Knowledge Hub
Articles and practical guides across the poultry world — from food safety and storage to operational tips for restaurant owners.
Learning series
Learn step by step through ordered series — each a sequence of lessons starting from the basics.
3 lessonsThe Restaurant Poultry Guide
A step-by-step series for restaurant owners: from choosing a supplier to storage, handling, dish costing and cost control.
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2 lessonsChicken Food-Safety Basics
The essentials anyone handling chicken needs: the cold chain, safe thawing and handling, and preventing contamination.
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Food safetyThawing and handling chicken safely
Safe ways to thaw frozen chicken, and common mistakes that raise food-safety risks.
4 min read
Operations & purchasingCosting chicken dishes and controlling cost
Cost each dish accurately on net weight, price with a healthy margin, and cut waste in your kitchen.
5 min readRestaurant guidesSafe chicken storage and handling in the restaurant
How to organise your fridges and freezers and avoid cross-contamination to keep chicken quality high and waste low.
5 min readRestaurant guidesThe restaurant guide to buying poultry: choosing a supplier and controlling cost
Practical criteria for choosing a poultry supplier and controlling cut sizes, cost and waste in your kitchen.
6 min readFood safetyThe cold chain and chicken safety: a practical guide for restaurants and distributors
How an unbroken cold chain preserves chicken quality and safety — and the common mistakes that break it.
5 min read