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chicken

Sustainability

Compass Group partners with Do Good Food to reduce food waste

By Reyna Estrada on Sep. 29, 2022

Compass Group North America is partnering with “climate-forward” company Do Good Food as part of its continued sustainability efforts. Do Good is the parent company of Do Good Chicken, which it sa...

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Recipe report: Chicken winners

 By Patricia Cobe on Sep. 15, 2022

September is National Chicken Month, so what better time to cook up some new variations of this customer favorite?

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Recipe report: Chicken 5 ways

By Patricia Cobe on Jun. 02, 2022

Chicken is popular with both consumers and chefs, but it’s easy to get in a rut and menu the bird with the same old methods.

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Ease the labor crunch with quick-prep menu solutions

Sponsored content from our partner Tyson Foodservice on Apr. 07, 2022

The past two years have brought about a massive structural shift in the foodservice employment landscape, forcing operators to rethink their menus, their processes, and their overall business models. ...

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Stony Brook University launches 2 new restaurant-style concepts

By Patricia Cobe on Feb. 25, 2022

Kickin’ Chickin and La Olla tap into top trends and students’ cravings at Stony Brook University.

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Maximize menu versatility while minimizing inventory

Sponsored content from our partner Tyson K-12 on Dec. 22, 2021

How workhorse proteins make foodservice prep easier

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How KFC's head chef taps his food science, nutrition and culinary expertise

By Patricia Cobe on Oct. 07, 2021

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

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Recipe report: Fresh takes on chicken

By Patricia Cobe on Aug. 25, 2021

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.

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Chicken sandwiches take on the globe

By Patricia Cobe on Apr. 19, 2021

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

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When it comes to fried chicken sandwiches, here's how chefs are choosing what's between the buns

By Patricia Cobe on Mar. 19, 2021

Due to the size of today’s chickens, the export market, ease of execution and consumer preferences, more flavorful chicken thighs are moving into second place.

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