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.

SmartHold Proofing & Holding

High-quality insulated heated holding cabinets—particularly those with appropriate humidity control—offer foodservice operators significant opportunities to improve food value, throughput and productivity. The ability to hold a wide variety of foods for long periods of time is like putting production time in the bank. The reduction in waste, alone, becomes a major justification. The key to achieving these advantages lies in equipment that offers more precise control of the holding environment. The flavors, textures and moisture content of various cooked foods react differently to heat and humidity. The ability to set and maintain ideal holding conditions for popular menu items can mean the difference between twenty minutes and two hours. This translates into smoother production schedules, better equipment utilization throughout the kitchen, and lower labor and operating costs.

The Science Behind Holding
It's harder than it looks, but we make it easy.

Reliable holding equipment preserves quality, keeps food ready to serve, and allows employees to prepare for peak hours while offering additional benefits (click here to read our blog about how kitchens can “buy” extra operations time with heated holding solutions). Getting the most out of your holding equipment is easier said than done, which is why it is important to understand the science behind it.

WIN at Takeout with a Henny Penny EPC

Grocery shopping and grabbing meals on-the-go aren’t as simple in a world changed by the COVID-19 pandemic. Now more than ever, people are looking for ways to make their lives easier. As a result, takeout has become increasingly popular and fast-food or dine-in restaurants aren’t the only places that can capitalize on this rise in demand. Imagine the relief of a grocery shopper who needs to pick up dinner on the way home when they come across a display containing rows of fresh chicken and sides while approaching checkout. At a counter service restaurant with frequent carryout orders, guests will be thrilled to see hot and ready-to-purchase dishes when they walk in to place an order. With a Henny Penny Express Profit Center (EPC), various business concepts with diverse menus can maximize takeout sales.

Buying Time with Holding Cabinets

Restaurants, delis and other retail foodservice operations put a great deal of resources into equipment and procedures that produce food with the consistent flavor, texture and appearance their customers have come to expect. Yet without some means to preserve fresh product for a reasonable amount of time, the effort—along with a significant portion of food—is wasted. This is more important than ever with the rising demand for delivery and take-out. You now need to be even more efficient in your kitchen and that is where holding cabinets come in.

The NAFEM Challenge: Give Us Your Feedback

Every two years we look forward to NAFEM. Not only is this show a great opportunity to show off our innovative products to industry peers, partners and customers, but it’s an even better opportunity to meet with those stakeholders and learn what is on their minds. If we can understand their challenges and what they need to make their operations more efficient and profitable, we can then make products that better suit those needs.

Know Your Fryer’s Features: Idle Mode

In addition to managing utility and operational expenses, restaurant operators face the added challenges of keeping food fresh and avoiding waste — including cooking oil all while maintaining an efficient operation.

Make Moving to a 30 lb. Fryer Your 2019 Resolution

In 2019, consider extending a New Year’s resolution to your kitchen equipment. If you’re still using a 50-lb. fryer, it may be time to consider evaluating the benefits of a 30-lb. fryer.

Know Your Fryer’s Features: Load Comp

If each day at your restaurant was exactly the same — from the number of people that show up to the items they order — running a restaurant would be easy. But we all know, this has never been the case and will never be the case. The difficulty of not knowing what will happen each day is a challenge preventing you from being able to eliminate waste and produce consistent high-quality products.