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.
New Year’s Resolutions for your Frying Operation
As we settle into 2018, we wanted to take a minute to remind operators that a New Year’s resolution isn’t just for one’s personal life — resolutions for your business are just as important. Picking just one aspect of your business or operation to improve or be more intentional toward over this year could lead to more efficient habits in the years ahead.
How a Henny Penny Team Effort Provides a Unique Customer Experience
In an industry like equipment manufacturing, most manufacturers are focused on getting a piece of their equipment into your back-of-house as quickly as possible. Their equipment might fill a need of yours, such as adding frying capabilities or replacing a broken holding cabinet, but is it necessarily the right solution for your business as a whole? Is it even the right product? And if it is, what does your relationship with that manufacturer or distributor look like following the purchase?
Nashville HEAT is a Menu Game Changer
Nashville hot chicken might be a recent concept or just starting to trend in your region, but make no mistake, the idea is anything but new.
Choosing your own Adventure on the Fryer Purchasing Journey
Adding a fryer to your restaurant seems like a simple task — find an acceptable piece of equipment that fits your estimated budget. It’s not until after purchasing a basic model fryer that restaurants realize they’re now on a “choose your own adventure” journey that probably could have been avoided.
How Better Training Makes a Better Product
You probably don’t think too much about the equipment in your kitchen until you’re faced with maintenance.
5 Mistakes to Avoid in Your Frying Program
Whether you’ve just added a fryer to your kitchen or you’ve been using one for years, your business is part of the flourishing fried food trend. According to Nation’s Restaurant News (NRN) Top 100 U.S. Chains report, 50 percent of the businesses listed offer fried food items on their menus.
Chick-fil-A Executive, Mike Walpole Weighs in on Workflow
205 cars in an hour. That’s the peak lunch hour pace of one particular undisclosed Chick-fil-A location according to Mike Walpole, the QSR’s International Supply Chain Director. You’d be right to be shocked by that count. That’s nearly 3.5 per minute, a rate that begs several questions, the first being, “How is that even possible?”
A Mid-Year Snapshot: 2017 Technology and Consumer Trends
We continue our look at the state of the foodservice industry with a dive into the trends of 2017 to-date. Last week we shared mid-year insights into the foodservice industry, which can be found HERE. This week we will look at a few examples of trends we are seeing with consumers and technology.