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December 1, 2020 @ 11:00AM CST
Join the Alto-Shaam culinary team to discover new limited time offers that can enhance your menu this holiday season. Boost your profits by refreshing popular menu favorites with a seasonal flair. Alto-Shaam provides flexible, multi-functional and programmable equipment that helps reduce costs and build a high-quality holiday menu.
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December 15, 2020 @ 11:00AM CST
Discover how to execute a pick-your-protein bowl concept effortlessly. Join Alto-Shaam to build a bowl program that drives revenue while reducing labor and food costs. Alto-Shaam offers a full-system of cooking, holding, and chilling equipment to maximize food quality.
January 5, 2020 @ 11:00AM CST
Achieve the highest food quality and a greater return on your investment by executing daily specials with just one piece of equipment. Alto-Shaam’s latest Cook & Hold ovens maximize food quality while providing your restaurant greater yields and less food waste. Enhance your menu by establishing a rotating schedule of customer favorites that drive traffic.
January 19, 2020 @ 11:00AM CST
Increased demand for takeout and delivery has presented new challenges for operators who want to keep food quality high and wait times low. In this webinar, our chefs will walk you through heated holding solutions tailored your off-premises needs. Discover the best holding equipment to optimize your kitchen and support your to-go, delivery, and drive-thru or pick-up programs.
February 2, 2020 @ 11:00AM CST
Join our product experts and chefs to discover how you can utilize the latest cloud-based, remote oven management technology to improve productivity and efficiency, while maximizing food quality. In this webinar, our team will demonstrate how ChefLinc™ empowers your menu and business with data-driven insights. This remote oven management system features an easy-to-use dashboard to seamlessly push and pull recipes from anywhere you are.
Alto-Shaam original Cook & Hold ovens with Halo Heat® technology have stood the test of time. This low-temperature, ventless oven provides labor-free cooking, better food quality and higher yields. With the same iconic Halo Heat technology, these ovens now look better than ever. Watch the recording of our global launch event, featuring our chefs around the globe, customer success stories, and how our exclusive technology can boost profits in the kitchen.
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Are you working towards achieving your NAFEM CFSP certification? Alto-Shaam webinars are now eligible for 1 CFSP credit. Watch our on-demand webinars today!
Producing food in a shorter amount of time does not mean having to sacrifice food quality. Alto-Shaam has a full system of solutions to help you reduce your ticket times while maintaining quality food.
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Whether your looking to offer a bar menu, or grow your golf course food program. Alto-Shaam has a full system of ventless solutions to start & grow your foodservice program. Expand your revenue streams with compact, ventless equipment that gives you menu versatility. Tackle the challenges of limited staff and reduce training time with programmable, intuitive-to-use equipment.
Discover ways to eliminate deep fryers and still deliver the quality your customers crave. Our chefs will share best practices on how to set up a versatile air fried food program, exploring everything from picking the right food.
Discover how you can execute a fresh, made-from-scratch bakery program while opening new revenue streams. Fresh-baked items can be an in-house marketing tool, boosting impulse sales by cooking and baking items from scratch. In this webinar, we will share tips to get your fresh bakery program up and running with ventless equipment that is plug and play—saving you on installation and ventilation costs.
A made-to-order pizza program can offer you greater personalization and customization your customers are looking for. Choosing ovens that are flexible and multi-functional will allow you to reduce costs while maintain quality and consistency.
Join Chef Rocky & Chef Brett as they share Alto-Shaam’s system of foodservice equipment solutions that will enable you to provide high quality, consistent food for your takeout and delivery program, while increasing your bottom line.
Take products from other departments in supermarket to reutilize in your deli. Cook multiple products at the same time – poultry, seafood, and all other meats, shrink waste, and increase the price on cooked products to drive your profitability.
Discover new ways to safely serve students this fall. Shifting safety and sanitation requirements require school foodservice models to adapt. Chef Brett takes you through how multi-functional, mobile equipment provide you greater flexibility and consistency while reducing labor demands and costs.