Denny's joins cage-free club
Jan. 14, 2016
by MEAT+POULTRY Staff
Denny's intends to serve cage-free eggs in all of its US restaurants by 2026.
SPARTANBURG, SC – Denny’s joined the growing number of foodservice operators that are transitioning to cage-free eggs. The family dining chain plans to complete the switch to cage-free eggs in all of its US restaurants by 2026. Denny’s, known for its Grand Slam, omelets and Skillet breakfasts, serves more than 400 million eggs each year.
“As America’s Diner, we’re proud to do our part to move the industry toward more humane sourcing practices,” said Greg Linford, vice president of procurement. “This shift toward a more humane method of egg production is just another step in ethical sourcing at Denny’s, adding to our requirements for ethical turkey, beef and pork treatment as well. We look forward to working closely with our suppliers to promote responsible sourcing, and refining our strategies as information, availability and supply chain capabilities evolve.”
The company said the transition to cage-free eggs was part of a larger shift in the company’s focus on food quality. Denny’s aim is to offer more premium ingredients and enhanced flavors.
“We believe our guests care about how their food is sourced and so do we,” said John Miller, president and CEO. “For more than 60 years, we have listened to our guests to understand what they care about the most, without sacrificing on quality, taste or value.
“The humane treatment of animals remains an important part of our brand’s sourcing strategy, and our commitment to this transition underscores our confidence in the ethical evolution of supplier capabilities,” Miller added.