Alto -Sh A A m
With a product pipeline full of innovation, Alto-Shaam is prepared to offer its customers exactly what they need.
By Seth MendelSon
Alto-ShaaM officialS feel they cover all the BaSeS for retailerS when it comes to foodservice supplies. The Menomonee Falls, Wis.-based
company, which celebrated its 60th anniversary in 2015, has developed a product offering
that gives retailers options across the entire
spectrum of low- and high-temperature heating and cooling equipment.
This includes its benchmark Halo Heat
system, first introduced at the National
Restaurant Association Show in 1968, and
the Combitherm combi oven that company
founder Jerry Maahs introduced to the U.S.
market in the 1980s. But it is more than that.
Alto-Shaam also offers the retail community such products as cook and hold ovens,
hi-speed ovens, smokers, food wells, thermal
shelves and carving stations, blast chillers and
rotisseries, as well as merchandisers and display cases. In total, the company offers around
100 American-made products to retailers—
and that is without the customization.
“We are a system solution company—a con-
sultative company,” says Steve Maahs, pres-
ident and COO. “Our goal is to be able to
solve any of our clients’ problems. We pride
ourselves on being a company that provides
value-oriented services and solutions to any
operator. The key is our high level of service.”
Service is the differentiation point between
Alto-Shaam and its competitors, Maahs says.
First, the company encourages clients to visit
either corporate headquarters or one of the 25
local kitchens set up across the country to view
and test the equipment. The Alto-Shaam culi-
nary team is available to offer insights with a
customized, hands-on product experience.
Then, the Alto-Shaam team goes to work cus-
tomizing products for specific needs.
Maahs emphasizes that supermarket oper-
ators need to consider many factors, includ-
ing customer demographics, food preparation
and safety, menu development and labor needs
when developing a prepared foods depart-
ment. Alto-Shaam, he says, provides a system-
atic approach to retail food production that
will minimize investment while maximizing
bottom line results.
For example, the company’s products use
technology that increases labor efficiency.
Food cooks faster, Maahs says, which results Steve Maahs, president and COO (left); founder Jerry Maahs