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.

7-Eleven Canada All In for Freshness, Quality

Consumers have grown used to drive-thrus, takeaway, curbside pick-up, grocery delis and convenience stores in their search for a decent meal. While the Chicken Sandwich Wars raged in the U. S. and restaurants closed during the worst of the Covid-19 pandemic, 7-Eleven Canada saw an opportunity for same-store and unit growth by upping its hot food game with high-quality local products, freshly-prepared.

Why Your Commercial Kitchen Needs a Pressure Fryer and Heated Holding Cabinet

If you’re serving a chicken-heavy menu featuring items like bone-in wings or juicy tenders, you’ll love having a pressure fryer and a heated holding cabinet in your kitchen. (And if you’re not serving chicken, we’ve got four reasons you should be!)

Fit Flavors Case Study
Fit Flavors cuts fresh meal prep time in half with Henny Penny combi ovens.

Jillian Tedesco—chef, fitness trainer and author—began Fit Flavors from her home, building the business over the next ten years into a successful resource for healthy meals in the St Louis area. “It was a way I could combine my talents and really help my fitness clients eat better in the kitchen.”

Dealer vs. Distributor? Three reasons to make the right choice
Customer Experience: Part 2 of 3

Buzzwords aside, what exactly does “customer experience” mean at Henny Penny?  For starters, it is a way to think about what we do as one continuous effort to make life better for our customer partners. Then we add data-driven processes so the work we actually do every day remains focused on this outcome. In this three-part blog series, we pull back the curtain on some of these activities and the people who lead them.

3 Ways Commercial Fryers Help Restaurants Maintain Food Quality
Posted by Chef Gregg, Corporate Executive Chef

It’s no surprise that many operators struggle with how to maintain food quality in a restaurant. A lot of it comes down to your fryer oil!

3 Ways Restaurants Can Fight Inflation with A Commercial Fryer

Record high inflation, rising food, labor, and utility costs along with ongoing staffing shortages are leading many restaurant operators to wonder if a recession is looming. Could what lies ahead be worse than what they faced during the pandemic?

Henny Penny Tech Support builds resource hub for commercial kitchen equipment
Customer Experience: Part 1 of 3

Buzzwords aside, what exactly does “customer experience” mean at Henny Penny?  For starters, it is a way to think about what we do as one continuous effort to make life better for our customer partners. Then we add data-driven processes so the work we actually do every day remains focused on this outcome. In this three-part blog series, we pull back the curtain on a some of these activities and the people who lead them.

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.