By Sheena Madden, Territory Sales Manager, Hobart Food Equipment Group
When it comes to evaluating food prep equipment for K-12 kitchens, food service directors are faced with many choices. Making the decision, however, shouldn't be a matter of just buying the same model or brand as always.
By Pat Miller, territory sales manager, Hobart Food Equipment Group
Food processor haves become more popular pieces of equipment in K-12 kitchens, with some schools citing they utilize them for more than 50% of their chopping, dicing and grating needs. This places the equipment second in use only to convention ovens.
By Kayla Williams, territory sales manager, Hobart Food Equipment Group
K-12 kitchens face challenges both in terms of time and resources. Obtaining and retaining the best possible employees factors into the efficiency of day-to-day operations, which can detract focus from menu planning and food preparation — particularly for from-scratch items.
