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.
OPEN VS. PRESSURE FRYING: CHEF GREGG KEEPS IT REAL
Posted By Chef Gregg, Corporate Executive Chef
A COMMON DEBATE: OPEN VS. PRESSURE FRYING
Meet Our New Chef: CEC Gregg Brickman
We are thrilled to introduce Corporate Executive Chef Gregg Brickman, one of our newest Customer Experience team members. In his role as CEC, Chef Gregg will provide a range of culinary support and expertise to our partners, from product testing to program development and everything in between. He will also offer equipment training to our domestic and international distributors. As Chef Gregg puts it, he is an ‘unlimited resource’ for our partners to tap into and be considered an extension of their internal culinary team. Check out our Q&A session below and get to know Chef Gregg!
Our 4 Best Equipment Solutions for Ghost Kitchens
In 2019, ghost kitchens (also referred to as dark kitchens and virtual kitchens) were simply an emerging trend to watch out for. In 2020, the COVID-19 pandemic accelerated the adoption of these delivery-only kitchens in a big way. Just 15% of restaurant operators were using ghost kitchens before the pandemic, by May that number had risen to 51% (Technomic, 2020). The demand for off-premise dining options skyrocketed, creating an opportunity for operators to invest in ghost kitchens and even virtual brands.
What makes a Combi?
In recent years there has been a legitimate debate over the virtues of boiler and boilerless combis. Each basic design has its advantages and flaws. Often, the quality of the combi and its results depend on how its manufacturer has balanced one against the other.
How Henny Penny SmartHold Brings Value to the Kitchen
It's time to invest in the holding technology that pays for itself.
Henny Penny SmartHold Heated Holding Cabinets feature precise automatic humidity control. This gives operators the ability to hold nearly any hot food item longer and with significantly improved food value than any other heated holding cabinet. A patented system lets the user:
Why Holding Equipment is Vital to the “New Normal” in Foodservice
To say that the novel coronavirus pandemic has made a significant impact on the foodservice industry would be an understatement. Well-established norms and what little predictability we had before is now long forgotten.
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.