On a recent Friday, five tons of raw chicken arrived at the central kitchen at Universal Studios Hollywood in California. Whole birds for the rotisserie, half birds, skinless breasts, nine-piece fryers — all either went into a marinade or got rubbed down with salt and pepper or other seasonings to steep for a few hours to a week before being distributed to the various outlets that serve an average 25,000 visitors daily. For such volume, why not simply source pre-marinated, pre-seasoned ...
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