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Corey Meyers

What’s Next For Virtual Restaurants?

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Three ways to keep yours thriving in a post-pandemic world.

Intrigued by the future of virtual restaurants? Discover the latest trends and insights in Henny Penny’s blog titled “The Future of Virtual Restaurants in a Post-pandemic World.” Explore how technology is reshaping the restaurant landscape. Dive into the world of ghost kitchens and virtual brands. Uncover the potential for expanding your restaurant’s reach through virtual concepts. Stay ahead in the ever-evolving foodservice industry. Read the full blog for a glimpse into the future.

Read the full blog post to explore the exciting world of virtual restaurants.

Get Digital!

Nearly 60% of consumers use mobile apps for ordering takeout. In a digital world, necessity drove restaurant operators to adapt during the pandemic. Many faced closures, leading survivors to rely on takeout and delivery, a lifeline during challenging times. Third-party delivery service providers (DSPs) with user-friendly apps played a crucial role in supporting these restaurants.

“Restaurant operators often ask me whether virtual brands are right for everyone, and my answer is they can be.”

Gregg Brickman, Corporate Executive Chef with Henny Penny. 
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Serve Up Endless Possibilities With Chicken!

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Explore the boundless potential of chicken menus. Chicken’s versatility shines across various cuisines and flavor profiles, offering endless culinary opportunities. Discover innovative recipes and unique chicken dishes that cater to diverse tastes. With chicken, your restaurant can create an array of enticing menu options, staying ahead in the ever-evolving foodservice industry. Unlock the full spectrum of chicken creativity by reading “Why Serving Chicken Means Limitless Possibilities for Your Restaurant’s Menu.”

Chicken Guide Download

Sourcing to Serving is a step-by-step planning guide from our chicken experts that will help you make key decisions about:

  • Menu and operations
  • Sourcing product and equipment
  • Installation, start-up, maintenance
  • After-sales service and support

Click here to download Sourcing to Serving for free and get 22 pages packed with everything you need to know about adding chicken to your menu.

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The Great Resignation: Keeping Your Kitchen Staff

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3 Tips on Employee Retention from Restaurant Industry Experts

As COVID-19 restrictions on indoor dining ease, restaurants are celebrating the return of customers to their establishments. However, a new obstacle has emerged in the form of the ‘Great Resignation.’ While diners are coming back, restaurant operators are struggling to fill positions with sufficient staff. Read “How to Attract and Retain Kitchen Staff During The Great Resignation” from Henny Penny’s blog for the full scoop.

kitchen employee's headache

The ‘Great Resignation’ phenomenon gained momentum in late 2021, when a record breaking 4.5 million Americans quit their jobs. And, in February 2022, another 4.4 million Americans quit their jobs. This has left the industry grappling with a labor shortage crisis. The Foodservice Industry, which saw almost 7 percent of America’s food and beverage workforce walk off the job, left nearly a million job vacancies. Restaurant operators are now in a race to recruit new hires.

Where did they go?

Many restaurant employees who were displaced during the pandemic have opted to pursue more stable and better-paying opportunities in different sectors, and rightfully so. Investing in their future is one of the best things an employee can do. However, this heightened demand for restaurant workers has created a significant challenge for operators.

“This is something the industry’s never seen before, but it’s been building up for a while. COVID was just the tipping point. People who had dedicated their lives to restaurants, me included, found themselves unemployed when the restaurants they were working for closed. So, out of necessity, they had to pivot, and many found other jobs that were more stable and paid better.”

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Chef Gregg Brickman

Corporate Executive Chef at Henny Penny

So how do we keep employees around?

Pay employees to retain them.

To entice and retain staff, restaurants are offering competitive wages, sign-on bonuses, flexible scheduling, and, in some cases, condensed workweeks. Beyond financial incentives, operators are recognizing the importance of showing appreciation and acknowledgment to their employees.

Companies like HOA Brands and McDonald’s are demonstrating their commitment to workers by investing in them, providing referral programs, and offering training and development opportunities to support their success.

Working smarter, not harder.

In addition to wage incentives and appreciation, simplifying job tasks is proving essential. Restaurants are adopting user-friendly equipment designed to reduce arduous and time-consuming chores. This not only eases the burden on employees but also contributes to smoother operations.

invest in your employees

Streamlining training processes is another crucial aspect of improving the employee experience. Many restaurants provide on-site training, visual guides, video tutorials, and 24/7 assistance to ensure employees feel confident in their roles.

While automation and robotics are making their way into the restaurant industry, they are seen as complements rather than replacements for human workers. The personal touch and warmth of human interactions remain irreplaceable.

henny penny holding cabinet

A brighter future.

In summary, the ‘Great Resignation’ presents a significant challenge to the restaurant industry. However, by offering competitive compensation, simplifying job tasks, valuing and appreciating employees, and providing comprehensive training, operators can navigate this turbulent period and ensure the industry continues to thrive.

Read the full blog over at HennyPenny.com

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Zac’s Burgers: A Case Study

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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.

“Probably the biggest thing for us is that the Henny Penny fryer has simplified what we do in the frying area. With the controls and the filtering, it has taken a big headache away and helped me serve my customers efficiently and better.”

Pete Politarhos, Zac’s Burgers

Zac’s is a family business with 28 employees. Business is good, and expanding is always a consideration.

Learn More:

Zac-s-Burgers-case-studyDownload

3 Ways Restaurants Are Fighting Inflation

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How commercial fryers are helping maximize your kitchens performance and fighting inflation.

In response to record-high inflation, restaurants are employing innovative strategies. They are emphasizing the role of commercial fryers in this struggle, recognizing their potential for maximizing profits. Check out Henny Penny’s blog titled “3 Ways Restaurants Are Fighting Inflation with A Commercial Fryer” for the full story. Some excerpts below:

Getting the Most Out of Commercial Fryers

Restaurants are exploring the versatility of commercial deep fryers. They are introducing examples like catering and virtual brands to leverage the high profit margins of fried foods. In addition, the case of Rob’s Restaurant & Catering in Ohio, which used a pressure fryer to sustain business during the pandemic, is also highlighted.

Supercharging Profits with Menu Engineering

We look at how restaurants are adding of affordable vegetable dishes to their menus. Renowned chefs like Henny Penny’s Gregg Brickman and Wolfgang Puck are at the forefront of this delicious trend. They focus on a shift towards more plant-based dishes, striking the perfect balance between satisfying customer cravings and keeping costs in check.

Savings through Fryer Performance Optimization

Let’s talk about the crucial role of regular maintenance and efficient operation of fryers in the restaurant business. We dive into practices like automatic oil filtration and routine cleaning that not only keep your food quality top-notch but also help you cut down on costs. And we’re shining a spotlight on innovative solutions like the Henny Penny Fryers, making maintenance a breeze. All of this works towards the goal of fighting inflation costs.

Finally, By implementing these strategies, we’re tackling the challenges of inflation head-on in the restaurant industry. This while ensures that profitability remains high and customer satisfaction continues to soar.”

Originally Posted on HennyPenny.com

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3 Ways Our Henny Penny Fryers Maintain Food Quality

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In the fast-paced world of commercial kitchens, maintaining top-notch food quality is crucial. Henny Penny’s blog, “3 Ways Commercial Fryers Help Restaurants Maintain Food Quality,” outlines three key ways in which commercial fryers play a vital role in achieving this goal.

Precise Temperature Control:

Evolution Elite

Commercial fryers are masters of temperature precision. They ensure that oil remains at the perfect temperature, guaranteeing consistent cooking results. This accuracy means your fried foods come out crispy and golden every time, delighting customers with their taste and appearance.

Fast Recovery Time:

When the kitchen gets busy, every second counts. Commercial fryers boast rapid recovery times, swiftly returning the oil to the desired cooking temperature after food is submerged. This quick turnaround ensures that your dishes are cooked evenly and retain their delicious flavors, even during the busiest rushes.

Oil Filtration and Management:

oil costs

Depending on what type of cooking oil you purchase, a JIB will now run you as much as four times what you paid in 2019. So, today you’ll pay between $40 and $100 for a JIB of cooking oil and that’s wholesale pricing.

High-quality fryers take oil management seriously. They come equipped with features like automatic filtration, which extends the life of the cooking oil and reduces waste. By efficiently removing debris and maintaining oil quality, these fryers contribute to consistent food taste and texture while also saving costs. This free Filter Frequency Calculator will help you determine the ideal filtration frequency for your restaurant. Additionally, Henny Penny’s Prime Cleaner product is a game-changer when it comes to extending your oil life.

what is henny penny prime cleaner
Henny Penny Prime Before and After

“Our owners have 21-year-old fry pots looking like they’re brand new. Plus, they’re saving time on each clean-out, since you don’t need to neutralize with a vinegar solution.”

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Bill Sparks

VP of Operations and Franchise Sales for Lee’s Famous Recipe Chicken

In summary, commercial fryers are culinary workhorses that contribute significantly to maintaining food quality in bustling restaurant kitchens. Their precise temperature control, fast recovery times, and effective oil management make them indispensable tools for ensuring that every dish served is consistently delicious and satisfying.

Want some tips on how to refine your frying program? This free download includes the top five frying mistakes and what you can do about them.

Originally posted by Chef Gregg from www.HennyPenny.com