Kfc-A & W

Those who do not learn from the past are condemned to repeat it. Amen.
I’m not sure why I’m such a sucker for trying new items at fast food joints but I’d been seeing the ads for the boneless/​skinless regular recipe chicken breast here. Thought I’d give it a try.
Maybe it’s just this location and the chicken had been sitting around too long under a heat lamp but it was TOTALLY inedible. Ordered the two piece meal but it turned out to be four tiny pieces fried to a crisp, hard as a rock chunks of fried dough with no chicken in sight. Thank God for the coleslaw.
Blech.
UPDATE JULY 2013: Torn down to build a Dunkin’ Donuts

Welcome to «How not to run a fast food joint 101».
Today class we are going to show you ways to not run your personal investment into the fast food industry into the ground. First when running a combination restaurant such as this one here in exhibit A, a KFC and A&W, it is best to have more than 2 employees on staff at all times. This decreases the customers wait time both inside the location as well as in the drive-​thru. Be prepared to wait at least 10 – 15 minutes should you go, no matter when you visit. Second, having a form of management on site is usually a good idea as the two or three employees you do currently have don’t have a clue as to what they are doing and you just went under new management recently. Apparently both new and old management must have both gone to the same school of training. Third, how about a parking lot where I do not have to switch into 4 wheel drive to get through it. If you dont mind throwing your money away on front end alignments, then this is the spot for you. And you though you had to go to the mountains to do some off-​roading. The quality of food is hit or miss, nothing special and the prices at least on the A&W side seem to be overpriced and offer little in the way of variety.