We had so much fun at NRA this year! In case you missed it, this year’s event was held at McCormick Center in Chicago May 18 – 21. Our team had a great time, and loved sharing all of the exciting things Alto-Shaam has to offer. Here is our recap:

With summer fast approaching, more and more Americans will be flocking to their favorite ballparks to enjoy America’s favorite pastime. But, while the tradition remains the same, the expectations have changed. It is no longer enough to grab a foil wrapped hot dog and beer from the guy walking up and down the aisles.  Foodservice Equipment & Supplies magazine is reporting that consumers want better food wherever they go. This results in stadiums everywhere needing to reevaluate their foodservice operations in order to be flexible enough to handle changing menus while still efficiently serving large groups of people.

Inspiration and data was taken from Foodservice Equipment & Design Magazine.

Going to the grocery store to pick up dinner has a whole new meaning these days. Thanks to the expansion and addition of gourmet ready to serve options in the prepared foods section, families are taking one stop shopping to a whole new level beyond just running to the corner store to buy a gallon of milk.

The following data was taken from an article published Feb. 18, 2013 by USA Today. For the full article: "Rising Beef Prices Worry Producers" click here.

Braised Lamb with Sour Orange Marinade in a Combi Oven

Serves 8-10 people

With over 600 million rotisserie chickens purchased in U.S. supermarkets in 2010 (most recent data available), there is no doubt that Americans love their chicken. 27 years ago, in 1985, store bought rotisserie chickens were introduced. Often costing less than unprepared whole chickens, they have become an iconic symbol of family dinners, football games and Sunday night traditions.

A simple example of how Alto-Shaam equipment can save you money and increase your food production and quality.

Today's Menu:

Sloppy Joe's, corn, tater tots and peach cobbler

Traditionally prepared:

• Sloppy Joe meat in a kettle, saute ground meat, add seasonings, stir to combine. Cook for 40 - 60 minutes (one person tending to the kettle during the cook time to ensure meat does not burn.) Scoop meat out of kettle into serving pans and cover. Fill kettle with water to soak, then clean.
• Steam the corn for 12 minutes and hold. May have to do multople batches if the steamer does not hold enough corn.
• Bake the tater tots in a convection oven for 20 - 25 minutes at 375­°F (191°C) and hold.
• Add pie peaches (frozen or canned) to a 2" pan, top with cobbler batter, bake in convection oven for 60 minutes at 325°F (163°C) and hold.

Culinary institutions all over the country are realizing the potential of teaching with Alto-Shaam equipment. Not only can students learn and develop techniques about top-of-the-line culinary technology, but many of our products are compatible with many different techniques, processes and spaces that schools are often faced with.