Manager
OPEN VS. PRESSURE FRYING: CHEF GREGG KEEPS IT REAL
—Written By Chef Gregg, Corporate Executive Chef A COMMON DEBATE: OPEN VS. PRESSURE FRYING There is almost nothing more rewarding than...
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Manager
- Apr 25
- 5 min
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...
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Manager
- Feb 17
- 3 min
THREE ADVANTAGES OF ADDING A COMBI OVEN TO YOUR C-STORE: PROFITS, FLEXIBILITY, AND THROUGHPUT
—Written By Chef Gregg, Corporate Executive Chef at Henny Penny The pandemic changed a lot about the way people work and live. It’s had a...
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Manager
- Feb 8
- 1 min
Melon Mojito by Crysalli
Ingredients 3-4 cubes of seedless watermelon 8 mint leaves 1 oz. 1883 Watermelon Syrup 2 oz. citrus or white rum 1/2 oz. fresh pressed...
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Manager
- Feb 8
- 8 min
2022 CHICKEN TRENDS: 3 TIPS TO KEEP YOUR CUSTOMERS COMING BACK FOR MORE!—Posted By Chef Gregg, Corp
With every ringing in of the new year, I’m asked to look into my crystal ball and make predictions about the restaurant industry and menu...
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