WHAT WE HAVE TO SAY.

Partnering with you means sharing insights that can help drive your business — and Our Take seeks to do just that. Here, we’re giving our view on the latest foodservice trends, operational challenges and the future of the industry. We hope it serves as a resource to help you do your job more efficiently, meet your customers’ needs head on and plan for tomorrow.

Constantly Changing Menu Items? Consider a Combi Oven.
Part 2 of an interview with Henny Penny Product Manager, Dann Woellert

In Part 1 of an interview with Henny Penny Product Manager Dann Woellert, we discussed the basics of combi oven ownership and why they’re growing in popularity. We’re continuing the conversation and dive deeper into how combi ovens can support kitchen operators who are challenged with delivering a strong customer experience amongst ever changing menus. By utilizing a number of cooking methods, several of which can be used while cooking a variety of foods at the same time, combi ovens are increasing kitchen efficiency, customer experience and cost savings.

What to expect from Henny Penny at the 2017 NRA Show

NRA 2017 marks a special milestone for Henny Penny, as we celebrate our 60th anniversary.  Our success is rooted in innovation and customer experience, and if you attend the show this year, you’ll find we continue offering innovative solutions to provide users quality performance while lowering operating costs.

New Prime Filter Powder means twice as much savings

Oil is an expensive consumable.  If you use it in your kitchen, we don’t have to spell this out for you.  It costs a lot of money, it can cause operational challenges when disposal time comes, but for a lot of you, it produces a signature item on your menu.  The big question is, what can you do to optimize your oil usage?

Good Habits Die Hard
A friendly Evolution Elite reminder

Purchasing an Evolution Elite® fryer from Henny Penny can be a game changer when it comes to improving your back of house efficiency while positively impacting your bottom line. However, and this is true of any big purchase made to address a challenge to your business, if you aren’t using your equipment to its fullest abilities, you won’t see the full benefits….the reasons you made the investment.

Constantly Changing Menu Items? Consider a Combi Oven.
Part 1 of an interview with Henny Penny Product Manager, Dann Woellert

Today’s menu trends are constantly changing. Your customers’ needs and wants can change at the drop of a hat. Purchasing single-purpose equipment every time you decide to change menu items is expensive and most of the time unrealistic. There is however, an answer to those problems. The combination oven, more commonly known as the combi, offers a future-proof solution to menu trends by utilizing a number of cooking methods, several of which can be used while cooking a variety of foods at the same time.

Treat Your Oil Like The Hero It Is
Posted by Chef Ben

For Superman it is kryptonite. For Achilles it was his heel. It seems for every hero there is a potential weakness that stands in their way. Frying oil may not be faster than a speeding bullet or more powerful than a locomotive, but restaurants depend on it and when someone depends on you, you get billed as a hero in their book. And just like Superman and Achilles, oil has plenty of enemies to worry about.

How should you be testing your oil quality?
A Q&A with Kimberly Eros, Henny Penny Project Manager, Insights

Frying is one of the most popular ways of cooking as it produces exceptional flavor, moisture and crunch. It delivers the ultimate food sensory trifecta: “GBD” or “golden, brown and delicious.” However, repeated usage of frying oil causes it to degrade. Chemical reactions that lead to changes in the oil, which can affect food quality the longer it’s used.

How your kitchen equipment can drive your labor efficiency
Posted By Matt Greear

Cartoons of the past always portrayed the future as the epitome of efficiency. The Jetsons, for example, were always the king of automation with their robot maids, conveyor belts and in home food vending machines. And though we’re all still waiting for flying cars that fold into briefcases, the main theme throughout all those distant, futuristic settings was the increase in efficiency.  In today’s fast paced lifestyle and in just about any industry, efficiency is the main goal. The food industry is no exception.