Welcome to High Sabatino's Foodservice Equipment Blog

2020 was a busy year for rollouts of new equipment and technology with RATIONAL. It brought us the iVario Pro, as well as the iCombi Pro. But what if your foodservice operation is on the smaller end, and you're not needing all those bells and whistles that the iCombi Pro offers? That's where the iCombi Classic comes into the scene.

This year, school lunch foodservice workers and directors have had some major obstacles to overcome. We recently read a statistic that a local school district in Virginia had distributed over 15 million lunches to the community over the past year. That number is humbling to us and truly immeasurable, because we know all the hard work and dedication that goes into this industry.

We love it when people come by the High Sabatino test kitchen to spend time with our team of experts including our executive chef, Tommy Abbott. We also know how important your time is, and we certainly don't want anyone wasting it. That's why we make our in-house demonstrations as fun and educational as possible.

We all know freezer burn can destroy your ingredients, profits, and your energy bill, so what if there was a better way to regulate your walk-ins? There is, and in the Eco-Smart Experience, we're giving you a firsthand look at what savings actually looks like.

High Sabatino is the proud owner of a new RATIONAL trailer, a resource that will allow us to bring our commercial kitchen equipment to you instead of the other way around. From restaurants in Baltimore to hotels in Washington, D.C. to school cafeterias in Virginia, if you request a visit from the RATIONAL trailer, we can show you the power of combi technology at your convenience.

High Sabatino Associates has long been a chef-driven resource for commercial and institutional kitchens across Virginia, Maryland, and the greater Washington, D.C., area. Our focus has always been on providing all the equipment chefs need to fulfill their visions, and now we've decided to add a smallwares, supplies, and tabletop division to be even more comprehensive.

It wasn't that long ago that steak Diane and pineapple upside-down cake were all the rage. Food trends come and go while some classics, such as surf and turf remain. As a restaurant or foodservice business owner, you want to stay up to date on all the latest trends in the business. You want to ensure that your customers find what they're looking for at your location, so they return often. Here's a look at some upcoming food trends of 2021 and beyond.

An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

If you're running a commercial kitchen or restaurant in the Virginia and Washington, D.C. area, you're already familiar with, and buying from High Sabatino. We take pride in offering the best brands for our business partners to find success and grow their companies. For that reason, we're always looking for new manufacturers to represent that share our values for quality and flexibility.

The hardest times to be grateful and express gratitude are during the hardest times. Those are also the most important and most rewarding times to be thankful.