Hobart Consultant Resource Center

| 2015

featured story

Video Provides Glimpse Behind the Scenes at Momofuku Milk Bar For many restaurants, kitchen space is at a premium. David Chang, chef/owner of Momofuku restaurants in New York City, knows this firsthand. All of his restaurants are small, but Milk Bar, Momofuku’s bakery, is the smallest at about 600 square feet.
// View how Chang and his staff use foodservice equipment to maximize kitchen space.

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segment trends

Biggie-Sizing Sustainability: How the Wendy’s/Arby’s Group Tackles Energy Efficiency
The company is committed to being good stewards of the environment and has implemented sustainability programs at its restaurants, regional offices, restaurant support centers and Atlanta headquarters.
// Learn more

Read about other
segment trends:

K-12 Schools
Higher Education
Lodging & Casinos
Corporate Dining
Grocery Stores


What’s Next for Foodservice Waste Management:
Andrew Shakman, president and CEO of LeanPath, offers several concepts foodservice operations should master if they want to make waste management a priority.
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Sustainability issues you
need to consider:

Energy Efficiency
Water Consumption
Waste Management
Proper Ventilation
Cleaning & Maintenance

product spotlight

Hobart’s New Advansys Ventless Warewasher with Energy Recovery Can Save More Than $5,000:
Hobart’s patent-pending ENERGY STAR® qualified Advansys Ventless door-type warewasher not only cleans and sanitizes dishware and heavily soiled pots and pans, but it also can save more than $5,000 in the first year and $1,568 every year after.
// Learn more

Learn about additional
new products:

Gas Combi Oven
Convection Ovens