I've been sooo patient. This is now months after they've opened. Admittedly I'm fussy when it comes to BBQ Chicken. I used to train Managers & staff at another chain. The thing is. Cooking chicken is not neuroscience. I've tried this restaurant 6 times now because I'm such a BBQ Chicken fan, I was so thrilled that one was coming to Fergus. Not so much, anymore.
I tried it again this past week for the last time. I asked the counter person if the chicken was fairly fresh from the oven. He checked with the roast cook, returned and said "No. it was cooked this morning". It was now 2 pm!
I suspected that was going on. When you have zero pride in what you do, that's how you act. Cook it all (start early) in the morning for lunch, then you don't have to think about it all day, as it gets dryer and more inedible as the hours go by. Who cares? After all. It's not the cook eating it. It's only customers.
Decent BBQ Chicken Restaurants begin putting less chickens on the spit for their final cooking process once the lunch rush has finished. If the spit holds 5 birds, there's no law that I know of that says you must put 5 on it. Put 1 or 2 on there at a time so there's something fresh coming out of the oven regularly. See? Quite simple really.
It annoys me, obviously, that they get away with that. Have spoken with managers twice on phone. Disinterested. Figures.
So go ahead. Take those big short-cuts and serve dry old birds in the off hours and we won't be back on those days when we do get to come in during your busy times. Shameful!
I'd fire all their bums and start fresh, with a new Mgt team who cares, because the atmosphere is now likely too toxic to fix. read more