Elior UK has launched a new street food inspired chicken concept in response to the rising popularity of street food and ‘chickenisation’ on the high street. Chicken now accounts for 31% of all out of home meals and, with this in mind, Elior has developed Beak Street Chicken as an exciting opportunity for catering outlets to upscale their chicken offering.
Beak Street Chicken, an innovative casual dining concept, allows customers to choose from three world flavour profiles: Piri Piri, Deep South and Mexican Mole. This is added to the diner’s choice of either a half chicken, breast, leg or wings – they can then pick from a selection of sauces to suit their spice preference and add a side.
Big hit across 250 sites
The concept has been introduced at 250 business and industry and higher education sites across the country. It has proved a big hit with diners and has increased on-site sales by 30% in the first month.
Matt Joblin, offer development manager, Elior UK, said: “Chicken is the UK’s favourite protein group in the casual dining sector. With this in mind, we wanted to offer our customers an innovative chicken concept in their workplaces and higher education campuses that is on a par with high street chicken restaurants. This is an exciting addition to the unique range of concepts that we offer our sites to attract customers. Its popularity with diners is evidence that customers appreciate the innovative flavours and flexibility of Beak Street Chicken. Feedback so far from our sites has been very positive and all have seen an uplift in sales.”
Beak Street Chicken is the third new concept to be launched this year by Elior UK. It follows the introduction of Purple Pepper, a vegetarian offering influenced by the growth in flexitarianism, and Shimmy Shakes, a year-round iced drinks concept.