Welcome to Pro-Pacific's Foodservice Equipment Blog

[Success] Efficient Equipment and Culinary Support at the Davenport Grand Hotel

By Pro-Pacific / Aug 28, 2019
  We all know foodservice can provide a very slim margin of error when it comes to profits. We also know food and labor costs can play a major role in profitability. At The Davenport Grand Hotel in Spokane, Pro-Pacific provided equipment from Alto-Shaam and some culinary support that helped their ...
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Topics: Combitherm Ovens, Alto-Shaam, Cook and Hold Ovens, Wade Harris, Quickchillers, combi-ovens, blast chillers

2 Ways to Take Pacotizing to a New Level (PacoJet 2+ and PacoJet Jr.)

By Pro-Pacific / Aug 15, 2019
  By now, you're probably familiar with Pacojet. This innovative system allows operators to prep large quantities of ingredients, freeze them, and use them later on as needed -- no thawing required....
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Topics: Pacojet

A Quick Look At Three Different Types Of Foodservice Merchandisers

By Pro-Pacific / Jul 18, 2019
One sure way to enhance the point of sale is to merchandise your food. When customers gain clear visibility of the products you're selling, impulse purchases stand a greater chance to increase....
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Topics: Alto-Shaam, Rotisseries, Merchandisers, Federal, Norlake

2019 Introductions from the Homer Laughlin China Company

By Pro-Pacific / Jul 03, 2019
New flavors come in many shapes and sizes in foodservice, and given that we first eat with our eyes, those flavors can often come in the form of dinnerware. The Homer Laughlin China Company certainly agrees here in 2019, as they've released a whole range of new dinnerware that runs the gamut of ...
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Topics: Homer Laughlin, Dinnerware, Fiesta, Gala

Meet Ryan, Our Champion of Champion

By Pro-Pacific / Jun 20, 2019
Many of you probably know our own Ryan Chamberlin, but what you might not have known is he's our resident champion of Champion. Ryan has made this innovative line of warewashing and dishwashing machines his personal mission, and after a recent trip to the factory, he knows more than just about ...
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Topics: Champion Dishwashing, Warewashing, Ryan Chamberlin

Why Cook and Hold Technology Can Help Solve Staffing Challenges

By Pro-Pacific / Jun 11, 2019
If you ask any chef, restaurant manager, school nutrition director, or pretty much any other type of foodservice operator what his or her biggest challenge is today, the answer that will most likely come back is labor and staffing....
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Topics: Alto-Shaam, Cook and Hold Ovens

4 Keys to Merchandising Using a Foodservice Display Case

By Pro-Pacific / May 22, 2019
Great food should sell itself...right? Unfortunately, that is not always the case. There is a lot to consider when merchandising food and beverages, and it requires a lot of careful thought and execution in order to get results. As much as it would be nice, it is not as simple as throwing foods ...
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Topics: Merchandisers, Foodservice Displays, Federal

Four Ways to Reduce Food Waste in Pacific Northwest Kitchens

By Pro-Pacific / May 09, 2019
The fact that we throw out more than one-third of our food supply is staggering. When you total it up worldwide, that's almost $1 trillion of food wasted each and every year....
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Topics: Combitherm Ovens, Alto-Shaam, Pacific Northwest, Food Waste, Vitamix, Cooper Atkins, Pacojet

What You Need to Know About "Buying Local" Foodservice Equipment

By Pro-Pacific / Apr 24, 2019
Finding great ingredients close to home doesn't have to be an up-creek swim. In fact, over the past several years, it's become easier and easier to source great foods using local farms or providers. In some cases, foods are even grown on site or in the kitchen....
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Topics: Wade Harris

What’s New at T&S Brass?

By Pro-Pacific / Apr 17, 2019
If you think of the daily gestures of cooking, storing, washing, and cleaning, foodservice operations are not that different from normal households, with one difference. In foodservice, those daily gestures are repeated hundreds or even thousands of times every day....
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Topics: T&S Brass

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