Fried chicken continues to be one of the fastest-growing and most competitive foodservice categories in convenience retail. With chicken now appearing on more than 95% of U.S. restaurant menus, operators are turning to menu innovation, faster execution, and operational efficiency to stand out.
Leading brands are investing in new flavors, improved kitchen systems, and simplified preparation models to meet rising demand without increasing labor complexity. At Chester’s, this focus led to the launch of Chester’s 2.0, a next-generation system designed to deliver faster cook times, longer hold times, improved food quality, and better in-store presentation.
For c-store operators, fried chicken is no longer just a menu item. It is a growth platform that drives traffic, increases ticket size, and performs across every daypart.
Industry Source:
CStore Dive, Datassential
