Hobart can help you
improve efficiency and
when developing
keep quality consistent
for restaurants.
SPRING 2010 | BIGGIE-SIZING SUSTAINABILITY
Biggie-Sizing Sustainability: How the Wendy’s/Arby’s Group Tackles Energy Efficiency
Wendy’s / Arby’s Group Inc. (WAG) is the nation’s third largest quick-service restaurant company and is comprised of the Wendy’s® and Arby’s® brands, two companies distinguished by traditions of quality food and service. WAG, with approximately $12 billion in system-wide sales, owns or franchises over 10,000 restaurants.
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WINTER 2009 | SLICER SHOW-OFFS
Star Chefs Demonstrate 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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SUMMER 2009 | PAPA MURPHY'S
Papa Murphy's Upgrades to 60-qt. Legacy® Mixer
Papa Murphy's is the fifth largest pizza chain in the country and the pioneer and leader of the "take and bake" pizza segment. Papa Murphy's operates approximately 1,100 franchised and corporate-owned locations in 31 states and Canada. The Vancouver, Wash.-based company offers custom-made pizzas featuring high-quality fresh toppings generously layered on pizza dough that is made fresh each morning in each store.
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SPRING 2009 | GREENING THE GOLDEN ARCHES
McDonald’s Spearheads Green Building with Learning Laboratory
In an effort to raise awareness about the best green practices for McDonald’s, John Rockwell, AIA, LEED AP, sustainability manager for McDonald’s, implemented numerous sustainability initiatives to reduce energy usage, water consumption and waste. Today, a Chicago, Ill., location of the fast-food chain is awaiting LEED certification.
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WINTER 2008 | PRODUCT CONSISTENCY
Quality Diners Demand Consistency and Quality
Today’s restaurant patrons are looking for more than a good meal; they want an entertaining dining experience. Increasing customer demands have encouraged all types of chefs to deliver more consistent and high-quality creations in order to differentiate themselves from the competition.
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FALL 2008 | EUROPEAN COOKING SUITES
European Cooking Suites Could Have American Chefs Rethinking Kitchen Design
Kitchens are being designed to be more efficient than ever before. European restaurants often incorporate cooking suites into their kitchen designs in order to increase efficiency, maximize space and reduce energy consumption. Cooking suites aren’t as prevalent in the United States yet, but it’s easy to see why they are so popular in Europe.
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