Tyson Chicken Chips are Packed with Protein, Flavor, and Possibility

Customers are increasingly asking restaurant operators for the same thing: a creative, tasteful meal that is rich in protein and flexible enough to enjoy regardless of whether it is ordered in a restaurant or at home for delivery.

Tyson Foods has a solution: Tyson chicken chips. Dippable, scoopable, shareable, and loadable, these chips are simply fun. Suitable for salads and appetizers as well as full entrees, Tyson chicken chips have that homey, familiar look that many customers love while still providing them with the nutrition they need.

Tyson chicken chips include ranch and smoky barbecue flavoring options. Recipe possibilities are truly endless, though check out the video above for a few recipes currently popular with customers, including a southwest-style entree, a buffalo-inspired appetizer, and a delicious caesar salad option. The chips can be as healthy or indulgent as you prefer.

Regardless of your selected recipe, Tyson chicken chips are easy to prepare. They are heated from frozen by either deep frying or baking the chips in an oven until they appear a crispy golden brown. The process typically takes no longer than five minutes, making the chicken chips a quick, flexible option for both your customers and your employees.

This post is brought to you by Tyson Foods. To see more content like this, visit The Modern Chef Network.

Produced by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

VIEW BIO

Nashville Hot Chicken Made Easy with Tyson Foods

Deliciously authentic spicy foods can be hard to come by at restaurants. Spicy foods are typically more difficult to craft consistently and efficiently.

Nevertheless, hot chicken is trending, and has become a particular menu favorite for consumers and operators alike. According to Foodable Labs, there has been a 39.6% overall increase in hot chicken menu options. And about 61.5% of Instagram food influencers consistently engage with posts relating to hot chicken.

To meet the needs of this growing market, Tyson Foods has created its own hot chicken recipe: a powerful, economical, and highly efficient Nashville-style hot chicken. Cayenne pepper and chili powder are its two key ingredients, and every bite is filled with that authentic smoky taste.

Developed by a chef, the recipe can be used for three different cuts: hot boneless wings, hot breast filets, and hot thigh filets. And the recipe requires only two steps: heat the cooked chicken and Tyson’s signature sauce, and then simply toss the chicken with the sauce! To heat the sauce, run it under hot water or place it in a hot bath.

Tyson has found that the recipe allows operators to prepare dishes more quickly and keep every order consistent. Taste and authenticity are not compromised, and operators can invest that extra time in more pressing prep tasks. And that makes for less food waste on the side of the operator, and a longer-lasting flavor for the consumer.

This post is brought to you by Tyson Foods. To find more content like this, visit The Modern Chef Network.

Research by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

VIEW BIO

Check Out Season Four of Fast Casual Nation That Highlights Consistent, Quality Food

Fast Casual Nation offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. The show is available to view in full on Foodable On-Demand.

Now in its fourth season, Fast Casual Nation endeavors to examine “The Next Generation of Food” via the latest industry trends and emerging restaurant concepts. During this season, Paul Barron got the chance to interview some of the masterminds behind restaurants Matt & Marie's, Dog Haus, and Smashburger.

If you think the classic Italian sandwich has overstayed its welcome, think again. Based in Philadelphia, Matt & Marie’s menu is equal parts sweet, salty, bitter, sour, and savory. Self-declared “Philly’s favorite hoagie,” Matt & Marie’s values consistency, integrity, and fresh and flavorful ingredients. The chain is passionate about making Italian charcuterie accessible and palatable to everyone.

First meeting in college at Wharton, co-founders Marie Capp and Justin Matt Saplosky created and managed a catering business together while still in school. They established the first brick-and-mortar Matt & Marie’s location a few weeks after graduation. Barron met and interviewed Capp at that flagship location in Philly’s historic Logan Square.

“Hospitality is definitely a business,” says Capp. “And it’s got more of a heartbeat than any industry I’ve ever been exposed to. You’re dealing with so many people face-to-face every single day, getting to know their names and stories, and seeing their lives unfold over the years.”

For Capp, the inspiration behind Matt & Marie’s was simple: “This is a charcuterie board in a sandwich for lunch. It’s something you would normally get at a nice Italian restaurant at night.” She adds, laughing, “I say it’s lunch time.”

Check out the episode to learn more about Capp’s background and the ingredients that go into every Matt & Marie’s sandwich.

Hot dogs are traditionally seen as more of an indulgence than a meal. Dog Haus takes a slightly different approach: while still keeping the style and flavor of a traditional hot dog, all of the chain’s hot dogs are crafted by hand and free of antibiotics and hormones. Sausages, burgers, and chicken sandwiches are also on the menu.

The chain was founded in California in 2010 by business partners and friends Hagop Giragossian, Quasim Riaz, and André Vener. The three wanted to create something that was a hybrid of the formal restaurant and fast casual formats: “craft casual.” Today, Dog Haus now boasts a $500 million franchise agreement and is projected to experience exponential growth for years to come.

Barron sat down with Adam Gertler, American chef and television personality—and the official "Würstmacher" for Dog Haus. Gertler directs the production and inspiration behind the chain’s latest sausage creations.

“The concept was to do a hot dog place, but for a grown-up palate,” says Gertler. “It’s super comfort food with a lot of flavor.”

All Dog Haus locations have beer and wine, and select units are also designed as a beer garden with a strong focus on craft beer. Every drink is carefully chosen and, like the unit itself, designed to reflect the location’s surroundings and community at large.

“As we develop more stores, we get a better idea of what we are and what we want to look like,” notes Gertler. “Each store also has a unique feel to where it is. We don’t want to be complete cookie cutter.”

To hear more about the chain’s menu design and signature offerings, make sure to check out the episode!

Burger joints are a dime a dozen in today’s market, but Smashburger has carved a unique place in the industry for itself by keeping the focus on menu development. The chain prioritizes dishes that utilize high quality, consistent, and efficient ingredients.

Barron chatted with Tom Ryan, the chief concept officer for Smashburger. A fast casual pioneer, Ryan co-founded the enterprise in Denver in 2007. Smashburger now maintains over 350 locations worldwide.

According to Ryan, the goal has always been to secure excellent distributors that allow workers to concentrate on doing what they do best: making the perfect smashed burger and offering excellent customer service.

“We seek out high quality vendors to give us best-in-class ingredients that are consistent every time,” says Ryan. “You have to manage quality, safety, and integrity inside the four walls.”

Smashburger does not choose its distributors lightly. The people the chain works with offer more than just ingredients. “Our distributors have a great sense where the velocity is in the marketplace, so we do a local burger in every market,” adds Ryan. “It forces us to have to peruse menus on a local basis, and forces us to have a lot of dialogue with a lot of local operators.”

Watch the episode to learn more about the chain’s favorite ingredients, menu innovations, and current system processes for maintaining exceptional food safety standards and supply chain integrity.

Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


VIEW BIO

VinePair on the Latest Wine and Beverage Trends

Hosted annually by the Specialty Food Association (SFA) in New York City, The Summer Fancy Food Show is the largest specialty food and beverage event in North America. The New York City event showcases hundreds of future-focused restaurants, organizations, and innovators dedicated to crafting unique menus and products that meet the ever-changing needs of consumers today.

Host Paul Barron chatted with a number of trendsetters and up-and-comers in the industry this year. Adam Teeter is the CEO and co-founder of VinePair, a publication committed to providing cutting-edge wine, beer, and cocktail content that is both informative and entertaining. Teeter shares his thoughts on current beverage trends, as well as what he sees coming next for drinks.

The former director of business and audience development at Tablet Magazine, and a frequent speaker at a number of renowned food and beverage conferences throughout the United States, Teeter has always been passionate about making drinks accessible.

“We don’t have as much of a consumer base who only drinks one drink,” says Teeter. Millennials tend to be more experimental with eating and drinking when compared with older generations. “It’s fun for the industry, as it allows for lots of growth. It’s also really hard for the industry, because you now have the Budweisers of the world being like, ‘wait, these used to be really loyal consumers and now they’re not?’ It’s challenging, but there’s a lot of opportunity.”

Teeter notes that low- and non-alcoholic wines, cocktails, and beers represent a growing trend. Consumers are looking for drinks that taste as though they are drinking alcohol, but still fit into a weekday healthy lifestyle. Prosecco, rosé, and craft beer continue to be popular, and millennials and members of Generation Z love to try wines from unfamiliar countries and styles.

Wine is especially growing in popularity, as it is perceived—somewhat erroneously—as healthier than beer and cocktails, and helps consumers feel part of a larger culture.

“The idea of single serve is becoming really popular,” adds Teeter. “We are a demographic that unfortunately has commitment fears. We want to try before we buy.” And, according to Teeter, trying is often more important than buying. “We want to be experts, but to be an expert is just knowing a little more than someone else. You just want to say you’ve had it before—it doesn’t have to be the whole bottle.”

Check out the video above to hear Teeter’s thoughts on the possibilities for canned cocktails and purchasing alcohol online—or even one day ordering a glass of wine through UberEats!

Summer Fancy Food Show Highlights Plant-Based The Little Beet

The Specialty Food Association (SFA) annually hosts the Summer Fancy Food Show in New York City. The largest specialty food and beverage event in North America, the Summer Fancy Food Show features a growing number of restaurants and organizations focused on providing innovative menus and products.

This year, host Paul Barron interviewed a number of leaders in the industry. Becky Mulligan, a former Starbucks executive and the new CEO of The Little Beet, offered her perspective on the growing consumer demand for plant-based products.

After spending sixteen years overseeing thousands of Starbucks units, Becky Mulligan switched gears in 2018 and joined The Little Beet team.

The fast casual veggie restaurant chain just seemed like a perfect fit. “It was perfect for my lifestyle,” says Mulligan. “I was drawn to the concept immediately.”

The Little Beet recently expanded its offerings to a full service gluten-free restaurant: The Little Beet Table. According to Mulligan, the two branches work in tandem: customers continue to go to The Little Beet for a quick, healthy breakfasts and lunches, and they go to The Little Beet Table for dinner, drinks, and special occasions.

“People are becoming more educated about what they consume,” notes Mulligan. “It’s helped us to have a broader platform to talk about why it’s good to have a plant-based diet.” While she emphasizes that plant-based foods should make up the bulk of your diet, balance rather than guilt is ultimately the goal. “We want consumers to have accessible food that is good for you—and that you want to eat.”

All food at both The Little Beet and The Little Beet Table is made fresh everyday. All vegetables and ingredients are prepared from scratch, and the company avoids added sugars and non-blended oils. These prerequisites can be challenging for staff in terms of ensuring everyone is served in a timely fashion, but rewarding for the brand and customers alike.

The Little Beet currently consists of ten units, and there are four The Little Beet Table locations. Mulligan says the company hopes to double those numbers by next year. The chain is also developing a beverage platform.

Check out the video above to learn more about the future of The Little Beet and the company’s plant-based mission.