Do More with Less: Four Practical Foodservice Staffing Solutions for Today’s Labor Challenges

Another Saturday night, another shift running with a skeleton crew. It’s a familiar story for kitchen managers and restaurant owners everywhere. 

While headlines may suggest a post-pandemic recovery, the reality on the ground is a persistent labor challenge. The competition for talented, reliable staff is fiercer than ever, leading to high turnover, constant training, and managers being pulled from their core duties to work the line.

These staffing issues are complex and cannot be solved overnight with a “now hiring” sign. The solution isn’t finding more people; it’s fundamentally re-engineering your kitchen’s workflow. It’s about empowering the team you have with better tools and smarter processes.

Learn how the right technology can help you maintain food quality and service speed, even when short-staffed, and create a more efficient, less stressful environment to help you retain your best employees.

The Labor Shortage Landscape: A Persistent Challenge

Understaffing is more than an inconvenience — it directly threatens your bottom line and brand reputation. When a kitchen is pushed to its limits, the consequences ripple throughout the operation. Order times get longer, leading to frustrated customers and negative online reviews. Food quality becomes inconsistent, as stressed-out cooks rush to keep up. Most importantly, it creates a high-pressure environment that burns out your best employees, fueling a vicious cycle of turnover.

The numbers confirm what you likely already feel. According to the National Restaurant Association’s 2024 State of the Restaurant Industry Report, 45% of restaurant operators report they do not have enough employees to support customer demand. This isn’t a temporary blip; it’s a new operational reality. Proactive operators understand they must reduce their dependency on manual labor without sacrificing the quality their customers expect.

Alleviate Staffing Pressures with Intelligent Foodservice Equipment

The most effective restaurant staffing solutions involve leveraging technology to simplify tasks, combine roles, and reduce manual effort. Here is how specific equipment investments can make an immediate impact in your kitchen.

#1. Reduce Hands-On Labor with Self-Service Solutions

Every time a front-of-house employee has to stop to serve a pre-packaged item, it’s a moment they aren’t taking a new order or checking on a table. Self-service solutions like grab-and-go hot and cold merchandisers are a simple yet powerful way to reclaim that time. 

By allowing customers to serve themselves drinks, sandwiches, and other ready-to-eat items, you minimize the need for a dedicated counter staff member, particularly during busy peak periods. This frees up your team to focus on higher-value tasks, such as production, quality control, and direct customer engagement that improves the overall guest experience.

#2. Consolidate Roles Through Multi-Purpose Equipment

A traditional kitchen line requires multiple stations and specialized staff. A modern, efficient kitchen uses versatile equipment to do more in less space. A prime example is the Henny Penny FlexFusion combi oven. This single piece of foodservice equipment can steam, roast, bake, and hold, effectively combining the functions of multiple appliances.

Imagine your lead cook managing roasted chickens, steamed vegetables, and freshly baked bread for an order without ever leaving their station. This consolidation of tasks makes your team more efficient and simplifies your kitchen workflow, reduces communication errors, and can even shrink your kitchen’s physical footprint. 

#3. Cut Cleaning Time and Boost Morale

Cleaning is one of your team’s most labor-intensive and least-liked tasks. The hours spent scrubbing fryers and ovens at the end of a long shift contribute significantly to employee fatigue and dissatisfaction. Auto-clean rotisseries and combi ovens with built-in, automated wash cycles are a game-changer. This technology can save your team hours of manual labor every single day.

Reducing the reliance on harsh chemicals creates a safer kitchen, and giving employees back an hour of their evening is a powerful tool for boosting morale and improving retention. That reclaimed time can be reinvested into more productive activities like detailed prep for the next day’s service.

#4. Minimize Training Time and Drive Consistency

In an industry with high turnover, operators are often stuck on a “training treadmill,” constantly onboarding new hires. You need employees to be productive and consistent from day one. This is where intuitive foodservice equipment with pre-programmed settings becomes essential.

Ventless high speed ovens like those from Prática allow a new hire to cook a complex menu item perfectly with a single button press. Pre-set recipes remove the guesswork, ensuring every customer gets the same high-quality product, regardless of who is working that shift. This consistency is vital for protecting your brand’s reputation. When paired with a foodservice equipment supplier that provides comprehensive initial training and ongoing re-training, you can finally break the cycle of constant onboarding and focus on operational excellence.

The PHT Systems Partnership: Your Strategy for the Future

The foodservice equipment is only one part of the solution. To truly build a resilient operation, you need a supportive foodservice equipment partner who acts as a consultant, not just a vendor. 

A true partner offers a comprehensive support system:

  • Expert Training: We don’t just drop off a manual. Our experts provide hands-on training for your team, tailored to your menu and workflow, to ensure you get the most out of your investment from day one.
  • Factory-Authorized Service: Equipment downtime is a profit killer. Our factory-authorized service technicians are on call 24/7 to minimize disruptions and keep your kitchen running at peak performance.
  • OEM Replacement Parts: We maintain a well-stocked inventory of OEM replacement parts. This means no more waiting weeks for a critical component, ensuring fast and reliable repairs.

Overcome Your Labor Strain

Strategic investments in foodservice equipment are no longer a luxury. They are a core component of any effective restaurant staffing solution. Combining an empowered, well-trained staff with versatile, automated foodservice equipment gives you the flexibility to adapt to labor fluctuations. 

By automating repetitive tasks, simplifying your workflow, and creating a better work environment, you can build a more resilient and profitable operation — even with a leaner team.

Ready to see how these solutions can reduce labor strain in your kitchen? Schedule an equipment demo with a PHT Systems expert today.

Expand Your Menu with Smarter Equipment

Customers want variety. Kitchens need efficiency. Adding new items to the menu can boost sales and draw in fresh traffic, but it’s a move that requires a smart approach. Without it, you risk slowing down your line, increasing food waste, and eating up valuable space in an already crowded kitchen.

The pressure to expand your menu should not compromise the quality or speed that your customers expect. With the right foodservice equipment and a clear strategy, you can introduce new offerings without adding complexity to your operation.

Why Menu Expansion Can Cause Operational Headaches

Adding more menu items means more prep, more storage, and more training. Every new recipe introduces another set of ingredients and another workflow for the team to learn. This can create bottlenecks during peak hours — ticket times get longer, food waste rises, and labor demands follow. A menu expansion only works when backed by processes and tools designed to do more in the space you have.

Invest in Equipment That Works Harder (and Smarter)

Versatile and space-saving equipment is a game-changer in a busy kitchen. The right equipment lets you add variety without adding bulk. These solutions support menu growth and keep your workflow efficient, helping you get more out of your equipment investment.

Henny Penny FlexFusion™ Combi Ovens

Henny Penny’s commercial combi ovens combine baking, roasting, steaming, and grilling in one footprint. One Henny Penny combi oven can replace multiple single-task machines, freeing up space and cutting energy and labor costs. Programmable settings and precise temperature control ensure consistent results no matter who is operating it and no whether baking pizza, roasting chicken, or steaming vegetables. 

For instance, a convenience store could attract fast-food customers by serving fresh, hot meals. However, they likely only have space for one piece of equipment. A Henny Penny FlexFusion Team Combi can roast whole chickens, switch to steam-cooking vegetables, cook pizzas, and bake trays of mac and cheese, all in the same unit. This single piece of commercial kitchen equipment allows foodservice operators to offer a diverse, high-quality menu from a minimal footprint, transforming their store into a legitimate meal destination.

Prática Ventless Rapid Cook Ovens

Perfect for kitchens with limited space, Prática commercial ovens deliver high-speed cooking without the need for external ventilation. Quick cook times and even heat distribution keep food quality high and service times low. Plus, the ventless design eliminates costly hood installations. 

Perfect for a bustling downtown café, Prática ventless rapid-cook ovens help serve up toasted sandwiches and flatbreads fast enough to keep the lunch crowd coming back. While the front-of-house has no space for a full kitchen line, a ventless rapid oven can perfectly toast sandwiches in under two minutes — directly on their counter!

Cut Complexity, Not Quality

Smart commercial kitchen equipment helps you add new offerings without adding operational stress. It allows your team to focus on what matters most: the food.

The right equipment will help you: 

  • Save Time with Automation – Features like self-cleaning ovens, built-in cooking menus, and programmable cycles handle the repetitive work. This reduces the need for extensive training and limits the chance of human error. When your equipment manages the details, your staff can focus on service and quality.
  • Deliver Consistent Results – Consistency is key to customer loyalty. Smart equipment delivers the same great results dish after dish, even when you add new items to the menu. Automated controls ensure every item is cooked to perfection, protecting your brand’s reputation.
  • Waste Less – Precision cooking means fewer mistakes and less spoilage. Better food holding equipment keeps products at the perfect temperature for longer, reducing the amount of food thrown out. This directly translates to lower food costs and healthier profit margins.

Partner With a Supplier Who Plans Ahead

The right equipment is only half the equation. A foodservice equipment supplier who understands your menu goals can help you choose the right tools, train your team, and keep your kitchen running at peak performance.

PHT Systems offers:

A Smarter Strategy for Your Kitchen

You can expand your menu, attract more customers, and keep your kitchen lean — but only if you choose equipment that works as hard as you do.

Investing in versatile, high-performance tools is not just an equipment upgrade; it’s a business strategy that pays off in efficiency, quality, and growth. From combi ovens to speed ovens, the right kitchen equipment makes it easier to add variety without sacrificing the speed or consistency your customers count on.

Ready to plan your next menu expansion the smart way? Schedule a consultation with PHT Systems to explore versatile, high-performance solutions for your kitchen.

Equipment Training Is the Real Competitive Edge in Foodservice

Whether you run a fast-casual restaurant or a retail deli, every kitchen runs on more than heat and horsepower — it runs on knowledge. Equipment only delivers when the operator knows how to use it. Even the most advanced tools can’t overcome operator error, staffing turnover, or daily rush-hour chaos without proper support. That’s where strategic training becomes the difference-maker.

The best foodservice equipment consultants understand this. Foodservice equipment training shouldn’t stop at installation. It should be built into the lifecycle of your equipment and team. From initial onboarding to mastering advanced features, strong programs protect your investment, sharpen your workflow, and save you money.

Why Training Matters in a High-Turnover Industry

In foodservice, high turnover isn’t a risk — it’s reality. Today’s line cook might be tomorrow’s manager, or gone altogether. In that environment, undertrained staff can lead to costly outcomes: wasted product, delayed orders, burned oil, and even safety hazards.

Commercial kitchen equipment is an investment. But without ongoing restaurant equipment training, even the best tools can underperform. A fryer set at the wrong temperature, an oven cleaned improperly, or holding equipment used incorrectly can all chip away at food quality and profits.

A trusted foodservice equipment consultant understands these risks. That’s why training programs tailored to real-world operations — like how to use, clean, and maintain equipment — are essential. When operators are confident, kitchens run smoother. When training is consistent, quality stays high no matter who’s on the clock.

Equipment is Only as Good as Its Operator

The most advanced equipment in the world is still reliant on the people using it. A Henny Penny Open Fryer, for instance, can help kitchens reduce oil use, maintain consistent crispiness, and keep up with heavy volume. But if staff don’t understand how to use features like Smart Touch Filtration or know how to properly clean the equipment, those advantages are lost.

That’s why many foodservice equipment providers emphasize commercial kitchen equipment training that’s specific, thorough, and built around actual kitchen workflows. Training helps: 

  • Operators know how to get the most out of each feature
  • Troubleshooting become second nature
  • Cleaning protocols become habit
  • Shrink downtime

Even better? Some partners offer free foodservice equipment training to help kitchen staff get — and stay — up to speed. These programs help users turn good tools into great outcomes.

Long-Term Success Starts Day One

Any strong foodservice training program should be more than a handoff. The most effective partners treat training as an ongoing investment, not a checkbox. Real success starts on day one and continues throughout the equipment’s lifecycle.

When operators know how to clean, maintain, and optimize their tools, equipment lasts longer and performs better. When retraining is available, kitchens stay sharp — even when staff turnover is high. Proactive support also builds trust, consistency, and smoother service across every shift.

In today’s kitchens, success doesn’t hinge on tools alone, but rather the people behind them. Look for foodservice partners who stick with you and show up when it matters.

The PHT Systems Wraparound Training Model

PHT Systems’s support doesn’t stop with the sale. Their wraparound training model begins before the unit ever reaches the kitchen. During the sales process, PHT Systems consultants assess kitchen layout, menu demands, and labor needs. This ensures the right tool is matched with the right task.

When the equipment is installed, training begins on-site with hands-on sessions with your team in your own kitchen. Staff get to practice using the equipment as they would during a rush. Questions are answered in real time, and mistakes are corrected early. By the time service starts, your team is already confident.

However, PHT Systems knows kitchens change, whether it’s staff turnover or evolving menus. That’s why retraining is part of the plan. Whether it’s a remote refresh or an in-person visit, PHT Systems shows up when you need it. PHT Systems also provides laminated quick-reference guides to keep key procedures within reach. The goal is long-term performance, not just short-term prep.

Training That Translates to Performance

At Mackenthun’s Fine Foods in Waconia, Minnesota, tradition runs deep. But to keep up with growing demand for scratch-made, hot-and-ready meals, their team needed smarter, faster equipment — and a training partner who could help them use it well.

PHT Systems invited Mackenthun’s to their demo kitchen for hands-on trials. From there, they led in-store Henny Penny training sessions to onboard staff on the Henny Penny Velocity Series Open Fryer and FlexFusion Combi Oven. The results were immediate.

Production increased, oil quality stayed high, and food stayed consistent. The biggest impact? Crews on every shift learned to use the equipment correctly and efficiently. Mackenthun’s never missed a beat, even as seasonal menus changed or staffing shifted, with PHT Systems continuing to provide retraining and check-ins.

Ready to Turn Training Into Your Advantage?

You invest in the right equipment. Make sure you’re also receiving the training to match. The right education turns great tools into reliable output, higher margins, and a more confident team.

Training is more than instruction. It’s your competitive edge. Reach out to PHT Systems today to start your journey with confidence.

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Minimize Downtime, Maximize Performance: Smart Strategies for a More Smoothly Run Kitchen

When your fryer goes down at lunch rush or your combi oven won’t reset before a catering pickup, the ripple effect can derail service, frustrate staff, and impact revenue. The hard truth? Most commercial kitchen equipment failures don’t come out of nowhere — they’re often the result of skipped preventative maintenance, delayed service, or operator error.

That’s why building a proactive, robust support system around your foodservice equipment is not just advisable, but essential for sustained success. Whether you’re operating a high-volume kitchen with multiple pressure fryers and open fryers, overseeing a full-scale back-of-house operation, or running a compact, but critical, kitchen in a convenience store, a few smart habits can help you stay ahead of costly downtime.

4 Smart Strategies to Minimize Equipment Downtime

Keeping your kitchen equipment running doesn’t involve luck. It involves implementing systems and fostering a culture of proactive equipment care. From daily maintenance to comprehensive team training and dependable service support from expert foodservice equipment service technicians, these four strategies will reduce disruptions and keep you servicing customers.

1. Build a Preventive Maintenance Routine

Preventive maintenance is more than just a box to check — it’s the difference between consistent output and unexpected (and expensive) breakdowns. Creating a proactive care plan for your high-volume kitchen equipment protects your investment and ensures your units perform under pressure.

Don’t wait for a fryer’s filter pump motor to fail or lid gaskets to start leaking. Build routine maintenance into your kitchen’s rhythm. Schedule technician-led service around monthly deep cleans or seasonal refreshes, and assign your internal team daily responsibilities tied to opening and closing procedures. When the right tasks are in the right hands, equipment care becomes a seamless part of daily operations, not an afterthought.

A few equipment-specific preventative maintenance examples:

  • Henny Penny’s fryer maintenance checklist outlines weekly, monthly, and quarterly tasks to help maintain proper upkeep, protect your investment, and produce consistently high-quality fried food.
  • For combi ovens, self-cleaning systems and proper descaling can extend the lifespan by up to 10 years — particularly important in kitchens that rely on steaming and baking cycles.
  • Checking the condensers and door seals regularly on blast chillers and shock freezers can reduce energy consumption and avoid inefficient cooling. 

Neglecting these seemingly small steps may lead to downtime, decreased energy efficiency, and even safety hazards — all of which can be avoided with consistent upkeep.

2. Treat Equipment Service Like a Standing Appointment

Foodservice operators don’t wait for the freezer to go empty before placing an order — so why wait until your fryer fails to schedule service?

Regular, professional service should be part of your calendar. Work with your local authorized foodservice equipment repair company to schedule quarterly or bi-annual checkups for each major piece of equipment. Shorter time frames between appointments might be more appropriate for high-use items like pressure fryers, combi ovens, and warming cabinets. A manufacturer-authorized restaurant equipment service technician will also be trained in brands they work on — from Henny Penny to Fri-Jado and Prática — and will understand how to catch early signs of wear before they turn into expensive failures. 

When you do notice something off — slower cook times, inconsistent oil recovery, error codes — don’t wait. Small adjustments made early can save you the cost and disruption of a major repair down the road.

3. Work With a Service Partner That’s Built for Speed

Even with the best equipment training and maintenance, commercial kitchen equipment can fail. The critical difference-maker in these stressful situations is how quickly and confidently your team can respond — and, just as importantly, how prepared and capable your chosen service partner is to support you effectively.

When a vital piece of equipment goes down, time is money — lost revenue, wasted food, and frustrated customers. You need a foodservice equipment supplier that understands this urgency.

At PHT Systems, we offer 24/7 emergency service and immediate phone support because equipment emergencies don’t adhere to a 9-to-5 schedule. Whether your main fryer goes down at the peak of dinner service or your combi oven throws a complex error code an hour before a major catering order is due, our factory-authorized team is ready and equipped to respond with a fully stocked inventory of OEM parts across all the major brands we carry.

If you’re searching for a dependable foodservice equipment supplier in Minnesota, North Dakota, South Dakota, Iowa, and southern California, PHT Systems is built to support high-volume operations — no matter the hour.

4. Empower Operators With First-Line Troubleshooting

Your frontline staff are, in essence, your first responders when equipment issues arise. When they’re trained to recognize and resolve common equipment issues, they can prevent small problems from escalating into major operational crises. 

Foodservice equipment training matters — and it shouldn’t stop after installation. Operators should know how to identify and resolve many common operational issues that may be impacting the performance of your equipment. PHT Systems provides on-site and remote training for all of the equipment we sell. We also supply printed quick-reference guides with each install, customized for your equipment layout, so your team has a resource to fall back on when needed.

And when staff turnover inevitably happens, we’re here to support you with free re-training, too. Regular onboarding refreshers ensure that new staff are equipped to operate and maintain your investment, reducing both mistakes and downtime.

Don’t Let Downtime Derail You

A commercial kitchen that runs smoothly doesn’t happen by accident. It’s built on a foundation of consistent maintenance, proactive service, and team training — all supported by a foodservice equipment partner who shows up when it counts.

Whether you’re running a regional restaurant chain, a local franchise, or a grocery store deli kitchen, PHT Systems is here to support your uptime with expert advice, professional service, and reliable equipment repair in Minnesota, South Dakota, North Dakota, Iowa, and Southern California.

Ready to enhance your kitchen’s performance and minimize costly interruptions? Contact PHT Systems today to schedule service or training, or discuss your equipment needs. Book a consultation and let’s work together to keep things in your kitchen moving and downtime off the menu.

How the Right Kitchen Equipment Can Supercharge Productivity

In a high-demand kitchen, seconds matter. Pressure adds up quickly when customers are streaming in, and foodservice operators are expected to meet the demand promptly, often with fewer hands on deck. The tools you choose to have in your foodservice kitchen directly impact how efficiently your team can work. 

The real game-changer isn’t speed but how well your workflow is designed and executed. Kitchens can run smarter with commercial kitchen equipment that enhances usability and reduces friction in everyday tasks. From programmable combi ovens to high-speed ovens, auto-clean rotisseries and smart holding cabinets, the right equipment empowers your staff to stay in rhythm, especially during your lunch and dinner rushes. It’s about creating an environment where food is prepared consistently, confidently, and with less stress.

4 Ways the Right Kitchen Equipment Improves Productivity

When your equipment works harder, your team doesn’t have to. From more efficient prep to easier clean up, modern foodservice equipment is designed to simplify and streamline. Here are four practical ways the right solutions can help you boost productivity without compromising food quality or exhausting your staff.

1. Cook Smarter

Today’s foodservice kitchens are moving away from complicated processes and leaning into equipment that anyone on staff can use. It’s all about how you can cook smarter, more simply. With the Henny Penny FlexFusion Platinum Combi Oven Series, you get high-capacity cooking with pre-programmed menus that eliminate the need for extensive culinary training. Even less experienced team members can cook excellent meals with the touch of a button.

Additionally this type of commercial combi oven does the job of multiple pieces of equipment — steaming, baking, roasting, and more — freeing up hood space and simplifying your line. By reducing steps and complexity, combi ovens increase throughput without increasing stress or errors.

2. Keep Shifts Flowing, Not Frantic

A well-designed kitchen is essential — but it’s the right equipment that truly transforms your workflow. 

Prática high-speed ovens, for example, combine multiple heat sources to cook up to 10 times faster than traditional ovens. With minimal recovery time between batches, they help your team move more orders through, faster. Their compact, ventless design fits into virtually any space, giving you greater flexibility in how you configure your kitchen.

When your kitchen is equipped with intuitive, efficient tools, productivity increases and bottlenecks decrease — even during the busiest shifts.

3. Less Time Cleaning, More Time Cooking

Cleaning is a time sink in most commercial kitchens, but it doesn’t have to be. Fri-Jado foodservice equipment offers innovations like auto-clean rotisseries that take the burden off your team. With the Fri-Jado auto-clean rotisseries, cleanup cycles are automated, so your crew can spend more time focusing on customers and food quality.

Fri-Jado’s electric and gas rotisseries are designed to support high-volume foodservice operations with minimal maintenance. These convenient self-cleaning features improve staff morale by taking dirty, repetitive, and time-consuming tasks off their plate, reduce the risk of sanitation issues, and extend the life of your equipment.

This translates into less downtime, lower labor costs, and greater efficiency for your team.

4. Stay Ahead of the Rush with Holding Strategies

Holding equipment helps your team stay ahead of the game, especially during predictable peak times like lunch service, catering rushes, or grab-and-go surges. Henny Penny holding cabinets, such as the Henny Penny SmartHold humidified holding cabinet and the Henny Penny Heated Holding Cabinet, allow operators to hold pre-prepared food at the ideal serving temperature without drying it out or compromising quality. The consistent temperature and humidity control in Henny Penny holding cabinets ensure your meals are ready when customers are, not the other way around.

 

Results That Pay Off


Investing in advanced foodservice equipment doesn’t just help your team work better. It positively impacts your bottom line. When your kitchen is outfitted with smart, reliable tools, you reduce the risk of human error, improve quality, and create a better work environment.

You also have: 

  • Lower turnover: Happy teams stay longer when tools support their success.
  • Consistently high food quality: The right equipment ensures every dish is cooked to your high standards— delivering reliable results that keep customers coming back.
  • Reduced costs: Fewer mistakes, less waste, and improved time management mean higher profit margins.

     

Build a Kitchen That Works for You


Smart equipment choices are about building a kitchen that supports your operation from prep to plate. Whether you’re managing a high-volume QSR or a fast-paced retail operation, the right equipment can help you serve more customers, keep your staff engaged, and maintain consistency across every shift.

At PHT Systems, we take a partnership approach with every foodservice operator we work with. That means helping you identify solutions that are tailored to your unique challenges and growth goals. Our team supports you from initial consultation through installation, training, and long-term service.

Want to make your kitchen more productive without burning out your staff? Let’s talk.

How Smart Frying Solutions Reduce Oil Costs

As foodservice operators grapple with rising cooking oil prices, managing costs has become critical. Many operators instinctively turn to quick cost-cutting methods, like extending oil beyond recommended use or opting for less expensive oil. Unfortunately, these short-term strategies usually compromise food quality, causing off-flavors, inconsistent cooking, and increased grease absorption, ultimately disappointing customers and hurting profits.

The real solution to reducing oil costs lies not in shortcuts, but in smarter oil management strategies. By embracing advanced frying solutions, foodservice operators can significantly extend oil life, maintain consistent food quality, and sustainably reduce operating expenses

3 Ways to Reduce Oil Costs

1. Use Less Oil More Efficiently

Consistent oil filtration significantly reduces waste and extends oil life, keeping food quality high. Advanced frying equipment with built-in filtration quickly removes particles that break down oil prematurely, with some filters taking as little as three minutes. This approach dramatically reduces the frequency of oil changes, maintaining food quality and cutting operating expenses. Equipment with built-in filtration, like Henny Penny’s open fryers, simplifies this critical task, streamlining kitchen operations and freeing up staff time for other essential duties.

2. Keep Oil in the “Sweet Spot”

Oil performs best in a narrow temperature range — what we call the “sweet spot.” Letting oil overheat, cool too much, or absorb contaminants (like moisture, salt, and debris) causes it to break down faster and shortens its lifespan.

Rapid heat recovery and efficient frying solutions maintain oil integrity and ensure consistent cooking results, returning oil to the ideal cooking temperature after each batch. Energy-saving features, such as automatic Idle Modes available on the Henny Penny Evolution Elite open fryer, reduce unnecessary heating during downtime, further extending oil life and reducing energy bills. The result? Oil that lasts longer and delivers better-tasting fried foods.

3. Extend Cost Savings and Quality with Oil Extenders

Oil extender additives can dramatically improve profitability by actively slowing oil breakdown. These solutions help preserve oil integrity, eliminating common quality issues like off-flavors, greasiness, or flavor contamination. By enhancing the stability of frying oil, operators not only save money through less frequent replacements but also deliver consistently superior food quality that enhances the customer experience and fosters repeat business.

Invest in the Right Equipment for Long-Term Savings

Lowering oil costs shouldn’t come at the expense of food quality or operational effectiveness. Instead, operators who adopt innovative oil management practices and advanced frying solutions position themselves for long-term success, with some reporting extending their oil life from an average of three days to an impressive 15 days or more. They benefit from substantially lower operating costs, improved efficiency, consistent quality, and greater customer satisfaction.

At PHT Systems, we understand the challenges foodservice operators face. We empower your operation with sustainable solutions tailored to your business needs. By partnering with us, you’ll receive guidance, training, and ongoing support designed to help you achieve consistent food quality, operational efficiency, and significant cost savings over the long term.

Ready to enhance your profitability through smarter frying solutions? Contact us today to discuss how strategic oil management can elevate your operation and sustainably grow your business.

The Future of Food Retail: 2024 Conferences Promote Innovation and Efficiency

In the retail food industry, innovation and efficiency in foodservice equipment are essential to meeting consumers’ evolving demands, while maintaining a high level of quality and convenience. 

PHT Systems aims to empower retailers by providing the foodservice resources and technology to help them thrive in this competitive market. This year, the PHT Systems team attended the National Co+op Grocers (NCG): Focus on Fresh Conference and the UNFI Holiday and Winter Show. At each conference, we gained unique insights into the foodservice sector, including three takeaways that shed light on the direction the industry is moving and trends in food retail. 

3 Takeaways on Where the Foodservice Retail Industry is Headed

1. Hot & Ready Meals Are First Choice

There’s been an increase in sales of hot and ready meals to take home, and they are often a more affordable option for consumers than a delivery meal service because they cut out the extra fees. 

Retailers who want to meet this growing demand will need a way to showcase their “meals made easy” items. Catch the attention of customers as they walk through your store by displaying your grab-and-go meals in a Fri-Jado hot and cold merchandiser or supermarket display case. With heated, cold, and ambient options, your food will never look more tasty.

2. Versatile Equipment Is a Necessity

Retailers continue to look for equipment that will help them provide high quality food items while also saving on labor costs. Investing in equipment that can do more than one job is a great solution to streamline operations and save valuable hood space without compromising on food variety and quality. 

An auto-clean rotisserie oven from Fri-Jado, for example, will save labor time and money, and provides cooking versatility with varying racking options and stackable designs. Rotisol rotisseries are also a great addition to your supermarket with their eye-catching design to pull in customers. 

The Henny Penny smart combi oven is the king of versatility and ease, allowing for multiple cooking methods within one appliance, saving valuable kitchen footprint. And each Henny Penny combi oven comes equipped with an automatic self-cleaning system.

3. Fresh Options Will Stand Out

For those looking to distinguish your business, consider adding clean, fresh food options to your menus and food displays to satisfy the growing interest and demand from consumers for clean, healthy foods. These will also attract customers looking to try something unique or new that they can’t easily make at home. Equipment like Citrocasa’s juicers make providing fresh, quality juice easy and profitable in busy retail settings.

The Future of Food Retail Begins with PHT Systems

At PHT Systems, we are committed to driving the future of the foodservice industry by offering cutting-edge equipment solutions that help retailers stay competitive, efficient, and on the cusp of innovation. Whether you want to enhance your ready-to-eat meal offerings, streamline operations with versatile equipment, or attract customers with fresh, clean options, PHT Systems can help.

Ready to see how investing in the right equipment can elevate your business? Contact us today to schedule a consultation or demo to experience the equipment firsthand. 

Open Fryer vs. Pressure Fryer: Which One Does Your Foodservice Business Need?

Food Made With Open Fryers and Pressure Fryers

Fryers are an essential piece of foodservice equipment. They enable operators to prepare delicious, flavorful food in a way that is quick and efficient. With so many options on the market, you may be asking yourself which commercial fryer you should choose.

We break down the differences between open and pressure fryers to help you choose the right equipment for your menu, processes, and business.

Pressure Fryers: Shorter cook times and flavorful food options

Pressure fryers shorten cook times by raising the boiling point of water to a higher temperature, around 240 degrees. This allows food to retain more of its moisture. Frying under a pressure of ~12 psi also allows commercial pressure fryers to use lower oil temperatures than traditional open frying. 

Whether you are cooking bone-in chicken breasts or battered fish, the pressure fryer is the go-to option for frying proteins. Pressure frying locks in natural flavors while sealing out excess oil. As a result, the cooked protein comes out juicy, tender, and full of flavor. 

Henny Penny pressure fryers offer a range of innovative features. For example, Henny Penny Velocity Series pressure fryers extend oil life and reduce the cost of frying. The PFE 500’s compact design uses less than 20 inches of wall space to help you reclaim your kitchen footprint.  

Contact PHT Systems for a free consultation to see if a commercial pressure fryer is best for your foodservice business.

Open Fryers: Customizable cooking processes and crispy meals

Open fryers are efficient and versatile. These commercial deep fryers recover temperature in a matter of seconds, so you can make batch after batch of crispy fried food. They also give operators the ability to filter one vat while actively frying food in another vat. These features help kitchens maximize their operations during the busiest mealtimes — and flavor is not sacrificed for efficiency, either. 

Open fryers turn out consistently crispy, tasty products. They are especially useful for cooking fresh-breaded and freezer-to-fryer items like chicken tenders, fries, mozzarella sticks, and onion rings. Henny Penny open fryers can help you increase capacity while also allowing you to customize your kitchen. Henny Penny’s Evolution Elite Open Fryer, for example, can cook the same amount of food as standard 50 lb fryers in 40% less oil, reducing oil costs while maintaining throughput. Henny Penny’s 8-head open fryers allow you to prepare large batches of bone-in chicken quickly during lunch and dinner rushes.

For more information about commercial open fryers, contact PHT Systems for a free consultation.

Both: Comparable costs and durability

Both open and pressure fryers prepare many of the same menu items, such as fried chicken or potato wedges. The main difference is the end result. For example, if you want your chicken juicy and tender, use a pressure fryer. If you want your chicken crispy and crunchy, use an open fryer.

The cost of ownership is comparable for both fryers, too. Although pressure fryers can save energy with faster cool cycles and lower oil temperatures, there is not much difference in maintenance and labor costs. Both fryers can last up to 10-15 years with proper care and maintenance. Henny Penny fryers, for example, are known for their quality and consistency, delivering fantastic food for customers and maximum value for operators.

Contact the experienced foodservice suppliers at PHT Systems

Not sure which type of fryer is right for your business? You don’t have to navigate the purchasing process alone. Contact PHT Systems: a foodservice supplier with expertise and years of experience in the foodservice industry.

PHT Systems is a wholesale distributor for Henny Penny, representing the best-in-class pressure fryers and open fryers. After you find the right fryer for your operations, PHT will be there for you beyond the sale with equipment training, service, and repair solutions to allow you to do what you do best – serve your customers.

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What to Look for in a Foodservice Equipment Supplier

Foodservice Equipment Distributor
Food industry businesses need a partner as invested as they are in their business’ success. Much of the equipment you purchase should last for years to come, but the longevity of it depends on more than that initial investment.When you’re ready to invest in your business’ future by purchasing new equipment, there are three attributes you should look for in your next commercial foodservice equipment partner.

#1. Focus beyond the sale

A leading commercial foodservice equipment supplier should not only furnish your business with high-quality equipment, but also provide you with tailored solutions based on their knowledge of your current needs and future objectives. Your supplier’s years of hands-on experience with top-of-the-industry brand equipment, like Henny Penny’s fryers and holding cabinets, Fri-Jado’s rotisseries and merchandisers, and Prática’s ventless rapid cook ovens, will directly factor into their ability to seamlessly match the right solution to your unique business needs.

A true partner will also go one step further than completing a sale. They will cultivate a long-lasting partnership by continuously working with you to understand the significance of your equipment’s role in your business’ evolving needs.

#2. Training and re-training for your team

Training is the most important piece of the puzzle and impacts quality, efficiency, and operating cost. At the same time, employee turnover in the industry is high.

Every piece of equipment in your kitchen underperforms if the proper training is not given to those operating it. By offering complete training and re-training of your kitchen staff, your equipment supplier can help you ensure your foodservice equipment is being used correctly, safely, and effectively, increasing your quality and lowering your cost.

#3. Service at every stage

To help keep your equipment in tip-top shape, look for a business partner with a team of service experts in every brand of foodservice equipment they sell.

These factory-authorized technicians will know the ins and outs of the equipment you’ve purchased, such as Henny Penny’s combi ovens, Frontline’s oil management systems, or Everidge’s Preprite blast chillers. This dedicated team of experts can save your operation time and money by properly identifying and addressing operational and maintenance issues.

Last but not least, look for partners with an extensive inventory of OEM replacement parts at the ready. This will be a key sign that they’re well-prepared to promptly tackle your equipment repairs so that you can avoid lost revenue due to extended downtime.

Choose a partner who cares

When you choose a foodservice supplier with expertise, service, and programs tailored to your business’ unique needs, your new equipment becomes a key to your success.

If your business needs a trusted expert that can find the perfect solution, as well as assist in training your staff and servicing your equipment, PHT Systems is here for you! Schedule a consultation with us today, and let’s help your business thrive.