One Source

08/13/2026

A true kitchen workhorse.
From doughs and batters to mashed potatoes and more, the Globe Food Equipment Co. SP20 is built for the everyday demands of a busy kitchen.
Simple, versatile and made to keep up, batch after batch.

08/11/2026

Hands-on is always the best way to learn.
Testing, adjusting, asking questions and working through the process together. Just another day in the Test Kitchen.

08/06/2026

The best kitchen technology is the kind you don't have to think about. When equipment is intuitive, your team spends less time learning the controls and more time focused on the food. That's one of the biggest advantages of getting hands-on in the Test Kitchen before making a decision.

08/04/2026

A year well spent.
Today we're celebrating Tom's first year with One Source Reps. Thanks for everything you've brought to the team over the past year. We're glad you're here and looking forward to what's ahead.
Happy anniversary, Tom! 🎉

07/30/2026

Nothing brings a demo together quite like pizza. 🍕
We spent the day with the Café Bello team testing doughs, dialing in the bake, and putting the Marsal Pizza Ovens to work.
A few moments from the session.

07/28/2026

We’re heading to Lancaster for SNAPA this week!

We’re looking forward to reconnecting with school nutrition professionals and industry friends throughout the day.

Stop by Booth 264 during Thursday’s Exhibit Show from 11:30 AM–2:45 PM. We hope to see you there.

07/23/2026

The best training happens when you get in front of the equipment, roll up your sleeves, and put it to work.

Hands-on time in the Test Kitchen gives operators, chefs, and partners the opportunity to work through the food, process, and workflow together while gaining a better understanding of how the equipment performs in practice.

A little flour on the table just makes the learning more memorable.

07/21/2026

Start with the questions, not the spec sheet.

Before buying new equipment, take a step back and look at the operation as a whole: peak demand, utilities, ease of use, ongoing costs, and the problem the equipment needs to solve.

Our latest blog covers five questions worth asking before the purchase.
Read the full blog here:

Before buying new commercial kitchen equipment, ask these five questions about capacity, utilities, usability, operating costs, and long-term fit.

07/17/2026

The best recipes don't live on paper anymore.

They're built into the oven—ready for every shift.

07/15/2026

Fresh from the oven.
Golden raisin scones baked in the Blodgett INVOQ.
A reminder that a combi oven isn't just for proteins—it can handle everything from breads and pastries to vegetables and more.