It often seems as if new technology in food service has led to a constant rush to seek out new cooking ideas to keep our menus fresh and exciting for our dining patrons. As with so many things in our business, there are tried-and-tested solutions that need to stay on the front burner. Among those successful and profitable cooking techniques is rotisserie cooking which for decades has produced flavorful and juicy meats.
Rotisserie cooking is finding a renaissance in the nation’s restaurant and foodservice kitchens. New seasonings, marinades, and cooking techniques have brought new life into this classic method that create innovative dishes that will delight customers. Just as with key operating areas including beverage, success today comes with the successful balance of embracing new ideas and building upon the solid foundation of traditional cooking methods to achieve culinary success.
Today’s rotisserie ovens can check off many of the essential boxes of success. A high-quality, efficient oven draws customers with the best of open kitchen or presentation cooking. It also can minimize or eliminate labor, and, most importantly, creates a mouthwatering product guaranteed to keep customers coming back. New Jersey-based Old Hickory, which has been creating rotisserie ovens since 1946, provides a wide range of commercial ovens that assist operations in achieving the best rotisserie product possible, from classic chicken to shish kebabs, to everything in between.
“Rotisserie chicken is so human,” said Michelle Megala, the President and CEO of Old Hickory. “It’s just a human thing to have a protein over a fire.” Old Hickory’s leaders’ enthusiasm for the rotisserie, along with its global history, shines through each of its products; it’s what makes the company stand out in the crowded marketplace. The company was founded by a Hungarian immigrant during World War II and was taken over by Megala’s late father, Ayman Megala, who immigrated from Egypt. He had acquired the company in 2017, and after he passed away in 2021, Megala took over the company at just 23 years old.
Since then, she has been working hard to honor her father’s legacy through the innovation of exceptional ovens. “Everything fell on my plate,” Megala said. She had just graduated college and was in the ROTC program, ready to become an Air Force officer. “I didn’t know what I didn’t know. But the more I learned, the more I was able to understand and make decisions.” The Jersey based equipment executive learning curve has brought leadership over the past three years that has accomplished the company’s mission of quality, innovation, and customer satisfaction to flourish.
Her approach to learning the business has included building a team of knowledgeable equipment reps across the nation. “We are so excited to be able to work in partnership and learn from the team at TD Marketing,” the Boston University graduate continued. “Frank Doyle and his team bring an understanding of the Metro New York marketplace that is proving to be invaluable as we build our brand.”
One of Old Hickory’s latest models, the Churrasco oven, was inspired by global flavors, and it highlights their understanding of rotisserie as more than just an American product. “You can put your own spin on it,” said Megala. “A lot of our customers have an ethnic approach to their cooking.” The Churrasco oven has flat-ridged knife spits, automated rotation, and fuel versatility, allowing for hassle-free cooking.
From Peruvian pollo a la brasa to Greek chicken infused in a feta brine, there are endless ways Old Hickory customers are spicing up the typical supermarket rotisserie with the Churrasco oven.
The company offers products for a variety of marketplaces, from restaurants to supermarkets, to food trucks, offices, and casinos. For medium-to-large retailers, in particular, their N/7G oven is ideal. Built with 7 spits and a capacity of 35 chickens per hour, the N/7G oven has an optimal return-on-investment, ensuring reliability, profitability, and eye-catching displays. Customers may also upgrade the N/7G with a swinging pivot door, which allows for easy access and cleaning.
When it comes to rotisserie chicken products, visuals are incredibly important for operators. “Rotisserie chicken gets you hungry, you smell it, you see it, and just have to have it,” Megala said. “A lot of customers want their units to be facing the glass by the street to get people coming in.” Not only is it visually appealing, but it’s also a healthy product, fitting right into healthy eating trends of today. “This is the purest protein,” Megala said, “And it’s very healthy. It’s not like chicken nuggets. It’s a great alternative.”
As food service grows more and more automatic, Old Hickory customers can also choose whether or not they want an automatic or a manual oven. This makes their ovens even more versatile as they have a place in virtually any retail or food service sphere. “There’s a big push towards automation, of course,” Megala said. “We have ovens that have a more automated rotisserie and another that’s super manual. It’s dependent on what the customer wants.” With a wide variety of choices, operators are guaranteed to find something that fits their needs, recipes, and overall structure of production.
While there are plenty of rotisserie ovens on the market, Old Hickory’s long history, recognition of global and diverse trends, enthusiasm for rotisserie chicken, and commitment to customer satisfaction is what makes it stand out. Moreover, their products are made in the USA, and this, Megala said, speaks to their quality. “Your oven will last years and years,” she continued. “This is true equipment that will sit by your side and not let you down.”
To learn more about Old Hickory and their oven offerings, visit their website.
