Welcome to the W.D. Colledge Blog

We all know about the big pieces of equipment, those sexy, stainless steel units with all the fire and charcoal. But what about all the little, unsung supplies that help chefs and foodservice operators perform all the smaller tasks that are so essential to a successful business?

W.D. Colledge is happy to announce we are now partnering with a company that makes this their primary goal.

Topics: warewashing, Carlisle, smallwares

Even in the Great White North, our commercial refrigeration can take a beating. Especially in summer months when refrigeration is usually running at capacity to keep up with warmer temperatures, making sure we have a "plan B" in case our refrigeration goes down is important.

Topics: RDT, Eco-Cool, refrigeration

Topics: beverages, Hoshizaki

 

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

 
There’s just something about Italian styling:

Beauty, simplicity, elegance, scale, proportions, magnetism, transparency, attraction, enlightening, up-scale, rich, appeal.

Topics: displays and merchandisers, Federal

 
Let's start with a new way of looking at your foodservice storage spaces. Think of them as banks. Would you store your money by throwing it in the back of an unorganized closet? We didn't think so.

Topics: Metro

Reduced Oil Volume Fryers are revolutionary. Simply put, they use less oil, which means lower overall costs for Canadian foodservice operators.

Topics: Pitco, frying

In the last several years, we’ve seen an enormous rise in the cost of a craft cocktail. Whether we’re in a speakeasy or a craft cocktail bar located inside a trendy hotel, operators are trying to squeeze every ounce of profit out of every pour (as they should) sometimes literally.

Topics: beverages

Sally is a big advocate of healthy eating. Whether you're in a fast casual restaurant, a corporate cafeteria, or filling your stomach before heading over to the university library to cram for your exam, Sally always believes that fresh, healthy ingredients are the way to go.

Topics: Chowbotics