Category Archives: Uncategorized

What You Can Expect On Installation Day

A much anticipated day – installation day. You have invested your time, energy and have weighed all of the options to make sure your new equipment is the right investment for your restaurant. You are confident the new equipment will maintain your brand’s high standard of quality food and have even built excitement amongst your team when talking about the efficiency and ease-of-use.

What you might not have thought about are the details and logistics for the day your new piece of equipment arrives. Not sure how to prepare your kitchen for its newest addition or just how long the installation process will take? Here are the answers to some of our most frequently asked installation day questions.

Who will be my point of contact?

For every installation, your Henny Penny distributor will appoint a project manager who will reach out to the business owner/operator, GM, contractor or who ever will be overseeing the install. Typically, the first contact will be made to schedule a site visit to inspect utilities, take measurements and communicate with the business’s point of contact the step-by-step details of the installation process. The project manager will also contact any plumbers and/or electricians that are involved to makes sure they have the information needed to execute their jobs successfully. Once an installation date has been scheduled, the project manager will stay in touch with all of the involved parties several days ahead of time and then again the day prior to installation, to avoid any last minute surprises.

Who will be showing up to perform the installation?

Two or three representatives from the Henny Penny distributor that covers your area will accompany your new equipment. Should your business need any electrical or plumbing work prior to install, as the Operator you will be responsible for coordinating those services and scheduling the work prior to installation of the new equipment.

What can I do best prepare my business for delivery and installation?

If you’re receiving new equipment, there’s probably a good chance you’re getting rid of old equipment. If you’ll be receiving a new fryer, you’ll want to be sure that any oil has been discarded from the old fryer. If you have not arranged for the old fryer to be removed by your distributor, you will still need to remove or relocate the old or existing unit prior to installation.

You can also help ensure a smooth delivery by making sure all aisle ways are clear and free from any obstacles. If possible, you should also move any other equipment that might be in way of the delivery team during installation. The more space available to work in, the quicker and smoother the installation will go.

Who from my team should I have around when our new equipment is installed?

Following the installation of your new equipment, the installers will give an on-site training session to go through equipment start up and operation. You will want to have any employees who will need to be familiar with the operation of the new equipment, either to operate or to train others available during the training.

How will installation affect my business that day?

Most installations will occur between 5 a.m. and 5 p.m., however, the Henny Penny Distributor will work with you to ensure installation happens during non-peak hours. The overall time of the installation can vary from location to location, but you can typically expect two installers to have your new equipment in place and running in about one hour, plus additional training time which may vary depending on the equipment.

Do I need to keep anything in mind or watch for anything after my equipment is installed?

Following installation, we walk away confident that your new equipment will be running perfectly. However, if you should have any questions or concerns about the equipment or the installation process, we encourage you to call our Technical Hotline at 1-800-417-8405.

For more technical information on any of our equipment, or for answers to more frequently asked equipment questions, visit our CUSTOMER SUPPORT page.

Is now the time to invest in combi oven technology?

The restaurant business is tough. Fighting for ‘share of stomach’ can be cutthroat. Because of the fast pace of trends and consumer demands, restaurants need to constantly evaluate not only customer facing efforts, but also all aspects of their business including back-of-house. Labor, training, efficiency, product quality, lack of space, crowded hood space and menu flexibility are all headline concerns and finding unique ways to identify an opportunity to improve in any single space can be a game changer.

The right equipment can go a long way in transforming a kitchen’s operations and give operators the ability to do more with less. The combi oven is perhaps the greatest example of a piece of equipment that can increase flexibility, provide greater efficiency and optimize space in modern kitchens.

Increased Flexibility

There may not be a piece of equipment that can do more in terms of menu prep in a smaller space. Flexibility is at the heart of every combi, affording operators the opportunity to bake, grill, steam, poach, sear, slow braise or sous vide menu items with incredibly accuracy and consistency. The programmability makes it easy to switch between moist and dry products, empowering operators to organize production schedules by production methods and ensure that recipes are being executed at the highest quality at any point during service.

Greater Efficiency

Faster cook times and greater product yield simply mean better operational efficiency, but the combi is efficient in so many other ways. When it comes to training, not only does the interface and programmability make it a snap to learn for new team members, but with the combi taking the place of three separate pieces of equipment (grill, oven and steamer), operators need only train their staff on one. Having to learn, use and service only a combi will lead to reduced stress for staff and less stress on your operating budget through the added benefit of lower maintenance costs.

Optimized Space

At less than 36 inches wide, the combi’s most obvious and major strength is its space efficiency. By utilizing a combi oven, operations can effectively eliminate an oven (36 inches on average) a grill (24 inches) and a steamer (21 inches). Consolidating this equipment means freeing up around 50 inches of cooking space, all of which requires hood coverage. With hood space costing an average of $1,200 per linear foot —plus the additional cost of air conditioning brought on by the larger hood — a combi oven can mean a lifetime of cost savings.

There are numerous reasons why now is the time to invest in the flexibility and efficiency of a combi oven. Those who have begun to experience, or will soon be experiencing, the d space squeeze, will be able to capitalize on the benefits of this piece of equipment. To learn more about the combi oven options that Henny Penny has to offer, visit https://www.hennypenny.com/products/steaming/.

How the Top QSR Chains Decrease Turnover

Retaining talent is vital to the success of just about any business. However, in some industries like foodservice, this is much easier said than done. According to an article by AZ Central, employee turnover rates in the fast food industry are commonly as high as 150 percent. If a business can retain employees at a higher rate than what is typical for the industry, it stands a far greater chance of success in the market.

Case in point: Chick-fil-A (CFA)

The Atlanta-based company has been the number one chain in sales per unit volume for the last several years. There are a number of reasons that contributed to this, but one certainly not to overlook is their 55 percent turnover rate. We spoke with Mike Walpole, CFA’s international supply chain director, to get a better understanding of what principles the QSR chain holds closely to retain talent so well.

According to Walpole, the process begins with recognizing the reasons for retaining talent, which go well beyond the inevitable incurred costs of hiring and training new employees. Atop this list are food safety, producing consistent quality and leadership development.

Upon understanding why talent retention is so important, you can then go about implementing a strategy for minimizing turnover, which will address why team members are leaving. Typically, this is because:

  • They find the environment of their current situation unsuitable or unsafe.
  • They find a better opportunity.
  • They find their current role too stressful.

To overcome these challenges, CFA focuses on four areas of their own business.

Environment: By creating the best environment for people to work, you increase your opportunity for retention. This means creating a clean work place, a place that feels safe to employees, and a place that is friendly and supportive. CFA focuses on treating their team members like valuable contributors and creating an environment where team members feel like they are working with good people.

Empowerment: Every team member wants to succeed. “Success” may look different to everyone — maybe it’s becoming employee of the month; maybe it’s holding a job for six months or maybe it’s moving up the ladder of leadership one rung at a time. Regardless, encouraging your employees and empowering them with the tools and opportunities necessary to reach those goals doesn’t go unnoticed.

If an owner/operator can allow employees to make their own decisions, albeit with guard rails, and expect that they live up to the standards of the environment, more employees will feel they are succeeding and reaching their goals — because they are.

Cater to the Employee: Long gone are the days of training textbooks and VHS tapes. Sit a 17- or 18-year old down in front of a TV to watch a 45-minute on-boarding video and you’ve already begun to lose engagement. It’s important to consider how to make training effective for younger generations and embrace their needs. If they’re attached to their cell phones, then find a way to make training available to them there. Catering to particular learning styles will not only show that new hires are valued, but it will also result in better retention of the information — a win for the business.

Equip your Employee: Old, dysfunctional equipment leads to stressed, angry employees and eventually, employees who are just so fed up with nothing working that they move on. Investing in premium equipment can play a huge role in making the lives of your team members easier.  High-quality equipment will allow your team to work more efficiently, which again only benefits the business as a whole. If an employee can recognize the ease of their job against comparable alternative positions, they’ll recognize their current opportunity as the best available.

___________________

These are not novel, or all together unique strategies for retaining talent, but when you consider the success that CFA has had relative to their industry peers, its obvious that these tactics work when they are made a priority. We’re honored that CFA recognizes our premium equipment as a contributor to their low turnover. To find out how our equipment can add simplicity to your operation and help you retain your valued talent, visit our complete lineup at https://www.hennypenny.com/products/.

Basic Food Safety and How to Instill it in the Company Culture

An issue related to food safety – or lack thereof – is every operator’s worst nightmare. It seems every few months we read about a new (or renewed) food safety issue at one major chain or another. According to a study done by the Johns Hopkins Bloomberg School of Public Health, the cost for a restaurant that experiences a foodborne illness outbreak can run up to 101 percent of their annual revenue. This, and the general desire to keep patrons safe, makes preventing illness the foremost goal of any chef and organization.

Fortunately, if attention is paid to food safety, you can ensure you have happy, healthy customers, and a happy, healthy business. The good news is that establishing safety protocols or safe workspace doesn’t require reinventing the wheel. Be sure to stick to the most basic food safety rules and objectives and you’ll lay the foundation for a safe restaurant environment.

Washing hands: Beyond being a requirement by the FDA, this is the most effective practice for eliminating the spread of bacteria. While the sight of gloves may create a sense of safety, nothing is more effective than hand washing.

Correct use of gloves: Just because the gloves are on does not make it a free-for-all in the kitchen. There are still rules to abide by, such as changing your gloves every time you touch a new order. When it comes to ready-to-eat food — which cannot be touched with bare hands — be sure your staff is following proper glove protocol and changing them as often as necessary.

Proper storage: An audit of any storage equipment should reveal that items with the most potential for carrying bacteria and pathogens are stored at the bottom. Items with the least potential should be stored at the top. If your chicken is above anything, gather the troops — it’s time for a staff food safety meeting.

Accountable purchasing: If, as an operator, you don’t have the time or resources to ensure the quality and safety of the food you’re purchasing, the best way to cover your bases is to make your purchases through a reputable company, such as one of the many qualified broadlines.

Washing produce: Despite coming from a reputable source, produce still needs to be washed. It’s a simple task that can help operators avoid major headaches.

Clean and sanitize work areas/equipment: Prioritizing this activity can help ensure the necessary cleaning tasks are accomplished. Though it may seem extremely rudimentary, proper cleaning tasks can easily fall by the way-side if they are not regularly scheduled.

While it is typical for operators to have a strong understanding of these best practices, the difficulties seem to arise in the next steps — adopting them into the culture of the business to the point where the staff can police itself. According to our own corporate chef, Ben Leingang, there are several ways to drive these priorities home.

  • Develop practices that constantly promote food safety. For example, post signage of proper storage and sanitation requirements around the kitchen in easily visible or often visited locations.
  • Appoint or hire managers that can lead by example. For instance, front-of-house managers should follow proper hand washing protocol every time they visit the kitchen.
  • Get ServSafe certified and have a manager that is certified for every shift.
  • Perform safety audits on a regular, but unpredictable, schedule. For best results, run these daily.
  • If you’re opening a new restaurant, go through the local health department to file the appropriate paperwork and understand every requirement with them immediately, even before you’ve opened. Submit your operational plans and figure out how you should be initiating anything that requires an element of food safety. Don’t wait for the health department to come to you.

With all that is required to run a business, it’s understandable that focus on some of the very basic items (in this case food safety) can be lost. However, not losing sight of this area of the business is extremely important for operators. If a priority is put on the basics and establishing a culture of safety-focused team members, then more difficult practices (as we’ve written about before, such as maintaining a gluten-free menu) become much easier.

For more blogs on kitchen safety and operational best practices, be sure to subscribe to Our Take, in the column just to the right.

How to Hold Your Fried Items with Confidence

Whether it’s chicken, fish, shrimp or mozzarella sticks, consumers universally expect the same out of fried items. We fry foods specifically to retain their moist or juicy insides and (most importantly) to add that crunchy, golden delicious outside.

Perfecting the right “crunch” for every item can sometimes take constant experimentation, so it’s understandable that operators might be hesitant to use a holding cabinet if they think it will diminish the quality of their prized fried concoctions. But will it?

Yes, holding fried items can be a bit trickier, but they can be successfully held. In fact, a holding program may be more crucial than some operators realize, especially for fried items. By establishing a proper holding program, operators can eliminate consistency issues and improve flow of service. Once the ideal holding time and humidity levels have been established for a product, it can all but be assured that every customer will receive the same quality item, always.

To help find that holding sweet spot for fried foods, we wanted to offer a few tips to operators that should inspire confidence in maintaining the perfect crunch even after some time in the holding cabinet.

Tip 1: Hold High
We find that too many operators, in fear of drying out their food, err on the side of lower holding temperatures when in fact, the opposite should be practiced. A higher temperature hold creates more available moisture, also known as the juices in meat products. Following the initial cooking of the meat, at rest, those juices will settle out. Worse yet, if the temperature drops too low then the taste and appearance become more of the day-old variety, rather than warm, crisp and juicy.  It won’t be dry, but it will lose palatability.

For those that are holding fried chicken at 145°F, try holding instead somewhere in the range of 165-185°F.

By holding at a higher temperature, operators can increase the overall holding time of that item. For those that are holding fried chicken at 145oF, try holding instead somewhere in the range of 165-185oF.  This will work for a variety of other proteins, such as large roasts of pork and beef, BBQ and roasted poultry like chicken or turkey.

Tip 2: Know Your Hold
Know which items hold easier than others and which can sustain longer holds while maintaining quality. For instance:

-Breaded items hold better than battered items
-Bone-in items produce a better hold than boneless items
-Large items hold easier and better than smaller items
-Softer fried items hold longer than hard, crispy fried items

Tip 3: Think Ahead
Holding shouldn’t come as an after-thought. In fact, operators that utilize holding best, factor it into the overall recipe. The quality and flavor of the item should be considered final only after it has been through its allotted hold. This may mean trying different types of flours to understand what holds and tastes best when it is eventually served. For instance, operators may find that alternatives like rice flour or potato starch, in certain applications, may yield a crispier and tastier product than wheat flour after a designated hold period.

Tip 4: Yes, Equipment Matters
There are several levels of holding cabinet options available to operators, and in most cases, you get what you pay for:

Option 1: The most basic cabinets provide one heat source and will keep your food warm but that’s about it. With no way to increase or decrease the available humidity, these are not a viable option for fried foods.

Option 2: These units are a basic cabinet with the addition of a passive water pan. These will offer a heat and a water source, giving you the ability to create steam. This is definitely a step up, but operators are given little in the way of environmental control.

Option 3: Humidified cabinets come with a dedicated heat source for the cabinet and a water pan with its own dedicated heat source, giving operators the ability to individually fine-tune heat and humidity levels. However, this will rely on constant operator observation and adjustments.

Option 4: Fully automatic cabinets are based on a closed loop system that automatically checks and adjusts moisture and temperature levels to turn out the exact same product time and time again. Once the best hold specifications for each item have been determined, all that’s left to do is set it and forget it.

Holding fried items may feel like a recipe for disaster to some, and done without the right knowledge or tools, it may be. However, if holding is instilled in an operation as a standard procedure, where temperature and humidity levels are always programmed and accurate — made possible by design and technology — the holding cabinet may become the unlikely hero of your frying program.

To learn more about the holding cabinet options that Henny Penny has available, visit our holding line-up or contact your local distributor.

Why the F5? How about speed, efficiency and hard savings?

We changed the frying game back in 2008 with our Evolution Elite. This 30-lb. open fryer focused on producing quality food while improving operations and saving time and money. The overwhelming success of that first 30-lb. platform had us wondering — where do we go from here?

The answer?  The F5.

More than just a fryer with a touch screen, the F5 is a thoughtful and finely tuned frying platform that will provide game-changing value for frying operators who want to challenge the status quo. The F5 is an intuitive, easy-to-use, easy to train on fryer that helps operators successfully produce quality products, expedite operations and save money.

Let’s start with the latter — savings. The oil management technology that accompanies the F5’s 30-lb. vat, translates to a 40 percent savings on oil costs at fill compared the costs of a traditional 50-lb. vat — all while maintaining throughput. The F5 is also effective in extending oil life. In high volume applications oil has lasted up to 21 days, meaning your seasoned oil will spend more time in the optimum “sweet spot”. Having that extended sweet spot means you’ll be able to turn out exceptionally tasty food more consistently over extended periods of time.

The fast and simple filtering process leads to even more savings opportunities, by producing clean oil that is up to temperature in three minutes — a filter speed 25 percent faster than any other fryer available today. Less time filtering means more time frying and making money.

With F5’s low oil volume platform, operators can expect to see annual oil savings of between $3,000 and $5,000. This is even before incorporating the savings that can be derived from the simplicity of operation and maintenance:

In addition to saving money, there is the aspect of saving time and expediting operations. To cut down on the attention our equipment requires from operators, we made the F5 simple — really simple. Easy to operate, easy to train on and easy to maintain, our newest innovation is the definition of simplicity. Controls that are icon and picture-based help guide users through regular cooking operations, maintenance procedures, how-to guides and training programs. The F5 is easy for anyone to operate. Tasks are completed quicker than ever, and time spent on training is greatly reduced.

For more information on how the fast and efficient F5 can help operators save on oil, labor and time, download the complete ROI guide, or visit www.hpf5.com.

The Low Oil Volume Frying FAQ You’ve Been Looking For

Hanging on to that old fryer may seem like the frugal decision for your business, but is it? Have you really considered the impact that an aging, inefficient high oil volume fryer has on your business’s bottom line? For operators still on the fence about making the switch to a low oil volume fryer, there’s plenty to consider in regards to the ROI that can be realized by updating your equipment.

Here are some frequently asked questions from operators considering low oil volume fryers:

  • How much money could I be saving on oil?
    The standard fryer holds anywhere between 50-65 pounds of oil. Low oil volume fryers are designed to have a 40 percent lower oil capacity (just 30lbs), yet still manage to cook the same amount of food. The higher the volume, the better the savings.  This adds up to an annual savings of $3000-$5000 on oil costs.
  • How long could my oil last?
    Using less oil is great. Making your oil last longer is even better. This means less dumps per year, which means less maintenance for your kitchen staff and more time frying. The efficiency of a low oil volume fryer can result in oil life of up to 21 days — three times longer than the industry average.
  • Could the consistency and quality of my food be improved?
    As we’ve mentioned, making the switch to a low oil volume fryer translates to longer oil life due to maintained oil quality. Beyond cost savings, longer-lasting quality oil also means better tasting and more consistent food quality. If you’ve noticed flavor shifts or texture inconsistencies in your fried products, it might be time to consider the advantages of a low oil volume fryer.
  • How much time is my current system wasting?
    Standard fryers with higher oil volumes can require long, cumbersome filtering processes. Lengthy filtering practices can threaten production — especially if a filtering need arises during an inopportune time, such as rush hour. Low oil volume fryers can require as little as three minutes to filter. Add in automatic top-off features to replenish oil and you have a piece of equipment that improves your staff’s user experience and helps them be more efficient than ever.

Interested in learning more about what a low oil volume fryer can do for your business? Check out our newest innovation, the F5 open fryer at www.hpf5.com.

5 Must-have Attributes You Need From A Distributor Partner

Investing in new equipment can be a daunting task for any restaurant operator. Weighing all the factors — such as price, quality, and overall value — can be tricky. And not only that, but deciding where to purchase equipment brings a new set of considerations, such as delivery, installation/start-up, training support and ongoing service. The impact a distributor can have on the overall purchasing process makes picking the right one equally as important as selecting the right equipment.

But how do you know you’re partnering with the right distributor to help you and your business? There are several signs that your equipment provider is a good one — here are five traits we see with successful distributors in our network.

  1. Has an excellent reputation and is often recommended
    The best and perhaps easiest way to find a top-notch distributor is by following the advice of your peers. A distributor that receives consistent praise from buyers has earned their excellent reputation.Assessing the distributor’s partnerships may tell you a little about them and how they manage their business. Longstanding partnerships with manufacturers are a sign of a business that places a high priority on professionalism, dependability and performance.
  1. Consistently exceeds your expectations
    No business has time to wait around for under-performing partners. They can slow your operations down and interfere with your businesses growth. A worthy distributor should follow through on their commitments and act as a member of your team. They should be more than a Do they check-in to ensure your satisfaction?Do they communicate information you might find interesting? Do they alert you to new opportunities with products or supplies? A distributor that views themselves as a partner will.
  2. Is an industry expert and ongoing resource
    It’s worth a buyer’s time to research whether their distributor is the real deal. Partnering with a true industry expert means that you’ll receive guidance and relevant insights from a knowledgeable source. A good distributor can act as a back of house consultant.They have seen it all and know what will help you achieve your goals and identify potential challenges.  In addition to hands-on experience, a great distributor will participate in dealer shows and industry related events expanding their knowledge for your benefit.
  1. Has the equipment and service level you need
    A truly dedicated distributor will have the desire and the resources to address any customer service issues. Operators should be cautious of resellers whose commitment to their customers ends following the sale. Do they invest in training their service team?  Do they carry parts?  How do they respond to crisis? The value of a distributor is their commitment to their clients months and years after the purchase of your equipment.
  1. Puts the needs and wants of the customer first
    Find a distributor that makes the purchasing experience custom to you. No sale should have a one-size-fits-all A distributor with good communication skills and fair practices will be able to adapt to your needs and provide you with solutions that help drive your business.

Looking for an equipment distributor that will provide you with not only quality equipment, but ongoing support and customer service? Check out our list of exclusive distributors and contact one in your region today.

Kick Off Your Spring Cleaning With This Annual Fryer Maintenance Check List

Our maintenance checklist is meant to help pressure and open fryer operators get back on course for proper upkeep — not just for this spring but throughout the year. Following these important steps will not only go a long way in helping protect your investment, but also help ensure that your fryers are producing a consistent and quality product.

4 Head Pressure Fryers

  • Monthly – Lubricate spindle threads and ball seat
  • Every 90 Days – Reverse lid gasket
  • Every 90 Days – Check limit stop adjustment
  • Every 90 Days – Check and tighten element spreaders
  • Once a year – Remove and clean safety relief valve

8 Head Pressure Fryers

  • Daily – Clean deadweight assembly cap, weight and deadweight orifice
  • Monthly – Check dilution box, clean as needed
  • Monthly – Clean the nylatrons
  • Every 90 Days – Reverse lid gasket
  • Annually – Clean blower wheel (for gas units)
  • Annually – Lubricate lid rollers in back of fryer
  • Annually – Remove and clean safety relief valve
  • Annually – Inspect lift cables

Low Oil Volume or Open Fryers

  • Weekly – Clean behind fryer
  • Quarterly – Change filter pan O-rings
  • Quarterly – Vat deep clean
  • Semi-Annually – Clean blower motors (for gas units)

Henny Penny PXE-100 Pressure Fryer

  • Weekly – Clean the ATO reservoir
  • Weekly – Clean the casters wheels
  • Monthly – Clean the lid gasket
  • Monthly – Clean the nylatron filler strips
  • Monthly – Clean the deadweight assembly
  • Quarterly – Replace O-rings

Need a little more guidance to get your Henny Penny equipment back in tip-top shape? We offer free 24-hour technical support on all our products. Visit our Technical Support page to learn more.

The Whys and Hows of Incorporating an Open Kitchen

Contributing to this blog were Carl Sobocinski (President) and Rodney Freidank (Corporate Chef) of the restaurant group, Table 301 in Greenville, South Carolina. Established over 20 years ago, Table 301 now consists of 10 fine and fine/casual dining locations, most of which operate with inviting open kitchen atmospheres.

We also received help from Travis Walker (Corporate Chef) of Wood Stone, makers of premium stone hearth ovens, rotisseries and more. Wood Stone is also a part of the Henny Penny family of businesses. Travis’s experience in restaurants all over the world, helped him understand the benefits of premium equipment in an open kitchen setting.

Top Chef, Hell’s Kitchen, Kitchen Nightmares and Iron Chef are just a few television programs that show our nation’s love for high-drama, high-stakes kitchen reality shows. In part because of shows like these, what was once considered a dining distraction (being placed at the closest seat to the kitchen) is now considered front row tickets to prime time entertainment.

Most restaurant operators and patrons would agree that an open kitchen concept can be a wonderful way to enhance the dining experience, bringing real excitement to the restaurant space. The energy of a professional kitchen staff proudly displayed to the dining public is something not easily replicated. While it may seem like it’s all for show, an open kitchen can provide a number of benefits for the business. Below are five reasons why your restaurant should tear down that wall and use the open atmosphere to create success.


Why: An open kitchen allows patrons to be part of the show

How: An open kitchen concept is, at the heart of it, a show. It seems possible that the idea started with pizza shops where patrons could watch dough spin through the air. As the idea of gaining patrons’ attention evolved, seating has gotten closer to the kitchen. Some innovators have even moved seating above the kitchen, giving guests a clearer view of the kitchen and a chance to interact with the chef and his or her team. Operators can incorporate a “Chef’s Table” concept, placing customers in or adjacent to the live action ensuring they have a great dinner as well as a great show.

Why: An open kitchen can elevate or help create the overall brand

How: By adding the open and interactive environment to the guest experience, restaurants are given the chance to use their operational processes and equipment to build their brand. The use of premium, impeccably maintained or decorative equipment not found in traditional kitchens, provides an even further opportunity to define a restaurant’s brand. Unique items such as stone hearth ovens built-in featuring a custom design, pasta makers, hand crank Italian meat slicers, even elaborate and well-maintained kitchen hoods can add an aesthetic experience for new and returning guests.

Why: An open kitchen unites staff

How: A wall separating the front-of- and back-of-house employees is nothing more than a constant barrier to teamwork. An open kitchen can lead to better communication between service staff and kitchen staff and a flow that will improve teamwork and overall production efficiency.

Why: An open kitchen builds staff morale

How: There are few things that can increase employee morale like the satisfaction of a job well done. An open kitchen isn’t just an opportunity for guests to watch your staff at work; it also gives your chef and cooks the chance to watch your guests receive, taste and be delighted by the foods they are being served. Your kitchen can build momentum off positive guest experiences and a lively audience.  Additionally, your staff will gain an increase in pride knowing they are part of the experience. Breaking away from the confines of the traditional back of the house can help further build confidence, efficiency and teamwork.

Why: An open kitchen increases accountability

How: With the kitchen being the star of the show, guests — from first-time visitors to a highly regarded food critic — will be sensitive to its appearance. The open kitchen demands an extra level of accountability and intentionality around creating a hygienic and aesthetic kitchen environment.


Taking on an open kitchen concept can certainly be an undertaking and a commitment. However, for those operators and restaurateurs looking to define their business, not just through the foods they’re making but also by the fun guest experience they are creating, the concept is worth a consideration.

Looking for premium equipment that you can trust at center stage in your open kitchen? Visit www.hennypenny.com/products for a lineup of Henny Penny equipment that you can be proud to show off and will help create meals that your chefs and cooks will love seeing guests enjoy.

Special thanks to Carl Sobocinski and Rodney Freidank of Table 301 and Travis Walker of Wood Stone for sharing their expertise on the subject.