As the coronavirus situation has changed, most fast-casual eateries have lost lunch customers in business districts but gained dinner customers in residential areas. Listen as Field Failing, founder and CEO of Fields Good Chicken in New York City, shares how his concept has risen to the challenge by differentiating the menu, constantly engaging guests and reaching out to the community.
EditMenu
- Aramark launches new stadium fare midway through the baseball season
- How Dallas ISD’s Chef Team is getting students excited about food
- Inside the mind of the college chef who won Aramark’s national competition
- How Rollins College’s Tex-Mex concept won loyal fans with 'bussin'" meals
- UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition
How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged
Listen as Field Failing, founder and CEO of Fields Good Chicken, shares strategies for differentiating the chicken menu and building a loyal fan base. By Patricia Cobe on May 01, 2020Want breaking news at your fingertips?
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Thanks for signing up!
Click here to complete your profileMultimedia
The Latest
Listen to your daily news: FSD PodcastsNew episodes weekdays