Broaster Company, headquartered in Beloit, Wisconsin, markets
and licenses the Genuine Broaster Chicken®, Broaster®
Recipe Express, and Bro-Tisserie®
food programs worldwide to a wide range of restaurants,
supermarkets, bars, nightclubs, convenience stores, and
military, institutional, and governmental foodservice operations
through a network of authorized distributors. The company also manufactures a full line of specialty
foodservice equipment, blends a complete line of marinades and
breadings, and markets an expanding line of ready-to-cook,
frozen foods to foodservice operations under the Broaster®
Recipe Foods brand name.
– a revolutionary method of preparing chicken, meats, and fish
by combining pressure cooking and deep frying concepts, is
introduced by Flavor Fast Foods, Inc., in Rockton, Illinois. Flavor Fast Foods is formed under the leadership of Mr.
L.A.M. Phalen and staffed by people associated with Tekni-Craft,
manufacturers of the Taylor Freezer line.
Broaster Company, a 4-man partnership of Tom Payne (lead
partner), Walter Blakely, Jerold Spates, and Jack Vos, is
formed and begins selling the Broaster line of specialty foodservice
equipment, accessories, and food product ingredients through a
nationwide distributor organization. The new company trademarks the words “Broaster” and
“Broasted Foods”, protecting the right to use them to only
The Broaster Company and its varied group of distributors and
licensed commercial foodservice operators using Broaster
pressure fryers, marinades, and seasoning products.
1970 – The
Broaster Company is purchased by Alco Standard Corporation of
Valley Forge, Pennsylvania, a company engaged in the
manufacturing and marketing of a broad line of premium quality
foodservice equipment. The original 4-man partnership is
dissolved and William Johnson is installed as the Company's
Broaster outgrows its Rockton, Illinois facility and moves its
entire operation to a newly erected 56,000 sq. ft. facility on
3 acres of land in Beloit, Wisconsin.
purchases the rights to manufacture and sell the Clark
Broiler, a countertop plug-in electric unit.
purchases Merco Products, Inc. of Eugene, Oregon, and
consolidates it with The Broaster Company.
1991 – Alco
sells The Broaster Company to a group of private investors. Jerry Mohr, Broaster’s president, is promoted to
Chief Operating Officer and manages the newly independent
company for the investor group for the next 12 years.
Broaster® Recipe Foods Division is begun. Twelve years later, this division established to market
a line of high quality frozen foods, accounts for 50% of
Broaster’s total volume.
1998 – a
new administrative and training facility is constructed at the
Beloit site to accommodate continuing growth.
Jerry Mohr retires. Richard
Schrank, a 12-year veteran of the company, succeeds him as
- Broaster celebrates it 50th anniversary in the foodservice
and Interesting Facts
the company’s signature product, is marketed via a no-cost
licensing arrangement with Broaster operators, rather than as a
franchise. To be a
Broaster Trademark operator, an operator must cook the product
in a Broaster Company manufactured pressure fryer using
Broaster’s proprietary marinades and seasonings, follow
prescribed preparation instructions, and sign a trademark
license agreement. There
are no ongoing fees such as associated with food franchises –
operators control and keep their profits.
2004, Broaster introduced a new variety of pressure-fried chicken called Broasterie®.
Broasterie Chicken is prepared and coated with a special
marinade and seasoning for a delicious, rotisserie chicken
flavor. However, as the product is actually pressure-fried
rather than rotisserie-baked, Broasterie Chicken is more tender,
juicy, and flavorful than rotisserie-baked chicken while
offering a comparable nutritional profile. And, all this is done in a fraction of the cook time (13
minutes in a pressure fryer vs. 60-90 minutes in a rotisserie oven).
(See news release and sell sheet for additional
Broaster also offers a rotisserie-cooked product called
This product begins with fresh whole chicken seasoned in
a proprietary Broaster seasoning and cooked in a Broaster
Company manufactured rotisserie oven.
chicken have very similar nutritional
chicken entrees, whether pressure-fried Genuine Broaster Chicken®,
Chicken, or rotisserie-baked Bro-Tisserie®
Chicken, offer a fraction of the carbs of the leading national
brand – KFC Original Recipe chicken.
Broaster also tops KFC with fewer calories and less fat
in most instances.
now offers ventless countertop fryers. Named the VF-2 (ventless
fryer, 2 lb. capacity) and VF-3 (ventless fryer, 3 lb.
capacity), these units are targeted at businesses wishing to offer hot, grab-n-go type foods
without having to invest in a kitchen and/or costly ventilation and
hood systems. This equipment is paired along with the Broaster®
Recipe line of prepared individually quick frozen foods and
offered as a licensed trademark food program called Broaster®
Recipe line of frozen food products offers three seafood
selections – Premium 1 oz. Cod Fillets, Premium Better Batter Recipe
Shrimp (deveined and tail-off), and Catfish Tenders. The
Recipe line also includes a unique dessert product – Fried
provides a wide range of food, equipment, supplies,
and packaging, thereby allowing Broaster operators to preserve, marinate, bread, cook, hold, showcase,
and package their foods using products available from a single source!
Phelan, the inventor of the world-famous Broaster pressure
fryer, was also responsible for building the first automatic
gasoline pump, the first automatic toilet, and the first
automatic commercial refrigerator.
was a model very early in her career for one of Broaster’s
Don and Diron
Talbert, both professional football players of some renown, own
a convenience store in Rosenberg, Texas that features Genuine
Broaster Chicken®. Diron was with the Washington Redskins for 14 years
and played in Superbowl VII.
operations in the Washington, DC area were featured in a story
about Broaster that appeared on the front page of the food
section of the April 21, 2004 edition of the Washington Post
here to read story)
told that “broasted chicken” has been mentioned in the
following TV episodes:
– In season 3, episode 227221, titled "We Killed
Yamamoto," which originally aired in May 2002, Josh Lyman
said: "Better to look chicken than to get broasted."
Then an unidentified staffer said: "What's broasted?"
Then Josh said: "I've never really known, but it's what
they do to chickens."
Off Ted – January 5, 2010 episode on ABC. The two
research scientist characters in this comedy show, Lem
and Phil, are discussing having lunch. Lem: "It's
Broasted Chicken Day in the cafeteria. That will give us
another chance to figure out what 'broasting' is."
Phil: "I do want to get to the bottom of that. Ok,
we'll have lunch. I just hope it's not a typo like that
'butter crotch' pudding." A little later in the
same episode, Phil and Lem are shown in the cafeteria
with plates of Broasted Chicken. Phil: "Lem, I
talked to the chef. It turns out that 'broasting' is a
combination of, and I'm quoting, roasting and get the
hell out of my kitchen!"
foods were featured in a segment of the Steve and DC Show,
a radio program recorded in St. Louis which is picked up by
31 stations in 13 states. Click
here for a sound clip from that show (3325k mp3 file).
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