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.

Guest Blog: 5 Maintenance Tips for Your Restaurant’s Pressure Fryer
By Brett Nestman from DSL Canada

Restaurants and foodservice establishments know the importance of the ultimate cooking gear: the deep fryer. If customers desire the right flavor and texture of their favorite foods, a good fry is essential to achieve that iconic, tasty crunch time and time again.

3 Reasons Foodservice Operators Love Pressure Assist

Pressure Assist is a new feature available on all Henny Penny 4-Head Pressure Fryers with C8000 controls. Exclusive to Henny Penny, Pressure Assist uses an external means of developing pressure within the fry pot for small product loads, which otherwise would not build optimum pressure levels on their own.

Distributor Spotlight: PHT Systems

In this exclusive Q&A series, operators get the chance to get behind-the-scenes and investigate one of our many unique distributor partnerships.

Guest Blog: 6 Ways a Combi Oven Can Benefit Foodservice Operations
By Brett Nestman from DSL Canada

One of the worst business strategies out there is to leave yourself without room for growth. Within eateries and foodservice establishments, expanding your footprint is possible when you have the right equipment and technology. Versatility is a characteristic of successful businesses, after all.

Mycoprotein: Getting the “chicken” without the bird
Posted By Chef Gregg, Corporate Executive Chef

You used to call it a veggie burger. Not bad, if you were looking to dodge a few saturated fats. A little like the “soy burgers” they served in the school cafeteria back in the day.  Today, non-meat burgers have found their way onto mainstream burger QSR menus, which suddenly makes fake meat a big deal.

Shular Institute redefines modern culinary education with the help of Henny Penny

The needs of the foodservice industry are changing. The appeal of traditional culinary school is waning. One chef is trying to bridge the gap.

OIL’S SWEET SPOT: How to Get There and Maintain It
Posted By Chef Gregg, Corporate Executive Chef

Like many in the world of foodservice, you may assume that cooking oil performance is at its peak when you first start using it — but did you know there is actually a “sweet spot” closer to the middle of oil life?

The Low Oil Volume Frying FAQ You’ve Been Looking For

Hanging on to that old fryer may seem like the frugal decision for your business, but is it? Have you really considered the impact that an aging, inefficient high oil volume fryer has on your bottom line? For operators still on the fence about making the switch to a low oil volume fryer, there’s plenty to consider regarding the ROI that can be realized by updating your equipment.