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TVTranscript
00:00Welcome to KFC, can I take your order please?
00:02Last year, a secret recipe from Louisville, Kentucky
00:05sold over 700 million pieces of fried chicken in the UK.
00:09Closing a tower, please, guys.
00:12This is KFC life. This is what we do.
00:15I just don't like it. Greasy.
00:17Please? I'm sorry. Oh, you've got a car?
00:19Oh, no.
00:20KFC was one man's dream,
00:22and it now has an annual global turnover of $23 billion.
00:27They seem to be going straight up the UK.
00:30And building a KFC in every town.
00:33And it's just not on.
00:35Now, for the first time, they've opened their doors to the cameras.
00:39From the ballroom...
00:40To the boardroom.
00:45Some people just don't go for eating with their hands.
00:48For them, it links to uncivilised behaviour.
00:51From the food tasters...
00:53..to the food farmers.
00:57As they fight opposition to new stores...
00:59..who will buy a house, that's opposite of KFC.
01:02It just makes me feel sick.
01:04KFC have to replenish their army of workers...
01:07That was a dollar bomb.
01:10..and keep them motivated...
01:11This is a winner award.
01:14...while keeping their customers under control.
01:17Stop speaking to him right now.
01:18I'm asking for my money back.
01:20I'm giving you your money back.
01:21Big cheesy smiles.
01:23This is what life is really like...
01:25..inside one of the fast food giants that feed our nation.
01:29It's not rocket science.
01:30It's chicken and chips.
01:33That's all it is.
01:3450 years ago, Colonel Sanders brought his fried chicken franchise...
01:5250 years ago, Colonel Sanders brought his fried chicken franchise from Louisville, Kentucky, to Preston, Lancashire.
02:01Now, Kentucky Fried Chicken is one of Britain's biggest fast food restaurant chains...
02:05..with company and franchised stores nationwide.
02:08The British public eat their way through 90 million of the Colonel's deep-fried chickens every year.
02:24Be it from a bucket...
02:25..the best-selling burger...
02:29..or as chicken popcorn.
02:31The ever-growing popularity of the brand means they now feed 30 million customers a year.
02:38I had my first KFC around about 1980.
02:44I loved it that much.
02:46We went back three times the same night.
02:49Honestly.
02:50Just never tasting anything like it.
02:52The thing is, though, it's chicken, so it's helping.
02:54Yeah.
02:54That's how I look at it.
02:55Is it, though?
02:56One mega box, please.
02:58You have to eat and it'll take away.
02:59Eat it.
03:00All right, cheers, mate.
03:02It's a chance not to be doing cooking.
03:05That one's doing cooking.
03:06It's just washing up afterwards.
03:07I've done my chips, but you can't have my chicken or my gravy.
03:11I don't like the chicken on the bone, though.
03:13I don't like the meat on the bone.
03:15That really puts me off, cos it's sort of like that was the animal.
03:18This'll keep me going till about four in the morning.
03:21I'm not mad at the chicken nuggets, though.
03:23I usually take chicken nuggets off for the dog.
03:26In the UK, KFC has more than 850 stores.
03:40A workforce of 24,000, and it's still growing.
03:47Working the front of house till is 17-year-old Beth Spivey's first job.
03:51After dropping out of college.
03:55Are you eating or are you taking out?
03:58College dropouts always end up in either McDonald's, KFC, or if you're in America, Taco Bell.
04:04Zingerberg, Amelia.
04:05Do you want it with the two hot wings and the side, Arno?
04:07Yeah.
04:08Unless you're really, really clever.
04:10And you'll still probably end up in Pizza Hut.
04:14Do you know what I mean?
04:15Beth works in a brand new, but not very busy, store in Manchester.
04:20It's only been open for four months, and it sits just off Junction 24 of the M60.
04:25This is the lobby, where we have our most complaints, cos nobody ever cleans it.
04:31Just kidding.
04:32It's really nice.
04:33It's new.
04:34I think we're, like, the second newest store, so it's dead big.
04:37And then this is the door where you enter the front of house and the toilet.
04:45This is the men's toilet.
04:47We've got a toilet roll on the floor, which I'm kind of obliged to put back now.
04:53Oh, my God.
04:54Oh, my God.
04:55Don't even go in there.
04:56Oh, my God.
04:57That's bad.
04:59What are you doing, babe?
05:00I'm on drive-through, too.
05:02Hi, welcome to KFC.
05:03Can I take your order, please?
05:05Is that large?
05:07So I take the order through the headset, try and make them spend more money.
05:11Yeah, would you like to add two hot wings on top for 99p?
05:13Would you like two hot wings for 99p?
05:16Would you like to go large with that?
05:19Someone said about me once.
05:20If they could make a replica of me and put it in every single store, they completely would.
05:27It's good, that, innit?
05:29Good afternoon, KFC.
05:30If it's one, heaven and hell.
05:33The headquarters of the British wing of KFC is in Woking.
05:37The Colonel's Bucket, so going through the bills.
05:40So shareable fries with new secret recipes should be a box of shareable fries.
05:44Uh-huh.
05:45Here, new products are developed and tested by in-house staff.
05:49And everyone is constantly reminded of the man behind it all, Colonel Sanders.
05:54Apparently, he's the world's second most recognisable celebrity.
05:59I don't know who the first is.
06:01But, you know, I think he is the first original celebrity chef.
06:06Because I think some people think he's a myth.
06:08Perhaps not real.
06:08No, absolutely not.
06:09Harlan Sanders was indeed a real man.
06:14And so successful that he was made an honorary colonel by the governor of the state of Kentucky.
06:19In 1930, he opened his first restaurant in the front room of a gas station in Kentucky.
06:26Just chicken.
06:27Just chicken and chips.
06:29The colonel invented his own secret recipe to coat his chicken in before frying it under pressure.
06:34He served the chicken in a bucket.
06:36Perhaps an unlikely recipe for success, but it worked.
06:40A simple way to take it home for the family, put it down on an American table for everyone to just dive in and share.
06:49And, you know, in America, they say the secret recipe is one of America's best trade secrets.
06:56And all these 11 herbs and spices in the chicken.
06:58Yeah.
06:59Have you seen the Christmas advert?
07:0111 herbs and spices.
07:10This is the OR seasoning.
07:11The secret recipe.
07:13So it literally is a secret.
07:16It is a secret.
07:17Yep.
07:18It's called Blend S.
07:22S for secret.
07:23The secret recipe is a secret that you put in the recipe.
07:28And do you know what?
07:28When you actually look at the grey of it on the packet, it actually says secret recipe as well.
07:32So nobody knows.
07:33We couldn't tell you what the secret recipe is because nobody knows what the secret recipe is.
07:36Apart from the colonel himself.
07:38Apparently, two people know the recipe and no one knows who they are, but they're not allowed to travel on the same plane, etc.
07:45You know it.
07:46I don't know it.
07:48I know some of the elements.
07:51Obviously, pepper, but there's some lovely seasonings and herbs that absolutely complement chicken to get the best tasting chicken that there is.
08:01No one can replicate it.
08:03Oh, wait, we've got a customer.
08:05Hold the fart.
08:06Damn those customers.
08:09Who needs them?
08:10Damn.
08:12Oh, no, he's gone.
08:13Oh, hang on.
08:15My scaredy face is getting away.
08:16Colonel Sanders died nearly 35 years ago.
08:21Yet his name lives on and the business grows.
08:25In Britain, the colonel's chickens turn over close to a billion pounds a year.
08:30Everyone, we're empty now.
08:31And nowhere do they like to eat the famous finger-licking chicken more than in Glasgow.
08:37Do you do a mini fillet with chips?
08:43Yep.
08:43We'll have a bit of that.
08:44A bit of that.
08:45Any hot wings?
08:46Yes, babe.
08:47Yeah.
08:47How did you read my mind?
08:49How many should I have?
08:50You should have four.
08:51Yeah, I'll have four.
08:52Anything else for you for it?
08:53No, babe.
08:53Too many fillets, two fries, four hot wings a bottle.
08:5523-year-old Rico has spent the last two years serving fried chicken until the early hours of the morning.
09:04Tonight I'm doing a 9-5.
09:06Usually...
09:07I've thought of it.
09:08Some Glasgow's Finest.
09:12Amazing place.
09:13Finger-licking stuff.
09:15Amazing place.
09:16Isn't it?
09:17Isn't it?
09:17Yep, it is.
09:19I like the drunk people.
09:20The drunk people are fun.
09:23I like the edginess.
09:24It's always like that element of danger that I might die tonight.
09:28I think that brings a lot, a new dimension to the job.
09:31I'll be nine minutes for that.
09:33Nine minutes for the fucking day, Rico.
09:35Are you serious?
09:38I'll get anything.
09:39It's so good.
09:40But, you know, it's fast food.
09:42So you can't eat it all the time.
09:44It's actually good.
09:45You're torn out like Ross.
09:46Everything tastes good when you're drunk.
09:54It's really good.
09:59It's actually quite entertaining to see if you're not that drunk.
10:03You just watch people and it's quite funny.
10:07You know, people at the weekends want to get drunk.
10:17I don't know why.
10:19I don't care why.
10:22I'm going to sell them either way if they're drunk or sober.
10:25How much is it for what?
10:26Uh, 3.49.
10:32OK, 3.49.
10:36By the end of a typical Friday, Rico and the night shift team will have had to deal with nearly a thousand customers.
10:42The drive to keep expanding this fast food kingdom is ongoing.
10:52Nace itself is a very big commuter town for Dublin City for employment.
10:57This particular site has planning and we've been negotiating for some time on it.
11:05We are pretty much right across the UK and Ireland.
11:09We've got about 865-odd restaurants.
11:13We're growing about 35 a year.
11:16At the end of the day, if you're looking at the summary numbers, that's probably the highest purchase price I've seen in Ireland.
11:22It's 1.65 million.
11:23Everything is about growth, whether it is about business growth or personal growth.
11:28Growth is at the forefront of everything that we think about and do every day.
11:33We've got Ormskirt, which Neil's going to present on now, and Stuart's got Doncaster.
11:38It is tremendously motivating.
11:42It's tremendously exciting.
11:44It's liberating to think about how can we actually achieve growth.
11:48It never stands still.
11:49If we did put a drive-through there, it's between Ormskirk and Bursko.
11:52So there's no looking in the rearview mirror.
11:55It's about what's the next thing that the brand should be doing.
11:58And so we're constantly, relentlessly focused on growth.
12:02This is Middleton, a small market town on the outskirts of Manchester.
12:14Middleton has a number of fast food outlets, but it doesn't have a KFC.
12:19This is Wayne.
12:24His mission is to change that.
12:27We've got round about 850 restaurant businesses now in the UK.
12:31And we feel that there's potential to get to around 1,200 to 1,300 sites.
12:36So, you know, we're pretty aggressive in our expansion.
12:40Wayne is from the acquisitions team.
12:42They think they've found the perfect site, close to the town centre.
12:48So, if we turn everything next to where we are here...
12:50And this is Vincent, Wayne's planning consultant.
12:54I'm assuming trading-wise it'll do well,
12:56because I know KFC have been looking here for quite a while.
12:58You know, our closest stores are kind of two and a half, three miles away from here,
13:01so this would be a great site for us.
13:04KFC have been after this site for the past five years.
13:08But overlooking it is a leafy residential enclave.
13:12And the local people seem to be less than welcoming.
13:18The state of Middleton rests on me and you.
13:20You do know that, don't you?
13:21Yeah.
13:23The reason they want to put one in Middleton, Irene,
13:26is because they haven't got one.
13:28And they seem to be going straight up the UK,
13:31up one side and down the other,
13:32and building a KFC in every suitable town.
13:37And what we feel is, as well as the whole of the Resident Association,
13:42if this site is open till 11 o'clock,
13:45then you're going to have all these children on,
13:48with all the cars, all the skateboards,
13:51eating outside on the car park,
13:53loud music, litter all over.
13:56It's true, isn't it, Irene?
13:57Of course it is, yeah.
13:58Yeah.
13:58So we're getting very annoyed, as you can see.
14:03I mean, it is, you know, it's a relatively leafy, quiet residential area,
14:06but it just...
14:06Yeah.
14:07That won't change, as far as I can see.
14:10We went out for a meal last week,
14:12and we passed the KFC,
14:15and it just absolutely shattered me,
14:18because it's a massive glass building
14:21with stripes round in bright orange,
14:24and then a massive...
14:25in the middle,
14:26with Colonel Sands on the top,
14:28with his massive white hair.
14:30I thought,
14:31we don't want that down there.
14:33This is where we live.
14:34Yeah.
14:35We pay a lot of money to live up here, don't we, Irene?
14:37This is where we live.
14:39The thing is, I mean,
14:41there's objectors.
14:42It's always a vocal minority.
14:44I think a lot of people will use it.
14:46You'll find that once they're developed,
14:48everyone comes in.
14:50Soon, an independent inspector will hear the case
14:53and decide whether this town is big enough
14:55for both the Kentucky Colonel
14:57and the plucky residents of Middleton.
15:00Unfortunately, in the world today,
15:02it's profit above people.
15:05You lose heart, don't you?
15:06And I'll tell you something.
15:07We try not to.
15:08If we win this, Irene,
15:10you and I will have a bottle of champagne.
15:14Sit in that garden.
15:15Well, indeed.
15:17And get blotted.
15:24These chickens are only 19 days old.
15:27To feed their growing empire,
15:30KFC buy from around 1,000 sheds like this one
15:32on farms dotted around the country.
15:34Andrew, who's worked in chicken farming
15:39for the past 35 years,
15:41is in charge of chicken welfare.
15:45Andrew, how many chickens are there in this shed now?
15:48What we've got in here today is 34,000 birds.
15:51So how many days, roughly, will a chicken have in this shed?
15:55Roughly, somewhere between 35 and 42 days.
15:59But it's not about the age.
16:01The crucial bit is about the weight.
16:03Things like their own waist,
16:06they're sort of walking their own waist,
16:07is that not a problem?
16:08No, no, no, it's not a problem at all
16:09because what we do here,
16:11this is all sawdust.
16:12Right, so the idea is to keep this as dry as possible.
16:18If you can catch hold of a bird,
16:20I will just give you a bit of a sort of on the quality.
16:33I will get them in a minute, don't worry.
16:35The idea is that we've got beautifully clean feet,
16:46and that's a good sign that these birds are healthy
16:49and they've been grown on good litter.
16:52And you can see that's a good, healthy chicken.
16:58Well, I can tell that you feel quite close to your chicken.
17:02I am.
17:03I can't think there's anything better
17:05than sat in a chicken house looking at chickens.
17:08And I mean, you can see it for yourself.
17:10I mean, they look absolutely fantastic.
17:17And what's the process from here, then?
17:19Well, after the birds have reached the weight that they want,
17:22these birds will be caught
17:23and then go into a gas chamber.
17:26So essentially the birds are put to sleep.
17:29Is there a small bit of you that thinks
17:30it's a shame they go into a bargain?
17:33No, they probably have a short life,
17:35but they have a very good life.
17:37I wouldn't mind being a chicken in here.
17:43Andrew's gassed chickens will be mechanically chopped
17:46into nine pieces.
17:48They need to be delivered to the Colonel's stores nationwide
17:51within 48 hours.
17:53This is Bidvest Logistics in Royton, Greater Manchester.
18:03Chicken and everything else that the Colonel's stores
18:05in the north-west of England need is supplied from here.
18:08For the past 20 years,
18:13it's been down to Pauline to make sure the chicken run runs smoothly.
18:18So normally I'd just sort of go for a walk around,
18:22make sure everybody's happy.
18:23Morning, Peter.
18:24Morning.
18:25How are you doing, love?
18:26I'm very well, thank you.
18:27Oh, good, good, good.
18:28Come on, we need to smile.
18:30We love it here, don't we?
18:34Why do I love it?
18:35Yeah.
18:36What woman wouldn't love being in charge of 150-odd guys?
18:41Come on.
18:44These are the KFC chickens.
18:46The trays, these are what they come in.
18:49That's not all of it, that's a small amount.
18:531,500 trays a day.
18:56And that's every day, 365 days a year.
18:59Sorry, no, we have Christmas Day and New Year's Day off.
19:03Slave drivers.
19:04My boss is watching.
19:06Slave driver.
19:09These will get put into the chiller
19:11and they have to have three days shelf life on them.
19:16So, you know, dispel any rumours out there
19:19that them chickens are fresh when they go out to our clients.
19:23That's all these guys will be doing all day and night.
19:27Bringing the chickens in and getting them ready.
19:34Over time, fast food chains will become, you know,
19:37an everyday way of life for certain people.
19:40I don't know if that's because mothers aren't teaching the girls to cook,
19:45so they blow up gravity takeaways because they don't like the women's cooking.
19:49There could be a hundred and thousand different reasons,
19:51but, yeah, definitely over the years,
19:54the fast food industry, particularly KFC, is just growing.
20:02Britain's almost insatiable desire for fried chicken
20:05means these drivers deliver 450,000 birds every week.
20:09I'm obviously the vital part of the chain
20:12because if I didn't deliver everything, then it won't get there.
20:17But it's good because I'm partial to a bit of fast food myself.
20:20KFC, McDonald's, Burger King, Nando's.
20:25Which do you like this?
20:29Nando's.
20:30KFC insists that every cook in every stall follows exactly the same procedure.
20:41Each piece of chicken must be meticulously scooped,
20:44tapped and shaken an exact number of times.
20:47This military-style protocol is meant to ensure
20:50that when the chicken is pressure fried at up to 355 degrees Fahrenheit,
20:54it'll come out, in the colonel's own words,
20:58gold standard.
21:03To make sure that no store deviates from the colonel's master plan,
21:07the brand have internal inspectors,
21:10like Brian.
21:15How long have you been with KFC?
21:17Um, 27 years.
21:20A long time, man.
21:21That is a long time.
21:22I've actually started off a long time as a team member
21:24when I was in college.
21:26Loved it.
21:26I'm still here today.
21:30Best part of the job is actually when you're testing the products
21:32and you're tasting them.
21:33So I like to kind of taste the products
21:35to make sure they're fine.
21:36Yeah.
21:39Right, how much fancy are you going to eat?
21:42From my life within the KFC?
21:44Oh, thousands.
21:45Well, I try not to put too much weight on,
21:51so you've got to work out at the same time.
21:53Got some good chicken here, mate.
21:55Yeah.
21:55Yeah, perfect.
21:57Nice.
21:57Lovely.
22:01So far so good?
22:02Absolutely, I'm happy.
22:03Can you see?
22:03Am I smiling?
22:04No.
22:05My role is basically to visit restaurants
22:10to ensure they're following the brand standards of KFC.
22:15It's simple to policing, really, when you think about it,
22:17and it is quite difficult.
22:18So sometimes...
22:19Take second exit to Tipton Road.
22:21You can imagine why, you know,
22:23the managers or team members are always happy to see us,
22:26to be honest with you.
22:26Like a lone marshal from the Kentucky Colonel's private regiment,
22:37Brian can turn up at any restaurant, unannounced,
22:40to make a CER, a champ's excellence review.
22:45How are you?
22:46You good?
22:46I'm good.
22:47You all right?
22:48The same year as I'm all right.
22:50How are you, mate?
22:51You good?
22:52I'm all right.
22:52You good?
22:53Yeah, yeah, yeah.
22:53It's come to do a CER.
22:54Is that all right, yeah?
22:55Yeah, yeah, yeah.
22:56Throughout the inspection,
23:00Brian deducts points for everything he finds
23:02that does not come up to the required standard.
23:06Don't forget to move these, please.
23:07Yeah, yeah, I'll move them in a second.
23:10He will give the store a mark out of 100.
23:13If it's less than 80, it's a failure,
23:15and that could mean a store closing down.
23:18Staff like Nick have to face these inspections
23:20at least four times a year.
23:23You need to get this sorted, mate.
23:25I'm going to throw this away for you, all right?
23:27Every time you see him, your heart just stops.
23:30Someone free to lift up the products?
23:32When he first walks in, it's just like, ooh!
23:34There you go.
23:36Yeah, cheers.
23:37A bit hectic and a bit nerve-wracking,
23:39but everyone knows their job, so they've just got to carry on,
23:42you know, be the normal sales,
23:43and hopefully when it comes, it will pass.
23:46Try not to press it down, just scoop and fold.
23:56Don't forget it's one shake, one tap, Joel.
23:58Yeah, yeah.
24:00There you go.
24:01OK, so I'm going to talk you through today's CR.
24:05We had several customers complaining today that the outside and the lab was a bit chilly.
24:09Yeah.
24:10No real major issues in terms of breading and racking.
24:12What do you think about the service?
24:13Oh, great, especially Mark.
24:16Good.
24:16Fantastic.
24:17Love the customer, the customer loves him.
24:19It serves just unbelieving.
24:20Every time I come here, he seems to grow within himself in terms of his communication.
24:24Do you know anything?
24:25No.
24:26Just standing there with her, yeah?
24:28What do you think your final score was today?
24:3082, 83.
24:3182, 83?
24:32If I'm right, it should be 90.
24:34You're right.
24:35That's right.
24:36Today you've scored 90, mate.
24:37Thank you very much.
24:38No problem.
24:39There you go, mate.
24:40Overwhelmed.
24:41It's my fifth CRT passes and 90s, my top score, what I've ever got.
24:45I've got goosebumps at them in it.
24:47My heart's pounding, though, yeah.
24:49Really happy.
24:50Well done, guys.
24:51You scored 90 today.
24:52Oh, mate.
24:56I'm over the mode.
24:57It's always good to know that you're doing something well.
25:01OK.
25:02Do you want to do yours, mate?
25:03Yeah, thank you.
25:04All right, cheers, guys.
25:05You've done a great job, mate.
25:06Happy.
25:07Happy, Darren.
25:08All the hard work paid off, mate.
25:10Well done, guys.
25:11Well done, guys.
25:24In Middleton, retired engineer John is trying to mobilize.
25:27The townsfolk.
25:29It's a week until the hearing that will decide whether they'll have a little taste of Kentucky
25:34on their doorstep.
25:35I think the majority of residents around here don't want the KFC there.
25:41You know, people making noise up to 11 o'clock, half 11 at night.
25:47So it's simply not on.
25:49So we've just got to fight it.
25:54As far as we're concerned, it's a residential area and there shouldn't be any fast food takeaways
26:01because of what they sort of tend to bring with them, which is gatherings of views.
26:06The KFC just late night, fast food, chicken and chips for people when they pile out the pubs.
26:12Oh, it's way more than chicken and chips.
26:14This is high quality food.
26:15This is not junk food.
26:16This is good food.
26:18It just happens to come fast.
26:20The great big red sign outside someone's front door is going to look horrendous.
26:27The healthiness of your product, do you worry about that?
26:30Yes, we've got some food which is indulgence on our menu, but as long as consumers know
26:35and understand that is balanced by less calorifical nutrition items, then that's what we need
26:42as well.
26:43Any time you're near a KFC, you can smell it a mile off, so basically we'll be sat watching
26:48telly smelling KFC every night.
26:51People can say, oh, well, you can move if you don't like it, but who will buy a house?
26:56That's opposite of KFC.
26:58It just makes me feel sick.
27:01It really does.
27:02I have sleepless nights over it.
27:05We occasionally do get opposition, yes, but we also could balance that by the number of
27:13Facebook campaigns we have of, can you please bring KFC to my town because it would be like
27:19the best thing ever.
27:20It's not as though it's sort of on a major road, not like you're driving down motorway
27:26and see KFC sign up and think, oh, let's bob in there for something to eat.
27:30No.
27:31I've just chosen the wrong site completely.
27:35Merry Hill is on a less controversial site, a retail park in the West Midlands.
27:48But Brian is about to conduct his next surprise inspection.
27:51The first thing I do when I wake up in the morning, I always think to myself it's going to be a
27:56positive, positive day.
27:57I never ever walk into a store feeling angry or tensed.
28:02I always walk in the store knowing that, you know, it's going to be a great day and sometimes
28:06it doesn't happen, but I always wake up and think, well, today's going to be absolutely
28:09a fantastic day.
28:10How are you, mate?
28:11How are you?
28:12How are you?
28:13How are you?
28:14How are you?
28:15How are you?
28:16How are you?
28:17I'll see you back now.
28:18I'll see you back.
28:19Good to see you, aren't you?
28:20Thank you very much.
28:22I'm just going to take the temp just to make sure it's fine.
28:27All our products, I'm looking for a temp of 16 in here.
28:36Okay, can we get rid of all these chicken now so we don't use it now, yeah?
28:43Because we're not too sure if these will be cooked properly.
28:46Just going to wash my hands.
28:50Where's this water coming from?
28:51I think it's coming from the club pond.
28:53How long has it been like that?
28:54I think about a week.
28:56Jesus, we're having a bad day today.
29:01Alright, what's wrong with it?
29:02You just want to open up the pressure's too hot.
29:04So how long has it been like this?
29:05Just leave it, mate.
29:06I know.
29:07I just need to try and get it out.
29:08So it doesn't burn.
29:09Well, it's going to burn because you can't do that.
29:10I know.
29:11That's why I'm trying to just release the pressure.
29:12Alright, just switch it off, mate.
29:13Get some more chicken.
29:14Come with us two seconds, mate, honestly.
29:15Don't worry about it, mate.
29:16Honestly, don't worry about it.
29:17Right, look.
29:18I know how you feel.
29:19The thing is, this is nice.
29:20Get some more and you come.
29:21Perfect.
29:22High past ten.
29:23No issues whatsoever.
29:24And it's just really winding up because you see this image of Mary Hill and you think
29:26it's a waste of time.
29:27It's a joke.
29:28No, no, no, no.
29:29You do.
29:30I'm not stupid.
29:31Sometimes it happens like this, mate.
29:32I've been through the same thing, mate.
29:33Honestly.
29:34Let's just recalibrate and get it out.
29:35So it's 18 and a half minutes for chicken, right?
29:36Yeah.
29:37Tell them we're incredibly sorry, alright?
29:39Deepak.
29:40Deepak.
29:41Deepak.
29:42Deepak.
29:43Deepak.
29:44Deepak.
29:45Deepak.
29:46Deepak.
29:47Deepak.
29:49Deepak.
29:50Deepak.
29:51Deepak.
29:52Deepak.
29:53Deepak.
29:54Deepak.
29:55Deepak.
29:56Deepak.
29:57Deepak.
29:58Deepak.
29:59Deepak.
30:00Deepak.
30:01People are crazy after a bit of hunger.
30:10Don't understand what it's like in this business.
30:13Don't understand how many people I've screamed in my face
30:15because I've had to wait three minutes.
30:17How long another big daddy?
30:19A minute.
30:21A minute's not good enough, Dawn.
30:24Not impressed?
30:26If you was, like, in a queue for a roller coaster,
30:29you can stand there for an hour
30:30and just chill, but you can't stand there for an hour
30:32because then that's when they probably torch the place.
30:36In Neri Hill, things are going from bad to worse.
30:40We've got a customer up front that wants a refund.
30:43They're down to the white, loving white in the bottle.
30:49Here's your money back.
30:53Do you still want to just go and sit on the lobby
30:55and we'll bring the food over to you?
30:58Are you sure about that?
30:59I'm really sorry.
31:02While we've been stood up in the queue,
31:04there's been two that have had the order to cancel.
31:07There's been two that have been sat outside
31:09waiting for the bus to come through drive-thru.
31:11They've waited 40, 45 minutes.
31:15So it's not been very good at all this morning.
31:18Inspector Brian was a restaurant manager himself for 10 years,
31:31so when the going gets tough...
31:33You've got one court, snap box here.
31:34You've got anything up on me.
31:38I'll run that across.
31:39You carry on.
31:39You've got five minutes for chicken, guys.
31:42He can muck in to help.
31:44All right, we're on it now, guys.
31:45We're winning.
31:46We're winning, guys.
31:47We're winning.
31:50We recovered.
31:51We recovered.
31:52Well done.
31:53You're doing a great job, honestly.
31:55Today is not a great day for us.
31:58Was it a great day for our customers?
32:00Not initially, it wasn't.
32:01However, we're kind of recovered,
32:02and I'm really kind of happy around now.
32:04But, yeah, absolutely, in terms of having a bad day,
32:06do we have bad days?
32:07I think we all have bad days, to be honest with you.
32:09Was I having a bad day today?
32:11Mmm, in between.
32:16The pass mark is 80.
32:19See you later.
32:20Brian gives Merry Hill 62.
32:23They've not only failed,
32:25they've gone into what's called breakdown.
32:26And Brian has to give the bad news
32:30to the region's supervisor.
32:33Today wasn't great, to be honest with you.
32:34Unfortunately, we scored 62, mate.
32:37Okay.
32:38We had issues around not prepping chicken.
32:40Yeah.
32:41We've also issues around gas-flushed chicken, undated.
32:46So we had several...
32:47We had massive issues around the product side,
32:51to be honest with you.
32:51Okay.
32:52All right, thank you very much, Brian.
32:53Appreciate that.
32:54No worries.
32:54You'll be good.
32:55I'll speak to you soon, mate.
32:56Brian will be back to inspect Merry Hill again
32:59within 45 days.
33:01If they don't get a lot better,
33:03they could face closure.
33:09For the Colonel's crack troops,
33:11maintaining standards is not just about
33:13identifying the occasional outlaws.
33:16Every year, the RGMs,
33:18or restaurant general managers,
33:20swap their uniforms for the glitter and glamour
33:22of the gala dinner.
33:25Don't take this the wrong way,
33:26but it's very glamorous and glitzy here.
33:29You don't expect this to get to KFC.
33:30I love your earrings.
33:31What do you mean?
33:32We don't expect KFC to be glam and glitzy.
33:34Do you want to see my shoes?
33:36Yeah.
33:36Zoom in on my shoes.
33:38The uniform's not glamorous.
33:40The people that are in the uniforms
33:43are glamorous.
33:44After the RGMs have a dinner of slow-cooked beef,
33:48a year-long competition between them is resolved,
33:51and the best of them are given awards
33:53in front of their peers.
33:56Are we ready?
33:58Yeah.
33:58I can't hear you.
33:59Are we ready?
34:01Yeah.
34:01Okay, let's go.
34:04From Kefco Pitsy Drive-Thru and Hotwood Park,
34:08it's Vicky for her sales.
34:13These restaurant managers,
34:15they work all year really hard,
34:18day in, day out, leading their teams,
34:20and there is nothing like peer recognition.
34:23That's what our culture's all about,
34:25and it's just a huge, huge night.
34:28I mean, to be honest,
34:29it's my most fun night of the whole year.
34:32And the winner for the Midlands
34:34is Alice from Wheeling Castle.
34:44This is the RGM's Oscars.
34:46This is their night that most of the managers dream of.
34:51This is their moment.
34:53This is what they all work towards.
34:55To be the best.
34:56That's what they work towards.
34:58Your RGM of the year.
35:00It's Siva.
35:03These awards are designed to motivate RGMs
35:06to compete even harder with each other
35:08as soon as they get back to work.
35:11First time I've been here with a company
35:13very much like the Oscars.
35:16So I'd love to be up there.
35:18I'm aiming for next year.
35:20Dom left the Navy
35:21and took over his store a year ago.
35:23It's already one of the leading branches
35:26on the south coast.
35:31Right, so come in.
35:31This is obviously front counter.
35:33Here's one of the duty managers.
35:34This is Cody.
35:35She's on front till today.
35:37Right, OK, so come through to the cook area.
35:40There's Cody again.
35:40So this is Chad.
35:41Chad's our number one cook, head chef.
35:44Been with the company for nearly seven years.
35:47Nearly seven years.
35:48Seven years.
35:49Yeah, I dread to think how much chicken I've cooked.
35:51Nine minutes.
35:55Haven't currently has a turnover of a million pounds a year.
35:58But Dom's determined to push it even further.
36:03Right, you all know what's happening tomorrow.
36:04It's Valentine's Day.
36:06Right, we've got a massive party going on.
36:08All right.
36:08Woo!
36:09We've got a musician.
36:10We've got a magician.
36:12We've got balloons everywhere.
36:14Everyone's dressing up.
36:14Matt, are you in tomorrow?
36:16Shirt and tie?
36:17Yeah, sure.
36:17Good man.
36:18All right, so let's make it a massive deal.
36:20All right, let's give customers that Valentine's experience.
36:23All right, and let's have a great time.
36:24You wouldn't necessarily think KFC was the most romantic place to be.
36:33No.
36:33But why not?
36:34I mean, you know, it's great food, good atmosphere.
36:37I mean, especially tomorrow with the entertainment we're going to be putting on.
36:40So, you know, I mean, my wife wasn't out for it, but I mean, I'm sure loads of other people will.
36:45Dom's hoping the power of love will take him to the top.
36:49But up north, they're more worried about getting off the bottom.
36:59Having failed Brian's CER inspection, Mary Hill is in breakdown.
37:07It's a bit gutting, to be honest, because, you know, we all work as hard as we can to do our best.
37:13But, obviously, we're filing somewhere.
37:17The old manager has handed in his badge.
37:20And before their inspector, Brian, returns, head office have parachuted in a new RGM to turn the store around.
37:28Recently crowned as Midland's RGM of the Year, 27-year-old Abbas is one of KFC's success stories.
37:34I've been in KFC for 10 years on July the 16th.
37:41It's a bit sad, I know the dates as well.
37:43And I think it was a great opportunity for me, considering that I was born in Pakistan.
37:49And I was about 15 years old when I came over.
37:52And bear in mind, I couldn't speak a word of English.
37:54Okay?
37:55So I learned everything while I've been here.
37:58So KFC has pretty much been your life for 10 years.
38:02Yeah, I think since I've been in England, I think KFC has been the life for me.
38:10What we're going to do now is basically just I'm quickly going to look at all the things that he's picked up on.
38:28Definitely something that we need to get fixed.
38:32It's not going to be wake up in the morning and everything is fixed, because nothing gets fixed like that.
38:42So, yeah, it's going to require some hard work.
38:50Wipe all of that down.
38:51Make sure this is all kind of like wiped out.
38:53The most important person in our whole company is the restaurant manager.
38:57Look underneath, get rid of all the trim and everything from down there.
39:00Unless you have a passionate, capable, great leader in your restaurant manager, that restaurant will not perform to the highest level that it possibly can.
39:10So I'll leave that with you.
39:11I'm sure you're going to do a good job.
39:12Once it's done, come back and let me know.
39:15And then we'll check it together.
39:16How's that?
39:17And then you can show me how amazing job you have done.
39:19He's a lot different to the manager I've been used to.
39:23He was so laid back.
39:25But he's coming to improve the store, so he's going to bear this up on us.
39:28It's just something that we've got to do to get back on track.
39:31It's just not very hygienic.
39:33People have had it in the most.
39:35I don't think I'll have a ritual again.
39:36I think that's where it kind of gets tough.
39:43How do you motivate somebody who's on five-pound an hour?
39:49At my age, if somebody asks me to get out of the bed for five-pound an hour, I think that will be very difficult for me.
39:55So it's a tough gig, and especially for the amount of work that the guys have to do.
40:02While a restaurant manager can earn up to £50,000 a year,
40:06most of the staff don't, and many are on the minimum wage.
40:11To keep them happy and motivated, managers focus on praise rather than blame.
40:18Ben, do you clean at home as well?
40:20Yeah.
40:21Do you clean at home?
40:22I can tell you, you did a good job, you know.
40:27You know what, Ben?
40:28You and me, we're going to go a long way together, you know that.
40:30Yeah.
40:31At this rate, you'll be my boss very soon.
40:33This recognition culture runs throughout the whole company.
40:41How you doing?
40:43Go on, I'm Martin.
40:44Nice to meet you.
40:45Managing director Martin is touring Liverpool, giving out his own personal brand, the winner award.
40:51Dead excited to come today.
40:52The team has basically relied on you big time.
40:57And so the amount of hours you've lovingly spared in that breading life, this store could not have functioned without you.
41:05So I want to give you some recognition.
41:07So I give out these.
41:09These are more valuable than Olympic gold medals.
41:11Yeah.
41:12Anyway, this is a winner award.
41:14So guess what, I give it to people who I think are complete winners.
41:21Thanks.
41:21Happy Saturday, everyone.
41:22Woo!
41:24So what was that like?
41:25Very special.
41:26Now you know all the top bosses, like P-Shades, all the hard work, having to come and see you to tell you as well.
41:31So it always helps keep you going.
41:33It seems like the recognition process is very important to you, and to them all.
41:41Your passion and pride for just everything about KFC, we just love.
41:45It runs through our culture from the top to the bottom.
41:49And do you think it makes a big difference?
41:52Yeah.
41:53Guys, I want to say a big one.
41:54If you can go somewhere where you're actually appreciated for a job well done, or for trying hard,
42:02and if you can be told thank you for doing that, that makes a difference.
42:06That means a lot to you.
42:07Yeah, a lot.
42:08Really?
42:09Yeah, I could have cried.
42:10Oh, really?
42:11Yeah.
42:11Well, that's good.
42:12I like that recognition.
42:13I think it does boost you, and it makes you sure that the hardware you're putting in isn't gone unnoticed.
42:24Dom's determined that his store won't go unnoticed on Valentine's Day.
42:33I'll just get some more balloons up in the next 15 minutes, and I thought we'd be good to go.
42:39Oh!
42:41Yeah, this is just a quick photo so I can send it to my boss.
42:45Jazz hands.
42:46Honestly, jazz hands.
42:49Stupid faces.
42:53Perfect.
42:54With the staff all dressed up for the event, head chef Chad has to get the chicken ready
43:02for romantic diners of the Havent area.
43:06This is our original recipe chicken.
43:08It comes in fresh to us.
43:10Unfortunately, it doesn't come in fresh.
43:12Let's get rid of any guts that are sat inside there.
43:15If you don't gut it, people will say, oh, I found a brain in my chicken.
43:17It's not actually brains, it's everything else, but obviously you don't get any brains in a pie.
43:21Some people wouldn't like to handle raw chicken all day.
43:27Does it bother you?
43:28It doesn't at all, no.
43:29No.
43:30I used to be an undertaker, so I'm used to handling gruesome things, to be honest with you.
43:36Are we ready to open?
43:37The weather's going to hinder you today.
43:42I don't think so.
43:43Love is coming to heaven.
43:44Definitely.
43:45Well, Valentine's Day is always the same for me.
43:55Don't really exist.
43:58Why is that?
44:00Single life.
44:02Single life for Evs.
44:05Waiting on, um...
44:06How funky are these?
44:07Waiting on popcorn.
44:08On the most romantic night of the year, Beth has signed up for a 14-hour shift.
44:15I think people should swerve KFC on Valentine's Day.
44:19If you want to go somewhere, I'd rather go Nandoza.
44:21That's the least romantic place ever.
44:22Imagine just being like, now, KFC got a deal on at the moment.
44:26Should we go for the £5.99 Mini-Fillip Tuesdays on Valentine's Day?
44:30It's just a no-go.
44:31Despite the rain, Dom's faith in the pulling power of fried chicken is paying off in Havent.
44:52I'm a cheap date, you see.
45:01Are you trying to say, I can't kiss them at the moment, because I'm just getting over a bug.
45:05So, I have to wait.
45:08Have you been romantic to you today?
45:10What's you brought here?
45:11Um, teddy bear.
45:15Yeah, flowers, a rose.
45:18Loads of food.
45:20What's going on?
45:21Chicken wrap and chips.
45:24And I'll crush them.
45:26Are you going to be meant to not?
45:27No.
45:28It's quite tragic.
45:31So, you're selling yourself for the KFC?
45:34Yeah.
45:35Yeah.
45:36So, what have you gone for then, Steph?
45:38Singer burger.
45:41And the Philip burger.
45:46How's the night going?
45:47Pretty successful.
45:48Not as much love in the room as we were hoping for.
45:51We've had a lot of families.
45:52The odd couple here and there.
45:53But it's crazy how much chicken I think has been sold in Havent on Valentine's Day.
45:57At Denton Rock, even without a Valentine's Day promotion, the customers are rolling in anyway.
46:06Can I have a ten-piece family feed, please?
46:09Check your screen.
46:10We're busier than I expected, because he wants to come to KFC on Valentine's Day, I really don't know.
46:18You haven't got a romantic role in your body.
46:21Ain't it what we're having for tea?
46:23I won't swap him for the world.
46:26I swap you for a family feast book, kids.
46:28I have been on since 9am this morning.
46:39That is a 14-hour shift right there.
46:42So, why do you do it?
46:43I do these hours for the money.
46:45That is all.
46:47Not for the enjoyment, for the money.
46:50And I still don't get a lot.
46:52I'm so tired, I can't even see the street.
46:55And I've got a walk home as well.
46:56It's 40 minutes of a walk after a 14-hour shift.
47:03Most unloved Valentine's Day ever.
47:05In Middleton, the streets are empty.
47:22The residents have come to Rochdale Council Offices for a final hearing with the planning officer.
47:28How did you sleep last night?
47:30Not very well.
47:31Just tossing and turning and wondering what the decision is going to be.
47:34Fairly confident.
47:37I think KFC should upstick to walk away.
47:43I'm nervous.
47:44I think it would be an understatement to say that I wasn't.
47:48Let's get going with regard to the drive-thru.
47:53We think we'll have problems with the type of people that would generally use KFCs.
48:00KFC will have and does have our business exposure.
48:04Well-trained members of staff that can deal with this point if it's a problem.
48:08We've got some ignorant drivers who, once they've had the food, they lower the window and out it goes.
48:14And they seem to think once it hits the floor, it disappears.
48:17KFC have a very clear litter policy that you would have typically a pre-opening litter pick, a post-lunch trade litter pick and then a dusk litter pick.
48:26If you were to go around Middleton and have a look, the centre's been decimated, we've got 20 fast food restaurants, we have no decent shops left, everything has gone.
48:37We know I grew up with the KFC, we know they've got a job to do, but we have to live there and we have to live there all our life.
48:46This is our home and we like it and we would just like a bit of consideration.
48:52You can see how worried we are about it.
48:55Having heard the residents' concerns, Wayne and his team come up with a small compromise.
49:02We have reluctantly given this number of thoughts, particularly reacting to the so-called antisocial element that emerges in Middleton after 9 o'clock.
49:12And we would be prepared to offer 9pm closing on Saturdays a week.
49:19Now the purpose of the site visit is basically for me to see the site accompanied by all the parties so that they can point out to me the things that they particularly want me to take note of.
49:33I think it will probably get passed.
49:36Why do you think that?
49:37Because the way they're trying now to consider the opening times, reducing the opening times.
49:45As the parties gather at the proposed site, it's the first time they've stood face to face.
49:54Have you ever been into one of our restaurants?
49:57No.
49:58No, no.
50:00Tends to be quite any fast food or...?
50:03Not very much.
50:04Would you like to summarize?
50:07As the chair of the Archer Park Residence, what it is that you basically object to?
50:13I think basically we object to it being so near to residential properties.
50:21And I'm still worried about the fact that we might get antisocial behaviour.
50:28You know, nobody from the KFC is going to step out in front of some ewes riding cars around, causing a disturbance and try to move them on, not unless they want to get themselves killed.
50:40I wanted to share with you some things from an economic development standpoint.
50:45We're looking to bring in 45 to 50 jobs in this local area, which is important, and we wouldn't be here if we didn't think this was the right thing for the community.
50:52And we want you to feel comfortable that we're a good neighbour, and hopefully we can demonstrate that in the future to you.
50:57Very nice people.
50:59Very nice people.
51:00Yeah, I mean, they try to do their job, but...
51:02They don't live in front of it.
51:04They don't live in front of it, and they don't live behind it, and that is the difference.
51:09Genuinely, how would you feel if the KFC was...
51:13I think if a KFC was opening across the way from where I live, I think...
51:16You know, I think it would be wrong of me to stand here and say that I wouldn't be reflective of that and be asking questions.
51:28I have no idea which right I'll go. No idea at all.
51:32Well, we'll keep our fingers crossed.
51:39In Dudley, Brian's back to decide if Abbas and his team have turned around their store.
51:45Abbas, how are you?
51:47How are you?
51:48How are you, Brian? You alright? How are you?
51:49I'm good. How are you?
51:50How are you?
51:51I'm alright. Is it looking good?
51:53Well, we'll have a look around in a minute, shall we?
51:56Cool, we'll have a look.
51:59He's been ready for him.
52:00Over the last sort of two to three weeks, every single person has actually worked extremely hard.
52:07So yeah, let's see.
52:08He's made sure that everyone is happy, but working hard at the same time.
52:14And that's what it comes down to. Everyone's capable of doing this job.
52:21It's not rocket science. It's chicken and chips. That's all it is.
52:26All temperatures, so far, spot up. Nice and clean. Perfect.
52:35That's nice.
52:36It's good.
52:37Cool. So far, so good.
52:39Very good.
52:40Very good. Excellent.
52:41So you were on ship last time, wasn't it?
52:42Yeah.
52:43Alright, so it'll be good to see how you get on today.
52:46Okay, so if you look at your racking, and you look at your guide here, does that look the same racking, do you think they look the same?
52:53It should be exactly like this. They should all be facing the same direction. Besides that, that's a lot better.
52:59So, check your toilets on there. Just a taint smell of urine, odor. Yeah. So looking, you're disabled. I wonder if I press this again with a...
53:06Someone come. Yay! I was just saying, would Ben come and save the day again?
53:13I know that's the same racking and the same racking. Do you think they look the same?
53:16They're not the same racking as that. Do you think they look the same? It should be exactly like this. They should all be facing the same direction.
53:19Besides that, that's a lot better.
53:21So, check your toilets on there. This is just a taint smell of urine odor. Yeah.
53:24So looking, you're disabled. I wonder if I press this again with someone come.
53:29Yay! I was just saying, would Ben come and save the day again?
53:36You can never tell by looking at people's face, can you?
53:42We've still got issues around cleaning issues.
53:46However, the overall picture for me today has been a good visit.
53:51The score is 85.
53:52Oh, that's really good, isn't it?
53:54It's not just good.
53:55Yeah, it's really good.
53:56I'm very, very pleased.
53:57It's done extremely well today.
53:59Am I pleased?
54:00Yes, I am.
54:01Come around for two seconds.
54:02Come on.
54:03Come on.
54:04Let's rock and roll.
54:05Thumbs up.
54:06Happy days, mate.
54:07Happy days.
54:08You guys blew me away.
54:09When I walked into it, I felt the change in the store, you know what I mean?
54:13You know what?
54:14The weight is off the chest now.
54:16I feel really, really relieved.
54:18Today you've scored 85%, right?
54:20So that's 5% better than the tide.
54:23Well done, guys.
54:24Easy, easy.
54:25Come on.
54:26Give me five.
54:27Good news, huh?
54:28Yes, great.
54:29Finally stopped worrying then.
54:31Well done, actually.
54:32I feel 50 times happy.
54:35Big cheesy smiles.
54:36It's got to be cheesier than that.
54:37Oh.
54:38Muriel's on the mend.
54:42The wait is over.
54:47The planning officer has sent out his decision in the case of KFC versus the townsfolk of Middleton.
54:54Good morning, guys.
54:55Hey, mate.
54:56How are you doing?
54:57You all right?
54:58Good.
54:59I'm like that.
55:00Check first along this mark.
55:01So can we see…
55:02You want the umbrella?
55:03No, that's all right.
55:04Decision outcome.
55:05Maybe you can press on that one.
55:06Appeal decision.
55:07Central to the objections of the local residents is the argument that the appeal site is too
55:20close to many residential properties.
55:23I was not totally persuaded by this assessment.
55:26The appeal is allowed.
55:28So first of all, great news that we won the appeal at Middleton and the decision was upheld
55:32by the inspector, which is great.
55:34I think it's on the back of kind of, you know, our planning consultant from a technical
55:37standpoint who did a really good job for us and also I think throughout we were respectful
55:41to the residents.
55:42It's very disappointing and it scares me a bit that local residents and the people
55:48that represent us all were against it and yet we've still got it.
55:53And you think, well, how can that be?
55:55This is big business, you know, throwing money at it and they sort of just push and
56:00push until they get what they want.
56:01Yeah, what will it mean to them?
56:03Nothing.
56:04This decision does not close the door, I think, on a future opportunity to introduce
56:08later opening hours at this location.
56:10We're not recommending to do that.
56:12I think we need to be respectful of the residents.
56:13We may look at doing that at some point in the future.
56:15We did our best, didn't we?
56:17And it is closing at nine.
56:19It's had some benefit, even if we didn't stop it full stop.
56:23Never mind.
56:24Like my mother used to say, no one is dead.
56:27But it is disappointing.
56:29I'll just help Jim get this furniture in before it persists sit down.
56:34Well done.
56:35Cheers, mate.
56:36Yeah, catch me a bit.
56:37Yeah.
56:38I mean, actually, in life, there'll be doubters on every single front.
56:42So, no, it's not going to be easy.
56:44But, you know, it is our responsibility to win the trust and win the faith of the communities
56:50in which, you know, we operate.
56:55We love it.
56:56You love it.
56:57Everybody loves it.
56:58Let's dance to the chicken beak.
57:00Happy.
57:01Next time, KFC have to hire a team to open their brand new store.
57:08And as Denton Rock faces a surprise CER.
57:11They're here?
57:12Yeah.
57:13Oh my God, stop it.
57:14C-E-R here, Emmanuel.
57:15C-E-R.
57:16I've got a nose ring in.
57:17The company try to deal with the tons of food they throw away.
57:23It breaks my heart.
57:24C-E-R.
57:25And the people who want it.
57:27C-E-R.
57:28Aye, guys, come on.
57:29Come on.
57:30We're telling you this every day.
57:31It's all safe.
57:32You need to go.
57:33More from the Billion Dollar Chicken Shop at 9 next Wednesday.
57:42How much sugar should you eat?
57:44Fiona Phillips wants the truth in a new series at 9 tomorrow.
57:48Or on BBC Four now, The Food of Love, their tasty new comedy in and out of the kitchen.
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