Visited on the 27th of June, 2015.
Guest post by partner Anthony Wales.
KFC has recently started a new campaign called ‘Open Kitchen’ to show the facts of how their food is stored, prepped and delivered. I was lucky to be given the opportunity to have a personal tour with my partner Isobel Villanueva and blogging friend Johnny Bhalla (@dessertified).
Below we have the photos which I took along the tour along with my experience of the day to give you guys a bit of an insight into KFC Mascot.
From the outside the store itself looked magnificent, it’s much larger than my local KFC and has a more modern look as well.
Just after this tour started the Store Manager couldn’t stress enough the importance of hygiene within the workplace. They made us follow the practice which all the staff must follow and had us clean our hands with water, soap, dry with paper towels, antibacterial sanitiser and wear a hat at all times.
The Store Manager told us that they make their potato and gravy fresh daily. Also that the gravy is made with the excess fried pieces that would of gone to waste from the prior work day which is what gives it that amazing flavour. Also they serve it fresh as required!
One of the other strong points along the tour was that the chicken is not frozen (except for popcorn chicken), so the fillets, wings, and drumsticks (to mention a few) are fresh. Not only that the boxes which the chicken comes in is colour coded in order to help prevent cross contamination and is stacked accordingly. Also on each box has the use by date which is checked and rotated more than once daily!
In order to help prove beyond the fridge the freshness of the chicken, the Store Manager opened a few bags and presented it in front of us. He showed us that the chicken is not crumbed prior to delivery and is done in house. The only thing that is done prior is the spicy sauce on the spicy pieces. This is very similar to if you were to purchase chicken at the supermarket.
The photos below demonstrate the process in which the chicken is crumbed and prepared.
Each piece of chicken is put through a precise set of rolling, shaking and patting actions which is consistent across all KFC Stores to ensure consistent coating.
Once the food is cooked, it gets given an expiry time (45 minutes to 1 hour 30 minutes depending on type of chicken) in which they can sell it to the customer.
At the end of the tour I was lucky enough to try their current promotion KFC Taco’s which in my opinion was excellent. I really enjoyed the soft outside but crunchy inside of the taco.
I also was lucky enough to try the Salted Caramel Crusher which was also excellent, definitely a great side to the taco.