Where the Heat was Extra Sweet

When people are willing to jump into a freezing lake in January to raise money for Special Olympics, you really have to give them credit.
 
And something really hot. Right away.
 
Hockenbergs was happy to help restore normal body temperatures for the hardy characters that volunteered for the recent Polar Plunge events at Longview and Shawnee Mission lakes in the Kansas City area. We donated the high-powered pizza ovens that Papa Murphy’s used to bake and serve 150 piping hot pizzas to the shivering souls as they emerged from the changing tents after braving the icy waters.
 
“Hockenbergs played an integral role in allowing us to keep up with the appetites of thousands of cold, hungry volunteers,” said Lisa Keller, Field Marketing Representative for Papa Murphy’s International. “They donated use of two ovens, organized their service and setup, hosted two oven testing sessions and coordinated delivery and pickup of the two ovens to our remote locations on event day.
 
“Working with Hockenbergs, you come to appreciate their commitment to your partnership and you feel confident they will always perform to the highest level.”
 
At a Polar Plunge, speed matters. You want to get in and out of the water fast, change into warm and dry clothes fast, and get a slice of hot pizza fast. Our conveyer-belt pizza ovens are up to the task, delivering a fully baked, delicious hot pizza in two minutes – the very same Papa Murphy pizzas that take 15 minutes to bake in home ovens.
 
We imagine that no one has ever appreciated that speed and efficiency as much as these folks did. To see why, just check out these Kansas City Star photos of the event: http://mingle.kansascity.com/photos/2012/special-olympics-kansas-polar-plunge/
 
We were delighted to do our part to give them some support. Way to go, Plungers!

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Hockenbergs Minnesota New Location

Hockenbergs Minnesota has moved to a new location just 3 minutes south of the Mall of America at 2015 Silver Bell Road in Eagan. Please click here for hours and directions. The phone numbers remain the same.

The new location freatures an expanded show room, offices and distribution center to better serve our Twin Cities customers.

The former location at 701 Kasota Avenue SE is now closed.

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The Egg & I Chooses Omaha for 50th Site

Omaha’s Hockenbergs equips site for Denver-based restaurant chain
 
OMAHA (December 12, 2011) – The 50th location for The Egg & I Restaurants opened today in Omaha, with equipment sold and installed by national industry leader Hockenbergs Food Service Equipment & Supply.
 
The Egg & I, serving breakfast and lunch, was founded in 1987 in Fort Collins, Colo., and currently operates in 10 midwestern, western and southern states.
 
Hockenbergs ordered, staged, delivered and installed the restaurant’s equipment package, as the company has done for a number of previous The Egg & I openings.
 
“We have come to use Hockenbergs to help us meet our growth goals,” said Don Lamb, President of The Egg & I. “They are more than just reliable vendors. They problem-solve on the fly and they are as committed as we are to making sure that things are done on time, and done right.”  
 
Hockenbergs Food Service Equipment & Supply is a full-service dealer founded in 1908, providing equipment, design, installation, supplies and consultation to customers across the food service spectrum.
 
“We pride ourselves on going beyond selling equipment, to advising customers on brands, models, combinations and designs that work best for their unique situation,” said Tom Nemmers, national accounts manager for Hockenbergs. “We offer a complete line of high-quality choices at every price point, and we stand behind our products and our work. That’s why multi-unit operators keep coming back to us, time after time.”
 
About The Egg & I Restaurants:  The Egg & I Restaurants, headquartered in Lone Tree, CO, opened its first restaurant in Ft. Collins, CO in 1987. With Omaha’s opening there will be 50 company and franchise restaurants operating in 10 states throughout the U.S. The Egg & I Restaurants are casual, full-service, breakfast and lunch restaurants open Monday-Friday from 6 a.m. until 2 p.m. (2:30 p.m. on weekends). Arabica premium high grown coffees, 100% pure-squeezed orange juice, generous portions and creative menu items all combine to make a meal at The Egg & I delicious and memorable. Frittatas, omelettes, whole wheat pancakes, waffles and many delicious “non-egg” and “Smarter Choice” items make up the extensive breakfast and brunch menu. Lunch choices include chef-inspired sandwiches, generous salads and freshly-prepared, homemade soups. Private meeting rooms are available at most locations. The Egg & I Restaurant recently was named, for the second year in a row, to Technomic’s The Future 50 listing, its annual ranking of the fastest-growing concepts between $25 million and $50 million in sales. For further information, visit www.TheEggandIRestaurants.com.

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Hockenbergs’ Tom Schrack Sr. Named FE&S Hall of Fame Award Winner

Foodservice Equipment & Supplies Magazine announced that Tom Schrack Sr. of Hockenbergs Equipment & Supply Co. is its 2011 Hall of Fame Award winner. FE&S will present the award during its annual Dealer of the Year and Industry Awards Gala, which will take place on Sat., May 21, at the Four Seasons Hotel in Chicago.

The magazine stated: “As the president of Omaha, Neb.-based Hockenbergs, Schrack has continued to nurture the business by investing in the people and processes necessary to make the company successful.”

"Tom has cultivated a reputation for being among the most honest and fair food service professionals anywhere in the industry," said Maureen Slocum, FE&S publisher. "His word is his bond. Tom generously gives back to the industry and the communities he serves through numerous charitable endeavors. Like the previous eight food service professionals who have received this award, Tom's integrity has raised the bar for the entire industry."

FE&S' Dealer of the Year and Industry Awards gala recognizes the food service community's brightest stars by presenting them with some of the industry's most time-honored awards. Held each year on the Saturday of the National Restaurant Association's trade show in Chicago, this event brings together the best of the best to celebrate the ongoing success of the foodservice industry. Other awards to be presented the evening of May 21 include: FE&S' Top Achievers, Facility Design Project of the Year and DSR of the Year.

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