Distributive policy

Pickleman’s does not advertise any antibiotic policy for

St. Louis, Missouri, Nov. 07, 2022 (GLOBE NEWSWIRE) — Proving that “what’s inside matters most,” the Pickleman’s Gourmet Coffee The chain has announced its No Antibiotics Ever policy for the chicken it serves. It’s the first QSR/Fast Casual sandwich franchise to commit to the toughest designation to keep antibiotics out of our food and provide better lives for farm animals.

“After 16 years in the industry, I wanted to fix what was broken,” says Doug Stritzel, Founder and CEO of Pickleman’s Gourmet Cafe. “So many hidden ingredients are dangerous to your health, from preservatives to fillers to antibiotics.”

Pickleman’s is the fast growing sandwich chain known for its grilled sandwiches, artisan soups, fresh salads and thin crust pizzas. It was founded in 2005 by Stritzel after spending 16 years developing some of the biggest names in the QSR industry. Now, Pickleman’s franchises consistently outperform bigger, older brands.

“Shell-to-table without antibiotics means chickens are raised in better conditions – with more space, higher quality feed and less stress, which ensures they don’t get sick,” said Hayley Sohn, Head of Nutrition Research and Development at Pickleman. “Not only do they live better lives and avoid contributing to antibiotic-resistant ‘superbugs’, they become more nutrient-dense as foods and just taste better.”

The language surrounding the use of antibiotics can be confusing to the public and can be misleading, just as “natural” and “organic” food labels have been disputed in the past. Many QSR sandwich chains claim their chicken is “raised without antibiotics,” which is a far lower level of care and protection than No Antibiotics Ever.

Chickens labeled as raised without antibiotics actually receive antibiotics from their mothers and high doses while they are still in their shells. In contrast, No Antibiotics Ever is a USDA mandated and auditable program ensuring that the chicken never comes into contact with antibiotics: they are not given to the mother or while the chicken is still in the shell, and never for the life of the bird.

“That’s just one of the ways Pickleman’s serves food from farms, not factories,” Stritzel said. “We’re adding to the list of fresh, homemade produce every day and continuing to work with clean label sources, just like the food was meant to be.”

The No Antibiotics Ever chicken that Pickleman sources is part of why the chain’s chicken salad is such a hit — and it’s made daily in-store, not in an off-site factory.
“Our chicken salad is made with 7 whole food ingredients; it doesn’t contain chemicals like E150C (ammonia caramel)]and the quality and texture of the chicken far exceeds anything out of a can,” says Sohn. “It tastes homemade because it is.”

For more information or to speak to Doug Stritzel or Haley Sohn, contact [email protected]

About Pickleman’s Gourmet Cafe
The award-winning sandwich franchise Pickleman’s Gourmet Cafe was founded by restaurant industry veteran Doug Stritzel in 2005 and has locations throughout the Midwest. Pickleman’s has carved out an unbeatable market position in the industry. With an artisan approach, we source clean, delicious ingredients into our products. Our unique recipes are exclusive and freshly prepared daily. We do this with a “Whole Lotta Love” for real food, our customers and our franchise partners. Learn more about Picklemans.com

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