Hobart Consultant Resource Center

| Summer 2009

Segment Trends

 | K-12 Schools

Issues K-12
foodservice directors
and nutritionists may
need advice on.

SUMMER 2009 | EQUIPMENT AND HEALTHY MEALS
The Role of Food Equipment in Healthy Meals at School
 

With the economic downturn, there has been a significant increase in the reliance on government-funded school breakfast and lunch programs. This increase in the number of meals being produced on a daily basis means more parents are relying on the schools to provide students with healthy meals
// Read more

SPRING 2009 | Versatile Combi Oven
Versatile Combi Oven Helps Schools Deliver Perfectly Prepared Meals
 

Preparing a consistent meal from day to day is no easy task. Foodservice professionals across the nation are faced with the same challenge of making a wide variety of food. In order to meet this challenge, more and more facilities are turning to combi ovens to help them accomplish their daily tasks.
// Read more

WINTER 2008 | FOOD EQUIPMENT CODES
Common Code Violations and How to Avoid Them
 

When building, remodeling or replacing kitchen equipment, it’s vital to customers that the project stays on schedule. Although keeping abreast of equipment regulations is a challenge, there are commonly occurring violations that can be prevented.
// Read more

FALL 2008 | PRODUCT CONSISTENCY
You Don’t Have to Be a Gourmet Chef to Cook Like One: New Barcode Scanner Ensures Consistent Results Every Time
 

Combi ovens are one of the most versatile pieces of foodservice equipment you’ll find in a K-12 kitchen. The barcode scanner makes cooking in a combi oven a snap.
// Read more

SUMMER 2008 | SCHOOL NUTRITION
Fresh Answers to Student Nutrition: Creative Solutions
Help Children See the Fun Side of Food
 

Telling children to eat their vegetables might work at home, but it takes a different approach to ensure kindergarten through 12th-grade students are eating healthy at school.
// Read more