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2022 Chicken Trends Top 3 Tips.

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chicken trends

As the chicken craze continues, we’ve got the tips on how to keep your customers coming back for more. Dive into Henny Penny’s latest blog post, “2022 Chicken Trends: 3 Tips to Keep Customers Coming Back.” Discover what Chef Gregg believes to be the hottest trends and insights in the world of poultry.

From innovative menu ideas to the art of perfecting your fried chicken recipe, we’re serving up strategies that will help your restaurant thrive. Don’t miss out on what’s sizzling this year—read their blog for the ultimate tips to satisfy your chicken-loving audience.

Versatility:

Embracing a whole-bird strategy is suggested, allowing operators to negotiate with suppliers. They an also mitigate increased costs for premium chicken cuts, such as breasts and wings. Chicken thighs, a cost-effective and flavorful option, are anticipated to shine in 2022. They have been making their way onto quick-service restaurant menus alongside traditional chicken-only chains.

Innovation:

The chicken industry witnessed the “chicken sandwich wars” from 2019 through 2021, resulting in a surge of new chicken offerings on menus across the foodservice industry. Many operators are introducing plant-based alternatives, such as sandwiches, nuggets, and faux “chicken” buckets. 2022 will also see a focus on unique flavors, with international influences like Asian, Caribbean, and Mediterranean-inspired flavors making headlines. Additionally, alternative protein sources, including lab-grown meat or cultured meat, are gaining momentum – although regulatory approval is pending.

Consistency:

Consistency is key when it comes to customer satisfaction and a favorable bottom line. The fry must consistently deliver the perfect chicken—juicy inside, crispy outside, hot, and fresh. Henny Penny equipment is great at this. Consider the 4-Head Pressure Fryer, FlexFusion Platinum Series Combi Oven, Velocity Series Pressure Fryer, and SmartHold Humidified Holding Cabinet.

“2022 Chicken Trends: 3 Tips to Keep Customers Coming Back”
Originally Posted By Chef Gregg, Corporate Executive Chef for Henny Penny

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The Ghost Kitchen Series: Space$aver Team Combi

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In this series, we will highlight our top 4 best solutions for ghost kitchens.

In 2019, ghost kitchens (also referred to as dark kitchens and virtual kitchens) were simply an emerging trend to watch out for. In 2020, the COVID-19 pandemic accelerated the adoption of these delivery-only kitchens in a big way. Just 15% of restaurant operators were using ghost kitchens before the pandemic, by May that number had risen to 51% (Technomic, 2020). The demand for off-premise dining options skyrocketed, creating an opportunity for operators to invest in ghost kitchens and even virtual brands.

The average ghost kitchen is only a few hundred square feet, meaning available space must be optimized and designed to operate with minimum labor. Luckily, the Space$aver Team Combi can help with each of these factors while also making life easier for both operators and their staff.

Flexibility On Demand with Space$aver Team Combi

The Space$aver Team Combi offers maximum cooking flexibility with the highest efficiency in the most limited kitchen spaces. Grills, convection ovens, and steamers – three individually purchased pieces of equipment – can be replaced with a Space$aver Team Combi.

An integrated hood saves dedicated ventilation space for frying and other cooking equipment. The control panel consists of an individual, touch screen control system for each oven. Chef’s Touch technology works like a smart phone – just tap the app for everything from cook-and-hold to cleaning and troubleshooting. 

Click here to learn more about the Space$aver Team Combi.

Henny Penny Receives 2019 Kitchen Innovations Award

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Henny Penny has received a 2019 Kitchen Innovations (KI) Award from the National Restaurant Association for its Space$aver Team combi.

Unique in the U.S. market, the Space$aver Team combi combines two stacked, independently operated combis in a single frame and shell, with a single power cord and all the serviceable components centralized below. The 22”- wide footprint is topped with an integrated ventless hood using four-stage filtration for grease and vapors requiring no catalytic converter.

The Space$aver Team combi offers the versatility of two separate cabinets with independent, easy-to-use control systems in one integrated platform. Less than 22 inches wide with an integrated hood, the unit can be installed anywhere in the kitchen, and a jointless, one-piece construction makes it easier to install and maintain, unlike traditional stacked units.

The Space$aver Team combi, features a powerful four-stage filtration system to extract smoke, fat and odors — ensuring operators can cook different items simultaneously, without flavor transfer.

“Henny Penny understands operators and is committed to designing products that offer them greater flexibility, consistency and simplicity,” said Ares Marasligiller, Director of Product Strategy at Henny Penny. “Receiving this award speaks to how we are equipping kitchens to efficiently handle back-of-house challenges while addressing the long-term needs of the foodservice industry.”

The KI Awards honor forward-thinking equipment and technologies that increase efficiencies and productivity for back-of-the-house operations. Henny Penny’s recognized product will be on display in booth #4023, as well as the Kitchen Innovations Pavilion, at the 2019 National Restaurant Association Restaurant, Hotel-Motel Show held May 18-21 in Chicago.

For more information on Henny Penny and its line of innovative foodservice equipment, visit www.hennypenny.com.