Welcome to High Sabatino's Foodservice Equipment Blog

This year so many things are being canceled, and while it technically would have been over by this point, we can't help but think about Oktoberfest when this time of year rolls around.

Foodservice operators want to re-open as soon as possible, and feel as “normal” as possible during the second half of 2020. Guests and customers want that too, but they need to feel safe when going out to eat, and trust that the foodservice staff are taking every necessary precaution to ensure that safety.

But the fact of the matter is that we’re still living in a pandemic. Adjusting to that culture and climate has proven to be like a roller coaster. Not many industries have been impacted quite as hard as the foodservice industry. Re-opening and operating restaurants, cafeterias, and other commercial kitchens can be done safely with proper solutions in place.

All foodservice operations face a similar set of challenges, regardless of what they serve or to whom they serve it. Those challenges also lead to popular solutions, and of all the current foodservice equipment trends, ventless cooking might be one of the most popular.

The independent, US-based industry consultant, Fisher Nickel, recently named MEIKO's M-iQ dishwasher as "best-in-class" for it's potential to provide huge energy savings to foodservice operators.

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.

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?

MEIKO's Mi-Q technology is at the forefront of merging warewashing sanitation with reducing water, energy, and detergent consumption. As a result, their commercial dishwashing machines provide significant cost savings while enhancing the sanitation process. But what about commercial kitchens with limited space?

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.

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.