I certainly cannot speak for European poutry production. I do know that with regulations we have here in the US, that we take care of our porducts and that only the best is distributed. I also think that a menu you present is a representation of you and your morals. A customer is going to see that and respect this. At the end of the day though, you are in business to make money and a living. You need to do what the customer is asking for so that it keeps them coming back. Do they like the chicken item you serve? If so, then keep it on. If they don't then try something different. If you want to continue to use the organic style poultry, then try a less expsensive part of the chicken, like the thigh. This works great for the Satay. Also, think about trying to preserve your product longer. For example, if you get your product in fresh, prep it, then freeze it and pull it out when you need it. You can also do recipes in a sous vide style production. This give an extended shelf life with out freezing or having the integrity of the product suffer.
I hope this sheds some light on the subject for you.
I worked in Wales for a while at a hotel called Llangoed Hall. There was a pastry chef there that had worked for the golf course in Scotland, Glen Eagles. Cant remember his name now, but I did get some great dessert recipes from him.