Best-in-Class Chicken for Foodservice

In-Store & Out for Delivery

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Introducing proprietary foodservice sensory research from Kerry

Most Desired Sensory Attributes

Discover what consumers want from breaded chicken in-store and when the same chicken is out for delivery.

Four Recommendations for Best-In-Class Tenders

Explore opportunities for delivered chicken with four solutions to capture the most growth from the frequent delivery consumer.

Consumer Pain Points for Delivered Food

Solve for food quality pain points indicated by frequent delivery users: temperature, look/appeal, texture and aroma.

Optimize your poultry menu for a best-in-class taste experience, in-store and out for delivery

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