"The customers' favorite menu items aren't always the employees' favorites to make, especially when it comes to fast food restaurants. Speed and convenience are the name of the game, and that's something that Culver's customers learned the hard way. The chain's beloved fried chicken, which took just a few minutes to munch on, frustrated the employees with a tedious prep and long cooking time, ultimately resulting in it being permanently booted off the menu."
"The raw chicken needed to be breaded by hand, which apparently took around five minutes, and then it took an additional 15 to 20 minutes to cook. For a quick-service restaurant, that's a significant amount of time spent on one dish. The chicken was also constantly taking up valuable space in the limited fryers, setting back other orders. Culver's finally pulled the plug on it in 2016, and, according to many online reports, the employees were extremely happy to see it go."
Culver's removed its fried chicken from menus in 2016 after employees struggled with tedious hand-breading and long 15–20 minute cook times. Hand-breading took about five minutes before frying, and the lengthy cook time tied up limited fryer capacity, slowing other orders. The item occupied valuable fryer space and often delayed service for other menu items. The fried chicken was not a strong seller compared with the chain's ButterBurgers and frozen custard. Franchising memos highlighted safety concerns because the chicken was stored and fried raw, unlike other poultry that arrived pre-cooked and was then fried to order.
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