About 25 years ago I worked in a small town KFC franchise. Owner was, well, what you'd expect in a small town franchise owner - there was lots of pressure to cut costs and the manager had their job threatened at least once a month due to cost overruns (which cut into the owner's profits).
Manager quote, "I don't care if it's green, cook it anyway, nobody will tell once it's breaded and fried."
About 25 years ago I worked in a small town KFC franchise. Owner was, well, what you'd expect in a small town franchise owner - there was lots of pressure to cut costs and the manager had their job threatened at least once a month due to cost overruns (which cut into the owner's profits).
Manager quote, "I don't care if it's green, cook it anyway, nobody will tell once it's breaded and fried."