Latest Trends in Foodservice For Northern California and Northern Nevada

Look for Countertop Cooking Solutions at the 2019 National Restaurant Association Show

Posted by Malcolm Cerri on May 16, 2019 7:46:17 AM

If you're heading to Chicago for the 100th anniversary of the National Restaurant Association Show, one of the highlights this year will be on countertop, ventless cooking equipment.

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Topics: Alto-Shaam, NRA Show, Amana, ventless

Important Announcement: Pro/Line to Merge with Pro Reps West

Posted by Malcolm Cerri on Feb 28, 2019 7:15:43 AM

We would like to announce a merger between Pro/Line Marketing, Inc. and Pro Reps West.

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Groen Expanding Electronic Controls to Cooker Mixers

Posted by Malcolm Cerri on Feb 27, 2019 1:08:40 PM

With ease-of-use and staff turnover in mind, more and more foodservice equipment manufacturers are looking to make their units as simple to operate as possible. Electronic controls from Groen certainly fit into this category.

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Topics: Groen, Unified Brands, cooker mixers

Discover the New Self-Cleaning Rotisserie Oven from Alto-Shaam

Posted by Malcolm Cerri on Feb 22, 2019 1:57:08 PM


On healthy menus in restaurants and foodservice operations across America, there’s an undisputed favorite: chicken.

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Topics: Alto-Shaam, rotisserie ovens

Discover Cooking Technology That Makes Time Stand Still

Posted by Malcolm Cerri on Jan 22, 2019 7:51:00 AM

Time is of the essence. There's a reason we have that famous phrase, and never is it more important than in the kitchen.

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Topics: Alto-Shaam, NRA Show, Halo Heat, NAFEM Show

How to Lower the Cost of Ownership and Select the Right Commercial Steamer

Posted by Malcolm Cerri on Jan 19, 2019 7:30:00 AM

If you're using a boiler-based steamer in your commercial kitchen, you may be experiencing a cost of ownership problem.

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Topics: Food Trends

Revisiting the Alto-Shaam Vector Multi-Cook Oven

Posted by Malcolm Cerri on Jan 17, 2019 8:31:40 AM


When the Alto-Shaam Vector Multi-Cook Oven was unveiled at the 2017 National Restaurant Association Show where it won a Kitchen Innovation Award, the concept of the Vector was foreign to so many of us in foodservice.

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Topics: Alto-Shaam, Vector Oven, NRA Show, KI Awards

Tips for Speaking to Facilities Managers About New Foodservice Equipment

Posted by Malcolm Cerri on Jan 9, 2019 3:55:25 PM

This can be the life of a facilities manager:

Wake up in the morning. Make coffee. Get ready for work. Drink coffee. On the way to work, start thinking about what the day at work will look like. Panic. Cross fingers hoping all the foodservice equipment in the kitchen will start. Mentally prepare for Plan B while pulling into the parking lot. Pray.

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Topics: Food Trends

Comparing Power Soak Continuous Motion Warewashing to Three Compartment Sinks

Posted by Malcolm Cerri on Dec 29, 2018 3:05:16 PM

Anyone who has ever worked in foodservice has inevitably stood over a three-compartment sink at one point or another. Just because we've always used them, though, doesn't mean they're the best option for our California or Nevada commercial kitchens.

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Topics: warewashing, Power Soak

Why "Buying Local" Is More Than Just Your Ingredients

Posted by Malcolm Cerri on Nov 27, 2018 10:17:20 AM

We all know the joy we get from going to our local farmers market to buy a fresh tomato or one of the first apples from the orchard. While local ingredients are certainly important in many of our northern California or northern Nevada locales, buying local applies to more than just our foods.

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Topics: Resources