Adding a second chicken roast to the menu looks easy: same meat, same cabinet, same supplier. The bill arrives in the cabinet. A flavoured chicken smoked roast does not grow the sales of the plain product, it splits them; if a plain log is finished in a day, the flavoured log takes three, and the cut face on the third day is charged to that variety. The decision to diversify is therefore not a question of taste but of a consumption threshold.
Mortella's two flavoured chicken roasts behave differently from each other. In Smoked Roast Chicken with Dried Tomatoes 1800 g the tomato is distributed through the meat; in Smoked Roast Chicken with Black Pepper 1800 g the pepper sits on the outer wall alone. Both have sliced counterparts in 100, 200 and 450 g packs, and all four share the per-100 g figures of the plain chicken roast: 120 kcal, 20.6 g protein, 2.8 g fat, 2.5 g salt. The flavouring does not alter fat or protein; what it alters is the number of open stock items and the slicing rule.
What does a flavoured chicken smoked roast add to stock compared with the plain product?
Every new variety means one more open log in the cabinet, one more roll of film on the bench and one more decision at closing time. Because it shares the plain roast's shelf condition of 0 °C to +4 °C and the same delivery, the logistics load does not grow; what grows is the count of open products. Two open logs mean two cut faces, three open logs mean three, and every cut face gives up a thin slice of waste the next morning.
A flavoured variety is usually consumed more slowly than the plain one, because spiced products speak to a narrower audience. The flavoured log therefore stays open longer than the plain log, and the stock burden is measured not in the number of logs but in the number of days each spends open.
Dried tomato inside, pepper outside: how does slice thickness change the flavour?
The two products behave in opposite ways on the slicer. Black pepper forms a ring of fixed width on the outer wall; as the slice gets thinner the ring covers a larger share of its area and the spice dominates, while a thick slice enlarges the plain centre. Dried tomato is spread through every point of the meat; a thick slice holds more tomato and the acidity reads clearly, while a thin slice pushes the tomato back and lets the meat and smoke lead.
The kitchen rule is simple: the peppered log at 2 mm for the buffet and 3 mm for sandwiches; the tomato log at 2 mm for cold presentation and 4 mm for panini. Two thickness settings are written on the same machine, and whoever slices changes the setting according to the log in hand. That adjustment does not exist in a sliced pack; a venue buying the sliced product accepts the factory thickness.
Does flavoured chicken roast genuinely widen the sense of variety on a buffet?
It does, without adding another meat. The dark ring at the edge of a peppered slice and the red flecks in a tomato slice separate from the plain slice at a glance; the guest counts three varieties on the tray while the cabinet holds a single meat. In a hotel that makes the tray look fuller without bringing in turkey or beef; which meat goes to which guest is dealt with in the article on turkey, chicken and beef roast by hotel guest profile.
The tray rule: plain slice in the centre, peppered on one side, tomato on the other. Placed next to each other, the red flecks and the dark ring cancel one another out and the sense of variety drops.
Can a flavoured chicken roast replace the sauce in a sandwich?
Partly, and for a sandwich line that is a tangible gain. Plain chicken roast is neutral and asks for sauce in a sandwich; the tomato roast carries its acidity inside the meat, so the share of sauce falls, and the peppered roast brings its sharpness on its own edge, so mustard becomes unnecessary. Less sauce means two things: the bread goes soft later and one step per sandwich disappears.
The tomato slice works with mozzarella and rocket, the peppered slice with white cheese and green leaves. Both products carry 2.5 g of salt per 100 g; with less sauce the total salt of the sandwich falls as well, which is a fact worth writing on a health-conscious menu. The WHO food safety fact sheet (yeni sekmede açılır) notes the role of diet in long-term health alongside its safety rules, and a sandwich that needs less dressing is a small step in that direction.
At what consumption threshold is a second chicken roast bought as a log?
The worked example runs like this, with the assumptions stated: the flavoured variety takes one third of total chicken roast consumption, and an opened flavoured log must be finished within three days. That calls for 600 g of flavoured consumption a day, which in turn means total daily chicken roast consumption must exceed 1800 g, one log.
- If total daily chicken roast consumption is below one log, the flavoured variety is bought only as a sliced pack: Mortella Sliced Smoked Roast Chicken with Dried Tomatoes or with Black Pepper at 200 g, finished on the day it is opened.
- If daily consumption exceeds one log, one flavoured log is added; the menu decides which, with a panini line taking tomato and a buffet taking pepper.
- Two flavoured logs at once make sense only on a sandwich line whose daily consumption passes two logs.
How the line between sliced packs and the log is drawn is shown with turkey in the article on sliced packs or the log for smoked turkey roast in a breakfast restaurant; the logic for chicken is identical.
Plain, dried tomato and black pepper chicken smoked roast side by side
| Criterion | Plain chicken roast | Dried tomato | Black pepper |
|---|---|---|---|
| Where the flavour sits | None | Through the meat, every point | Outer wall, edge ring |
| Thick slice | Unchanged | Acidity comes forward | Plain centre grows |
| Thin slice | Unchanged | Tomato recedes | Spice dominates |
| Sauce needed in a sandwich | High | Low | Low, mustard unnecessary |
| Look on a buffet | Pale, plain | Red flecks | Dark edge ring |
| Per 100 g | 120 kcal / 20.6 g protein / 2.8 g fat | Same | Same |
| Log threshold (example) | First log | Total daily use above 1800 g | Total daily use above 1800 g |
A checklist for ordering flavoured chicken smoked roast
- Write down the plain chicken roast's daily consumption in grams over the last four weeks; below one log, trial the flavoured variety in a sliced pack.
- Identify which sauce on the menu the flavour will replace, and cut the sauce recipe back for the flavoured slice.
- Write two thickness settings on the slicer: thin for pepper, thick for dried tomato.
- Read the ingredients and allergen lines on the label; the dried tomato and spice blends can vary by batch, and Article 9 of the Turkish food labelling regulation (yeni sekmede açılır) makes that declaration mandatory.
- Measure the product temperature on delivery; the Turkish food hygiene regulation requires a cold chain record.
- Request one 200 g sample of each flavoured product with the first order and count sales alongside the plain product for two weeks; have purchasing contact the supplier about a trade account and delivery day.
The deciding sentence: if the plain chicken roast log is not finished within a day, the flavoured variety stays in a 200 g sliced pack; if it is, add the log whose flavour makes a sauce on the menu redundant.
