Poultry Options Let Dining Facilities Be Creative
Dining facilities can achieve higher service member satisfaction by working to refresh menus, and the increased variety of poultry options that became available in recent years is expanding the range of recipes.
Not long ago, dining facility cooks prepared various poultry dishes using mostly whole chickens and netted turkey rolls; but try as they might to create variety from these ingredients, diners perceived little diversity in flavor.
“Today, with a large variety of poultry products available, such as chicken wings, chicken breasts, premade chicken cordon bleu, chicken strips, nuggets, etc., poultry can realistically be on every meal’s menu and the diner will not think they are being served too much chicken,” said Andrew Pisney, food program manager/ contracting officer’s representative (COR), Fort McCoy, Wis. “These products have refreshed our menus. They have also enabled us to better meet the diner’s preferences for serving more ethnic dishes. Chicken fajitas and quesadillas are very popular menu choices on our menu.”
Having more entrées featuring poultry on the menu also raises the dining facility’s image with the growing number of service members looking for healthier options. “The diner’s perception of poultry is that it is a healthier choice than beef or pork,” Pisney said. “With pork you also have some diners with a religious consideration.” ...