12/3/2010

Quickservice restaurants in search of new ways to meet a growing demand for food that's healthy and portable may want to consider chicken on a stick, writes restaurant consultant Marc Halperin. While the concept itself isn't new -- think satay and kebabs -- opportunities abound for chains to create new versions, from pesto-marinated poultry atop a pizza to chili-rubbed chicken skewers as part of a Mexican meal.

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