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Countryside Deli Case Study

When Corey DiGiovanni claims that Countryside Deli cooks a ton of fried chicken, he’s serious. “We go through about two thousand pounds of eight-piece pressure-fried chicken a week,” said DiGiovanni, owner and operator of this Western Pennsylvania, single-location deli/restaurant/catering business. “We absolutely crank it out, especially on Saturdays. Plus five hundred pounds of tenders, and two hundred pounds of cod on Fridays.”
The Countryside Deli features a carryout storefront with a Henny Penny heated merchandiser and seating for 125 in a 7,000 square foot restaurant with party room. “We’re really well-known around here for our fried chicken,” said DiGiovanni. Countryside Deli’s 8-piece chicken and tenders are delivered fresh and hand breaded before pressure frying. DiGiovanni swears by Henny Penny breading and seasonings, which they also use for their fish sandwich. “Last year, we won best local fish fry,” he laughed. “So I guess that makes it some pretty good breading!”
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