Lenard’s boost chicken franchises with new poultry supply process

To compete against the tough retail market, Lenard's has boosted their chicken franchises with a new poultry supply process that is designed to improve efficiencies across all outlets.

The Easy Cuts process has been launched in 69 Lenard’s chicken outlets across Australia. It has benefited each franchise from an average two percent decrease in wage expenses. Since its first rollout, a second wave of stores has now signed on to implement the new supply process.

"Our franchisees are reporting that their staff are generally happier. Most importantly, they now have more time to spend with their customers so they can increase their customer satisfaction and volume of sales,” said Lenard’s General Manager, Paul Lange.

Traditionally, Lenard’s chicken franchisees have to debone and prepare whole chickens in-store every morning to make their range of chicken products.

Easy Cuts process, developed in association with Inghams, helps improve efficiencies through daily deliveries of individually ordered, fresh, pre-boned chicken cuts direct to the stores. The process aims to help eliminate time and labour costs, enhance production speed and a cleaner work environment. It will also help improve storage, eliminate wastage and simplify store management.

“A significant added bonus of this system is that our franchisees can go into smaller format stores with smaller rents,” said Lange.

“Their whole business model requires less work space and it becomes an even more attractive proposition.”

Lenard’s is planning to utilise the Easy Cuts process system to help further expand their poultry franchises and improve opportunities for Lenard’s to incorporate into retail butcher stores and Supa IGA supermarkets.