Chicken: Improving Quality, Preparation Time & Costs


The Situation:

A current SpenDifference client looked for ways to improve their quality, preparation time and costs on their chicken program.

The Result:

  • SpenDifference evaluated the program and identified suppliers within our family of vendors who were a good fit for the wing and breast program.  SpenDifference worked with the client team to review the products and then awarded a contract resulting in $1 million in save over 2 years.
  • The tenders they had on their menu were freshly prepared. The team worked collaboratively with the client to identify a frozen tender that met all quality requirements and made back-of-house preparation easier, safer and more efficient.
  • SpenDifference also identified a precooked chicken for the soup program that reduced preparation time and enhanced food safety.