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COVID-19

How Kitchens Can Handle Peak Order Volume Without Adding Staff

October 5, 2022 By Corey Meyers

Amid pandemic-related difficulties, new technology offers relief to labor- and time-strapped restaurants.

Though the restaurant industry has faced many major changes amid the COVID-19 pandemic, one of the biggest shifts has been in guest traffic patterns. Not only have diners embraced off-premises channels at an unprecedented rate, but changing commutes among the move toward remote work and the rise of flexible work hours have caused peak order times and volumes to fluctuate. Yet while restaurants have attempted to continue offering the same speed of service and consistency and quality of product they are known for in the midst of these challenges, smaller crews and staffing shortages have exacerbated the issue.

“In the past, restaurants were more focused on the in-house dining experience than they were on delivery and quick service” says Gregg Brickman, corporate executive chef at Henny Penny, “but, unfortunately, because of the pandemic, the way consumers and restaurants must operate has changed.”

Before the pandemic, Brickman says, restaurants knew when they could prepare for a rush and plan to staff five cooks to execute the orders. However, now, surviving a peak service time often involves more planning ahead. Rather than cooking to order, he says restaurants can more aggressively set pars and prep orders in advance than they might have prior to COVID-19, and thanks to advanced holding cabinet technology, those meals can still be served as fresh as if they were going straight from fryer to plate.

“Henny Penny holding cabinets allow restaurants to serve consistent, quality items while also easing pressure on the kitchen,” Brickman says. “And, when you don’t have as many staff members in the kitchen due to staffing levels or pandemic restrictions, the cabinets can actually relieve as much pressure as adding another employee or sous chef.”

While he notes older style holding cabinets might have previously dried out or hardened food, Brickman says the secret to holding food successfully, is Henny Penny’s newer technology, which offers precise temperature and moisture controls that extend the life of food without any discernible difference in quality.

Additionally, the Henny Penny team will work with each brand to test the appropriate temperature and humidity levels for their products in the Henny Penny test kitchen or inside the restaurant’s facilities. Then, Brickman and the Henny Penny team precisely program each cabinet’s settings to ensure quick-service brands will serve high-quality meals to customers regardless of the hold time.

“A lot of people we’ve worked with from major brands have been shocked to see the results that can be achieved with our holding cabinets,” Brickman says. “They don’t expect the product to be as consistent and flavorful as it is even after batch cooking and holding, but the quality is so good, they know customers will still think their orders are being served right out of the fryer.”

Best of all, Henny Penny offers a wide range of cooking and holding equipment, so restaurants can find the best equipment for their staffing, layout, and cooking needs, and the company prides itself on helping each brand tailor its approach to these challenging volume situations.

“Not every piece of equipment is built for every customer,” Brickman says. “When we work with a new customer or concept, my culinary team and food scientists help analyze their situation and narrow down the specs so each restaurant can get the most out of each warming cabinet, fryer, or combi oven. Then we not only customize that equipment for the brand or store, but we also follow up over time to make sure it’s still working for them. We want to build long-term relationships so we can help each restaurant achieve the results they are looking for no matter what challenges they face.”

To learn how holding cabinets can help your restaurant, visit the click here.

This article was originally featured in QSR Magazine.

Filed Under: Blog, Equipment Maitenance, Henny Penny Tagged With: COVID-19, Henny Penny, holding

Win At Takeout With a Henny Penny EPC

July 10, 2020 By Corey Meyers

Grocery shopping and grabbing meals on-the-go aren’t as simple in a world changed by the COVID-19 pandemic. Now more than ever, people are looking for ways to make their lives easier. As a result, takeout has become increasingly popular and fast-food or dine-in restaurants aren’t the only places that can capitalize on this rise in demand. Imagine the relief of a grocery shopper who needs to pick up dinner on the way home when they come across a display containing rows of fresh chicken and sides while approaching checkout.

Henny Penny Express Profit Center

With a Henny Penny Express Profit Center (EPC), various business concepts with diverse menus can maximize takeout sales. Conventional self-serve heated merchandisers can’t avoid letting hot air out and cool air in. With Henny Penny, the FreshLock™ air curtain creates a thin wall of moving air that separates cool air in your store from hot food items in the unit.

The Right Fit

We never take a one-size-fits-all approach when it comes to our customers. Different sizes, different widths, different shelf configurations… all the options that help you take advantage of impulse purchases throughout the store. Place EPC units as aisle end caps, along walls, or freestanding near checkout lanes.

Sustainable solid-state LED lighting offers brilliant product presentation with bright warm-white light, no flicker or buzz. Highly energy efficient, durable, safe to dispose but almost never need replacing. Other features include:

  • Heated shelves and deck with independent temperature controls
  • Black matte finish and stainless steel, with clear side panels for visibility
  • Easy mobility with available casters, 120 V compact plug-and-play unit

EPC’s are a perfect example of how various operations can win at takeout – it’s all about convenience and delicious food. Join the thousands of satisfied restaurant owners who trust Henny Penny quality and 24/7 global customer support.

Filed Under: Blog, Henny Penny, Holding Tagged With: COVID-19, epc, Henny Penny, holding, retail

COVID-19 Updates and Resources

April 13, 2020 By Corey Meyers

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

Filed Under: Blog, HP Sales News, Uncategorized Tagged With: COVID-19, HP Sales NE

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