Welcome to the W.D. Colledge Blog

When you think about Hamilton Beach, you might actually wind up thinking about the beach. Mainly, those refreshing, frozen cocktails with the umbrellas and the fruit sticking out of the glass. Those perfectly blended beverages.

Topics: Hamilton Beach

Millennials and even younger generations aren't satisfied with eating the same old pizza as their parents and grandparents. They are always looking for the latest and greatest in flavors and experiences, and many of the overall trends for these demographics reflect their food preferences.

Topics: pizza

The types of pizza and the toppings we enjoy are as diverse as the people worldwide who love pizza. That's no different here in Canada. With endless options including different types of cheeses, sauces, meats, vegetables, dough types, and even shapes, the quality of our pizza is pretty much only limited by our creativity.

Topics: pizza

We had so much fun talking about ways to up your pizza game in Part One, we decided to put our heads together to talk about a few more ways that Canadian pizzerias, restaurants, and commercial foodservice operations can create better, more profitable pizza.

Topics: Mibrasa, Bakers Pride, pizza, Blodgett

Pizza is an important staple in the diets of Canadian consumers. In fact, according to the 2018 Canadian Pizza Consumer Trend Report, 75 percent of all Canadians report eating pizza at least once a month.

Topics: TurboChef, pizza, Beech Ovens, Marsal

 

In part one of this series, we took a close look at the elements that comprise stainless steel, as well as the four different grades that are used to create most of our foodservice equipment. Here in part two, we'll take a look at the different types of stainless steel applications. 

Topics: stainless steel

 

Look. There's a reason just about every piece of foodservice equipment in your commercial kitchen is made of stainless steel, but have you ever wondered why? We're going to take a closer look at this shiny substance in greater detail, beginning here with the basics.

Topics: stainless steel

The corner office. The cockpit. The launchpad. The pitcher's mound. The kitchen. Whatever you like to call the area where you get your best work done, that space is important.

Topics: Metro

If you love food in all its forms, then there’s nothing better than watching a talented chef creating great dishes in front of your eyes. We refer to this as front-of-house cooking or display kitchens. Customers love it, and for restaurants, it’s often a marketing tool and an out-of-kitchen experience for chefs that really shows an operation's transparency.

Topics: ventless, Evo

When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.

Topics: TurboChef, ventless, Evo, Blodgett