Winter 2009
Star Chefs Demostrate Master Techniques on Hobart's 3000 Series Slicer
In the right hands, the right equipment can produce innovative creations. Johnny Iuzzini of Jean Georges and Dave Arnold of the French Culinary Institute proved that when they showed how they use Hobart’s 3000 Series Slicer combined with master techniques to create some amazing fare.
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Winter 2009
Technology enhancements have enabled chain restaurants to achieve perfect results every time, which is important when operating multiple locations across the country. Imagine ordering a grilled chicken sandwich at your favorite eatery while traveling only to find it tastes nothing like what you’ve experienced back home.
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Summer 2009
Misconceptions of the Combi Oven Revealed
The combination (combi) oven continues to gain popularity among the foodservice community for its versatile cooking functions that offer convection, steam and combination modes. The combi oven was first introduced about 15 years ago and was mainly used in hotels and in casual to upscale restaurants.
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Summer 2009
Guarantee Food Consistency from Restaurant to Restaurant with the Right Equipment
Food consistency is as important as a restaurant's brand and reputation. Patrons know what their favorite meals taste like and expect a consistent product whether dining in Louisville, Long Island or Los Angeles. The products and ingredients used go a long way to guarantee the consistent taste customers love, but restaurant owners shouldn't overlook foodservice equipment.
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