Comments by "serafina costa" (@serafinacosta7118) on "Modern MBA" channel.

  1. For Fried Chicken joints in America, look no further towards places run by Afghanis . All run some like moniker usually a Kennedy Fried Chicken. Their internal wars of who owns the right to be a franchisor are hilarious . Food then was so and so, but no worse then KFC as the owners minded the stores. As for corporate or franchised chains , my money on the next declining is Popeye’s. The franchisor is involved in financial fraud , and is the same entity that ruined Burger King, Budweiser. Best fried chicken I ever ate , was a restaurant in Atlanta , run by folks of color. Pan fried , not pressure cooker , with decent side dishes. You could tell their love for the craft. And most of these pressured fry cooking processes really on vegetable oils that are your heart attack waiting to help. Good and healthy deep frying requires either pork fat, butter, or olive oil. And none of those come cheap. And there is nothing that can replace a good cast iron skillet on your health. And never mind poultry welfare and quality. High volume fry chicken really on cheap poultry. Industrial raised , grain feed poultry can’t deliver on quality , taste you can get from pastured and grain feed free range broiler chickens. The numbers won’t add up. You are getting what you pay for.
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