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May 18, 2022

Social Responsibility at the Business of the Year

Henny Penny Corporation, Eaton, Ohio, was recently named Dayton business Journal’s 2021 Business of the Year. It’s a terrific honor and we take a certain […]
April 7, 2022

How to Attract and Retain Kitchen Staff During The Great Resignation

After two grueling years, COVID-19 restrictions on indoor dining are lifting and customers are celebrating by returning to their favorite eateries.  That’s great news for […]
April 4, 2022

Manufacturing at the Business of the Year

Henny Penny Corporation, Eaton, Ohio, was recently named Dayton business Journal’s 2021 Business of the Year. It’s a terrific honor and we take a certain […]
March 16, 2022

Countryside Deli Case Study

When Corey DiGiovanni claims that Countryside Deli cooks a ton of fried chicken, he’s serious. “We go through about two thousand pounds of eight-piece pressure-fried […]
March 9, 2022

Jestic – Riot Chicken Case Study

Riot Chicken is the brainchild of entrepreneur Khalid Al-Qaqa, and since his first location opened in May of 2019, the promise of ‘Your Chicken Your […]
March 2, 2022

Jestic-Perfectionist’s Cafe

  The Perfectionist’s Café is one of five unique restaurant concepts operated by the internationally renowned Fat Duck Group, headquartered in Berkshire, England. Following two […]
February 23, 2022

Jestic-ChikN Case Study

Launched early in 2017 following the success of sister brand Chick ‘n’ Sours, Chik’N is a quick service restaurant (QSR), conveniently located on Bakers Street […]
February 18, 2022

The Future of Virtual Restaurants in a Post-pandemic World

For restaurant operators, 2022 will be a pivotal year filled with promise, challenges, and change. It’s promising because as coronavirus cases continue to decline, medical […]
February 18, 2022

Customer Services at the Business of the Year

Henny Penny Corporation, Eaton, Ohio, was recently named Dayton Business Journal’s 2021 Business of the Year. It’s a terrific honor and we take a certain […]
February 18, 2022

Lee’s Case Study

Is it even possible for a fry vat that’s been hard at work in a chicken QSR for 21 years to look brand new? According […]
February 15, 2022

The Limitless Possibilities of a Chicken Menu

One big reason chicken is so popular is that there are so many ways to prepare it. Whole roasted… 8-piece fried… wings, tenders, thighs… and […]
February 15, 2022

Kitchen Considerations for Adding or Expanding Your Chicken Menu

If you’re looking to add chicken to the menu, there are two basic paths you can follow: Integrate chicken into your current food/store concept, or […]
February 15, 2022

Serving Chicken? Read our tips on Sourcing Product

Maybe you’ve decided to add chicken to your menu. Maybe you’re considering it. Regardless, you’re probably wondering: what’s the best way to source everything I […]
February 15, 2022

Serving Chicken? You’ll Need This Equipment

Let’s say you’re a foodservice operator and chicken is not currently on your menu. Chances are you’ve thought about adding it. Maybe you’re a pizzeria […]
February 15, 2022

Serving Chicken? Filtering, Cleaning, and Daily Maintenance Are Key to Food Safety and Quality

Maybe you’ve decided to add chicken to your menu. Maybe you’re considering it. Or, you might already be serving it! Regardless, you’ll need to plan […]

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