Amid pandemic-related difficulties, new technology offers relief to labor- and time-strapped restaurants.
Is your restaurant grappling with high order volumes, especially during peak times, but you’re hesitant to add more staff? Well, there’s good news from the culinary front lines! The recent article by Henny Penny “How Kitchens Can Handle Peak Order Volume Without Adding Staff” sheds light on some savvy solutions. Let’s break it down below.
Changing Traffic Patterns and Kitchen Challenges
Firstly, the restaurant industry has seen a shift in guest traffic patterns, thanks to the pandemic. With more off-premises dining and fluctuating peak times, kitchens are under pressure to deliver consistency and quality, often with smaller teams.
The Key: Advanced Holding Cabinet Technology
The secret weapon? Advanced holding cabinet technology, as suggested by Gregg Brickman, Corporate Executive Chef at Henny Penny. Unlike older models that might dry out food, Henny Penny’s latest holding cabinets use precise temperature and moisture controls. This tech magic means meals stay as fresh as if they just left the fryer, even after batch cooking and holding.
The Art of Prepping in Advance
Prepping in advance and setting more aggressive pars can help restaurants survive peak times. And with the right holding cabinets, the quality and taste of the food remain top-notch.
Tailored Solutions and Long-Term Support
What’s really cool is that Henny Penny doesn’t just provide equipment. They work closely with each brand, customizing settings for optimal results in their specific kitchen environments. This commitment goes beyond just selling equipment; it’s about building relationships and ensuring long-term success.
So, if you’re looking to streamline your kitchen operations without increasing staff, consider exploring these innovative solutions. Ready to tackle those peak hours with confidence? Let’s get cooking!
This article was originally featured in QSR Magazine.