Faux Wings

Well-It's Super Bowl time so that naturally means it's also time to talk wings.  Some time back in a previous blog-I predicted that there would be a big wing shortage and prices would sky rocket.  I predicted this because of all the new fast food wing joints that were popping up all across America. That coupled with the fact, that there are only two wings on each chicken prompted me to come to that seemingly obvious conclusion.

Well-enter Chicken Marketing 101.  To counteract this possibility---the restaurant industry came up with the product--- "Boneless Chicken Wings".  Well, let me tell you-Boneless Chicken Wings are nothing more than... 

Rogers Team Spotlight

Koen Hennon, Plant Engineer

Our people are the backbone of Rogers Poultry. And, we believe that its our people and our family-oriented culture that's kept us at the forefront of our industry for over 90 years! We're incredibly proud of our team and once you get to know more about them, we're certain you will be too!
Koen Hennon, Rogers Plant Engineer, is the perfect example of the exceptional caliber of people we have on our team. From Koen's key role and effectiveness in keeping Rogers running smoothly and safely, to his amazing tenure of 24 years, to one little known fact that might surprise you, there's so much to know and respect about Koen. Read more about Koen and learn why its people like him that help make Rogers great. 

Hot Menu Trends For 2019


What will consumers order in  2019? Think plant protein, global breakfast dishes and veggie-carb substitutes.

If you're wondering what consumers will eat when they dine out next year, think alternative proteins,globally inspired breakfasts or veggie-carb substitutes, and you'll be on the right track, according to our new research on food trends for 2019.

The  National Restaurant Association's 2019 What's Hot Culinary survey found that guests are looking for great tasting foods that also are healthful and sustainable at the same time. The survey, produced annually in partnership with the  American Culinary Federation, is a barometer of food and beverage trends around the country. This year, we looked at the responses of approximately 650 professional chefs - all ACF members.

"These foods, already popular in consumers' own homes, are now poised to ignite sales at restaurants and foodservice operations," said Hudson Riehle, the Association's senior vice president of research. "It's no secret restaurant customers seek...
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