HP Sales Northeast

Henny Penny

Our Warehouses Are Stocked & Loaded

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Are you having a hard time getting equipment? Are long lead times holding you up? At HP Sales Northeast we’ve been busy bringing in Henny Penny stock equipment to our warehouse to get you up and running even faster! While other’s struggle to make deadlines HPNE is able to go above and beyond for you and our partners. It’s the HP Sales Northeast difference.

Want to see what we have in-stock? We’d love to host you in our demonstration kitchen. Call us today and we’ll get you set up with a local solutions specialist. From there, you can schedule a demo and pick the perfect piece of equipment for your business. 

The Science Behind Holding Cabinets

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The science behind henny penny holding cabinets

It’s harder than it looks, but we make it easy.

Ever wondered how your favorite restaurants manage to serve piping hot and delicious meals even during the busiest hours? Dive into the fascinating world of food holding with Henny Penny’s latest blog post, “The Science Behind Holding Cabinets.”

Loading a Henny Penny Holding Cabinet

Discover the secrets that top chefs and foodservice professionals rely on to maintain food quality, flavor, and temperature. From the principles of heat transfer to the art of holding cabinets, we’ll unravel the science that ensures your meals are always served at their best.

Join us on this culinary journey as we explore the behind-the-scenes magic that keeps your dining experience exceptional.

Originally posted on www.HennyPenny.com

“The below chart shows popular menu items grouped by common holding temperature ranges.* Items in the same temperature range can generally be held together. Holding times will vary depending on the durability of the item and humidity in the cabinet. The Humidity column shows ideal relative humidity. With a controlled humidity holding cabinet, much longer holding times can be achieved.”

“The Science Behind Holding” – Henny Penny
Henny Penny Holding Cabinet Chart

*Based on Henny Penny HHC 900 and SmartHold cabinets. Results will vary for other manufacturers.

Ask the Chicken Experts: How Do You Expand Your Menu?

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fried chicken

Expanding your restaurant’s chicken menu is an exciting endeavor, but it comes with specific kitchen considerations to ensure a smooth transition and success. Do you want to integrate chicken into your current food/store concept? Maybe feature it as a special item, delivery-only, or even a virtual brand? Just ask the chicken experts!

Whichever you choose, Henny Penny’s blog post “What should I ask a chicken expert about expanding my restaurant’s menu?” guides you through the essential factors to keep in mind when introducing new chicken dishes to your menu.

Read the full blog post here.

Sourcing to Serving Download

from sourcing to serving

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

  1. Menu and operations
  2. Sourcing product and equipment
  3. Installation, start-up, maintenance
  4. 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.

Contact Us Today!

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.”

avatar

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

Contact Us Today

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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