process for customers and staff. 

The Preakness is the second race in the Triple Crown trilogy. Preakness Day in Maryland is a sight that people from all over the country will come to see. Whether you’re watching the race live or hosting a Preakness Party, these five foods and beverages are must haves.  

We already know how popular pizza can be. In fact, according to the Washington Post, Americans consume roughly 350 slices per second, and nearly half of the country eats pizza at least once a week. For the rest of you? Well, we're not sure we can be friends.

If you've ever worked in a commercial kitchen or eaten in a commercial or institutional foodservice operation, you know how important fresh ingredients can be. For operators, though, the process of preserving freshness is harder than eating the end result, and blast chillers can help.

Combi ovens can be viewed as one of the most versatile pieces of foodservice equipment in any commercial or institutional kitchen. In school cafeteriaswhere labor challenges are so pronounced, combi ovens can be even more beneficial. Why? Let's take a closer look at the five reasons why school nutrition directors should consider using a combi oven.

Commercial and institutional kitchens are changing. A combination of foodservice industry trends coupled with foodservice equipment innovations is speeding up these changes like never before. For example, the current labor shortage is forcing operators to consider automation, robotics, and smart kitchens as a way to run more efficiently and profitably.

Pizza has been a staple of the food and restaurant industry for many years, and it remains one of the most profitable restaurant types; however, for restaurant owners and managers to capitalize on that popularity, and maximize profit margins, pizza restaurants and pizzerias must start with the most important ingredient of all. Preparation.

The beer and cocktails are certainly important to the success of a bar or brew pub, but it's not the only way to attract customers. The food is also essential, and recent trends have shown a movement toward higher-end food items in bars. In fact, a new type of restaurant has emerged called a gastropub.

More and more diners are looking to takeout and delivery services when it comes to dining preferences. In many cases, patrons come into a restaurant that has racks or shelves beside the cash register to store the pre-ordered meals that customers have phoned in or ordered from a mobile app. People are becoming used to picking up food from their favorite establishments or having it delivered directly to the comfort of their own homes.

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.