Fast-casual restaurant chain Wendy’s is partnering with its suppliers to use different smaller chickens for its food products.
The restaurant chain said its enhancing the tenderness and flavor its chickens by using 20 percent smaller birds, after chicken-quality issues have been reported across the industry. The company has also committed to eliminating “the use of all antibiotics important to human medicine” in its chicken by the end of 2017.
“The quality of our food sets us apart from everyone else,” said Todd Penegor, president and CEO at Wendy’s. “We’re making this change because we’ve seen that smaller birds provide a big benefit for our customers who deserve to eat the most tender and juicy chicken.”
Wendy’s has locations in Dayton, Springfield and the northern Cincinnati area.
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