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Post by ThePieMan on Jul 12, 2018 8:30:28 GMT
It's now 2018, July... I was curious and did a new search for KFC OR related news and came across this article: www.bizjournals.com/newyork/news/2016/04/04/kfc-redo-stores-return-to-colonel-chicken-method.html - KFC going back to the Colonel's fried chicken ways, reoutfitting stores and kitchens; which was about proposed changes to the existing KFC cooking process with a bit of, ' mea culpa' from Yum! Brands. The article is dated Apr. 5, 2016 and mentions Rachel Dratch and Chef Bob Das demo-ing the process, documented here: www.businessinsider.com/8-steps-to-making-kfcs-fried-chicken-2016-4 - KFC reveals exactly how the fried chicken is made; which we are all familiar with given the opening of KFC Kitchens across the globe and the videos of those open house events. Now, two full years on, is there anyone on this forum in the US that can confirm or review the success or failure of this KFC initiative? Does the chicken taste better than it recently used to? Did these changes improve the quality? So, what's your take on all this?
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Post by Ken_Griffiths on Jul 12, 2018 9:36:07 GMT
When the KFC U.S. president Jason Marker announced that the kfc chain was undergoing a process they chose to call “Re-Colonelization.” Not to be confused with “recolonization,” the term referred to KFC’s efforts to refine its cooking process and ensure customers received “Colonel-quality” fried chicken.
The corporation sent their cooks on a re-training course to improve the mixing, preparation and cooking process. I seem to recall a few folks commenting online that things had improved, but it does appear to me that the improvement was short-lived.
I’m not sure the effort spread over here to the U.K. but I can honestly say I’ve not noticed any improvement. It’s still true to say that the quality of the coating seems to vary across the different outlets. The smaller franchised stores still seem much better run than the larger restaurants..
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