Welcome to High Sabatino's Foodservice Equipment Blog

Navigating the complex landscape of school nutrition poses many challenges for foodservice directors. From labor constraints to budgetary limitations, today's directors continue to face formidable tasks that are greater than just about any other type of foodservice operations. That said, there are always innovations that can help solve today's challenges. Let's look at three important brands that can help school nutrition directors make the most of the essential Four F's.

Running a school cafeteria can be challenging for multiple reasons. Between the high volumes of students that require efficient yet quality meals, budget constraints that hamper purchasing power, labor shortages in the kitchen, and pervasive supply chain limitations, getting K-12 children nutritiously fed several times a day is hard. Fortunately, with the right technology and foodservice equipment, schools can do more with less.

When running a school's food and beverage program, it's imperative to have the best equipment on hand to provide the benefits that all school nutrition directors are looking to create. Fortunately, school cafeteria equipment has come a long way in the past few years, and it's allowing these directors to do a lot more within a limited budget.

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.

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.

What if you could cook more with less hassle and less equipment taking up space in your commercial kitchen? Doesn't that sound ideal? Imagine using less space while increasing productivity and reducing energy consumption. Couldn't that make business more profitable and enjoyable? Fortunately for you and all of your foodservice operation needs, that dream is a reality! You can reduce your cooking footprint while increasing the output and maximizing your operational success.

Thumbs up if you're meeting all your school foodservice challenges, but based on everything we've heard, there are still significant issues that every school district faces.

School cafeteria meals don't have to be predictable. With today's students, food that isn't tasty is boring and irrelevant. At the same time, school districts and the foodservice equipment companies that support them are making things easier on today's directors and cafeteria staff. Combi oven technology is one of these improvements.

There are two likely scenarios this time of year. The first one is a school nutrition director sits down to review the 2018-19 budget and realizes there's a surplus. The second and more common option is to conclude, "We have to figure out how to save more next year."

Both scenarios lend themselves to replacing, refreshing, or reinventing your school cafeteria, and here are eight ways to do it.

One of the hardest things to do in life is to see things from someone else's perspective. When we do, though, the number of insights we can receive is invaluable, and this is certainly true in Virginia and Maryland school cafeterias.