Chicken is poised to enjoy its “big moment” in a new foodservice segment, namely “better chicken,” according to the “Kruse Report” in the November 12, 2012 edition of Nation’s Restaurant News (NRN). The “burgeoning better-burger foodservice segment is beginning to feel the heat from the “reliable menu commodity that’s been waiting in the wings for its culinary close-up” Nancy Kruse, editor of this column said. Foodservice operators are “embracing” chicken as a protein that offers healthfulness and is cost effective and highly versatile.
While traditional chicken chains, like KFC, Popeyes Louisiana Kitchen, Church’s, and Chick-fil-A, are adding more flavorful chicken options to their menu, Kruse noted a number of much smaller restaurant operations are also featuring “better chicken.” In addition to various spicy chicken products, these operators are going upscale with fried chicken. Kruse reported that the Addendum’s takeout kiosk in Napa Valley, California, is gaining success with a boxed lunch of buttermilk-fried chicken for $16.50. Cold fried chicken sandwiches featuring thigh meat are the top seller at a popular Los Angeles restaurant, which also serves another sandwich version of cold fried chicken using shredded chicken meat mixed with garlic, lemon, and tahini on a hot dog bun.
Although Kruse believes that “better-chicken” will not “seriously impede the burger juggernaut,” product availability may temporarily slow the trend toward “better chicken.” However, creative chefs and increasing consumer acceptance will continue to bolster the development of restaurants offering “a fresh take on a basic product that’s truly coming into its own,” Kruse concluded.
In a related report, “Technomics’s Take: What’s Ahead in 2013,” this foodservice research and consulting firm presented this month its top ten trends that are possibly “in the process of evolving from leading-edge to mainstream.” Trend number three is “Chicken surprise. Chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it’s actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now the Latin-accented marinated chicken has established a niche, African peri-peri chicken may be next,” the report said.
