Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. Last year I drove a section of the famed highway in Oklahoma and stopped at Clanton’s, world famous for their chicken fried steak. Once I tasted their version, I came home and tried to recreate it. This recipe is as close as I got.
Have you ever gone to your favorite Steak ‘n Shake in search of crispy chicken tenders only to find that they were no longer on the menu? You’re not the only one. Many loyal customers have been left scratching their heads and wondering what happened. “Why did Steak ‘n Shake stop serving chicken?”.
As a food blogger who’s followed the restaurant industry for years, I’ve done some digging into this unexpected menu change that left chicken lovers feeling betrayed. Let’s break down the real reasons behind this controversial business decision.
The Great Chicken Purge: A Strategic Business Move
Steak ‘n Shake didn’t decide to be mean to chicken lovers out of the blue. The decision was made during a rough time for the once-thriving fast-casual chain, which was facing some big problems:
- Declining sales across locations
- Operational inefficiencies slowing down service
- Mounting financial instability
- Increasing competition in the fast-food market
Biglari Holdings, the parent company, used a dramatic plan to turn things around in 2019 that was led by Sardar Biglari. It wasn’t just a small change to the menu; it was a major overhaul of how the whole business ran.
Why Chicken Got the Boot: The Practical Reasons
1. Profitability Problems
To be honest, the chicken items (fingers, sandwiches, and wings) just weren’t making as much money as the burgers. The profit margins were much lower, which made them less appealing from a business point of view.
2. Kitchen Complexity
You might not think about this when ordering, but chicken items required:
- Separate cooking equipment
- Specialized training for employees
- More complex inventory management
- Different cooking times and processes
This complexity was creating bottlenecks in the kitchen and slowing down service for everyone—even if you were just ordering a simple burger!
3. Back to Basics Approach
The name says it all: Steak ‘n Shake. Not “Steak, Chicken ‘n Shake.” The company decided to refocus on what made them famous in the first place—their steakburgers and hand-dipped milkshakes.
As one internal memo reportedly stated, “We’re returning to our roots and doubling down on what we do best.”
The Franchise Partnership Model’s Influence
The chicken removal wasn’t happening in isolation. Steak ‘n Shake was simultaneously transitioning from company-operated restaurants to a franchise partnership model, which made menu simplification even more critical.
For new franchise partners taking over locations, a simplified menu meant:
- Easier staff training
- More manageable inventory
- More consistent quality control
- Lower startup and operational costs
One franchise owner I spoke with (who preferred to remain anonymous) told me, “When I took over my location, I was relieved not to deal with the chicken items. They were a pain to prepare correctly and constantly slowed down our kitchen.”
How Customers Reacted to the Chicken-less Menu
The reaction was predictably mixed:
The Disappointed:
“I ONLY went there for the chicken fingers! Guess I’m taking my business elsewhere.”
The Understanding:
“If focusing on burgers means my order comes out in under 20 minutes now, I’m all for it.”
The Indifferent:
“Never even knew they had chicken. I always get a Double Steakburger with cheese anyway.”
On social media, the hashtag #BringBackTheChicken briefly trended in some regions, showing just how passionate some customers were about those crispy tenders.
COVID-19’s Role in Accelerating Menu Changes
It’s worth noting that the pandemic hit during this transition period, which only accelerated the need for menu simplification. COVID-19 created:
- Disrupted supply chains
- Reduced dine-in traffic
- Increased labor costs
- Need for streamlined drive-thru and takeout operations
These factors made the simplified, chicken-free menu even more necessary for survival during unprecedented times for the restaurant industry.
Will Chicken Ever Return to Steak ‘n Shake?
Despite persistent customer requests, it seems unlikely that chicken will make a comeback anytime soon. The menu simplification strategy remains a cornerstone of their turnaround plan, and reversing course would undermine their efforts to improve efficiency and profitability.
However, the restaurant business is nothing if not adaptable. If financial circumstances improve dramatically or consumer demand becomes overwhelming, there’s always a possibility of seeing some form of chicken return to the menu in the future.
As one company representative vaguely stated when pressed on the issue, “We’re always evaluating our menu offerings based on customer feedback and operational considerations.”
Translation: Don’t hold your breath, but never say never.
Beyond Chicken: Other Major Changes at Steak ‘n Shake
The chicken removal was just one piece of a much larger transformation. Other significant changes included:
- Self-service model: Transitioning from table service to counter service in many locations
- Restaurant redesigns: Creating more modern, efficient spaces
- Technology investments: Improving order accuracy and efficiency
- Menu pruning beyond chicken: Removing other complex or low-margin items
- Focus on drive-thru speed: Reconfiguring operations for faster service
Biglari Holdings’ Overall Revival Strategy
The parent company’s approach to revitalizing the Steak ‘n Shake brand has been multi-faceted:
- Franchise Partnership Model: Empowering franchise partners to operate restaurants with lower upfront costs
- Menu Simplification: Streamlining operations for better efficiency
- Core Product Focus: Emphasizing their signature burgers and shakes
- Cost Reduction: Eliminating unnecessary expenses
- Brand Rebuilding: Reconnecting with customers and restoring reputation
While removing chicken was controversial, it aligned perfectly with this larger strategic vision.
Alternative Options for Former Chicken Fans
If you’re a former Steak ‘n Shake chicken devotee looking for alternatives, the chain hasn’t introduced direct replacements. However, they have focused on improving their core offerings:
- Enhanced burger options with premium toppings
- Expanded shake flavors and mix-ins
- Improved side items like cheese fries
There’s been no public announcement regarding plant-based protein alternatives or other chicken substitutes, though market trends suggest this could be a future consideration.
The Lesson for Other Restaurant Chains
The Steak ‘n Shake chicken saga offers valuable lessons for other restaurant chains:
- Core competency matters: Focusing on what you do best can sometimes be more profitable than trying to please everyone
- Operational simplicity has value: Complicated menus create complicated operations
- Bold decisions may alienate some but benefit many: Some customers will leave, but the overall business health may improve
My Take: Was It the Right Decision?
As someone who follows the restaurant industry closely, I think the chicken removal was a necessary if painful step. Steak ‘n Shake had expanded their menu beyond their operational capabilities, and something had to give.
That said, I do miss those chicken fingers something fierce! There was nothing quite like dipping them in Steak ‘n Shake’s signature sauce after a night out with friends.
But I’ve noticed shorter wait times and more consistent quality on my recent visits, which suggests the strategy is working. Sometimes you have to take a step back to move forward.
Frequently Asked Questions
Will Steak ‘n Shake ever bring chicken back?
While nothing’s impossible in the restaurant business, it seems unlikely in the near future. The menu simplification is central to their current business model.
What can I order instead of chicken at Steak ‘n Shake?
The chain has refocused on their classic steakburgers and milkshakes, with various topping and flavor options. Their signature Frisco Melt and Wisconsin Buttery are popular alternatives.
Did customer feedback influence the decision to remove chicken?
While Steak ‘n Shake likely considered customer feedback, operational efficiency and profitability were the primary drivers behind the decision.
Has Steak ‘n Shake’s strategy worked?
Financial results have shown improvement since implementing these changes, though the company continues to face challenges in a competitive market.
So there you have it—the full story behind why those beloved chicken tenders disappeared from your local Steak ‘n Shake. It wasn’t personal; it was just business. And while that might not satisfy your chicken craving, at least now you know the reasons behind the change!
Chicken Fried Steak with Cream Gravy
- 2 pounds sirloin tip steaks
- Salt
- Pepper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 1 1/2 teaspoons onion powder
- 1 egg
- 1 cup buttermilk
- 3/4 cup cornstarch
- 2 quarts peanut or canola oil
- 1 small finely minced onion
- 1 sprig fresh thyme
- 1 tablespoon coarsely ground black pepper, plus more to taste
- 1/2 teaspoon cayenne pepper
- 1 pinch nutmeg
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
Cut the sirloin into 4 pieces. Pound each steak until it is roughly 1/3-inch thick, using the flat side of a meat mallet. Then take the spiky, sharp side of the mallet and pound each side of the steak uniformly. Season the steaks with salt and pepper.
Heat the oil in a large Dutch oven to 375 degrees F. In a shallow bowl, whisk together flour, baking powder, paprika, black pepper, salt and onion powder. Whisk together the egg and the buttermilk in a separate shallow dish. Place the cornstarch in a third large shallow dish.
Working one steak at a time, coat well in cornstarch. Lift steak, shake off excess cornstarch, then transfer to egg mixture. Cover the steak completely with the egg mixture. Lift the steak and let the extra egg drain off. Then, place the steak on the seasoned flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Place the steak on a wire cookie rack. Repeat until all steaks are ready for fryer.
Carefully place each steak in the oil. Cook for 4 to 5 minutes, turning occasionally. Reserve to a plate lined with a paper towel. Season with sea salt.
Working quickly, pour the oil out of the pot and into a large metal work bowl to cool, reserving a few tablespoons and the sticky bits in the bottom of the pot.
Return pan to the heat. Add the onion, thyme sprig, pepper, cayenne and nutmeg to the reserved oil. Brown the onions slightly and then add the flour. Whisk until the roux turns a light brown color. Slowly whisk in milk. Bring to a boil, then reduce to a simmer and cook, stirring until thick, about 5 minutes. Remove from heat; season with salt and additional pepper to taste.
Transfer steaks to plates, top with gravy, and serve immediately with mashed potatoes.
Photograph by Madeleine Hill.