HP Sales Northeast

HP Sales News

Henny Penny Partners with Ascentium Capital For Financing

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Are you looking for attractive financing options to give your kitchen a facelift? We’ve teamed up with Ascentium Capital to offer you equipment financing at $29/month for the first three months!

Power your business with affordable financing for all of your acquisition needs. Start now by estimating your monthly payments with these three easy steps.

  • Fast Flexible Financing
  • Financing up to $1.5 MM
  • Application-only up to $250,000
  • Most credit decisions within minutes
  • Leases, finance agreements, and working capital
  • Streamlined documentation
  • Potential tax savings
Click here to find out more.

COVID-19 Updates and Resources

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What HP Sales Northeast is Doing

  • We are 100% stocked up on supplies and can make an emergency delivery if you need it.
  • We’re currently sending out supplies and servicing equipment as well.
  • For the health and protection of our staff, we ask that you call ahead for orders and refrain from entering the building in order to make transactions seamless.
  • Be sure to follow us on Social Media for updates. We also highlight our customers who are finding ways to beat this virus – find out how you can stay up and running during this time too!
  • From breadings and marinades to a fully stocked parts department, we’re here for you!

Service Update: What To Know Before You Call

Our service technicians are taking all necessary precautions during this time. Because of this unusual situation, we are asking our customers to be willing to diagnose simple fixes over the phone or via video conferencing. We would hate to risk our technicians health and safety for a simple fix that could have been performed remotely.

Section179 Tax Deduction

We wanted to make you aware of Section 179 of the IRS tax code which allows businesses to deduct the full purchase price of qualifying equipment purchased or financed during the tax year. It’s an incentive created by the U.S. government to encourage businesses to buy equipment and invest in themselves. At this time we urge our customers to take advantage of this great deal. That means that if you buy a piece of qualifying equipment, you can deduct the full purchase price from your gross income (up to $1,040,000.00 from your 2020 taxes). Check out the calculator to see how much you could get back today! Click here for more info.

National Restaurant Association: Updates and Resources

The National Restaurant Association Educational Foundation set up the Restaurant Employee Relief Fund to help restaurant industry employees experiencing hardship in the wake of the coronavirus disease (COVID-19) outbreak. Find out more information here.

Interested in providing support? Contact Allison Rhyne, Vice President of Development.

COVID-19: Resources for Businesses and Employees (from NAFEM)

As news on the COVID-19 virus changes hourly, here are resources we encourage you to monitor regularly for the latest updates and recommendations on safety procedures for your business and associates.

Resources

  1. Business 
    1. U.S. Chamber of Commerce information and resources
    2. U.S. Chamber of Commerce Federal CARES Act details
    3. Small Business Administration (SBA) Disaster Assistance Information; Paycheck Protection Program (PPP) FAQs
    4. Congressional Research Service (CRS) analysis of the CARES Act SBA Loans
    5. CRS Report on the Defense Production Act (DPA)
    6. SBA Guide to Eligible Lenders
    7. PPP Application Form for Borrowers
    8. PPP Lender Application Form – FYI
    9. PPP FAQS – Updated 4.7
  2. Crisis Management Resources: Managing Through Crisis
  3. Datassential Research
    1. Datassential Coronavirus Research Report – Consumer 4.10.2020
    2. Datassential Coronavirus Research Report – Consumer 4.8.2020
    3. Datassential Coronavirus Research Report – C & U Operators 4.6.2020
    4. Datassential Coronavirus Research Report – Operator 4.3.2020
    5. Datassential Coronavirus Research Report – Consumer 4.1.2020
    6. Datassential Coronavirus Research Report – Healthcare Operators 3.31.2020
    7. Datassential Coronavirus Research Report – Consumer 3.27.2020
    8. Datassential Coronavirus Research Report – Consumer 3.24.2020
  4. Employer/Employee: U.S. Department of Labor (DOL) Resources
    1. Employee Guide
    2. Employer Guide
    3. Q & A
  5. Employer/Employee: Paycheck Protection Program (PPP) Resources
    1. U.S. Chamber of Commerce Coronavirus Loans via CARES Act
    2. Small Business Administration (SBA) PPP Borrower Information Fact Sheet
    3. SBA PPP Overview
    4. SBA Interim Final Rule Business Loan Program Temporary Changes; PPP
    5. SBA PPP FAQs (updated 4.3)
    6. Affiliation Rules SBA PPP (updated 4.3)  
  6. Employer/Employee: MRA Resources/Families First Coronavirus Response Act (FFCRA) information
    1. MRA’s Contagious Diseases and Pandemic Toolkit
    2. Emergency Paid Leave Concerns courtesy of Kushner & Company
    3. Emergency Paid Sick Leave (EPSL) request form, courtesy of Linder & Marsack
    4. Emergency Family & Medical Leave (EFMLA) request form, courtesy of Linder & Marsack
    5. Families First Coronavirus Response Act (FFCRA) HR Checklist
    6. Emergency Paid Sick Leave Under FFCRA memo to employee
    7. Emergency Family and Medical  Leave (EFMLA) Under FFCRA – Notice of Leave Eligibility
    8. Temporary Layoff Health Insurance Benefits
    9. COVID-19 Updates Webpage
    10. Sample FFCRA Policy
    11. Approval/Denial for Emergency Paid Sick Leave and Notice of Eligibility and Designation for Emergency Family and Medical Leave
    12. Statements from Employees Requesting Emergency Paid Sick Leave and Emergency Family and Medical Leave
    13. FFCRA Absence Tracking Worksheet
  7. Events: ASAE’s Coronavirus resource page
  8. Finance
    1. Federal Reserve and U.S. Department of the Treasury
    2. Thomas Industry Update guide to Federal & State relief programs for small businesses
  9. Government 
    1. The White House/CDC
    2. CISA Guidance on Essential Workers
    3. State emergency orders
    4. NAM’s State COVID Operations Snapshot – updated 4.7
  10. Health/CDC Resources 
    1. CDC Situation Summary
    2. Interim Guidance for Critical Infrastructure Workers Who May Have Had Exposure – issued 4.8
    3. FAQs and posters
    4. videos
  11. Manufacturing: NAM’s Policy Plan for the Coronavirus Outbreak
  12. Service Agents: CFESA’s Essential Services Letter
  13. Taxes
    1. Tax Credits for Required Paid Leave – Small and Midsize Businesses – FAQs
    2. IRS Tax Credits for Small and Midsize Businesses — Paid Leave
  14. Trade
    1. NAM’s Summary of Export Restrictions
    2. U.S. Trade Representative (USTR) COVID-19-Related China Section 301 Tariff Modifications
  15. Travel Restrictions
    1. U.S. Customs and Border Protection
    2. Department of Homeland Security (DHS) U.S.- Canada Joint Initiative
    3. DHS U.S. – Mexico Joint Initiative
    4. U.S. Department of State EU Travel Ban

Making Big Moves at HP Sales

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Two New Employees

We’re happy to announce the addition of two new regional sales people for the Pennsylvania and Southern New Jersey areas.

Tony Cuffari will be involved in regional sales for Philadelphia and Eastern Pennsylvania. He comes to the team with 30+ years of demonstrated history of working in the food equipment & supply industry. He is skilled in negotiation, customer service, sales, strategic planning, and business development.

James Cassidy is our lead equipment trainer as well as our new sales person for Southern New Jersey. James comes to us from the customer service field and has a background in customer service and business development. He’s an expert at kitchen assessments and loves to help customers find the best equipment for their needs.

New Warehouse Space

HP Sales has taken on a new warehouse space for our ever-growing inventory and supplies. This will expand on our capabilities to offer equipment and supplies in a timely manner to our loyal customers by more than doubling our space required to house these products. We can load and unload trailers twice as fast, and we can pick up larger orders because we now have more space to store them.

Introducing Victory Blast Chillers for Retail

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Our Family is Getting Bigger!

Here at HP Sales, we’re always trying to think of new ways to bring you the best kitchen equipment. That is why we’ve partnered up with Victory Refrigeration to bring their top of the line blast chillers to our partners in the retail market. Competitive pricing is available, so contact us today!

For over 65 years Victory has been a leading manufacturer of commercial foodservice refrigeration products. We are focused on providing our customers with unsurpassed value, superior customer service and the highest quality products available in the industry today. A continuous product development process ensures a steady stream of innovative, technologically advanced designs; which provide the ultimate in energy efficiency, food safety, storage flexibility, reliability and durability. Each Victory model is designed with essential standard features, while also offering a wide variety of options, accessories and modifications.

History, Price, and Warranty That Can’t Be Beat!

Many of you already know the name Victory – they’ve been at the forefront of the blast chiller game for 75 years. But did you know that their warranty is one of the best in the business? Three years parts and labor warranty comes standard with every Victory Blast Chiller we sell.

Learn the Art of Charcuterie with Chef Brian Polcyn and HP Sales of NJ/NY

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On September 22nd and 23rd, Buckhead Beef in Edison, NJ will host a special charcuterie class featuring Cured Cuisine and Chef Brian Polcyn. We will be on hand at the event to show off our latest Cookshack competition smoker ovens. We are proud to be involved with Cured Cuisines educational series.

For more information on this class, click here. 

Cured Cuisine

Cured Cuisine was created to bring the craft of charcuterie to chefs and serious foodies by staging charcuterie classes throughout the United States. Their classes are taught by Chef Brian Polcyn, who is nationally recognized as an authority on the technique of charcuterie, and co-author of the book Charcuterie & Salumi, with Michael Ruhlman, one of the most highly regarded food writers today. Chef Brian has been featured in The New York Times, The Detroit News, Atlantic Monthly, Gourmet, Bon Appetite, Playboy, and Wine Spectator.

In 2000, Chef Polcyn was prominently featured in Michael Ruhlman’s widely read book, “The Soul of a Chef: The Journey toward Perfection” that takes the reader through Chef Polcyn’s grueling week-long Certified Master Chef practicum and exam at the Culinary Institute of America. Chef Polcyn and Ruhlman teamed up in 2005 to publish “Charcuterie: The Craft of Salting, Smoking, and Curing.” “Charcuterie” was also nominated for a James Beard Award. His numerous awards include three gold medals and a silver medal from The American Culinary Federation. The Hiram Walker Corporation recognized him as a “Rising Star in American Cuisine.” In 1990, he was first runner-up in the semi-annual American Culinary Gold Cup Bocuse d’Or, which is a competition that seeks America’s top native-born chefs.

Class Includes:

  • Whole Hog Butchery
  • Chef BrianBoth USDA & European Style
  • Benefits of the Big 8
  • Sausage making techniques
  • The all-important pellicle
  • Cold & Hot Smoking
  • The Art of Salting
  • Fermentation
  • Whole muscle dry cure
  • Ground dry cure
  • Pump/wet cure method
  • Uses of Salt, Nitrites & Nitrates
  • Pork products to take with you
  • Wine/Beer Pairing w/charcuterie
  • Books Charcuterie or Salumi
  • Plus Much More!!!
  • Price: $599.00 – $650. After 8/10/13
  • Spots Reserved by CC Only

Wendy’s Tests Four New Concept Stores

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Wendys_Contemporary

From QSR Magazine –

“More than a few customers could be seen mouthing the word, “Wow,” as they walked through the electronic sliding door and gazed into the new prototype Wendy’s restaurant that opened Wednesday in Columbus, Ohio.

The redesign, dubbed “ultra modern,” features clean lines, bright lighting, rich colors and some of the top design concepts in the restaurant and retail industries. It is also among four building styles Wendy’s will test in a multi-year strategy to reinvigorate the brand.

The restaurant and a similar unit nearby that opened two weeks ago “are very different from what our customers are used to,” says David Karam, president of Wendy’s, based in nearby Dublin, Ohio.

“We will learn a lot in the coming months from their comments.”

The chain’s high-quality food has always been a draw for Wendy’s patrons, who are the main reason the company embarked on the redesign, Karam says.

“Frankly, customers told us some of our restaurants are getting dated,” he says. “They also said they’d like to see our fresh food preparation, and they want more comfort in our dining areas.”

The result: The interior features a better view of the kitchen behind the counter and five distinct seating types, including a lounge with a fireplace, booths, two-top tables, high-top tables and a high-top counter with electric outlets to plug in devices.

“A lot of quick-service restaurants are taking a page from the Starbucks book and making the interior a lot more comfortable and homey,” says David Talty, a professor in the School of Hospitality and Tourism Management at Florida International University. “Letting people hang out a little longer pays off in terms of customer frequency.”

Customers also tend to spend more money when they eat in the restaurant, says Bonnie Riggs, restaurant analyst with market research company NPD Group.

“You are more likely to have the side item and beverage you may not have if you drive through or carry out,” she says. “Customers are looking for value, and value is more than price. It’s atmosphere, ambiance, creativity, innovation, and food quality, too.”

wendys 2

The prototypes in Columbus feature some fast-casual touches beyond the open kitchen, including multiple digital food display signs, separate ordering and pick-up stations, and a refrigerated display case for bottled beverages and baked goods.

One of those slogans, “Quality is Our Recipe,” is spelled out on the front of the building’s exterior, which has a clean, Midwestern modern look, complete with large windows and natural materials, that harkens to Frank Lloyd Wright-influenced designs.

“People are tired of big boxes that look ordinary,” says Tre Musco, chief executive officer of Tesser Inc., the San Francisco-based brand strategy and design firm working with Wendy’s to develop the prototypes.

“Customers are very clear in believing that if you put more attention into your building design, you put more attention in your food.”