While many Chester Fried retailers have started offering novelty foods as part of the menu, items like poppers and onion rings generally do no add a great amount of volume dollars. We recommend a back to basics approach with a good, consistent and profitable core menu with rotating sides like fresh vegetables that have a good shelf life. To keep overhead down, we also encourage our retailers to offer new items that utilize the same back of the house ingredients. Using fried chicken strips to build a chicken sandwich or a fried chicken salad are a couple of ideas that are easy and popular. Other ideas we encourage are chicken kabobs using cut thigh meat or corn on the cob, breaded and fried.
Retailers can reduce shrinkage by reprocessing unsold product into BBQ sandwiches or chicken salad.
That allows retailers to handle product safely and maintain our high standards of quality. With the Chester Fried program, flexibility is key. By having a core menu of proven profitable items and adding new regional items that are in demand, you can offer the best of both worlds and keep your customers coming back for more. Chester Fried Breading Preparation Procedures 1. Follow proper hand washing procedures and wear disposable gloves.