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Dave's Hot Chicken partnership targets operational efficiency
Fast-casual brand drives operational efficiency with new POS platform to maintain growth trajectory.
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Chicken
Covering the processing of the wide variety of chicken products.
ARTICLES
New brand brings elevated chicken offerings to commercial foodservice
New range of breaded chicken offerings brings together functional benefits such as increased heat retention, moisture and flavor with consumer-preferred attributes like minimal processing and clean label.
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New PF Chang's menu features fried chicken
P.F. Chang's offers fried chicken for the first time in the brand's history.
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Krispy Krunchy Chicken names chief operations officer
New COO has a proven track record of success and growth in C-stores.
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Perdue Foundation grant funds playground revitalization in Pennsylvania
The donation is part of the company’s Delivering Hope to Our Neighbors outreach.
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Crescent Foods rebrands chicken packages for added convenience
Company expands its distribution and lineup at Costco, Walmart, H-E-B and Kroger.
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Church's Texas Chicken brings back original recipe
QSR chain Church's Texas Chicken returns its original recipe to all U.S. restaurants.
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Chicken chain Zaxbys debuts in Pennsylvania
New franchise owner George Abdelmessieh commits to bringing 10 Zaxbys locations to the Philadelphia area over the next five years, with the first two opening in 2025.
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Study quantifies poultry industry's impact on the US economy
Poultry organizations release an updated economic impact study.
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Fred Wilkinson
Chief Editor, National Provisioner.
Fred Wilkinson has been writing about food industry news and trends for business audiences for more than 25 years.
Chief Editor, The National Provisioner
PRODUCTS
Handbook of Meat, Poultry and Seafood Quality, second edition
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$319.95
This second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products.
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Poultry Meat Processing, Second Edition
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$132.00
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
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Handbook of Poultry Science and Technology, Volume 1, Primary Processing
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$247.00
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation. View
Handbook of Fermented Meat and Poultry, 2nd Edition
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$278.00
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products.
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Handbook of Poultry Science and Technology, Two-Volume Set
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$444.00
Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. View
Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
4 Comments
$247.00
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products
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