From Sourcing to Serving
Everything you need to know about adding chicken to your menu: a free eBook from the chicken experts at Henny Penny.
Where do you begin?
Sourcing to Serving is a step-by-step planning guide that will help you make key decisions about:
1. Menu and operations
2. Sourcing product and equipment
3. Installation, start-up, maintenance
4. After-sales service and support
Learn How to Take Advantage of
Chicken's Profitablility
Whether fried, baked, roasted, smoked, or grilled, customers are eating more chicken now than ever. Download Sourcing to Serving and discover how profitability and efficiency depend on using the right equipment, accessories, and practices.
