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[–] 8 points 1 year ago

In a lot of places, rotisserie chicken are a loss-leader - they are sold below cost in order to entice more shoppers in the hopes that they will buy enough other things to more than make up for it.

Costco does this, not only on their hotdogs but also on their chickens also.

A lot of other times, raw commodity materials are more valuable than finished goods because of the implied value; ie there is an opportunity cost associated with transforming it into a finished good.

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  • [–] 16 points 1 year ago (4 children)

    Rotisserie chickens are probably made with ones close to the expiry date. Nobody is going to buy a whole raw chicken that's best before tomorrow.

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  • [–] 15 points 1 year ago (1 child)

    rotisserie chickens are bred for that purpose and their lives are cut short to meet the cost and weight targets of the largest customers (walmart, etc), which means the facilities can produce 'more' in the same amount of time than roasters. they cost $6-10 here and $5-6 on sale (higher $ is at the regional convenience store chain, lower is wm), and i can frequently find 'old' ones in the cooler at wm marked down to $2 (yea, just two bucks each).

    roasters are larger, priced by weight, and usually cost more (per bird) than rotisserie chicken. here, they're $10-12 at wm, $15 and up at the 'local' grocery store. they're rarely on sale.

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  • [–] 4 points 1 year ago* (last edited 1 year ago) (1 child)

    As a general rule of thumb, any in-store prepared food in a large grocery store (the ones that come in the store's own packaging) was probably raw food that had been sitting for ages and they couldn't sell in time. They'll literally cut mold out of fruits and slice up the rest for those plastic platters. Every time they re-print a label, it resets the expiry date and you have no idea how many times they've done that and just shuffled food around by turning it into different forms.

    CBC Marketplace video: https://www.youtube.com/watch?v=ZxCT_D6HBd8

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  • [–] 5 points 1 year ago* (last edited 1 year ago) (4 children)

    Umm, Lilly makes a good point.

    Is it fair to ask where this 'Lilly' person lives/shops?

    I like cooked chicken cheaper than raw chicken too...

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  • [–] 3 points 1 year ago (3 children)

    Monkey's paw curls. Raw chicken is now more expensive than cooked chicken; The price of cooked chicken remains the same.

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    [–] 34 points 1 year ago (3 children)

    Rotisserie chicken isn't the final form.

    You can turn left over rotisserie chicken into chicken soup.

    The chicken's fate isn't sealed until it is converted to poo.

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  • [–] 31 points 1 year ago (3 children)

    it is an exothermic reaction, it releases money

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  • [–] 30 points 1 year ago (4 children)

    Stores treat rotisserie chickens as a loss leader to get you into the store. Once you select the chicken, you'll probably buy side dishes, dessert, and beverages, and pick up whatever else you need.

    Costco/ Sam's/ BJs, keep them in the back of the store, just to make you walk through the entire store to pick it up. They dare you not to buy something else.

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  • [–] 6 points 1 year ago (1 child)

    My local grocery store recently renovated and reorganized the whole store. They placed the rotisserie chickens right by the checkout, next to the impulse purchases rack.

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  • [–] 29 points 1 year ago (7 children)

    I always figure they sell it at a loss on purpose to get you in through the door. Thinking you’ll come for the chicken and then buy something else

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  • [–] 13 points 1 year ago (6 children)

    I never thought groceries needed loss leaders like that. We need to go to buy food, and food is required to survive as a human, after all.

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  • [–] 18 points 1 year ago (2 children)

    yes, but they want you to go to THEIR store...not the competition.

    there's always a loss leader

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  • [–] 3 points 1 year ago

    So people don't realize that not only are the chickens, milk and other things loss leaders. But also they don't always earn direct profit from things like chips and soda, those are also ways to drive people in the door and the companies realized they could make convoluted merchandising deals.

    Deals where shelf space is sold, circular ad space is bought, profits go to the soda or other distributor and stores get additional payouts based off hitting sales metrics. Outside merchandisers stocking the soda, because afterall it's their product and sales... All to get people to hopefully load up a cart, preferably with their in house brands.

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  • [–] 22 points 1 year ago (1 child)

    Due to the cooking XP potential in the uncooked chicken

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  • [–] 17 points 1 year ago (2 children)

    can't read "what's up with that?" without hearing Kenan's voice

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  • [–] 14 points 1 year ago
    [–] 13 points 1 year ago

    Confirming that it's either a loss leader or loss prevention. Depends on the store and management.

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  • [–] 73 points 1 year ago (13 children)

    Rotisserie chicken is the chicken that was about to go bad. It's loss prevention. A cheap Rotisserie chicken is more profitable than throwing an old chicken away.

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  • [–] 46 points 1 year ago (4 children)

    It's also a way to bring you into the store, particularly Costco and Sam's Club. If they can get you in the door, they can entice you with impulse purchases. For me, it's a good way to have a cheap, somewhat healthy meal when we don't have much time, all while picking up some groceries.

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  • [–] 7 points 1 year ago

    THIS, this right here is your answer. Old chickens, small chickens, that's all dumb. It's simply a loss leader to get you into the store.

    Ever see the crowd waiting for the chickens to come out of the ovens? They know how popular these things are. They could easily set it up near the entrance, but they don't. They make you walk all the way to the back of the store to get it, and dare you not to buy something else along the way.

    It's as simple as that.

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  • [–] 13 points 1 year ago (2 children)

    you don't just eat half of it in the car on the drive home?

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  • [–] 39 points 1 year ago (2 children)

    It isn't a chicken that's about to go bad, chickens that are for the rotisserie are smaller than the whole chickens that they sell raw. You pay less because it is a smaller chicken that has been cooked. The raw whole chicken is usually a higher weight than the rotisserie was before it was cooked.

    The smaller chicken is chosen to be cooked because people wouldn't buy those smaller chickens raw since the are so small so they are a loss leader to get you in the store.

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  • [–] 2 points 1 year ago (1 child)

    Aren't they just smaller because they have been roasted? I assumed they are the same chickens but the water has been evaporated.

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  • [–] 6 points 1 year ago

    Some stores will sell them, they are usually sold as roaster chickens. They fit nicely in an air fryer but a lot of store that are getting rid of their actual butchers get everything in pre packaged. The rotisserie chicken come in a bulk box not packaged for individual sale.

    It has been a few years since I worked in a supermarket/ food logistics but generally things don't change much.

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  • [–] 8 points 1 year ago

    While I'm at it, bang bang shrimp is similar. It's about to go bad or is of low quality, so put a really strong sauce on it and at least you can sell something vs. throw it out.

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  • [–] 9 points 1 year ago* (3 children)

    No, it isn't, that's ridiculous, and people are up voting it. Use your Critical Thinking Skills, citizens!

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  • [–] 10 points 1 year ago* (2 children)

    They may just be confused about what they heard, or they heard that from someone confused.

    Something I heard, which sounds more plausible, is: rotisserie chickens that have been sitting around a bit (not even close to going bad, just not very hot and fresh anymore) are used to make the things they sell with rotisserie chicken in them, like those trays of chicken and broccoli Alfredo. (I can eat an embarrassing large portion of those "family size" trays.)

    I could see how after being passed through a few people that turns into what they said.

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  • [–] 5 points 1 year ago

    When I was 15 I worked at a Red Rooster (Australian fast food chain)

    Each night before knock off we would strip any of the whole roast chickens that didn't sell and turn them into rooster rolls and put them in the fridge for tomorrow

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  • [–] 3 points 1 year ago

    All rotisserie chickens have a Sell By TIME, and I understand that those that have expired and not sold do get used in other dishes. Lately they even had rotisserie chicken meat for sale, so you don't have to clean the bones yourself.

    They sell pretty quickly in my local Publix, I don't think they have much to recycle.

    But the idea that they take the chickens that are at their expiration date, and cook them and sell them, is silly.

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  • [–] 4 points 1 year ago

    I dunno, ii figured it's mass produced due to the celery juice flavor (nitrite preservative) and is therefore benefiting from an economy of scale.

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  • [–] 3 points 1 year ago* (last edited 1 year ago) (1 child)

    The box could be anything. It could even be a boat!

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  • [–] 1 point 1 year ago

    Big grocery knows you can do it better than them.

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  • [–] 2 points 1 year ago

    Wish this was true here because raw chicken is incredibly cheap already. I would love some even cheaper chicken.

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  • [–] -3 points 1 year ago* (last edited 1 year ago) (2 children)

    Guys, did you realize that you can actually eat chicken organs?

    For those of you actually wondering where the 2 dollars goes, it's there. The chicken bits you never want to eat because you're a spoiled western baby.

    Edit: Giblets range anywhere from 3-9$.

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  • [–] 1 point 1 year ago (1 child)

    😆, is that how it adds up? Genius level math my friend.

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  • [–] 2 points 1 year ago* (last edited 1 year ago)

    Ok technically yes they're also a loss leader, but giblets range anywhere between 3-9 bucks sold separately.

    Edit: Pretty sure that more than makes up for the 2 dollars lost selling the rotisserie, but hey — apparently I'm bad at math.

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