Gyochon Chicken Under Fire: Weight Cuts, Recipe Changes, and Franchisee Disputes Spark Controversy
Seoul, South Korea – Beloved Korean fried chicken franchise Gyochon Chicken is facing a storm of criticism as consumers and store owners alike voice concerns over recent changes, including reduced portion sizes, altered recipes, and ongoing supply chain challenges. This breaking news story is rapidly gaining traction, prompting questions about the future of the popular chain and highlighting broader issues within the competitive food industry. This article is optimized for Google News and SEO to provide you with the most up-to-date information.
Portion Sizes Shrink, Prices Remain the Same: A Recipe for Discontent?
Starting yesterday, Gyochon Chicken implemented changes to its core menu, reducing the weight of its signature chicken dishes from 700g to 500g – a significant 28.6% decrease. Crucially, consumer prices have remained unchanged. This move has sparked outrage among customers who feel they are receiving less for their money. The weight reduction affects popular flavors like soy sauce and red pepper, while ten new menu items have also been introduced at the 500g weight.
The shift isn’t just about quantity. Traditionally, Gyochon Chicken has been known for using exclusively chicken legs, prized for their juiciness and tenderness. However, the company is now incorporating chicken breast meat – a cheaper cut – into its recipes. Critics argue this is a deceptive tactic to offset the weight reduction and effectively raise prices without explicitly doing so. This practice is a common, though often unpopular, strategy in the fast-food industry when facing rising ingredient costs. Understanding the economics of food production is key; chicken leg meat consistently commands a higher price per pound than breast meat.
Beyond Weight: Recipe Changes and Operational Concerns
The changes extend beyond portion sizes. Gyochon Chicken has also altered its sauce application method for some menu items, moving from coating individual pieces of chicken to a “tumbling” method where the chicken is mixed with seasoning. While the company claims this is an efficiency improvement, some loyal customers lament the loss of the original flavor profile.
Adding to the turmoil, several Gyochon Chicken store owners have publicly accused the franchise headquarters of reducing chicken supplies, claiming they received only 40% of their ordered stock between November and July. This shortage has directly impacted sales and profitability for franchisees, who are already navigating a challenging economic climate. The company has reportedly defined routes for chicken delivery outside of headquarters control, further exacerbating the issue.
Gyochon’s Response: “Misunderstandings” and “Efficiency Improvements”
Gyochon F & B, the parent company, has attempted to quell the controversy, framing the weight reduction as a “high school measure” – a term used internally to describe adjustments made to improve profitability for franchisees. They claim the change aligns with unifying specifications for existing menu items, specifically referencing a previous shift to 500g portions for their honey short flesh chicken. However, this standardization wasn’t widely communicated to the public.
Regarding the meat composition change, the company cites operational efficiency. They state that using a mix of chicken leg and breast meat reduces crumbs during the cooking process, simplifying operations for store owners. They also acknowledge that some owners found the salmal chicken (marinated chicken) more difficult to sauce, prompting a recipe adjustment. Finally, Gyochon acknowledged disruptions caused by avian influenza (AI) outbreaks at the end of 2023 and beginning of 2024, which impacted chicken supply.
The Bigger Picture: Supply Chain Vulnerabilities and the Future of Franchising
The Gyochon Chicken situation underscores the fragility of global supply chains, particularly in the food industry. Avian influenza outbreaks, like the one cited by the company, can have cascading effects, leading to shortages and price increases. This highlights the importance of diversification in sourcing and robust contingency planning for food businesses.
Furthermore, the conflict between Gyochon Chicken and its franchisees serves as a cautionary tale for the franchising model. Maintaining a healthy relationship between franchisor and franchisee is crucial for long-term success. Transparent communication, fair supply chain practices, and a willingness to address concerns are essential for fostering trust and ensuring the sustainability of the franchise system. Consumers are increasingly aware of these dynamics, and brand reputation can suffer significantly from perceived unfairness.
As Gyochon Chicken navigates this challenging period, its ability to address the concerns of both consumers and franchisees will be critical. The company’s response will likely set a precedent for how other food franchises handle similar issues in the future. Stay tuned to Archyde.com for further updates on this developing story and in-depth analysis of the food industry landscape.
