Many restaurants are trying to figure out how to increase sales of their chicken items. Its hard to believe but the preference of chicken taste has changed a lot even in the past few years. What people are preferring these days is more sweet and spicy. They want more flavor and less bland chicken tastes. They are also enjoying the skin on the chicken more so then ever. They also like to have them rotisserie over fried.

Key Takeaways:

• Since 2015, a greater percent of diners have desired black and hot peppers on their chicken.
• More diners have preferred keeping the skins of chicken meat on.
• More diners have indicated they are open to eating rotisserie chicken for both lunch and dinner.

“Diners’ preference for honey on chicken is growing, with nearly half of today’s consumers (46%) saying they prefer the combination, up from 42% in 2015.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/4-ways-make-chicken-sales-soar

If you are looking for labor for your place of employment you may be wondering where all the good candidates are. You hear so much about how bad the unemployment is and yet have a hard time finding the right people to fill your spots. There are some great unconventional places to find the talent that you are looking for. From Facebook and other social media sites to posting adds on vehicles that are in the area. There are people out there that are a great fit, you just have to think outside the box to find them.

Key Takeaways:

• Think outside the box when looking for employees. Look to places that have closed and go after the displaced employees.
• Look to customers to help fill your open slots. Customers of food service places especially have a good understanding of your business and can be a great source for new employees.
• Advertise in creative ways for open positions. Try something different, rather the same old job websites or in the paper. Put notices where people will see them while they are out and about.

“These days, the labor pool can look more like a page from “Where’s Waldo?””

Read more: http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/3-unconventional-places-find-talent