- 33 minutes ago
━━━━━━━━━━━━━━━━━━━━━━━━━━━▲━━━━━━━━━━━━━━━━━━━━━━━━━━━
╬╬══ TTIOT ══╬╬
▲▲▲👽👽 MY CHANNELS 👽👽▲▲▲
🟠 Blog - pudszttiot.blogspot.com
🔴 Bitchute - bitchute.com/channel/pudszttiot
🔵 Dailymotion - dailymotion.com/pudszttiot
⚫ GitHub - github.com/pudszttiot
🟠 Reddit - reddit.com/user/puddsszz
🟠 SourceForge - sourceforge.net/u/pudszttiot
🔴 YouTube - youtube.com/@pudszTTIOT
⚪ PlayStation (PSN) - psnprofiles.com/snippapudsz
━━━━━━━━━━━━━━━━━━━━━━━━━━━▼━━━━━━━━━━━━━━━━━━━━━━━━━━━
Category
📺
TVTranscript
00:00Welcome to KFC, can I take order please?
00:02Last year, a secret recipe from Louisville, Kentucky
00:05sold over 700 million pieces of fried chicken in the UK.
00:09Can I sing 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 end of the year, let's see that!
00:44To 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...
00:53To the food farmers.
00:57As they fight opposition to new stores...
00:59Who will buy a house?
01:00That's opposite of KFC.
01:02It just makes me feel sick.
01:04KFC have to replenish their army of workers...
01:07That was a doll bomb.
01:10And keep them motivated...
01:11This is a winner award.
01:14...while keeping their customers under control.
01:17Stop speaking to him right now.
01:19I'm asking for my money back.
01:20I'm giving you your money back.
01:22Make 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.
01:34In the UK, fast food is big business.
01:5085% of the British public indulge in it at least once a month.
02:00And with 860 stores nationwide...
02:04...KFC serve up their own brand of fried chicken...
02:07...to 22 million customers every year.
02:09It's like something you can't get anywhere else.
02:13Nothing can be, KFC.
02:14You know what you get when you come in here...
02:16...you go for that taste, don't you?
02:18It's very warm, this chicken.
02:20It's like...
02:20With some chicken, you think,
02:21I've had enough and I'm full.
02:22But with this chicken, you should carry on and carry on.
02:27But the brand has always had a very particular image to defend.
02:32And for every fan, there are those who consider it to be junk food...
02:36...rather than fast food.
02:39It's not really very healthy, is it?
02:41It's got too much salt in it.
02:43I just don't like it. Greasy.
02:44I like it, but I don't like to go there much.
02:48Because I'm just a little bit dirtier.
02:50Yeah.
02:51Yeah, it's pretty.
02:51Yeah.
03:02When I first told my friends that I was taking a job at KFC...
03:05I can't even count the number of times people said to me...
03:09Oh my God, I love KFC, but don't tell anyone.
03:13And that's tough.
03:15For the last three years, marketing director Megan...
03:18...has been trying to change the public's perception...
03:20...of the fried chicken giants.
03:22I wanted to feel relevant to people like me...
03:24...and to people like my friends.
03:25I wanted to be a place where you can go to lunch...
03:27...and leave not feeling guilty or embarrassed that you went to KFC.
03:30I wanted to be an everyday name in a really positive way.
03:39Megan clearly has a way to go before that happens.
03:42So she and her team have commissioned a group of researchers to find out why.
03:50I think in the past we've relied on what we think people know...
03:52...and this time we're actually making a big investment...
03:54...in terms of resource and budget...
03:57...into actually really understanding what people think and what they feel.
04:00These people don't make decisions based on what they think.
04:02They often make decisions on how they feel.
04:04And this research will help us understand how do people feel about KFC.
04:09So I think it's only a good thing.
04:12After weeks of interviewing customers, the results are in.
04:16So what do the punters really think?
04:21We've created this list of...
04:23We call it a construct list...
04:24...of all the things that we saw in the interviews.
04:28KFC is good value.
04:30It's real chicken.
04:32So real chicken was a key idea.
04:34It references to KFC being naughty and indulgent.
04:37And then eating experience.
04:40There's one in Dalston where I live and it just looks so rough.
04:43People inside it didn't look very good.
04:44The counter and everything just looked a bit grimy.
04:47Like someone from Benefit Street.
04:50Some people just don't go for eating off the bone or eating with their hands.
04:54For them it links to disgust, uncivilised behaviour.
05:00For some people it was massively positive.
05:02So likening it to the pull to have sex and that kind of...
05:05This thing is a really positive thing.
05:07And then there's this one interview which was actually quite a sad interview.
05:10This lady who was talking about...
05:11I mean she absolutely loves the KFC chicken but just feels totally powerless under it.
05:16And she was quite overweight and she's talking about the fact she just feels trapped by it.
05:19Oh, powerful.
05:20Yeah.
05:20One chap I was talking to and he...
05:23We were talking about the eating experience and he said, I just want to feel my face.
05:29And it's that carnivore, it's that raw eating experience that you just want to keep eating chicken until there's no chicken left.
05:37A man and a woman live peacefully in a house together but one day the woman shoots her husband.
05:53Then she told him underwater for over five minutes, finally she hangs him.
06:09At Denton, front of house staff like Beth have few customers to serve, leaving Dawn and the burger station team with a lot of time on their hands.
06:18I promised my daughter to bring her a burger home tonight.
06:25She loves KFC.
06:29It's just whether people fancy KFC, innit?
06:33That's all it comes down to.
06:36And I don't think it's in an ideal place really.
06:38You would have thought so with a lot of traffic, innit?
06:42The store's here and then there's a roundabout here and you've got to go round the roundabout
06:46to get to the store but then you've got to do like a weird U-turn.
06:50It looks pretty from the outside but it's too hard to get to.
06:53You might as well just keep going down the road.
06:56It's not the location itself because I think we've built a location.
06:58We're very visible but it's just getting into here.
07:03If I could just build a road out there, straight into the car park, it'd be ideal.
07:07Absolutely ideal.
07:10But for the customers that do manage to navigate their way to Denton, few seem to return.
07:15Disastrous.
07:17I've had to go back three times to change the food because they mess the order up.
07:22Put lettuce on one burger when we asked for it plain and they put sauce on a real burger
07:26when we asked for no sauce and the chips was cold.
07:29If it was busy, you'd mind them fucking up, would you?
07:32The reputation of Denton Rock is shit.
07:38Once you get a reputation, it's hard to get rid of, innit?
07:42Which, unfortunately, we've got a bad reputation.
07:45Life is fabulous at the chicken shop.
08:01Some guy always comes in and he tells me about the colonel all the time.
08:05Like he knew him, but he didn't.
08:08He just tells me about him.
08:11The fortunes of the colonel are a bit different, just 40 miles down the road.
08:17Guys, make sure we keep you on top of the fries, please.
08:20Last year, Cheshire Oaks broke all sales records in the north-west region.
08:24Zingers on the way.
08:25Selling one million pieces of fried chicken.
08:28Post, have some minis on, please.
08:30Manager Graham has been in fast food all his working life.
08:35We went out to be the number one store in the north-west
08:37in terms of breaking records at Christmas.
08:40We did it.
08:41So, you know, yeah, we always want to be the best.
08:44Can I have five zingers on, please, Will?
08:47Olympians, they don't go into an Olympic stadium thinking,
08:51fifth will do it, fourth will do it.
08:53They go for gold.
08:54If they can't quite get gold, they'll go for silver.
08:56If you don't try, then you're not going to succeed.
08:58It's the same for every team member.
09:01If you don't want to be the best at what you do,
09:02what are you doing here?
09:07We're getting busier and busier every year now.
09:09We've been winning things.
09:11So we're doing really well here.
09:14Goes on to the team as well, then.
09:16So they're feeling happy about working here.
09:19It's a good team here.
09:21We are a good team.
09:23Who wants to fry off?
09:24A moment to define a manager.
09:28Building a fun environment is key to Graeme's management style.
09:33Should we time for ten?
09:35Three, two...
09:37Bagging chips against the clock is one of Graeme's party pieces.
09:43Coming in here, you've got Graeme, who's a really personality,
09:48which is really good.
09:49So when you come here, you want to appear because of Graeme himself.
09:53Oh, brilliant, that's it, man.
09:55I've worked in a lot of KFCs in the past,
09:58and it does make a difference.
09:59You'll see that the management will make a difference for the staff.
10:02So the staff will serve food all day long,
10:03and we'll do that for you, they're great.
10:05But it's the management that makes the difference within the store.
10:07That was poor.
10:08That was poor.
10:09Oh, the master failed.
10:11Did anyone time that?
10:12Thirty-five?
10:14That's poor.
10:15I didn't have enough chips.
10:16Pressure got to me.
10:18My part of the job that I enjoy is working with a team,
10:22building up an atmosphere with a team,
10:25just really being engaging with a team.
10:26It's all about the team engagement.
10:28If you get the engagement piece right with your people,
10:31you're going to be in a great place,
10:32and they're just going to work for you.
10:33And the result is your output, it's your sales, it's your cash.
10:38The profit Cheshire Oaks makes goes back into the company,
10:41but 65% of KFC branches are owned and run by franchisees.
10:47To become a franchisee,
10:49you have to have at least a million pounds in the bank
10:51and a taste for Kentucky-style business.
10:54So I eat KFC probably twice,
11:04maybe sometimes three times a week,
11:06without fail.
11:07Without fail.
11:08But I'll watch what I eat.
11:10I won't be sitting there eating six feet's buckets three times a week.
11:17Absolutely love it.
11:18God.
11:19I wouldn't be doing it if I didn't love it.
11:22Aki is one of 35 franchisees in the UK.
11:27So I started working for KFC when I was doing my A-levels at school,
11:32so when I was 16.
11:34Aki lives just outside London,
11:36but he commutes to his patch in North Wales every week.
11:39He bought his first store, aged 28.
11:42He may have started at the bottom,
11:44but he's working his way up.
11:47I had an opportunity to buy, in 1996,
11:51one in Chingford.
11:53It was tough,
11:54and especially when we first opened that store,
11:55it didn't make much money,
11:56but we persevered.
11:58And Chingford was one that helped me to become
12:00kind of small franchising of the year
12:02for two years in a row,
12:04which was brilliant.
12:04Over the last 20 years,
12:07Aki has invested millions in the brand,
12:09building up a portfolio of 13 stores.
12:12Some will make decent profits,
12:14some will make laws,
12:16but that's risking life, isn't it?
12:18That's business, right?
12:22So this was number 12.
12:24Store number 12 for us.
12:25What did this cost us?
12:28Just around the 600,000 mark?
12:32Yeah.
12:32Not including the building.
12:37But Aki knows, as well as anyone,
12:39that to grow,
12:40KFC needs to change.
12:43If I look at other brands,
12:45brands that have really taken a beating,
12:47like Wimpy and these guys,
12:49Wimpy had one of the...
12:50They were, you know,
12:52they had so many units throughout the UK,
12:55but the reason why they kind of died
12:57is because they didn't change.
12:58They didn't evolve with customers' expectations.
13:01They didn't grow.
13:01They didn't, you know.
13:03And that's the problem.
13:04The day KFC stops listening to its customers
13:08and changing and evolving
13:10and trying to make itself better,
13:12that's the day that I'll probably leave this brand.
13:16His latest store is in Shrewsbury,
13:18and he's made every effort for it to stand out from the crowd.
13:22Yeah, it's big.
13:24But at least you can see it from miles around.
13:27There's no point of having a totem
13:28that you can just see when you drive up to the store.
13:30You want to see that from far away.
13:32It's big.
13:35That is big.
13:39At 3,000 square feet,
13:42it's the biggest store Aki has built.
13:44Sitting proudly above it is Aki's head office.
13:47So what we'll do is we'll bring kind of,
13:50whenever we have any kind of training courses for managers
13:52or for assistant managers or team leaders,
13:56they'll come here for all their training.
14:00Bible on the desk.
14:01And this is...
14:05See, I can keep an eye on everybody from here.
14:07I can see what's going on in the outside area.
14:09I can see how quick they give.
14:11They've dispatched here at the drive-through window.
14:19My mantra's always been,
14:21whatever you do,
14:23do it with 100% commitment.
14:24I work hard,
14:25and I kind of play hard as well.
14:27I do everything to the max.
14:30Do you call it an empire?
14:32It's not an empire, no.
14:35No.
14:36Not at all.
14:39We sell chicken and chips.
14:41That's what we do.
14:44And we're proud of it.
14:45Maintaining Kentucky Fried Standards is crucial,
15:03so KFC inspectors like Brian can ride into any store in any town unannounced.
15:08His patch includes the West Midlands,
15:10and today he's visiting a company-owned store.
15:13This store I'm visiting now is Albury.
15:16So it's had issues in the past around the operational standards.
15:20The last few visits have done pretty well.
15:22In terms of the score,
15:24I think the last score was around 80% from Ryan.
15:26So this is the first time this quarter
15:29that I'm visiting the store at peak.
15:35I'm looking for that the store itself is operating well.
15:40There's no major issues around food safety,
15:42health and safety.
15:43I'm also looking at the cleanliness of the store
15:45to make sure it's clean and inviting for our customers.
15:53Oldbury's regular manager is on holiday.
15:56Mo is standing in
15:57and must deal with Brian's visit.
15:59How are you, mate? You good?
16:01I'm comfortable to see you, mate. You good?
16:04You all right?
16:04I'm covering.
16:05It's all right. I didn't know you was covering.
16:06You're covering?
16:06Ah, you'll be fine.
16:09How you doing?
16:11Did I scare you?
16:15Brian gives marks out of 100.
16:17Anything below 65 is breakdown
16:19and could force the store to close down.
16:22We've got just two tags in place,
16:25but we've got 11 products in the burger shoot.
16:29So therefore, we're not timing right.
16:33Temperature's not droids.
16:34It should be at least 63, to be honest with you.
16:37Yes, 50.
16:38Just to let you know, your meat temperature was 50.
16:4150.
16:41Yeah, so I'm going to get rid of all the burgers here.
16:43All right, mate, yeah?
16:45All right, there you go.
16:47The food they throw away will cost hundreds of pounds
16:50and will affect the store's weekly profits.
16:53What temperature should it be, Mo?
16:54It should be maximum 75.
16:5663, Mo.
16:57Oh, 63.
16:57Anything above 63. You should know that, Mo.
16:59So let's get rid of the old luck, mate.
17:02How long have we had no light in here?
17:05How long have we had no light in here?
17:06You don't get a clue.
17:10Oh, God.
17:13Mo?
17:13Yeah?
17:14You've got two seconds, mate, yeah?
17:16When you look at the defrost sections that don't match up as they should, right?
17:19We're going to bin this.
17:20Yeah.
17:20And then what we're going to do is bin the ranches that we've currently got.
17:24Do you agree with that, yeah?
17:25Yeah, yeah.
17:26Good.
17:26Chef Imran is also new to the store, covering holiday leave.
17:31Yeah, that's a good question, right?
17:34Yeah?
17:35Why do you put the tray in the bin for?
17:37To scrape it?
17:38Is it a good thing, do you think, or not?
17:42You can't do that.
17:43No, no, no.
17:44No!
17:45You can't put the tray into the bin because it's for food.
17:49Yeah, food.
17:50So you can't do that.
17:51Yeah.
17:51Do you understand?
17:52Yeah, I understand.
17:52So you can't scrape it.
17:54It's all right you're scraping it, but you can't put it into the bin.
17:56Yeah.
17:56Do you understand?
17:57Yeah, yeah, yeah.
17:57Good.
17:58So, so, so, stop it.
18:01Stop it, then.
18:03Don't just stop it, don't just stop it.
18:04Just put it down.
18:04Stop it, just put it down, please, please.
18:07Stop it.
18:08Mo?
18:09Yeah?
18:09You've got two minutes?
18:10Yeah.
18:11Good.
18:11From a scale of one to ten, how do you think today went?
18:15I would say about five to six.
18:17Five to six?
18:18Yeah.
18:18You thought it was 50% grade?
18:20Yeah, 50%.
18:21Okay.
18:22Okay, your score today, 51%.
18:28Okay.
18:31With a score of just 51, Oldbury is now classed as a breakdown store.
18:35It will stay open for now, but has just a month to get things back to standard, before
18:40Brian will return and decide the store's future.
18:43Do I want breakdown stores now, but, you know, do I want to make sure that the stores are
18:47operating to a standard where our customers are going to be happy?
18:52Absolutely.
18:53And if it takes me to come to a store and identify there's major issues, then so will
18:58be.
19:03Is that tough?
19:04Because I've never seen anything like that before.
19:06Really?
19:07Yeah.
19:08I mean, so many problems and very less experience.
19:11Never seen it like that.
19:13I've got a really bad headache now.
19:17Perfect.
19:18That's correct.
19:19I've got a really bad headache.
19:20Okay.
19:21That's all the money!
19:22Hello everyone, it's Five Live, you're on the money!
19:24I'm Dexan Curry.
19:26Martin Shukra, you're the, uh, managing, uh, director of KFC here in the UK.
19:30Does eating KFC make you fat?
19:32Well, I think it's all about balance. A lot of consumers will be aware of a guideline of 2,000 or 2,500 calories a day.
19:41And so when you can go and enjoy a Philip Burger at KFC and it's only 445 calories, you can understand you can enjoy a KFC as part of a balanced diet.
19:50Well, you have an item on your menu called the supercharger. It's 1,290 calories.
19:55You can't possibly say that that form is any part of a balanced diet.
19:59Well, I think it does in the context of what else that individual needs.
20:04Despite Martin's best efforts to defend his brand, marketing director Megan worries he's fighting a losing battle.
20:11I don't think anyone will ever think KFC is healthy. And I'm not sure that we should be trying to get people to think that we're healthy.
20:19I think that would be a kind of challenge that even the best climbers on Mount Emperors wouldn't be able to tackle.
20:25I think what we're trying to do is give people choice. So we want to give them meaningful, real choice.
20:33That they can make a better decision and that there won't be a massive trade-off on taste.
20:38So some of it is about health and some of it is about having the right type of product to fit in with people being constantly on the go and moving around a lot.
20:44To answer their critics, the company are attempting to move beyond fried chicken and chips.
20:53At head office, there's a constant drive to develop healthier products.
20:57This one's the forbidden rice salad. This has got quinoa, charbroled peppers and stuff in it.
21:04The idea being, it shouldn't be able to taste that good and get away with it in KFC.
21:11In there, you've still got your traditional chicken fillet.
21:15Yeah, and I think that's the key, isn't it?
21:17To give customers something that you want.
21:21You know the fear factor?
21:23Oh, if it's all new and I'm going to spend my money on it, how do I know I'm going to like it?
21:28And if I don't like it, what am I going to eat?
21:32But before Louise's salads can get anywhere near a store customer,
21:36the operations department have to work out a practical way for the staff to make them in-store.
21:42Ooh!
21:43That looks lovely.
21:44Did you see it?
21:48This looks amazing.
21:49Who's going to make this then?
21:50I went, I went, I'd buy this.
21:53How difficult is this to make?
21:55Where are you going to put it?
21:56Where are you going to put everything?
21:57Where are you going to put all this?
21:59But it's just, this is good. This is good for wholesome food.
22:02Yes, it is.
22:03I totally agree with that.
22:05It's just where we put this and cost.
22:07We're not going to sell as much of this as we do chicken and chips.
22:09This is not our volume generator.
22:11And that's why we've got to be balanced between what takes too much time in store
22:14and too much space in store and detracts from what is our core business.
22:19I honestly think the risk is not doing it.
22:21Yeah.
22:22Because you have to keep your menu fresh and contemporary.
22:26And, you know, like I said, customers demand more.
22:30And not doing it, I don't think, is an option.
22:33You only have to look at Leon.
22:34I mean, or some of the other operators, Press Manger, you know, Starbucks,
22:38all those guys have gone down this route.
22:41And fast food doesn't necessarily have to be unhealthy food.
22:47Denton Rock is still underperforming.
22:49Its future is in doubt.
22:51So manager Paul has called in his team to brainstorm new ways
22:54of selling southern-style Kentucky hospitality in Britain's northwest.
22:58Team meeting this morning.
22:59We're going to get some team members in for it
23:01and see what we can do differently.
23:03It's not better than just me thinking of them.
23:04So, they say two minds are better than one.
23:08So, hopefully, yeah, we'll get some little gems coming out.
23:11Nobody even knows there is a meeting.
23:14Really?
23:14Yeah.
23:14Everybody is on the road.
23:16Eight till nine tomorrow night.
23:17Morning.
23:19So I'm thinking about some sales ideas.
23:21I know I've spoke to you a few already.
23:22See if you can start thinking of something
23:24of what we can sort of do differently with a store.
23:25Open your minds up to anything.
23:28Any ideas you come up with, it costs a million pounds.
23:30It can cost 50p.
23:31It could be free.
23:34Come on, guys.
23:34You must have loads of ideas between you, that.
23:37Publicity, son.
23:38Come on, Ben.
23:38What's that?
23:38Like an eating competition or something.
23:41Do you like when they have those things,
23:43like the little competitions,
23:44like you eat a hot dog, like you can eat the hot dog fastest?
23:46You could have, like, a chicken competition like that.
23:49Do you get me?
23:50Yes, that's a good idea.
23:51Put it down.
23:52You could do.
23:54Yeah, what about if you consistently visit, like,
23:57once a week to KFC,
23:59and then if you visit, like, four times a month,
24:01you need to get, like, a voucher.
24:02Oh, yes, I'm busy.
24:04So, like, a loyalty card?
24:05Yeah.
24:06Like Nando's?
24:07Like, around local businesses,
24:08and tell them to ring through orders, like, in the morning,
24:10and they'll be ready at a certain time.
24:12Yeah.
24:13Ben knows his stuff.
24:14What about, like, a kid's corner in the store?
24:17Mmm.
24:19What about kids' birthday parties?
24:20Mackie's doing?
24:21Yeah.
24:22Some really, really, really good ideas there.
24:24I'm going to put them forward.
24:25We will use some of them.
24:26And, obviously, if they work,
24:28then you guys have contributed to us increasing our sales,
24:31which is fantastic, yeah?
24:33Cringe!
24:36Nice.
24:37Oh, guys!
24:37Thank you, guys.
24:37Thank you, Matt.
24:38Well done.
24:39Yeah, well done.
24:40Better than usual, that's all I'm saying.
24:41I think that was a very productive staff meeting.
24:44As long as the ideas are put in place, I think we're going to go to staff.
24:47If it's all just like, oh, we're going to do this, we're going to do that,
24:49and nothing happens, then...
24:50As usual.
24:51It will be a bit of a waste of time, but hopefully, you know.
24:54I think our store will be like, oh, yeah, let's go KFC.
24:58Denton Rock!
24:59Even though they live in Spain, do you know what I mean?
25:01They'll be flying over just for a 10-piece bargain bucket,
25:05because that's how sick our store's going to be.
25:06That's what I mean.
25:07We just need to regain their trust in it.
25:09I feel like it'll be like...
25:11It'll be a domino effect.
25:12Fast food and health food are clearly not the same thing.
25:26At HQ, they've spent 18 months developing another new product,
25:30a healthier form of chicken that could change the public perception of the brand.
25:35But they can't go ahead without the franchisees signing up to sharing the risks.
25:39So today, they've invited Aki and two of his fellow franchisee board members.
25:44Today's majorly important, because if the franchisees aren't on board,
25:48we kind of have to go back to the drawing table.
25:52But also, if they're not on board, they're not going to get behind it in the restaurants.
25:56So everyone needs to be kind of in agreement today.
25:58This is the right builds to launch, it's the right range to launch,
26:01because we won't have time to change it after this.
26:04So there's just a little bit of pressure.
26:09This is what all the fuss is about.
26:14It's called barbecued pulled chicken.
26:17Over the past three years, KFC have tried and failed to launch a healthier non-fried product.
26:23This time, they hope they've got it right.
26:32It's got lots of flavour and lots of crunch.
26:35It's a low-calorie idea, it's not the fried, it's fresh and light.
26:41A really good quality, tasty product.
26:46At the moment, we crave a pulled chicken.
26:50We have original and zinger.
26:53And what we're looking to introduce is pulled chicken, which is a new format of chicken.
26:58Pulled chicken really is the key to unlocking future potential,
27:01because it is so new and so contemporary for us.
27:04Doesn't it give a perception of processed meat?
27:07Rather, we are real food.
27:08How are we going to sell it to the customer that we are about real, good quality food?
27:13What is really helpful to us is that pulled pork is a big thing now in the UK.
27:18And actually, when you look at the screener result,
27:20it scored all of the pulled chicken products scored way higher in terms of product quality
27:24than some of the other concepts.
27:26The potential for this, for us, is that it is perceived to be healthier
27:31and that it's kind of contemporary.
27:33It looks like it's fallen off the bone, it's pulled across,
27:36it's not shredded so finely that it feels like pulper.
27:39And we've been really careful about those types of details
27:42to make sure it feels really quality still.
27:45If we look even further out, you know, let's say five to ten years,
27:50then instead of becoming known for chicken,
27:52we then become known for craveable unique tastes.
27:56But there is a low-hanging fruit that we first need to get to with pulled chicken.
28:06If the franchisees give pulled chicken the thumbs up,
28:09it'll be launched on the high streets in a matter of weeks.
28:17OK, so you're eating the pulled chicken twister here.
28:20So this has got more of a female skew.
28:22The role of this is permissible weekday lunch to drive frequency.
28:25So we've got our standard tortilla with our new coleslaw.
28:31Here we're in the pulled chicken.
28:32We've got cheese and the new lettuce in there.
28:35Now I've done quite a bit of work to try and get the right balance
28:38between the lettuce and the barbecue pulled chicken flavour.
28:40What we really liked about it was that it goes after that slightly less fat Friday lunch,
28:47but more of the kind of Monday, Tuesday, Wednesday.
28:49You could see yourself eating that on a more regular basis.
28:51Well, it hasn't really been strong, photological flavors.
28:54It's just a little bit subtle.
28:55So what were your thoughts on the twister?
28:58We are good.
28:59I think it's going to really kind of, maybe not change the whole business,
29:08but it gets us into healthier chicken.
29:11We're all on the same page and ready to go, which is so exciting.
29:15And now we just figure out how do we sell them so consumers want to buy them.
29:18Can one of you steal the restaurant floor, please?
29:26Oldbury failed its food inspection a week ago.
29:2965-year-old restaurant manager Margaret has returned from holiday
29:33to discover her store is in breakdown.
29:36Oh, my God.
29:38I've let the company down.
29:40Noreen, when you can, can you do the disciple because I haven't touched it?
29:45It does hurt that you're losing for something you've never, ever lost on.
29:51Margaret is determined to get her store back on track.
29:55I can take that one.
29:58Plans this morning are, once I've done my manager's meeting,
30:01I've got all my cooks coming in at various stages
30:03and I'm retraining them while Marie's running the store,
30:07getting my CR back together.
30:12I've never had a food safety issue in my store.
30:15Never.
30:16And that's why it is vital we do this and get it right.
30:25Today, we'll get it sorted and it'll be tickety-boo, tickety-boo.
30:32Right, this is a copy of the CR.
30:33I've given you all a copy.
30:34If you and Aftar take charge of the cleaning,
30:40and when I say take charge of the cleaning,
30:42I don't mean you're cleaning,
30:43I mean you're making sure the team are cleaning and follow up on them.
30:46Yeah.
30:46Any deviations, yeah?
30:49Yeah.
30:50Action straight away.
30:52Good morning, Kev Silbury.
30:54With over ten years' experience managing a store,
30:57Margaret is more used to being at the top than at rock bottom.
31:00We were in the top, the top 50 in the country,
31:04so that's how we got into that, with a little plaque.
31:08This one, we were the third in the region,
31:11third highest, best store in the region for everything.
31:15Shake it.
31:16Four times, four times.
31:18That's all.
31:19Have you got your label on yet?
31:20Yeah.
31:21Margaret believes in a strict management style,
31:24and she's determined to let the staff know
31:26that she won't tolerate any more failings.
31:31This store used to be top,
31:33and we're going to be top of down.
31:34Yeah.
31:35I don't like coming heavy-handed,
31:37but I'm going to have to now,
31:38because it's going to be put right.
31:41And you either come along in the boat,
31:43or you swim to the side and go somewhere else.
31:49Everything will be done dusting and sealed off by Wednesday,
31:52and we're just waiting for Mr Smith to come back in.
31:55Bring it on.
32:00All right, girls.
32:03Are we well?
32:04Busy?
32:07Fairly.
32:09In North Wales,
32:11franchisee Aki has a total of around 600 staff.
32:14He believes keeping them happy is key.
32:17Last year?
32:18Last year you were here, weren't you?
32:19No, no, no.
32:20Year before?
32:20Three years ago.
32:21Yeah, okay.
32:22You've grown.
32:24I think making people feel valued to me is the key.
32:28Have you met before?
32:30When you were the reader?
32:31IGN conference, yeah.
32:32How are you?
32:33I remember my first day at KFC,
32:36and this was going back 30-odd years ago.
32:38There was no induction.
32:40I was kind of left to my own devices,
32:42and I just think it's important that everybody feels valued.
32:45Brilliant.
32:45Good to see you.
32:46They're a really good franchise to work for.
32:48They visit the stores occasionally,
32:50which you don't like to see in a lot of other businesses.
32:53So it's nice to see the bosses occasionally.
32:57Occasionally.
32:58I remember what my likes, my dislikes, my fears, my aspirations were.
33:05So I always try and put myself in their shoes.
33:08I think there's no limitations on what you can do.
33:11You know, if I can do it, everyone can do it.
33:13Put it that way.
33:13It's amazing where it is now, so it's like a wake-up and a bit of motivation
33:21that one day you could possibly be the same.
33:24Lucky to say, man.
33:25I look at all of these young guys, all of these youngsters here,
33:33and one day one might be an area manager,
33:37one might be an ops director,
33:39one will probably have my job.
33:41So, yeah, I think, you know, people with ambition,
33:45people that want to do a really, really good job,
33:47I think there's a massive opportunity for them.
33:48In London, plans for a KFC salad are on hold.
34:01Marketing director Megan is launching barbecue pulled chicken
34:04as a brand-new range.
34:06If we have to have three, the layout is working,
34:08especially if we have to have the wrap, then I think...
34:10Yeah.
34:10And then we can decide whether...
34:12The range consists of a twister, mini wrap,
34:15and the ultimate burger.
34:16In the past, we've done quite a lot of grilled chickens,
34:21trying to do healthier, trying to do a kind of non-fried chicken,
34:25and it's hard because people come to KFC
34:27and they want something to taste really, really amazing,
34:30and this is one of the, I think, first products
34:31that tastes as good as the fried chicken.
34:33And also, in this, in the ultimate burger,
34:37it's pulled chicken and fried chicken,
34:38which is really the ultimate.
34:41Right, so shall I put the pork on that?
34:42Yeah, let's see how it goes.
34:44Chicken.
34:45Chicken.
34:45It's basically...
34:47This is not pulled chicken.
34:53It's food stylist Dagmar's job
34:56to make sure not a single piece of chicken is out of place.
35:00It has to look as mouth-watering as possible.
35:04It's meant to look like it tastes really good,
35:06and this needs to look amazing enough
35:08that they want this instead of what they normally order.
35:11So it makes your kind of neurons start firing in your brain
35:15that kind of send you the signals,
35:17ooh, I want that, that makes me hungry, that looks really good.
35:20Because we need them to try it.
35:22And once they try it, then hopefully they'll love it,
35:24and then they might try the twister,
35:26or they might try the wrap.
35:29That's pretty much the burger.
35:31Yeah, it looks really good.
35:32What do you think?
35:33Yeah, I mean, that looks good.
35:34And then, yeah, maybe there's a broader appeal
35:38for the people that would never even consider
35:40stopping at KFC because it's unhealthy,
35:42or it's just fried chicken.
35:45We're not just fried chicken.
35:48So, any more.
35:50Hopefully.
35:55I think it's a really nice idea.
35:58KFC customers will love it.
36:00Have you tasted it?
36:02I've licked my fingers.
36:05It tastes really nice.
36:06Yeah.
36:12Open 24 hours a day,
36:20Bidvest warehouses store everything
36:22a Colonel's restaurant could possibly need,
36:24from its fresh to frozen products.
36:27New product pulled chicken has just arrived.
36:30Pauline has to get it ready to leave the warehouse.
36:33It's being launched in Scotland.
36:35Where we're going now is minus 25 in the coldest point.
36:41So, it is freezing.
36:44And I hate the cold.
36:50So, you know all the KFC chips?
36:54How you doing, love?
36:56This is the guy that probably drops all the chips as well,
36:59so he's sick of the sight of chips.
37:02I bet the guy that invented chips are rich.
37:05David, have we got a new product in on KFC?
37:08Barbecue pulled chicken.
37:11Pulled chicken?
37:13Not got a clue.
37:14It must be the way that it's produced.
37:17Derek, do you know what a pulled chicken is?
37:18Oh.
37:20No, it's only just come in two, three days ago, hasn't it?
37:22Yeah.
37:23It says pulled chicken, but I ain't got a...
37:25Pulled?
37:26I'd go as far as saying it's all just the scraps pulled off.
37:30Barbecue pulled chicken.
37:32What is it?
37:34Pulled.
37:35Pulled?
37:36Yeah.
37:36It's actually ripped, shredded.
37:38So, it's a posh word of being shredded, chopped up, basically.
37:43Barbecue chopped up chicken.
37:44Clearly, pulled chicken isn't going to be a simple sell in a market that seems to know what it likes.
37:56And all new KFC products are first tried out in Scotland.
38:00We've tested it.
38:01We know that it's very on trend at the moment.
38:03When you go to any store, you can see Mexican food, Brazilian.
38:06Managers from across the region have come to Glasgow for pulled chicken training.
38:11Grant from marketing and Natalie from operations hope to fill them with enthusiasm.
38:15We think this is really the start of something big, so that's why we need this to land.
38:20We're really excited about this.
38:22And it's not going to be your existing, you know, chicken and chips,
38:24or, oh, I'll go in there and try the new burger.
38:26This is going to be new customers.
38:28You know, I'm a bit trendy.
38:29I'll walk past Caves and think, oh, I really want chicken on the bone.
38:32But what's that pull?
38:33I'll try that because it's new and out there.
38:36Do you think you can make it work?
38:38Yes.
38:39Come on.
38:40You think you can make it work?
38:43Yeah.
38:43That's better.
38:47Guys, everybody come through so you can see the oven.
38:49Pep talk over.
38:50It's time to demonstrate the intricacies of delivering a non-fried product.
38:56Come on, come on.
38:57Don't be shy.
38:58So this is your pack support.
38:59This is how it'll come in on your delivery.
39:02So you can see it's really simple.
39:03When you place it on, you place it two at the front and one in the middle.
39:09Simple like this.
39:10This new form of chicken must be oven-cooked at 100 degrees Celsius.
39:14In the oven it goes.
39:17Time will start.
39:1825 minutes cook time.
39:20This is your brioche.
39:22So they're going in the toaster as normal.
39:23From the brioche buns to a new, fresher type of lettuce, every part of the process is new to staff.
39:35Apart from the two fried fillets that sit proudly on top of the ultimate burger.
39:39And then he calls as well.
39:41So here you go.
39:42This is your first call to my bag.
39:44So here we go.
39:49That's nice.
39:57That's nice.
39:57Welcome, everyone, to the taste panel today.
40:05Thanks for coming along.
40:06It's a triangle test, which means that you'll get three samples through the hatch with numbers on the plate.
40:12As well as developing new products, head office also constantly monitors their existing ones, using HQ staff as guinea pigs.
40:20Two products are the same.
40:24One is different.
40:25So please circle the one that you think is different.
40:30KFC spend £2 million on processed cheese every year.
40:34And they're constantly on the lookout for ways to save money.
40:39We've got two different cheeses today, made by the same supplier.
40:42One's just an enhanced version of the other, slightly nutritionally different.
40:47And they'll be looking for it to see if they can taste the difference in the cheese.
40:50We've given it to them in a streetwise wrap, so it's in a product, so they won't know if they're tasting the difference in the tortilla, in the barbecue sauce, the lettuce or the mini fillet, anything that goes in that build.
41:00Our ideal is that we want them to detect no difference, so that's what we're aiming for.
41:08This cheese has taken us around about three months to work on, to look at the formulations, look at the size, and just try and make it the best thing as possible.
41:16We've tried never to change the dimensions and the thickness, so it's never...
41:20When you look at it, it looks exactly the same, and it feels the same for the bite for the eater, and they've got the same amount of glue, really, in the burger signal together.
41:28They both passed.
41:42Yay!
41:44Thanks, Nicky.
41:45That's all right.
41:45The consumers, the panellists, didn't detect a difference, so that means it's statistically okay to proceed.
41:57We get through huge amounts of cheese and huge volumes of cheese a year, so any serving on cheese is very significant to us.
42:04In Manchester, the Denton Rock team have devised a cunning plan to attract customers.
42:20A family fun day, with some of the staff in unofficial costume.
42:27Are you excited?
42:28It's actually freezing.
42:30Hmm?
42:30It's actually freezing.
42:32Go ahead.
42:34Have you got your normal clothes underneath it as well?
42:36What?
42:36No, because they won't fit.
42:38I tried, and they won't fit.
42:41To promote the event, Beth and Lucy hand out flyers.
42:44Assistant manager David wears a rented costume, but it's without the permission of the Peppa Pig brand owners.
42:50Go do it like a pillock.
42:53Easy.
42:54Barely.
42:55Just about.
42:56Don't worry.
42:59What's practice?
43:00Hi, are you okay?
43:01We've got KFC, Denton Rock face painting, Pig's going to be there, Spider-Man, get 10% off the food order, bring the sleeveless in, see you there.
43:14Run away from the car.
43:16Oh, no, there's a carriage down here, nobody knows who you are, they can't see you, if you come for KFC on Saturday with this, you get 10% off your next order.
43:30I'm going fishing Saturday, I don't know.
43:32I won't do it.
43:34I'm busy on Saturday, so I won't go on a Saturday.
43:37So that's three moles.
43:38I've got an itchy face.
43:42There's not really any young people, it's all old people who really don't want to get the face painted as a butterfly, do you know what I mean?
43:53Do you want to leaflet?
43:55Come to KFC on Saturday, you get 10% off your food order.
43:59Right, not to alert anyone, but we are walking in the middle of the road.
44:03Why would it be dressed as a pig?
44:08For the KFC.
44:22It's 18 months since conception and the launch day for barbecued pulled chicken has finally arrived.
44:28Company eyes are focused on the Argyle Street store.
44:32If this new product sells, the range will roll out nationwide.
44:39I think there's probably a lot of people that hasn't even had this before.
44:45I think they'll be quite kind of intrigued to just even come in and try it.
44:52And that there I think looks absolutely fantastic.
44:59They get fantastic, like snaps and that behind it.
45:02So that can only help us.
45:03So yeah, I think it'll do really well.
45:05If I was just strolling past here, I would come in for that.
45:07So, happy days.
45:09It's going to be positive.
45:10It's going to be positive.
45:11Hiya, how you doing?
45:12Can I have popcorn snack bags, please?
45:13Can I get a small popcorn, please?
45:14Would you like to try a new pulled chicken snack cap?
45:15No problem.
45:16Anything else for you?
45:17Your mini fillet burger is one there tonight, now please?
45:18Would you like to try a new pulled chicken snack cap?
45:19No problem.
45:20Anything else for you?
45:21Your mini fillet burgers, one there tonight, now please.
45:22Would you like to try our new ultimate pulled chicken?
45:24We're doing no problem.
45:26Sales get off to a slow start.
45:27Would you like to try our new pulled chicken snack cat?
45:31No problem. Anything else for you?
45:33Your mini phillip burger is $1.39 now, please.
45:36Would you like to try our new ultimate pulled chicken?
45:39It's a new burger, we're doing no problem.
45:42Sales get off to a slow start.
45:45We only do original chicken, we don't have spicy chicken.
45:48Glasgow's lunchtime customers are sticking with their tried and tested fried chicken.
45:53Emma, how much have you sold of new product? How much pulled chicken? Any?
45:58I've got a snack box with popcorn chicken and gravy.
46:01I just got a small popcorn.
46:03How many have you sold, Nicky? One.
46:06Never heard of pulled chicken.
46:08How many? Are you sold there?
46:10Yeah. None yet?
46:12I guess there's some that might not take the risk, so I guess that's the kind of gamble there.
46:16I thought house advertising and all that would make people make that a gamble.
46:23It doesn't look like chicken. It looks a bit more like dog food, to be honest.
46:26It doesn't look appetising at all. It doesn't appeal to me.
46:31I would stick the zinger and leave that when I want.
46:33It looks like a beef stew on top of a chicken burger.
46:38Can I interest you in our new chicken that we started today? It's not sure.
46:43With customers not willing to change their habits, the team decide to employ a new tactic.
46:48Hi guys, how you doing? Can I interest you in some new chicken that we started this morning there?
46:53No, are you sure?
46:54No.
46:55Oven cooked?
46:56No.
46:57Can I interest you in some chicken that we just started this morning? Are you sure?
47:00It's lovely.
47:01No, right, no problem.
47:03We're going to take a walk up Buchanan Street and see who we can.
47:08Get people to try our chicken.
47:10Nice pulled chicken.
47:11Or laugh at us.
47:12Hiya, would you like to try some of KFC's new pulled chicken?
47:16David, do you want to try a wee bit?
47:18Is that yummy?
47:23Is that yummy?
47:26Nice.
47:29Ooh, very nice.
47:31Did you like that?
47:32I like it.
47:33You can try that in store now.
47:35How you doing sir?
47:36Can I interest you in the new chicken that we just started this morning there?
47:41In the oven?
47:42Oven cooked?
47:43Sure?
47:44Sure, sure.
47:45Lovely.
47:46I like the weather.
47:47It is healthy.
47:48It's done in the oven so it is a wee bit healthier for you.
47:51How are you?
47:55How are you doing sir?
47:56Nice.
47:57The future for pulled chicken in Glasgow looks doubtful.
48:02And further south, Margaret is nervous.
48:05The deadline for Oldbury's return visit from Inspector Brian is approaching and she's convinced
48:10he will come today.
48:11When he comes in, don't really throw yourself at him.
48:14Kiss him, hug him.
48:16Yeah?
48:17Make him feel welcome.
48:18Margaret's right.
48:21Brian is on his way.
48:23We've done literally everything we can do now.
48:27We're just waiting.
48:28But let's just make sure we're ready for him guys.
48:31Yeah?
48:32Keep on top of it today.
48:33Beginning to get to me.
48:37That's Brian.
48:38I think that's Brian.
48:39Yeah, Brian's here guys.
48:40Nancy, get that pep away now.
48:41Nancy, get it away now.
48:42Richard, just get that up from under there please.
48:44Let's not lose stupid points.
48:45We're on this one.
48:46What's right, Mr Smith?
48:47I'm alright?
48:49Are you coming to your lunch?
48:50Yeah.
48:51Don't lose your flops.
48:52I'm all right.
48:53I'm good.
48:54I'm good.
48:55get it away now. Nancy, get it away now. Richard, just get that up from under there,
49:02please. Let's not lose stupid points.
49:08I'm alright. Are you coming for your lunch? No, you're not coming in here for that.
49:17Right, see on here, a tick means it's to standard, yeah? If it's blank, it's not to standard
49:24if there's a cross and I'm not satisfied. So, we've all got colours and you can see, like,
49:29Marie's checked all this, yeah, all the jobs are being done, Brian.
49:38I'm going to show him, show him what CER is all about. Don't worry, Brian, you're getting
49:44knocked out of me. Nice and clean, perfect.
49:49Mind your back, oh, look at this. Good enough to eat, Brian.
49:54Can you open the press for me, Brian, please?
49:59The guys are really taking the pride in their store and that's what they needed, so they
50:04understand what precepts you should have. So, it's all moving along nicely, Brian, all
50:09moving along nicely. And everything's just flowing, just flowing. It can just give me 99 points
50:15and go home. What do you think you scored today, Marla?
50:19I really thought we were touching, maybe, the high 80s. High 80s?
50:23Yeah, yeah. High 85.
50:25Wow, that's pretty, pretty impressive. Right, so, today, Marla, you scored 84.
50:31Well, where's my point? Come on, Brian, I'm on 85.
50:34We're going to get a proper home on the cover.
50:37On the cover. Thank you, guys. Thank you.
50:40Where is this? Hey, I'm going to be out here for two seconds, my friend.
50:43Cheers, Brian, thank you.
50:46Margaret's efforts have paid off. The store is out of breakdown and the future is secure.
50:52Are you happy with it, Margaret? Yes and no. I thought it was better.
50:56You know what I mean? I thought it was better, but then Brian's doing his job, 84, to move
51:03it up 33 points in three weeks. That's good.
51:09In Denton Rock, it's the long-awaited Family Fun Day. Even though the team don't have permission
51:28to use a Peppa Pig to promote the store, they need to get the ball rolling.
51:34Base painted in, helium balloons.
51:38It's going to be buckets full of fun. Yeah.
51:45You're going to want them.
51:48Manager Paul has been moved on to another store, but his replacement Dan hopes to rally the troops.
51:54I do expect it to be starting at really busy from about 12 o'clock, so we'll see.
51:59We've got a lot of people in today, so hopefully they'll put them at good use and make them busy.
52:03High sales, high positivity on shift. No more sad faces. Everyone enjoying themselves.
52:10This is the third bank holiday I've whipped. Straight in a row.
52:15I've not had a lion for ages. Can't wait to get a few lions next week. No school run to get up for.
52:22For the big day, team member Roisin has the honour of wearing the unofficial rented costume.
52:27I'll keep it fast. If you see any bottlenecks, make sure you're moving around.
52:37Obviously, we should be busy. I don't want everyone to come in and get bad service, if that makes sense.
52:41I thought it was a 20% uplift on normal sales today. Hopefully. So, yeah. We'll see.
52:52Oh, my dear I know where I know what I am. Here's your seat.
53:04What's in there?
53:08So is it every week this is on?
53:19It's just been mainly Christmas and Halloween and then we'll run the new management round, so we're celebrating that.
53:25Big Daddy, no, let us know, tomato.
53:28There's your popcorn, one. Our small popcorn's coming now for the next one.
53:31It's really good. It's a really good day. Thank you. It's really nice.
53:35People are not going to know it's you, Alicia.
53:39I'm going to really think it's Hello Kitty.
53:41Yeah. I haven't seen Lobby this busy in a while. It's great. Win-win for everyone.
53:51I prefer it when it's like this. Five o'clock, please go with it.
53:56It's looking good. I'm pleased with how busy it is. It shows there that your hard work's actually coming for something.
54:02There's your six-piece kernel.
54:04High five, Peppa.
54:05It's good for the staff as well, because obviously we've asked them to come in, they've done extra help, they've done extra things to help us out.
54:10It's nice there, you can see the benefit from it, because obviously the more money we make, the more hours there you get as well, so it's good for them.
54:20If I'm getting my hours, you all right?
54:24It's the big thing, isn't it? What's the point in having a job if you're only getting 12 hours?
54:30We'll see.
54:31I have thought about leaving, you know, just because of the way things are going, but, like, things are going nice at the moment, people being happy on the shirt.
54:43So, for now, I'm quite happy where I am.
54:46Hopefully, we can win back the customers that hate us, because we are nice people, I promise.
54:55There are more pulled chicken on, yeah.
55:07It is flying today, so keep it going.
55:10Four days after the launch, the people of Glasgow are beginning to warm to the taste of pulled chicken.
55:15The advertising campaign has kicked in, and word has spread throughout the city.
55:21Can you get more in, please?
55:23The burgers, twisters and wraps are selling like hotcakes.
55:27So far, we've sold 58 portions.
55:37It's doing twice as well as everything else, so it's definitely working.
55:42Try another shrimp on the barbie.
55:46TV going lame.
55:48Watching it's not going to make it go any faster, is it?
55:50You needn't get more on, no?
55:52Like, straight away, man.
55:53The future for KFC could be riding on pulled chicken,
55:58so Megan and the marketing team have come up from head office.
56:01They want to hear from the customers firsthand.
56:05You can chew even before you eat it.
56:07You can smell it.
56:08And that knows, your brain knows that this is going to be a good burger.
56:13It's like the slogan for the burger, and your brain knows that this is going to be a good burger.
56:19They got off pretty slowly,
56:21but it's now, like, really, really kicking in now.
56:25Look at that screen.
56:26One, two, three, four, five, six, seven.
56:29That's amazing.
56:30There's another one.
56:31There's another one.
56:32It's 12.
56:34And there's another one.
56:36Look, look.
56:36Another one.
56:40Build, build, build, build.
56:42Build, build, build.
56:42There we go, there we go.
56:44They just told us how much their soul is kind of completely blowing my expectations.
56:48For me, it really made me feel proud, I think, strangely.
56:52We really wanted to say a massive, massive, massive thank you for being just astounding.
56:56I cannot believe how many pulled chicken burgers you just made, and they were all perfect.
57:00If the teams are excited, that's half a battle for us.
57:02They make such a difference to what customers order and what sales and correction.
57:06Pulled chicken!
57:07Pulled chicken!
57:08We feel excited from them.
57:10It's a really good litmus test for how successful and product we are.
57:14People have always, like, put us in this one little niche, indulgent fried chicken, and
57:19we're much bigger and broader than that.
57:21And to be successful in ten years, we have to be known for more than just fried chicken.
57:26It could be the future of KFC.
57:27A chicken shop of an altogether different kind in comedy short fried.
57:42One of nine comedy feeds exclusively available for you on BBC iPlayer.
57:57...
57:58...
57:59...
58:00...
58:03...
58:06...
58:08...
58:10...
Recommended
58:00
|
Up next
29:12
40:26
58:00
13:26
16:16
48:59
59:36
44:14
44:26
1:00:32
0:28
46:10
46:30
45:36
45:53
45:55
45:59
45:58
45:26
46:32
46:32
Be the first to comment