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Text Box: CAN YOU BELIEVE IT? YOUR RESTAURANT IS LOSING OUT ON THE PROFITABLE, POPULAR AND FUN BUSINESS OF SERVING FRIED CHICKEN. WE PRESENT A SOLUTION TO HELP YOU STOP THE LOSS: THE "FRIED CHICKEN MENU SEGMENT"" OF FOOD SERVICE IS POSSIBLY THE MOST MISUNDERSTOOD AND UNDER RATED MENU SEGMENT, OVERALL. MANY RESTAURANTS VIEW FRIED CHICKEN AS A "MENU CONVENIENCE ITEM"™ KEEPING FROZEN FRIED CHICKEN PIECES ON HAND, FOR THOSE CUSTOMERS WHO MIGHT REQUEST A FRIED CHICKEN DINNER, TO SATISFY THEIR FRIED CHICKEN CRAVINGS AND NEEDS. RESTAURANTS WHO MAKE THE COMMITMENT TO PREPARE AND SERVE "CHICKEN IN THE ROUGH"®, AS THEIR SIGNATURE "FRIED CHICKEN MENU HEADLINER"™, CAN AND DO CREATE NEW PROFIT CENTERS, NEW DAY PART MENU SEGMENTS, ACHIEVE AN INCREASE IN THE RETURN OF CURRENT AND NEW CUSTOMERS, "FORE MORE"™ "CHICKEN IN THE ROUGH"® AND THEIR RESTAURANTS OTHER GREAT TASTING FOOD AND BEVERAGE ITEMS. THE FRIED CHICKEN BUSINESS IS PRETTY MUCH CONTROLLED BY A HANDFUL OF QUICK SERVICE, FRIED CHICKEN FRANCHISERS. IT WAS DISCLOSED THAT THE AVERAGE PER UNIT SALES OF A FREE STANDING CHICKEN FRANCHISEE’S SALES AMOUNTED TO $900.000.00. HERE’S THE PROBLEM; THOSE SAME CUSTOMERS WHO PATRONIZE YOUR RESTAURANT, ALSO PATRONIZE THEM. WHY? BECAUSE YOUR RESTAURANT DOES NOT FEATURE, PREPARE AND SERVE OUR "MOUTH-WATERING DELICIOUS"™ "BRANDED FRIED CHICKEN DINNERS"™. MENUING "CHICKEN IN THE ROUGH"® TELLS YOUR CUSTOMERS, YOUR RESTAURANT WILL MAKE EVERY EFFORT TO EARN THEIR FRIED CHICKEN BUSINESS. YOUR CUSTOMERS DESERVE, AND THEY DEMAND BETTER. THEY CAN BUY "GENERIC, FROZEN FRIED CHICKEN DINNERS"" ANYWHERE. WHEN YOU MENU "CHICKEN IN THE ROUGH"®, WITH A TOTAL COMMITMENT TO ITS BRAND INTEGRITY, CONSISTENCY, UNIFORMITY ALL, WHEN COMBINED, ARE INTENDED TO ACHIEVE "FRIED CHICKEN PRODUCT EXCELLENCE"™, TOTALLY SATISFY YOUR RESTAURANTS CUSTOMERS FRIED CHICKEN CRAVINGS AND NEEDS, ENABLING YOUR RESTAURANT TO; >> 1. SERVE "PREMIUM QUALITY BRANDED FRIED CHICKEN DINNERS"™. >> 2. "EXCEED YOUR CUSTOMERS FRIED CHICKEN EXPECTATIONS"™. >> 3. CHANGE YOUR RESTAURANTS "FRIED CHICKEN MENU SEGMENT"™ FROM A MENU CONVENIENCE ITEM, TO A "FRIED CHICKEN MENU HEADLINER"™. >> 4. CREATE AND SUSTAIN "FRIED CHICKEN BRAND INTEREST"™. >> 5. ACHIEVE "FRIED CHICKEN MENU SUCCESS"™ FOR YOUR RESTAURANT, BY CREATING TOTAL "FRIED CHICKEN CUSTOMER SATISFACTION"™ FOR YOUR CHICKEN LOVING CUSTOMERS WHO, NO LONGER PASS YOUR RESTAURANT BY, TO SATISFY THEIR FRIED CHICKEN CRAVINGS NEEDS. >> 6. PARTICIPATE IN, TO GAIN MORE THAN YOUR RESTAURANTS FAIR SHARE OF THE MULTI-BILLION DOLLAR FRIED CHICKEN SEGMENT OF FOOD SERVICE. BOTTOM LINE: IF YOU LIKE THE LOOKS OF THE OPPORTUNITY WE PRESENT, AND ARE WILLING TO MAKE THE COMMITMENT, AND SEE THE BONUS OF SATISFYING YOUR CUSTOMERS FRIED CHICKEN CRAVINGS AND NEEDS, YOUR RESTAURANT NEEDS TO PREPARE AND SERVE THEM "CHICKEN IN THE ROUGH"®. YOUR RESTAURANT SHOULD NOT GO ANOTHER DAY LOSING BIG BUSINESS, PROFITS AND DISAPPOINTED CUSTOMERS. PLEASE, DON’T SERVE YOUR CUSTOMERS "GENERIC, FROZEN FRIED CHICKEN DINNERS"™. THEY CAN GET THEM ANYWHERE. SERVE THEM "CHICKEN IN THE ROUGH"®, WATCH THEM LICK THEIR FINGERS, KISS THEIR WIFE, THE KIDS, POSSIBLY THE WAITRESS, THE COOKS, TELL THEIR FRIENDS PLUS, BE SEEN FLASHING A BIG SMILE OF "FRIED CHICKEN CUSTOMER SATISFACTION"™ ALL THE WAY TO THE REGISTER AND BEYOND ONLY, AS LONG AS EVERYONE LICENSED TO FEATURE AND SERVE "CHICKEN IN THE ROUGH"® ASSURES OUR MUTUAL CUSTOMERS, "IT’S ALWAYS WORTH GOING OUT FORE"™, AND IT WILL ALWAYS BE SYSTEMATICALLY PREPARED AND UNIFORMLY SERVED THE SAME. IT’S THE ONLY WAY.