WHAT WE HAVE TO SAY.

Back To List

How your kitchen equipment can drive your labor efficiency

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.

Restaurants have a perpetually growing need to improve efficiency, but often times don’t know where to begin. Before looking at the labor force or the businesses operations, it might be better to start with a close look at your equipment and consider just how much that 10, 15 or 20 year old fryer, or the absence of a combi oven might be holding the restaurant back.

Current equipment may still produce great food, but its aging operational and technical features may be costing you in the long run, specifically in two areas; labor training and labor efficiency.

In years past, training your new teammate could mean tens of hours on the clock, learning how to use equipment by watching videos on DVD, studying manuals or by shadowing experienced employees.  Most of the “real” education however, came from trial and error.  This form of training unfortunately can add to your costs in the form of waste, customer frustration, cleaning mistakes and a general ding to productivity. Over the last several years, many manufacturers, including Henny Penny, have focused on simplifying operations and cleaning, resulting in easier and faster training. For Henny Penny specifically, great examples of these training and efficiency improvements can be seen in our Evolution Elite fryer and FlexFusion combi oven platforms.

For both of these products (one with a digital display, the other with color touchscreen), the focus has been placed on how people really use their equipment. Where do they hesitate, where do they get confused?  Henny Penny works hard to learn and understand the operational requirements of its customers and the habits of their teammates.  We understand how important it is too lead the user to the next step, eliminating guessing and improving confidence, which ultimately improves efficiency and production.

The FlexFusion combi oven’s touchscreen and memory contains the option of uploading your own videos to show exactly the steps of a recipe going into the oven. Additionally, it can self-diagnose or provide tips to help people understand this uber-flexible kitchen must-have.  The Evolution Elite accomplishes the same training and usage improvements with set questions that lead the user to a successful completion of their task, whether that be filtering or initiating a cook cycle.

While we are still a few years away from equipment that operates without human interaction, it is essential that equipment manufacturers do what they can to help your business.  That means freeing up your most valuable resource, your staff, to do outward/customer facing activities that help your business deliver your brand experience.

At the end of the day, it is critical for a restaurants staff to be trained and be comfortable with the equipment they are tasked to use to help the team continue to deliver the consistent, delicious food their loyal customers come to expect.

To learn more about Henny Penny’s labor, cost and time efficient equipment, be sure to visit our product page. Also, don’t be shy about checking out our YouTube page, HennyPennyTV, to see real customer’s takes on Henny Penny’s ability to put the focus on its customers’ needs.

Leave a Reply

Your email address will not be published. Required fields are marked *