Holly Wholahan, Author at Winston Foodservice

Chargrilled Integrity at Scale: A Chef’s Approach to Protecting Flavor Under Pressure

Chargrilled burgers and flame‑grilled proteins leave no room for shortcuts. The grill is where flavor is built, texture is defined, and the brand’s promise is delivered. When it’s right, the food speaks for itself. When it’s compromised, guests notice immediately.For chefs running high‑volume burger kitchens, the challenge isn’t understanding how to grill. It’s protecting grill‑driven

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Food Heater: Winston CVap® is the Leader for Hot, Fresh Food

Blog, CVap

Let’s face it, most commercial food heaters don’t live up to the hype. They blast hot air at your food, drying out proteins, wilting vegetables, and leaving fried items limp. Operators end up cooking in small batches, redoing plates, and stressing over every order. That’s labor-intensive, wasteful, and frankly frustrating. Then there’s Winston’s CVap Food

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Oven Cleaning Tips for Winston CVap® Ovens

Blog, Collectramatic

How to Keep Your Commercial Oven Running Like It Means Business Your oven works hard. In a busy kitchen, your Winston CVap oven is likely the most reliable unit on the line. But even the best equipment needs a little love. Grease, crumbs, and food debris don’t just look messy. They can mess with flavor,

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Whole Chicken Demo: Difference Between a CHV Cook and Hold Oven and an RTV Retherm Oven?

Blog, CVap

I get asked this all the time, and the quick way I explain it is: a Retherm oven is basically a Cook and Hold oven on steroids. When people hear the word “retherm” or “rethermalizer,” they often assume it is only meant for reheating precooked products. That is not the case. An RTV Retherm oven

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New USDA School Nutrition Guidelines: If You Own a CVap, You’re Already Ahead

Blog, CVap, Winston for K12

Love ’em or hate ’em, the latest USDA school nutrition guidelines make one thing clear: school meals are shifting toward more whole foods, fewer ultra-processed items, and lower sodium without lowering expectations for quality. A recent School Nutrition Association survey found most districts will need better equipment, stronger infrastructure, and more trained staff to get there. As SNA’s

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Rising Beef Costs: How CVap® Technology Keeps You Profitable

Blog, CVap

Look, we’re not going to sugarcoat this: the commercial foodservice industry is getting absolutely hammered by beef prices. All‑time highs. No real relief in sight. And if beef is a menu staple for your operation, you’re feeling it exactly where it hurts most, your already razor‑thin profit margins. But here’s where things get interesting. Winston’s

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Meet Shaun Tanner: Winston’s Chef-Turned-CEO Who Leads with Levity

Blog

Change doesn’t scare Shaun Tanner, it energizes him. As CEO of Winston Foodservice, Tanner brings an unconventional background to the corner office: he trained as a chef, traveled the world, and learned early on that admitting what you don’t know is often the smartest thing you can do. His leadership philosophy? Stay approachable, keep it

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CVap® Prep for Salmon Cakes: Less Waste, More Profit

Blog, CVap

Trim, steam, and hold salmon scraps with CVap, then transform them into crispy, sellable cakes. Reducing food waste isn’t simply good for the environment, it’s good for business. In my experience, every trim, scrap, or byproduct you can repurpose means less money thrown away and more value on the plate. Seafood is one of the

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CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator

Blog, CVap

CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator When you think of an immersion circulator, you probably picture that little gadget clipped to a pot of water, gently bringing food up to temp like magic. That’s sous vide, famous for being crazy accurate and perfect for low-temp cooking. You set your temperature, and it holds it

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Holly Wholahan

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