Let me explain...
Rabbit meat is highly sought after by restaurants and many people. Here at Polyface we cannot produce enough to keep up with the demand. Currently we are not selling any rabbit meat to restaurants or through our buying club. At least one restaurant asks our delivery driver weekly if we have any rabbits or if we will anytime soon, and our buying club customers ask the same questions. You might say to yourself (as I have many times), "I don't know anyone or any restaurant the eats or serves rabbit meat." Here's why... because they don't have a source or producer to get it from. I'm starting to believe that many restaurants and costumers would love and may in fact prefer rabbit over many other meats.
During the summer we try and get the rabbits out to pasture in the "Hare Pens" and if not in the hare pens they get some sort of fresh green clipping. When they aren't out on pasture during the summer (and winter for that matter) they are kept in one of the hoop-houses in 2ft x 3ft x 4ft hutches. They are feed alfalfa pellets while in the hutches and watered via spigots that fill from tubes hooked into one central bucket (for 10-15 hutches). Chores for the rabbits take minutes to complete and they reproduce quickly. Gestation is only 28 days and litters contain up to 11 bunnies. Lots of meat... FAST.
Adding chickens is the logical next step. If you raise the rabbit hutches off the ground so they are easy to feed/water/check then they are also high enough for their manure to fall down below the hutch. Without chickens it can pile up and reek of ammonia. With chickens however, their manure disappears. The chickens scratch trough the manure and eat anything nutritious and the rest gets spread throughout the wood chips and saw dust used as bedding. So even without providing more income with the eggs they lay, chickens act as sanitizers for the rabbits. This is what I call a WIN-WIN situation.