Fried chicken has become one of the fastest-growing and most competitive foodservice categories in convenience retail. With chicken now appearing on more than 95 percent of U.S. restaurant menus, c-store operators are under pressure to stand out through better execution, faster service, and stronger in-store presentation. As demand rises, leading brands are shifting their focus from simple menu expansion to smarter kitchen systems that improve speed, consistency, and food quality.
To meet these expectations, brands are investing in next-generation preparation and holding platforms that simplify operations while maintaining restaurant-quality results. At Chester’s, this market shift led to the launch of Chester’s 2.0, a modern cooking and merchandising system designed to deliver faster cook times, longer hold windows, and improved food presentation. The goal is to help operators keep hot cases full, reduce waste, and serve fresh, crispy chicken throughout the day.
For today’s convenience retailers, fried chicken is no longer just another menu item. It has become a true growth platform that drives traffic, increases ticket size, and performs across every daypart. As competition intensifies, the brands that win will be the ones that combine great flavor with operational excellence.
Industry Source:
CStore Dive, Datassential
