Chicken is always popular, but chicken consumption has really taken off during the pandemic. It ticks a lot of boxes for consumers: It’s functional, nourishing, nostalgic and customizable in so many ways. It’s a workhorse for restaurants too, since it can be prepared in so many ways and easily elevates dishes that have a broad range of international flavors. Guests are eager to have restaurant experiences right now. How can you take the existing chicken on your menu and offer something a little bit different from what a guest might prepare at home?
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