In this file:

 

·         Wendy's is making a $30 million menu change after complaints of 'rubbery' meat

Wendy's is spending $30 million to shrink the size of the chickens used to make the fillets in its sandwiches and salads in response to customer complaints about the rubbery texture of its chicken products…

 

·         Wendy's Raises Bar on Chicken Quality

… Wendy's committed to eliminate the use of all antibiotics important to human medicine in its chicken by the end of 2017…

 

 

Wendy's is making a $30 million menu change after complaints of 'rubbery' meat

 

Hayley Peterson, Business Insider

via Aol. Finance - Feb 13th 2017

 

Wendy's is spending $30 million to shrink the size of the chickens used to make the fillets in its sandwiches and salads in response to customer complaints about the rubbery texture of its chicken products.

 

The fast-food chain has been working with suppliers over the last couple months to reduce its average chicken size by up to 20%, the company told Business Insider.

 

The meat from the smaller chickens tastes better and customers rate it as more tender and flavorful, according to Gail Venrick, senior director of protein procurement for Wendy's.

 

"It's about the texture and how juicy it is," Venrick said of the change.

 

The new fillets started rolling out in restaurants last month, and will be available at all restaurants by the end of the second quarter.

 

Wendy's started looking for ways to improve its chicken products a couple years ago.

 

The company started by revamping its marinade recipe, and then changed the cooking process so that the chicken is thawed before cooking, instead of cooked from a frozen state. Wendy's also vowed to remove artificial colors, preservatives and MSG across all its chicken menu offerings.

 

The changes improved the taste of its chicken, according to the company. But Wendy's still heard recurring complaints from customers about the "rubbery" texture of its chicken fillets.

 

"So we started working in partnership with [suppliers] to understand what was going on with our chicken overall," said Wendy's head of communications Liliana Esposito.

 

It turns out that the rubbery texture isn't unique to Wendy's chicken...

 

more

https://www.aol.com/article/finance/2017/02/13/wendys-is-making-a-30-million-menu-change-after-complaints-of/21713161/

 

 

Wendy's Raises Bar on Chicken Quality

 

Source: The Wendy's Company

via PR Newswire/Yahoo! Finance - February 14, 2017

 

DUBLIN, Ohio, Feb. 14, 2017 /PRNewswire/ -- Today, Wendy's is further enhancing the flavor and tenderness of its chicken by partnering with its suppliers to use 20 percent smaller birds—far surpassing the standards of other restaurant brands. While chicken-quality issues around toughness have been reported across the industry, this change will significantly and immediately improve the tenderness and juiciness of chicken for Wendy's U.S.-based customers.*

 

Over the past year, Wendy's has improved cooking procedures, launched a better-tasting and better-for-you Grilled Chicken Sandwich, and is now making a nearly $30 million system-wide investment to implement the change to smaller birds across all U.S. Wendy's restaurants. While the size of its sandwiches will remain the same, the chicken Wendy's serves will become more delicious and tender.

 

"The quality of our food sets us apart from everyone else," said Todd Penegor, president and CEO at Wendy's.  "We're making this change because we've seen that smaller birds provide a big benefit for our customers who deserve to eat the most tender and juicy chicken."

 

Wendy's journey to improve the chicken that it serves every day has included:

 

·         Recrafting the Grilled Chicken Sandwich with a better-for-you option that tastes great. Wendy's thaws the chicken prior to cooking, creating a delicious sear and a more flavorful chicken breast. The chicken is served on a new multi-grain bun with a fresh cut tomato and spring mix.

·         While Wendy's chicken has always been MSG free, Wendy's also removed artificial flavors, preservatives and colors from artificial sources.

·         Wendy's created one of the industry's first Animal Welfare Advisory Councils in 2001 to review and strengthen animal care standards by suppliers. Many of these standards were later adopted industry-wide.

·         On chicken, Wendy's employs a team of in-house animal welfare experts who strictly audit chicken welfare from hatchery to broiler house to processing facility, ensuring suppliers provide carefully formulated and nutritional feed, access to clean water, adequate room to grow, veterinary oversight and proper handling. Wendy's auditors will work closely with suppliers to ensure implementation of the new bird size specifications.

·         In 2016, Wendy's committed to eliminate the use of all antibiotics important to human medicine in its chicken by the end of 2017.

 

Wendy's suppliers are working hand-in-hand with the brand's supply chain co-op, quality assurance and animal welfare experts to implement the changes across the entire U.S. supply of Wendy's premium chicken breasts through the second quarter of 2017 and all suppliers are already raising birds to the new specification.

 

* Wendy's restaurants in Canada have long sourced from smaller birds and have enjoyed consistently high levels of customer satisfaction.

 

About The Wendy's Company

 

The Wendy's Company (WEN) is the world's third largest quick-service hamburger restaurant chain. The Wendy's system includes more than 6,500 restaurants in 30 countries and U.S. territories. For more information, visit www.aboutwendys.com.

 

CONTACTS:

Frank Vamos, 614-764-8477, frank.vamos@wendys.com

Steven Coulombe, 404-879-9292, steven.coulombe@ketchum.com

 

source url

http://finance.yahoo.com/news/wendys-raises-bar-chicken-quality-194400877.html