Supermarket Perimeter - July 2021 - 36

Deli: Fried chicken
Oil Management with
Restaurant Technologies
VP Jason Cocco
Supermarket Perimeter: What are the most
important steps retailers should be taking
to ensure that they're doing proper oil
management with fried chicken programs?
Jason Cocco: One: ensuring that they're using really
good quality oil. If you're putting bad oil in you're
going to get a bad product. Ensure that you're working
with a good manufacturer partner that provides you
a good high-quality oil. The second thing is ensuring
that they're filtering the oil on a set frequency. We
recommend two to three times a day for three to five
minutes - especially with chicken, and if it's freshly
battered chicken, there's a lot of sediment and the flour
and the breading comes off, and that frying process
has a tendency to degrade the oil. Lastly, ensuring that
you have a good process by which to say, when the oil is
degraded too much, let's make sure we put more in.
SP: What technology do you recommend retailers
take advantage of to ensure top oil management?
JC: Our automated oil management system, where
we put two tanks in the restaurant, and generally the
operator of the fryer has to push a button to add oil
and dispose of oil that really creates a much more
safe environment. It's a lot easier for the employees
to operate, and also provides them some tools to
understand, as I mentioned earlier about how much oil
they're using, how are they filtering it, when they should
be filtering and so that's one piece. Another thing that
we recently came out with is an option to get rid of
their rotisserie grease. Getting rid of the frying grease
is an issue for everyone, given the significant growth in
rotisserie chickens. Those also have grease that come out
of those machines, and they needed something to deal
with it and that's generally a very manual process. So we
created some solutions to automate how they handle the
rotisserie grease as well.
SP: How do your products integrate with existing
equipment that retailers may already have?
JC: We work with all the major manufacturers and
suppliers. They (equipment) generally come to the
location ready. If not, we have a kit that we can hook
up so there's no investment in new fryers or other
equipment necessary to hook up our equipment. We're
compatible and give service to over 30,000 different
customers across both retail and restaurants.
36 - JULY 2021
Broaster's menu includes a variety of options including assorted fried
chicken boxes, popcorn chicken, sandwiches, wings, chicken tenders,
and sides such as mac n' cheese, potato wedges, baked beans, coleslaw
and mashed potatoes & gravy. The fried chicken varieties include:
* Genuine Broaster Chicken - Fresh, 8 piece cut chicken is marinated
in Chickite marinade and then lightly coated with Slo-Bro coating.
Genuine Broaster Chicken is one of the only chicken programs on the
market with a bread ahead coating process.
* Genuine Broaster Chicken Spicy - uses an Extra Spicy Slo-Bro coating
to kick the heat up.
* Genuine Broaster Chicken Tenders - feature a crunchy coating in
a boneless format consumers are seeking. Tenders are growing in
popularity among the younger demographics.
" We offer great restaurant quality with defined flexibility, " said
Broaster's West. " That flexibility then coupled with our support really
provides a kind of a mouthwatering product, to drive traffic to your
deli and drive sales, not just for chicken but also all the things that go
with it. " '
Meanwhile, PFSbrands offers retailers its Champ's Chicken program.
Nationally branded, retailers can use Champ's breakfast, lunch and/
or dinner menus, along with 10 levels of support that helps retailers
succeed. The 10 levels include: Regional Business Developer, Store
Planning & Design, Project Management, Regional Training Specialist,
Business Advisor, Technology & Equipment, Marketing, Print Shop,
People Success (HR), and Customer Success.
While all Champ's Chicken franchises typically offer similar items,
menus can vary from retailer to retailer because the company helps
grocers focus on promoting high-margin items proven as customer
favorites for that store's local market.
Recently, the company added the Smart Menu to Champ's Chicken,
which reduced the number of meals presented with the goal of
improving the entire layout of the menu.
" The Smart Menu is also structured in a way to deliver higher rings
at the register, " said Griffith. " With labor challenges, 'simple' is the key.
That, along with focusing on higher margin items, can help you attract
the right customers to your hot food program. "
With Champ's Chicken retailers can offer a consistent product,
associated with the national brand, Griffith said.
" In the deli, consistency is what keeps repeat business. The deli is one
of highest gross margins areas of the store. Owners and operators need
to treat it as such. "
supermarketperimeter.com
BROASTER COMPANY
http://www.supermarketperimeter.com
Supermarket Perimeter - July 2021

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