Off-premise dining has shown that it has staying power. While takeout and delivery levels have tapered off a bit since the early months of the pandemic, demand for these services remains higher than pre-pandemic levels.
According to Technomic’s Q2 2022 Consumer & Operator Outlook report, more than a third of consumers—36%—said they are ordering from the drive-thru weekly or more, 27% are ordering takeout that often, and ordering rates for delivery and curbside pickup also remain high.
These trends require operators to a different way of thinking about both their operations and their menus. Digital ordering capabilities, an optimized online presence and a sound delivery strategy are only part of the equation. Operators also need to carefully consider the menu items that they make available for off-premise dining to ensure they are providing a comparable level of quality to dining on site.
When it comes to breakfast and brunch, that can pose challenges for some items. Breakfast sandwiches, wraps and bowls are among the items that can be easily packaged for off-premise dining and tend to travel well.
Operators offering breakfast and brunch for off-premise consumption should also consider incorporating fried chicken into their menu. This versatile protein provides a craveable alternative that consumers can easily enjoy on the go in a variety of forms.
In sandwich form, boneless fried chicken can easily be incorporated into breakfast and brunch offerings, either as a traditional “lunchtime” sandwich on a bun with lettuce, tomatoes and cheese, for example, or perhaps on a biscuit with some country gravy.
Fried chicken tenders make great ingredients for wraps, and they also add some flavor and texture to a breakfast bowl.
One of the most popular brunch items operators can offer is fried chicken and waffles, which has become almost as much of a trend as the fried chicken sandwich. Fried chicken and waffles dish can be served a number of ways, such as pairing the waffles with breaded, fried boneless strips, or with breaded, fried bone-in chicken pieces—served with a side of maple syrup, of course.
Wings, both bone-in and boneless, which can be dressed up or down with sauces, dips and seasonings—also offer a great brunch option for takeout, especially for groups or game-day gatherings.
In addition to the consumer appeal of fried chicken and its portability and versatility, another advantage of adding fried chicken options to breakfast and brunch menus is that it allows operators to use ingredients that they already have in-stock for other dayparts. Fried chicken can truly play a leading role all day long on your breakfast, brunch, lunch, dinner and snack menus.
Tyson Red Label® chicken products were designed for easy preparation, and they also maintain their quality and flavor when taken off-premise via takeout or delivery. Products include bone-in and boneless wings, nuggets, filets, tenders, patties and others that can help operators differentiate their brunch menu with on-trend offerings. In addition, all chicken in the Tyson Red Label® product line is raised with No Antibiotics Ever.
Visit Tyson Foodservice to learn more about how to boost brunch business with Tyson Red Label® products.
This post is sponsored by Tyson Red Label