Welcome to Pro-Pacific's Foodservice Equipment Blog

Quality. That's the first word that comes to mind when we talk about foodservice display cases that are styled in Italy and crafter here in the United States. But what does quality really mean aside from being something we'd all love to attain?...

Topics: Foodservice Displays, Merchandisers, Federal

  Food trends and preferences evolve year after year, and one of the biggest trends we're seeing today is a preference for foods that are shareable. From Middle Eastern dishes and share plates from other global cuisines to a focus on appetizers and other menu items designed for the whole table, ...

Topics: Homer Laughlin, Dinnerware, Trays Bien

Food allergies are on the rise, and an estimated 15 million Americans are affected, including 5.9 million children under age 18. Adult onset food allergies are increasing. With these alarming statistics, it's essential to consider how your establishment is prepared to handle the guest experience ...

Topics: Chicago Metallic, Food Allergies

Food waste is easily one of the hottest topics of conversation in the foodservice industry. From ways to break down food waste to ideas for eliminating it all together, a lot of collective effort in our industry is geared at solving this problem....

Topics: Cooper Atkins, Food Safety, Monitoring, Food Waste

Ventless cooking is gaining in popularity for a variety of reasons....

Topics: Alto-Shaam, vector, combi-ovens, Combitherm Ovens, Rotisseries, Cook and Hold Ovens, Panasonic, steamers, Champion Dishwashing, Ventless

In the midst of America's current culinary golden age, there have been several emerging trends. Whether it's in a food hall or even in fine dining, one of these new passions is sharing....

Topics: Dinnerware, Hall China

According to a leading school nutrition expert, every school district faces five key challenges when it comes to foodservice. Those challenges are food, finance, facilities, human resources, and marketing. Of these five, though, one seems to be more and more critical for school districts across the ...

Topics: K-12 Schools

Food waste is one of the hottest topics in foodservice. Whether it's in a grocery store or a school cafeteria, more and more operators are realizing the negative impacts food waste has on a whole range of metrics....

Topics: ExBio, Food Waste, Food Waste Disposal

Food prep is a lot like making bricks. While you might not win any James Beard Awards for how you chop your ingredients, those ingredients do add up to the overall architecture of your dishes....

Topics: Vitamix

We all know that water is critical to life, but it's also critical to the life of a foodservice operation. Whether you're a school nutrition program in Seattle or opening a new restaurant in Portland, how you save, purify, and use water will certainly have a great impact on not just your ...

Topics: optipure, T&S Brass, Champion Dishwashing, Power Soak, Unified Brands, water purification