- An Essay
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They pick out the small chickens to go to the rotisserie. The chickens for sale raw are substantially heavier on average.
If I understand it correctly they technically lose money on those.
It’s called a loss-leader. They take the loss on the rotisserie chicken to draw in the customers expecting that they will spend more money on other stuff.
Not to mention, it might have actually saved them money since it’s very likely they are chickens people won’t buy for visual or size reasons, as well as chickens that were potentially about to expire. Then they wouldn’t have had to toss em.
They must take the raw chickens that are about to be past their sell by date and cook them.
You buy a rotisserie chicken on the cheap then you buy potato salad and pasta salad that’s been marked up a couple hundred percent.
