COMPANY SPOTLIGHT
70 YEARS OF INNOVATION AT ALTO-SHAAM 1955: Jerry Maahs founds Alto-Shaam after inventing the Cook & Hold oven to solve hot food delivery challenges. 1960s: Launches Halo Heat® technology, delivering gentle radiant heat without added humidity. 1970s–80s: Expands
internationally across Europe, Asia, Canada and beyond. 1980s: Wins the Presidential ‘E’ Star Award for excellence in exporting. 1990s: Becomes one of the first US companies to bring combi ovens to market. 2000s: Leadership transition to Steve Maahs following the passing of founder Jerry Maahs. 2010s: Launches Vector® multi-cook ovens with Structured Air Technology®
.
2020s: Launches Converge® multi-cook combi ovens; ChecfLinc™
remote oven
management system; Prodigi™ combination ovens; and
Origin™ multi-cook convection
ovens. Invests in new India manufacturing facility, expansion of Wisconsin-based manufacturing headquarters and several new test kitchens around the world.
more than 500 associates and maintains a presence in more than 100 countries. Closer to home, the
company has continued to partner with the NexGen buying group since it formed in 2010. NexGen is described by Maahs as one of the more progressive-thinking buying groups out there. More recently, Alto-Shaam
has made significant investment in its growth and expansion. “We intentionally invest in our business to remain pioneers,” Maahs says. “Tat includes investing in our people, places and products.” Last year, Alto-Shaam expanded its manufacturing footprint with a second facility in India, and this year, the company has opened new kitchens in Mumbai and the UK, while expanding its headquarters in Wisconsin with a new innovation and fulfillment center. With these expansions, he
has invested in state-of-the-art digital technologies to drive product and manufacturing innovation through greater automation. Tese investments position the company to serve its range of customers across a wide variety of industries. Long known as a major
Alto-Shaam has expanded facilities in recent years
player in supermarkets, restaurants, hotels and casinos, Alto-Shaam has also seen recent growth in non-traditional sectors like convenience stores and senior living. “Our multi-cook ovens have opened doors where we didn’t have a strong presence before,” Maahs says. “Te new Converge combi ovens are game-changing
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for senior living and convenience stores that have established themselves as food destinations over the last few years.”
A VISION FOR THE FUTURE
Te past five years have tested the entire foodservice industry, with Covid-19, inflation and ongoing tariffs reshaping operations. Rather than reacting impulsively, Maahs has adopted a long-view strategy rooted in thoughtful decision-making. “Te last five years have
been nonstop – Covid, inflation, tariffs. Some of it was unprecedented. Tere’s no playbook,” he says. “Tere’s also a lot of economic uncertainty right now. Product sourcing is top of mind for many customers, dealers and consultants.” Maahs says his method has been to gather as much input as he can to shape decisions that are right for Alto-Shaam. “It’s about staying nimble but intentional.” He credits the company’s global presence and ability to source from other countries for helping to weather supply-chain challenges, during Covid and beyond. As Alto-Shaam celebrates its 70th anniversary – alongside FCSI, which reaches the same milestone in 2025 – the company is more focused than
“We want to pioneer and innovate but we also want to invest in people. That makes us who we are”
ever on leading the future of foodservice. Growth is on the horizon, but so is intention. “My vision for Alto-
Shaam is to remain a successful, privately-owned, multigenerational family business and drive innovation to help our global customers achieve lasting success,” Maahs says. A big part of that is supporting its team; many employees are celebrating 30- or 40-year anniversaries this year. “We want to pioneer and
innovate, but we also want to invest in our people. Tat’s what makes us who we are,” he says. Despite current challenges, Maahs sees a bright future. “Te foodservice industry is moving toward greater sustainability, automation and technology integration, which will reshape how food is prepared and served,” he says. Alto-Shaam, no doubt, will be remain an integral part of that evolution.
FOR MORE GO TO
FCSI.ORG
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