We're seeing a new trend in restaurants and foodservice and we're going to make sure this one sticks. From Tavern on Rush in Chicago to Yale University in New Haven, smart chefs aren't just cooking with FreeBird chicken, they're calling it out on their menu. This isn't about simply adding cache, it's about gaining customers' trust by showing them that they can depend on you to make responsible food choices.

Whether it's Amish Country "FreeBird" Chicken Athena (Tavern) or FreeBird Natural French Breast of Chicken (Yale), adding premium brand names to menu items gives them a natural appeal. In addition to increasing sales of these particular dishes, restaurants are enhancing their overall reputations as well. As consumers become more conscious of the origin of their meals, its an easy way to connect with customers in order to create a loyal following. And that's just good (tasting) business.