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Buyer Guide — Quail for Restaurants
Quail for restaurants, matched to the course.
Restaurants do not buy 'quail.' They buy a starter that passes hand to hand, a main that portions by the bird, and a banquet cut that survives a 300-cover night. The range is organized that way — this page maps each format to the course it was built for, so a chef or a buyer can spec a program in one read.
Formats by Course, in Spec
From the catalog — product, format, pack| Product | Format | Pack |
|---|---|---|
| Quail LollipopsThe passed course — receptions, canapés, first bites. | Appetizer cut · IQF | IQF |
| Quail BreastsThe composed plate — seared or grilled as the protein of a starter or main. | Breasts · IQF | IQF |
| Semi-Boneless QuailThe chef's main — stuffs, grills flat, plates whole. | Butterflied · Vacuum packed | Vacuum packed |
| Jumbo Whole QuailThe feature main — one large bird per plate. | Whole bird · 6 pack | 6 pack · 660 g / 23.38 oz |
| Super Magnum Whole QuailThe centerpiece — the biggest bird, for special menus. | Whole bird · Royal selection | 6 pack · 1,140 g / 40.21 oz |
| Quail LegsThe small plate — confit, grill, and sharing formats. | Bone-in legs · IQF | IQF |
Every format above is listed with its full detail in the game and poultry section of the catalog.
How Restaurant Buyers Split the Range
Program logic, concept by conceptFine dining runs the middle of the range
Semi-boneless birds for mains, breasts for composed starters, lollipops where the meal opens with passed bites. The common thread is labor: formats that arrive ready to cook, so the kitchen's hours go into the dish, not the breakdown.
Banquet and hotel programs run the IQF end
Individually quick frozen pieces portion by the ticket and by the cover count. A banquet team pulls exactly what the event sheet says, and the rest of the case stays frozen for the next one — portion cost stops moving with the headcount.
Grill and live-fire concepts run whole birds
A whole quail over fire is a complete plate with almost no intervention. Jumbo packs give the size for a one-bird main; the flowpack whole quail covers regular service where the bird supports the menu rather than starring in it.
The whole range is halal, a product of Spain, raised on 100% vegetable feed with no hormones or antibiotics, and produced under IFS Food certified standards. Restaurants comparing suppliers can also read the restaurants and caterers page — or go straight to the sales team with a menu and a cover count.
Buyer Questions
Straight answers, from the catalogWhich quail format should a restaurant start with?
The one that matches the course. Mains usually start with semi-boneless or jumbo whole birds; composed starters with breasts; receptions with lollipops. Most programs open with one format, prove it across a menu cycle, and add the next.
How does IQF help a restaurant's food cost?
Pieces are frozen individually, so the kitchen thaws the count the service needs instead of a block or a case. Less thaw waste and exact portions make the cost per plate predictable — the main reason banquet programs spec IQF.
Can a restaurant sample quail before menuing it?
Yes. Samples are available for qualified buyers. Email the sales team with the format you are considering and the course it is for, and the team will arrange the next step.
Build the quail program for your menu
Send the concept and the course — main, starter, banquet, or all three. The reply maps formats to them.