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How Kitchens Can Handle Peak Order Volume Without Adding Staff

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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

henny penny smarthold

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.

henny penny holding cabinet

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.

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Adapting to the New Normal with Holding Cabinets

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The COVID-19 pandemic has truly reshaped our industry, with traditional dining taking a back seat to the surge in takeout and delivery. As we navigate these changes, one key player in adapting to this new reality is holding equipment, specifically holding cabinets. Let’s explore Henny Penny‘s blog titled “Why Holding Equipment is Vital to the “New Normal” in Foodservice.”

Henny Penny SmartHold

The Shift in Dining Preferences

The pandemic has not only changed how we operate but also how customers prefer to eat. Takeout and delivery have become the new norm, and it doesn’t look like this trend will reverse anytime soon. Restaurants need to stay agile, and here’s where holding cabinets come in.

Ensuring Food Safety

First off, food safety has never been more crucial. Holding cabinets play a vital role in this. They provide a controlled environment, keeping food safe from airborne pathogens. This is especially important now, as according to Datassential, 50% of consumers rank sanitation as their top concern when choosing a restaurant post-COVID.

Managing Demand Uncertainty

In these unpredictable times, figuring out demand can be a headache. But holding cabinets offer a solution. They allow you to cook in advance of peak periods, a godsend when working with limited staffing. This flexibility in cooking and holding food can be a game changer for efficiency.

Saving on Operating Costs

Let’s talk about the bottom line – operating costs. Holding cabinets help reduce food waste and save costs by keeping food at safe temperatures longer. This means less food thrown away and more sold. Henny Penny’s cabinets, with their precise humidity control, extend the life of your cooked food, ensuring quality and consistency.

In conclusion, as we continue to adapt to the demands of the pandemic era, integrating holding cabinets into your kitchen setup is more than just an upgrade – it’s a strategic move towards maintaining quality, safety, and efficiency. For a deeper dive into how holding cabinets can benefit your restaurant, Henny Penny’s insights are invaluable.

So, are you ready to embrace this new essential in your culinary arsenal? Let’s keep cooking and adapting!

Originally published on www.HennyPenny.com

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Open Frying VS. Pressure Frying

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Are you at the crossroads of choosing the perfect fryer for your restaurant? You’re not alone! Let’s dive into the great debate of open vs. pressure frying, as explored in the insightful guide, “Open vs. Pressure Frying: Chef Gregg Keeps it Real.”

Understanding Pressure Frying

henny penny pressure fryer

Think of pressure frying as the secret sauce to keeping your proteins juicy and flavorful. This method cooks food at higher temperatures (around 240 degrees) under pressure (about 12 psi), locking in moisture and reducing oil absorption. It means tastier, healthier dishes with shorter cooking times – a win-win for busy kitchens!

The Charm of Open Fryers

Now, don’t underestimate open fryers. These versatile champs are ideal for items like fries, mozzarella sticks, and onion rings. They offer quick recovery times and the ability to filter one vat while frying in another. Plus, with split vats for different foods, they adapt to your kitchen’s unique needs.

henny penny fryers

Split vats offer the flexibility to cook smaller batches of different items at once, with independent controls and completely separate cooking environments. In multi-well fryers, full and split vats can be mixed-and-matched depending on what the kitchen needs.

Comparing the Two

Some foods, like fried chicken or potato wedges, can be cooked in both types. The choice boils down to the desired texture – crispy or juicy? Also, fun fact: you can open fry in a pressure fryer by leaving the lid open, though it’s not ideal for high volumes.

Cost Considerations

When it comes to costs, both fryers are pretty similar. They require the same level of care and maintenance to ensure a long lifespan. And good oil management practices are essential for both, helping you save on the cost of frying oil.

No matter your choice, it’s about finding the right fit for your menu and operational needs. Whether it’s the juicy magic of pressure frying or the crispy wonder of open frying, each brings its unique strengths to the table.

Curious to learn more about frying options? Henny Penny offers a great selection for you to explore. Happy frying!

Originally published on www.HennyPenny.com
by Chef Gregg; Henny Penny Corporate Executive Chef

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Chicken Thighs: The New Wings?

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After a year of pandemic upheavals, consumers are ready to spend, but supply chain challenges are causing shortages and price hikes in unexpected places, including chicken. Amidst this, there’s an interesting twist: the underappreciated chicken thigh. Henny Penny lays out some key information on their blog titled “Chicken Thighs: The new wings?“

The Chicken Shortage Scenario

Industry experts have been flagging low supplies and price increases in chicken since early last year. While chicken production stabilized, processing plants still face labor shortages. Plus, the frenzy for chicken sandwiches and wings continues to skyrocket demand, especially for wings.

Wing Consumption vs. Thigh Opportunity

Despite a dip in Super Bowl viewership, wing consumption hit a record high. But here’s a thought – for every pair of wings, there’s a pair of thighs, often overlooked and undervalued. Thighs sell for less and offer more meat, presenting an intriguing opportunity for restaurant operators.

Thighs: The Underestimated Choice

Chicken thighs don’t enjoy the same popularity in the U.S. as wings or breasts, largely due to limited marketing. Yet, taste tests show a preference for their moist, tender, and flavorful qualities. They’re perfect for savoring the natural taste of chicken.

Wingstop and Nathan’s Famous: Leading the Thigh Trend

Wingstop is incorporating thighs in their menu, while Nathan’s Famous is rolling out thigh-based chicken sandwiches. Thighs are proving versatile and flavorful, suitable for various culinary styles.

For the Small Operators: Thighs as a High-Margin Option

For smaller businesses, chicken thighs offer a profitable alternative. They can be prepared in numerous ways – fried, baked, grilled, or even as lollipop-style finger food. The key for operators is to create a signature thigh dish, promote it creatively, and tap into this untapped market.

Amidst the current chicken shortages, thighs present a cost-effective, delicious option that can diversify your menu and appeal to consumers’ evolving tastes. For more insights on frying techniques and menu innovation, exploring additional resources can be invaluable.

For more information on frying and understanding your options, click here. Or, if you’re already frying and want to analyze an existing program, check out our free download: The Top 5 Mistakes to Avoid in Your Frying Program (and how to fix them).

Originally published on www.HennyPenny.com
by Chef Gregg; Henny Penny Corporate Executive Chef

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The Ghost Kitchen Series: Velocity Pressure Fryer

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Our Velocity Pressure Fryer was made to sustain the highest-volume bone-in chicken programs, making it easy for wing-concept ghost kitchens to sacrifice two feet of wall space for extreme productivity.

Our Velocity series cooks 8-heads of chicken with 25% less oil than other high-volume fryers and provides up to four times longer oil life.

Batch cooking is a breeze when you combine a Velocity with any of our holding cabinets – Henny Penny sheet pans can be secured by a lip on top of the fryer.

Two half racks are then placed on each sheet pan and slid into the holding cabinet, allowing workers to skip re-racking and reducing product handling.

While product is being transferred to hold, Velocity filters automatically between every single load. Learn more about the Velocity series here.

The Ghost Kitchen Series: Evolution Elite (Single Well)

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

Less is more with our single-well Evolution Elite, making it the ideal open fryer for any ghost kitchen. A smaller vat that requires 40% less oil means more ROI in the form of oil savings while maintaining the same throughput as a traditional 50 lb vat.

Employees won’t need to spend too much time taking care of the Evolution Elite – top-off-level sensors monitor the oil level and add fresh oil as needed, and Smart Touch Filtration alerts automatically with just one button-push required to activate a 4-minute filter cycle.

Models with two or more wells can filter one vat while cooking in another. Use a single-well fryer to prepare for the rush by pairing with SmartHold to cook in batches and hold for hours. Click here to learn more about the Evolution Elite open fryer.