Hobart’s HLX Service Scale has several unique features, including that it was designed to include input from one of Hobart’s customers, a local grocer.
// Read more

Dorothy Lane Market, located in Dayton, Ohio, wanted to reduce the time its employees spent cleaning equipment, while still maintaining the highest foodservice safety standards. They found a solution in Hobart's KA7E Self-cleaning Rotisserie, which boasts one-button cooking and one-button cleaning for simplified operation.
// Read more

Presentation is key. From panini grills to deck ovens, consumers frequently make purchasing decisions based on what they can see. The latest trend in food retail finds consumers focusing more on the tantalizing foods that are on display. Customers today are very interested in fresh, homemade food. In addition to giving consumers a sense that the food they are buying is fresh, food prepared in front of them also enables consumers to watch the hands that make their food.
// Read more

Beginning January 2009, the U.S. Green Building Council (USGBC) will launch a new Leadership in Energy and Environmental Design (LEED) certification rating system developed specifically for retail operations. There are two cerficiations paths in the new program, the LEED for Retail: New Construction and LEED for Retail: Commerical Interiors.
// Read more

With an increased focus in the retail industry on sustainability and expanded foodservice offerings as well as continued concern for health and safety issues, the value of warewash options is growing among retailers. While having three-compartment sinks is currently more common, retailers are finding that warewashers are often playing a more integral role in many departments.
// Read more

Dorothy Lane’s grab-and-go service is anything but typical. Whereas some grab-and-go meals are limited to a salad bar and prepackaged sandwiches, Dorothy Lane offers customers several ethnic foods, including Asian, Indian, Italian, Mediterranean and American dishes.
// Read more