ITW Food Equipment Group brands — Hobart, Vulcan, Traulsen and Centerline™ — partnered to introduce a six-part video series called “EQUIPPED” in 2021. EQUIPPED is focused on helping empower restaurant owners and operators.

Working with StarChefs, this video series provides perspectives and tips from accomplished restaurant owners to help industry peers overcome some of the most common operational challenges. People who subscribed to the series were entered into a drawing to win a Centerline™ by Hobart 20 Quart Mixer (HMM20).

The House of the Rising Buns in Pismo Beach, California, was randomly selected as the winner. House of the Rising Buns owner and chef Bobby Lynch was excited to learn he had won. 

“I never win anything so I wasn’t even going to enter, but then I decided it couldn’t hurt,” Lynch says. “When they called to tell me, I couldn’t believe it. This mixer will be instrumental in helping me increase my bread production and grow my business.”

Lynch started his bakery and sandwich shop almost three years ago as an extension of the bread baking business he ran out of his house. He owns one small mixer and says that the new Hobart mixer will help him to expand his bread making production. 

Lynch makes his popular sourdough bread through an old-world style fermentation process. He also produces a brioche type bun from scratch that he uses for his sandwiches. Both are sought after in the local community, and the business gets ongoing 5-Star reviews on Yelp.

“As a relatively new small business, I would never have been able to afford to have this beautiful piece of equipment in my kitchen,” Lynch says. “Hobart has such a great reputation in this industry, and I know friends who have had their Hobart mixers for over 50 years, and they are still going strong. Having this equipment elevates my business and my confidence in the product I deliver every day. Thank you, Hobart.”

The new Centerline by Hobart 20 Quart Mixer delivers the Hobart quality every kitchen wants, and the essential performance kitchens need.  Features include all-gear transmission, digital timer and the GearSafe™ system.

Through the free EQUIPPED video series, subscribers hear from restaurateurs throughout the United States, providing insights to help tackle common industry challenges from the perspective of those who have been there and come out on top in this ever-changing marketplace.

Key topics include:

  • Securing Capital – Chef/Owner Tiffani Faison, Big Heart Hospitality
  • Controlling Costs – Chef Partner Jamie Young, Sunday Hospitality
  • Staffing and Training – Chef/Owner Ana Sortun, Oleana
  • Food Safety – Chef Lucas Sin, Junzi Kitchen & Nice Day Chinese
  • Maximizing Space – Chef/Owner John Sundstrom, Lark
  • Serviceability & Support – Restaurateur Ellen Yin, High Street Hospitality Group

“It has been a difficult year, and those we serve in the foodservice and hospitality industry have endured many challenges. Regardless of their struggles, they haven’t given up,” says ITW Food Equipment Group director of marketing Todd Blair. “Their resilience inspired us to connect with accomplished restaurateurs and create a video series for which their stories and insights can be shared, helping fellow restaurant owners and operators move their businesses forward.”

“Partnering with our friends at StarChefs allowed us to leverage their knowledge of industry trends, business intel and fresh culinary inspiration,” he adds. “This collaboration provided a platform for restaurateurs to speak candidly about serious topics that impact their industry while providing real-world insights aimed at helping others in the industry gain a step up, reducing burdens while increasing productivity and success.”