WTF is up with KFC

I did 20+ years of very high volume foodservice, think Arenas, Football / baseball Stadiums, NASCAR tracks and the like. Most of what we did was from scratch, say 75%, aka the hard way. But when fried chicken in on the menu at a cup race, there’s no way you can make it, so you find the best buy-out product at the right price and call it a day…