Latest Trends in Foodservice For Northern California and Northern Nevada

How a World Famous BBQ Joint Used Cook and Hold Technology to Grow Business

Posted by Malcolm Cerri on Sep 4, 2018 8:00:00 AM

"The glorious thing about barbecue is that it can be the great equalizer."

This is the way the founder of The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi looks at her operation, and over the years, it's popularity has resulted in more than a dozen expansions. To accommodate all these new diners, though, additional equipment was needed to maintain a level of quality and efficiency.

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Topics: Alto-Shaam, Cook and Hold, Yield, Halo Heat

Who Is Charlie the Butcher, and What Can You Learn from Him?

Posted by Malcolm Cerri on Feb 8, 2018 7:33:47 PM

We all have those places, the restaurants and eateries that make us stop whenever we're passing by, no matter what time it is or how hungry we are.

Like a late night movie we've seen hundreds of times, it's so good and so integrated into our identity we cannot turn it off. We can't avoid pulling the car over for a quick sandwich.

Charlie owns one of those places.

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Topics: Alto-Shaam, Cook and Hold

How to Use a Cook and Hold Oven: 5 Unique Ideas

Posted by Malcolm Cerri on Jan 31, 2018 12:41:20 PM

You already know how to use slow heat to cook proteins like roasts, chicken, and more. And you might already know that Alto-Shaam’s Cook & Hold ovens with Halo Heat technology cook food evenly and gently, reducing food shrink and improving food quality. But what you might not know is there's plenty of room to get creative with this dynamic piece of equipment.

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Topics: Alto-Shaam, Cook and Hold

Recap from the 2017 California School Nutrition Show

Posted by Malcolm Cerri on Nov 30, 2017 4:58:00 AM

This year's California School Nutrition Show was a great success, as industry professionals from across the state came together to discuss and solve some of the challenges school nutrition programs face today.

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Topics: Groen, Braising Pans, Alto-Shaam, Cook and Hold, TurboChef, California School Nutrition, school, Unified Brands, Student Participation, Ventless Conveyor, Produce Soak, Steam Jacketed Kettles