Menu Planning Retail Foodservice
Retailers are rethinking their foodservice chicken
programs to satisfy consumers’ cravings for enhanced
variety, quality and flavors. By Natalie Taylor
n this age of in-store bars,
restaurants and live entertainment, America’s grocery store
has outgrown its traditional
model as a place to simply buy food. Taking note of industry leaders such as Whole
Foods Market, Wegmans Food Markets and
Bristol Farms, a growing number of grocers
have expanded into experiential dining destinations to entice a more discerning customer base.
Yet at the core of these evolved foodservice offerings remains consumers’ favorite
meal-time mainstay: chicken.
Chicken continues to reign as the most
popular protein, with consumption consistently higher than its poultry and meat counterparts, thanks to its relative affordability,
healthfulness and culinary adaptability.
According to a recent consumer trend report
by Winsight Grocery Business sister research
firm Technomic, based in Chicago, 70%
of consumers eat chicken dishes at least
weekly, and 42% order chicken from foodservice once a week or more.
Most grocers at the very least offer rotis-
serie and/or fried chicken as part of retail
foodservice. The pervasiveness of chicken
as part of a retail foodservice program is as
significant to the category as deli ham is to
lunchmeat. But today’s consumers crave
more from their chicken entrees, beyond
the rotisserie or chicken wing, and retailers
must implement creative ways to differenti-
ate their offerings.
“The challenge is in making chicken items
stand out,” says Charles Winship, manager
offerings include meals
under the ShopRite
Kitchen by Perdue label.