Welcome to Pro-Pacific's Foodservice Equipment Blog

  The National School Lunch Program (NSLP) reports that 100,000 schools serve school lunches to 29.8 million students each day and 4.8 billion annually. In addition, 2.42 billion breakfasts are served annually. Many factors go into translating this type of school foodservice into success, and those ...

Topics: K-12 Schools, Federal

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

As we look toward the end of the current school year, that means planning for the following year is beginning. Whether you're a newer school looking for some minor upgrades to enhance the student dining experience or you're an older school cafeteria ready for a complete renovation, Pro-Pacific has ...

Topics: Alto-Shaam, Champion Dishwashing, Unified Brands, Randell, Cook and Hold Ovens, Groen, Heated Holding, K-12 Schools, Vitamix, Warewashing, steam jacketed kettles, Norlake, combi-ovens, Cooper Atkins, NotifEye, HACCP, Ranserve

  Consistency is key. If there is one thing that every Pacific Northwest foodservice operation strives for, it’s delivering a consistent product again and again. Certain variables in the kitchen often affect the dependable output of menu items such as shift changes and equipment performance. But ...

Topics: Unified Brands, Pacific Northwest, Groen, Braising Pans, Grocery Stores, Oregon, K-12 Schools, Washington, Food Waste, Healthcare, Colleges and Universities, steam jacketed kettles

A braising pan can be one of the most versatile pieces of equipment in a commercial kitchen, but when that kitchen is in a K-12 school cafeteria, it can be even more beneficial. See the benefits of braising pans in a K-12 school kitchen by watching this short video from the Groen Training Academy....

Topics: Wade Harris, Groen, Braising Pans, K-12 Schools

Pro-Pacific Executive Chef Wade Harris has more than 25 years of experience in the foodservice industry. Most of those years were spent as an executive chef in multiple corporate restaurant groups and independent operations. He has also worked in remote locations such as IndyCar racing teams and as ...

Topics: Charity, Pacific Northwest, Wade Harris, Restaurants, IndyCar, Montana, K-12 Schools, Healthcare, Colleges and Universities