KFC Review

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KFC
2.4 stars
Average rating for this product is: 2.4 out of 5

From 3 ratings and 38 reviews

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Guest's Review of KFC

25th Sep 2008

Overall Rating

0.5 stars
  • Value for money
    0.5 stars
  • Average cost per head
    Not supplied
  • Atmosphere
    Family-oriented
  • Quality of food
    0.5 stars
  • Restaurant name & location
    KFC stourbridge. A 419
  • How often do you eat here?
    Once a month
  • Quality of service
    1 stars
Good Points

None


Bad Points

Too many to mention!


General Comments

Why do the standards and quality of the KFC products vary ,I was under the impression that the coating on the chicken was a standardised recipe. So why does it vary in look, texture and taste, from one restaurant to another. Poor, cheap chicken is the order of the day. The meat is often wet, excessively fatty and grey and black in colour. The staff ( not all) seem to have a switched off attitude towards the customer, at our local KFC the staff told me that i could not have a fillet burger because they had stopped cooking them, over an hour before closing time. I am under the assumption that KFC do not monitor the oulets and care not for quality controle. Management at certain KFC franchise restaurants are giving KFC a bad name. All round a very poor show. We have decided not to use KFC any more.

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Members' Comments onGuest's Review

  • chansm Rank: Lance Corporal on 5th Oct 2008

    Hi there.

    I'm a duty manager at one of the KFC stores, and in response to your review:

    - the standard recipe is in relation to the coating placed on the freshly cooked products (Chicken on the bone, Fillets and Mini-Fillets). This is a mix of flour, milk and egg mix, salt, and the famous 11 herbs and spices.

    The main problem with the flour (as I started my KFC career cooking the darn stuff, I do know!) is that it gets lumpy as bits of it get wet. The flour is meant to be sieved after every two batches of chicken prepared, to help prevent this, however I have known some of my kitchen staff take out the filters to wash as early as 4pm. This means that the flour gets very lumpy and sticky...

    Also, the stores may not store their chicken correctly, or overhold it (the chicken is only meant to be kept for a short period after it is cooked, after which is should be scrapped).

    - all stores owned by the company are audited a minimum of 4 times per year, to ensure they meet procedural and quality standards. In addition, ALL stores (company and franchise) are visited by a mystery shopper to review the quality of the customer service, product, cleanliness etc etc.

    - Regarding franchise stores, I do know what you mean. In the town where I live, there is our store (operated by KFC GB Ltd) and a franchise, and we are forever hearing tales of how bad the franchise is.