That I'm not sure. I only recalled reading how franchise stores basically have more freedom, and they have an option to choose their own source (for example chicken) as long as they use the same recipe and pass HQ's quality tests.
Since then, whenever the chicken is smaller, I assume it's a franchise store that decided to source independently. Because the ones that come directly from JFC are from big chickens.
I guess the best way is to ask.
Hmm… that gave me an idea, track and mark branches that are franchises and have small chickens. ^_^;;
@youronlyone@rom@heliosef
"franchise stores basically have more freedom, and they have an option to choose their own source ... as long as they use the same recipe"
That's weird. 🤔 I don't know it for a fact, but I doubt* that's true. Franchises are notorious for controlling what store owners do. Allowing a different source means less money. And I doubt they'd share the recipe with anyone. Stores don't mix marinades and sauces themselves. Food are typically provided already ready to cook.
Yep, it is weird. There are strict guidelines for franchises. Sadly, I can't find it anymore. But, it makes sense as an explanation why some stores have small chicken (like last week, a certain store along Kalaw their chicken obviously came from a small breed; not the big breed Jollibee is known for); even though there isn't a reported chicken supply problem this year.
Or maybe, franchises have an option to order the big or small chicken breed from JFC? The small chicken breed is cheaper? But still, it's a question why JFC doesn't have the same breed of chicken across all stores in the Philippines, or even within NCR.
Like what I mentioned earlier, minsan na lang ako kumain sa labas, maliit na manok pa yung sa branch na 'yun.
@youronlyone@rom@heliosef
Still finding it hard to believe. 🤔 Because for Jollibee to deliberately* supply different serving sizes and varying qualities is just bad business.
Surely Jollibee isn't that stupid.
Or maybe they are. 🙊
Anyway, those guys in the kitchen are not mixing marinades and waiting for meats to soak. They just put things in the fryer or on the grill. Pretty sure the food all come from the JFC commissary ready-to-cook.
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