American Flavour and Amerikansk Koncept: Add Broasted Chicken to Your Restaurant Menu

Few foods say comfort like crisp, juicy fried chicken. For restaurant owners, that familiar appeal is a business opportunity: a dish customers already love, with a flavour many people associate with American cooking. This is the idea behind American flavour at La Kokido, a fried chicken brand that lets existing restaurants add pressure-fried chicken to their menu. It is also the heart of the Amerikansk koncept, which is Danish for “American concept” (Norwegians write “konsept”). This guide explains what the concept offers and what to ask before you consider it.

What “American Flavour” Means on a Menu

When people talk about American flavour in food, they usually mean a few familiar things: a golden, crunchy coating, tender meat inside, generous seasoning, and a menu built around dishes such as fried chicken, tenders, and burgers. It is comfort food that is easy to share and easy to recognise.

La Kokido describes its own offer in these terms. Its website promotes broasted chicken, a pressure-fried style, and invites restaurants to add American flavour to the menu with its signature fried chicken.

About La Kokido

According to its website, La Kokido has more than 65 years of experience crafting pressure-fried chicken. The company says it uses only natural chicken, special pressure fryers, and its own ingredients, and that it excludes artificial materials from its ingredients. These are the brand’s own statements, so ask to see how they apply to the products you would serve.

The menu highlights three signature items:

• Classic fried chicken
• Spicy bone-in chicken
• Chicken tenders

The site’s imagery also shows a chicken bucket, a burger, and wings, so the range appears to extend beyond those three. Confirm the exact menu available to operators.

The Amerikansk Koncept: A Model for Existing Restaurants

The Amerikansk koncept at La Kokido is a business model designed for existing restaurants. Instead of opening a new standalone outlet, an operator adds La Kokido fried chicken to the menu they already serve. The company calls this becoming an operator, and describes the arrangement as a licensed trademark.

The website lists these elements of the offer:

• Certified training for operators
• National brand recognition
• Breadings, marinades, and seasonings
• Quality equipment
• Branded packaging

The supporting equipment centres on Broaster pressure fryers, and the site says operators receive technical support for maintenance and troubleshooting.

The Support Operators Can Expect

La Kokido lists five areas of support for its licensed operators:

1. Operational guidance on setting up an efficient operation, including kitchen practice, food safety standards, and workflow.
2. Training programmes for staff on chicken preparation, customer service, and procedures.
3. Product development to refine the menu as customer preferences change.
4. Technical support for fryers and other specialised equipment.
5. Community engagement through a network of operators who share knowledge.

The brand says this aims to give operators the tools and knowledge to compete in a busy foodservice market.

Where La Kokido Operates

The website lists locations in Norway, including Sandefjord, Fredrikstad, Rygge, Bergen, Moss, Stokke, Drammen, Tønsberg, and Haugesund, and kuku chicken sites in Morocco, including Casablanca, Bouskoura, and Oulfa. Several are operated under local names, such as Campino, Amigos, Caylos, and Livorno. That shows the concept can run under different restaurant identities, which may suit an owner who wants to keep an existing brand while adding the chicken line.

Who Might Be a Good Fit

A concept like this tends to suit restaurant owners who already have a kitchen, staff, and customers, and want a popular addition without rebuilding the business. It may be especially relevant if you run a pizzeria, grill, or casual diner and want a dish that complements the menu. Each owner should test the idea against their own space, customer base, and budget.

Questions to Ask Before You Commit

These are general due-diligence questions, not terms published by La Kokido. The website does not list fees or contract terms, so ask the company directly.

• What are the upfront and ongoing costs, including fees, equipment, and supplies?
• What does the agreement cover, including territory, length, and renewal?
• Where do the breadings, marinades, and seasonings come from, and how reliable is the supply?
• How is training delivered, and how long does it take?
• Can you visit or speak to an existing operator in a similar market?
• What happens if sales are lower than expected?

Getting Started

La Kokido invites interested restaurants to send an email or call, using the contact details on its website. You can read more about the brand and the operator offer at lakokido.com.

Frequently Asked Questions