Streamlining The Menu: How To Save Labor Without Sacrificing Variety

The challenges of 2020 have forced many operators, both commercial and noncommercial, to reevaluate their menus and trim the offerings down to mostly customer favorites. Sourcing foods that travel well and are versatile across dayparts and menu parts has become critical to success. 

For these operators under pressure, it can be tricky to determine which menu items should stay and which should go. But one thing’s for sure: high-quality breaded chicken is a tried-and-true favorite that should always have a place on the menu. From appetizers and salads, to entrées and more, breaded chicken can be easily featured in an array of delicious dishes without excessive labor. 

Chicken is consumers’ top protein choice, with 70% saying they eat it at home or at a foodservice location at least once a week—more than beef, turkey, pork, seafood and vegetarian proteins.1 Additionally, 38% say they prefer breaded chicken over other preparation styles.1 Bottom line? For crowd-pleasing menu options that don’t stress out the kitchen staff, breaded chicken is hard to beat.