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How to choose the right kitchen equipment supplier
- Rob Connelly
The QSR industry has many intricacies that make it one of the most demanding businesses to be in today, but if you can provide compelling value, the rewards can be significant.
Factors such as food quality and consistency, throughput and efficiency – to name a few – are some of the daily, ever-changing concerns that must be balanced with the essential tasks of maintaining and growing a restaurant business. To achieve success, QSR operators must first and foremost deliver front-of-house reliability to customers and that means making strategic back-of-house choices from the get go.
Working with customer-focused, smart equipment suppliers is a vital component of this when fried foods are on the menu. Here are three tips franchising customer Buffalo Wings & Rings shared as useful in choosing the right fryer equipment supplier.
1. Commitment to Tableside Magic
While the primary goal of the average QSR is to build a strong brand and sales, achieving and maintaining this objective is ultimately linked to customer satisfaction. Knowing this, components such as surroundings, staff and menu items must be on point at every patron’s table. Equally on point in the kitchen, a smart fryer equipment supplier will not only represent its own strong brand, but will also embrace yours.
2. C = Consistency
Brand loyalty, return customers and high quality, consistent foods are closely intertwined. While having passion, drive and resources is valuable, unfailing delivery of good product – as both ingredient and finished plate – is the number one mode of transportation for achieving your restaurant’s end-goal. The right fryer equipment supplier will offer kitchen intelligence that eliminates causes of frying inconsistencies, such as overextended oil life and human error.
3. Surefire Simplicity
At the core, an equipment supplier is in the business of making a QSR operator’s life easier. When in doubt, skip the bells and whistles and determine what kitchen features are critical in improving efficiency. For example, low oil volume fryers will significantly reduce oil expenditure, straightforward programmability will increase productivity, automatic filtering will free up manual hours … and the right fryer equipment supplier will be there with an answer to it all.
Rob Connelly is the president of Henny Penny, the leader in high quality foodservice equipment designed for easier operation, greater flexibility and lower operating costs. For more information on the company, visit www.HennyPenny.com.
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