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 […]
Whole Chicken Demo: Difference Between a CHV Cook and Hold Oven and an RTV Retherm Oven? Read More »
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
New USDA School Nutrition Guidelines: If You Own a CVap, You’re Already Ahead Read More »
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
Rising Beef Costs: How CVap® Technology Keeps You Profitable Read More »
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
Meet Shaun Tanner: Winston’s Chef-Turned-CEO Who Leads with Levity Read More »
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
CVap® Prep for Salmon Cakes: Less Waste, More Profit Read More »
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
CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator Read More »
A commercial food warmer is essential in any busy foodservice operation, because cooking food is only half the battle. Keeping food hot, safe, and ready to serve is just as critical. Whether you’re running a restaurant, catering business, or school nutrition program, the right warming solution helps maintain food quality and safety during your busiest
Think a commercial kitchen must have a vent hood for an oven? Not so fast. Winston’s CVap ventless commercial ovens prove you can cook, retherm, and hold food with precision, without the expensive ductwork, and without handing over a small fortune to your contractor. For decades, operators in schools, healthcare, hospitality, and foodservice have relied
Summer is the peak season for fresh, sweet summer corn. Sweet, crisp, and highly versatile, corn can take your summer menu from “it’s okay” to “holy shucks, that’s good!” That’s why CVap corn recipes are a chef’s secret weapon, delivering perfectly cooked corn every time, without the guesswork. In this post, we’ll examine why CVap
