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chicken

Financing

Bojangles makes no bones about its future

 By Jonathan Maze on Mar. 03, 2023

The traditional bone-in chicken chain is testing restaurants with menus pared down to its breakfast and boneless options. That’s the menu it is planning in new markets.

Marketing

As March Madness begins, restaurants make a mad dash to snag fans

 By Patricia Cobe on Mar. 02, 2023

Menu specials and deals are in the works to boost sales both on- and off-premise during the NCAA tournament.

Marketing

KFC ditches some items to make room for others

By Jonathan Maze on Feb. 22, 2023

The quick-service restaurant chain removed chicken wings and popcorn chicken from its menu to pave the way for new wraps and new versions of its chicken sandwich.

Operations

Deflation and bucking industry trends helped Wingstop end 2022 on a high note

By Lisa Jennings on Feb. 22, 2023

The chicken chain attributed fourth quarter comp sales increase of 8.7% entirely to transactions.

Operations

Robert Chicken to bring Korean-style chicken fried by robots to New York City

By Lisa Jennings on Feb. 21, 2023

Flagship is designed to showcase the robotic technology, which Seoul-based startup Robo Arete hopes to bring to U.S. restaurants.

Food

KFC wraps up fried chicken in a new LTO

By Patricia Cobe on Feb. 02, 2023

After a successful test, Kentucky Fried Chicken Wraps launch Monday nationwide.

Food

Wing concepts gear up for high demand and higher profits on Super Bowl Sunday

By Patricia Cobe on Jan. 31, 2023

Chicken wing supplies and prices are back to pre-COVID or better levels, and operators are reaping the rewards and passing value on to consumers.

Food

Chickenhawk breaks out of the chicken sandwich rut with a 2.0 model

By Patricia Cobe on Jan. 27, 2023

Popeyes success with its chicken sandwich started a deluge on menus, but this new fast casual is putting some different ideas between the buns.

Food

Amid inflation, restaurants should place focus on menu innovation, customer feedback

Sponsored content from our partner Bonchon on Jan. 27, 2023

With a greater understanding of customer needs and a logistical approach to rising prices, restaurants can create innovative ways to address the issue inflation presents.

Operations

El Vaca Loca? Chicken specialist El Pollo Loco works to make beef a permanent item

By Lisa Jennings on Jan. 26, 2023

The success of a birria LTO last year has sparked a series of LTOs that have helped the brand broaden the menu and connect with a younger audience.

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