Taylor’s frozen drink machines put a frosty twist on holiday favorites.

This holiday season is the perfect time to expand your menu and offer one-of-a-kind treats with Taylor frozen beverage equipment.

Cold weather, festive cheer, and lights wrapped around every lamppost and tree in sight means the holiday season is here! Even as the temperature continues to drop, customer demand for a satisfying frozen beverage is still high. Taylor Company’s portfolio of frozen beverage equipment has helped operators all across the country create enticing LTO’s while putting a festive spin on menu mainstays.

If you have limited room in the kitchen but are looking to expand your frozen beverage offerings, Taylor has you covered. Whether you want to add a classic milkshake, smoothie, frozen cocktail or frozen carbonated beverage, Taylor has a unit to meet your desire. Even caffeinated frozen beverages like coffee, cappuccino and tea are within Taylor’s wheelhouse. Their versatile models allow you to create customized drink options while serving consistent quality products. Thanks to the specially designed viscosity control, Taylor machines automatically maintain superior product quality while an adjustable control allows you to serve at a desired thickness.

With the holiday season in full swing, this is the perfect chance to put that new Taylor model to work on some festive frozen cocktails! Imagine wowing customers with a frozen vanilla espresso martini or giving their tastebuds a kick with a frozen spiced cranberry punch. There’s also no better time to start thinking about spring and summertime creations as well! Seasonal LTO’s are always hot sellers, so help your customers beat the heat with piña coladas or a frozen boozy Arnold Palmer. The possibilities are endless with Taylor frozen beverage machines.

Don’t Let Rising Oil Costs
Lower Your Bottom Line

With prices rising in every sector of foodservice, see how TFG can help you mitigate those costs.

The stinging effects of inflation are hurting every sector of the business world, including foodservice. With total food prices spiking by 11.4% over the last year, operators are scrambling to find ways to cut back. But even with inflation being at a 40-year high, there are still methods to create savings in the kitchen.

One of the major culinary casualties of this economic disruption is cooking oil. Even before the start of this surge, TFG and Henny Penny have been helping kitchens save on oil with low-volume fryers and an easy-to-use fryer oil and energy calculator.

Low-volume fryers are designed to have a 40 percent lower oil capacity than normal fryers, yet still manage to cook the same amount of food. This adds up to an annual savings of $3,000-$5,000 on oil costs. A low-volume fryer is also extremely efficient, resulting in oil life of up to 21 days — three times longer than the industry average.


Purchasing a brand-new piece of equipment might be the last thing an operator would want to do during an economic downswing but think of it this way: A Henny Penny low-volume fryer will pay for itself in less than three years, then continue to deliver savings for the rest of its lifecycle. By investing in oil-saving technology like Henny Penny low-volume fryers, operators can realize greater profits for years to come.


To see how your current fryers compare, try our fryer oil and energy calculator.



Billy’s Boudin & Cracklin

TFG supports foodservice businesses of every kind. We’d like to put a spotlight on a dedicated customer that has trusted TFG to help them provide an authentic Cajun experience: Billy’s Boudin. We sat down with owner-operator, Patsy Frey, to talk about Billy’s Boudin, her TFG equipment of choice and how we support the business.

What should a first-time customer try at Billy’s Boudin?

Our pepper jack boudin balls and roll up are by far most popular! Try those for sure but our fried seafood, cracklins and boudin eggrolls are also big sellers.

How much demand for your products do you see in a day?

A lot [laughter]. But let’s see, there’s about 90 boudin balls in a lug and we fry anywhere from 10 to 12 lugs in a day. We’re frying well over 1,000 boudin balls a day and that’s not including our fried seafood and cracklins. We have big appetites down here in Louisiana!

When did you start using Henny Penny to help your business?

My husband heard Henny Penny fryers could really help us. So, we tried them, really liked them and kept them! We had our first Henny Penny fryer installed 15 years ago and never looked back.

How do you teach customers to use their equipment?

We always give them a training session. I’ll usually get a group together and teach them in a mini class of sorts on the new equipment. I try to keep classes under an hour, breaking down everything as simply as I can for everyone to understand. After class, I’ll direct them to a QR code that leads them to additional training materials and troubleshooting assistance.

How do Henny Penny fryers help where your previous fryers came up short?

Ease of use! Our old fryers were a lot of work. It was always hell trying to filter the oil, which would splash and hurt our employees. It was very dangerous, and we needed to make a change. Filtering oil on Henny Penny fryers is much simpler and safer. They heat up faster to get us cooking sooner and with preset cook settings, we can always fry the perfect cracklin. But the best part about these fryers is that we’re saving more on oil than we ever had, especially considering how much we use.

How does TFG help you with maintenance?

On the rare occasion one of our fryers or merchandisers runs into a snag, a TFG tech will arrive within an appropriate window of time to get us up and running again. TFG is always so hands on when it comes to helping us which is something we appreciate greatly. We’re even working on finalizing a preventative maintenance program with TFG. We want to start doing that quarterly. Billy’s Boudin and its locations depend on the consistent quality of TFG equipment to provide the home cooked quality Cajun cuisine their customers have come to expect. Contact us today to learn how TFG can help you reach your goals and grow your business.

Neil Brown, HP Certified Master Tech 

Here at TFG, our family is made up of individuals that provide so much not only to us, but to our customers as well. We want to put a spotlight on those who embody what it means to be a part of TFG and what sets us apart. Certified Master Tech, Neil Brown, is always going above and beyond on every service call. Let’s take a deeper dive into his TFG experience and how he gives customers the tools to be a pro like he is.

What type of training did you receive?

When I knew I wanted to be a service tech, I took it upon myself to take online classes to give myself a head start. After being hired by TFG, I received a ton of hands-on training to become the product expert I am today. I also visit the Taylor and Henny Penny factories once a year for continued education to stay up to date. If I ever have a question, I can always turn to my team to trouble shoot the issue and get everything figured out.

Tell us a bit about your day to day.

My day usually starts around 6am, sometimes earlier depending on the job. My main goal with any service call is to get whoever I’m working with back up and running so they’re not losing money. Some of my service calls are quick fixes, only taking an hour or two, but that time can double depending on the call. If something comes up on my end like a specific replacement part being hard to come by, I’ll do whatever I can to help remedy the issue.

What do you believe sets TFG service techs apart from your competitors?

Everyone is knowledgeable. They put in the time to try and understand everything, whether that’s at the factory, the shop or at home. Heck, I’m still taking classes outside of work to keep my product knowledge updated. Our entire team takes the time to constantly learn more. We also have meetings every two weeks to discuss equipment that continues to have issues and how to solve them. Everything is a team effort.

How do you teach customers to use their equipment?

We always give them a training session. I’ll usually get a group together and teach them in a mini class of sorts on the new equipment. I try to keep classes under an hour, breaking down everything as simply as I can for everyone to understand. After class, I’ll direct them to a QR code that leads them to additional training materials and troubleshooting assistance.

Any advice you can give to operators to maintain their equipment?

Keep the equipment clean! Consistently change the filter pads, especially before a lunch rush. Don’t bang baskets on it all day! Respect the equipment and it will respect you back.

Neil is one of many great TFG employees whose professionalism and expert level product knowledge sets TFG apart from any other foodservice equipment distributor. Contact us today to learn more about how you can receive service that excels. When you do, ask for Neil!

Great Products…Great Service…DELIVERED!!



    Complete form below for more information