chickendinner

Developing a Menu for All Customers

The flexibility of chicken as a menu item allows convenience store operators to develop profitable branded and proprietary programs without sacrificing quality or value.    By Howard Riell, Associate Editor. Whether it’s sandwiches, tenders, wings, fried, breaded or sliced, customers have affordable options which can offer them a new experience during each trip to the

chicken sandwich

Poultry Powers Food Sales

Versatility makes chicken one of the most popular segments in foodservice. Chicago-based market research firm Mintel International reported new menu items in convenience stores and QSRs in 2010 were chicken-based as these retail segments expanded to compete with supermarkets. Mintel’s QSR report noted that 43% of respondents said they wanted healthier menu options at restaurants

Chicken’s Popularity Continues to Grow

Chicken’s economical price and inherent flexibility gives convenience store retailers a myriad of opportunities for growing their foodservice business without sacrificing quality and value. However, deciding whether your stores’ best interests are better served by a branded or proprietary chicken program requires an understanding of the benefits and drawbacks each model offers, said consultant John

Chicken

TOP PERFORMERS Tyson Foods Inc. Chester’s International The Broaster Co. HONORABLE MENTIONS Krispy Krunchy Chicken Squawkers (Brakebush Brothers) For such a little creature, chicken certainly knows how to command a formidable presence on foodservice menus.  To fully grasp this indefatigable bird’s share of American stomachs, look no further than this: Each U.S. consumer gobbled up

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