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.

Fried Chicken Restaurant Equipment: A Guide for Commercial Kitchens

It’s no secret that there are plenty of advantages to serving fried chicken. Chicken is the world’s most popular protein, it can be fried in batches and held for hours, and it’s an incredibly profitable menu item. Plus, according to a recent Technomic report, chicken menu category sales have increased at an average rate of 12% since 2019.

Engineering at the Business of the Year
Part 5 of 5

Henny Penny Corporation, Eaton, Ohio, was recently named Dayton business Journal’s 2021 Business of the Year. It’s a terrific honor and we take a certain amount of pride in being recognized for the effort our employee-owners put in every day and the accomplishments that result. But it goes deeper than that. We see this as a validation of what we have, for decades, simply called the Henny Penny Culture.

Why Your Restaurant Needs a Chicken Fryer
4 Reasons You Should Be Serving Fried Chicken

Commercial fryers, sometimes referred to as chicken fryers, are one of the most common pieces of kitchen equipment in food service. And for good reason, too.

Zac’s Burgers Case Study

When most guys his age were still hitting burger bars after a ballgame, Pete Politarhos decided to open one. And he hasn’t looked back. Today, Zac’s Burgers has three restaurant locations in the Philly area, plus a concession at Lincoln Financial Field and two food trucks for catering events around the Tri-State. Zac’s is a family business with 28 employees. Business is good, and expanding is always a consideration. But at the moment Politarhos is having a hard enough time finding workers to fill the positions he already has.

Social Responsibility at the Business of the Year
Part 4 of 5

Henny Penny Corporation, Eaton, Ohio, was recently named Dayton business Journal’s 2021 Business of the Year. It’s a terrific honor and we take a certain amount of pride in being recognized for the effort our employee-owners put in every day and the accomplishments that result. But it goes deeper than that. We see this as a validation of what we have, for decades, simply called the Henny Penny Culture.  

How to Attract and Retain Kitchen Staff During The Great Resignation
3 Tips from Restaurant Industry Experts

After two grueling years, COVID-19 restrictions on indoor dining are lifting and customers are celebrating by returning to their favorite eateries.  That’s great news for restaurant operators, right? Well, yes, but operators are now facing an altogether different challenge. While their customers are coming back, their employees are not, or at least not at pre-pandemic levels and certainly not at what operators say they need to run their restaurants. What’s happened?

Manufacturing at the Business of the Year
Part 3 of 5

Henny Penny Corporation, Eaton, Ohio, was recently named Dayton business Journal’s 2021 Business of the Year. It’s a terrific honor and we take a certain amount of pride in being recognized for the effort our employee-owners put in every day and the accomplishments that result. But it goes deeper than that. We see this as a validation of what we have, for decades, simply called the Henny Penny Culture.  

Countryside Deli Case Study

When Corey DiGiovanni claims that Countryside Deli cooks a ton of fried chicken, he’s serious. “We go through about two thousand pounds of eight-piece pressure-fried chicken a week,” said DiGiovanni, owner and operator of this Western Pennsylvania, single-location deli/restaurant/catering business. “We absolutely crank it out, especially on Saturdays. Plus five hundred pounds of tenders, and two hundred pounds of cod on Fridays.”