To produce consistent food across a restaurant network with many\noutlets, quality control must begin long before the food reaches the\ncustomer\u2019s table. Raw materials, distribution, storage temperature,\nprocessing techniques, and crew competence all form part of the chain\nthat determines the final result.<\/p>\n
An illustration of this process can be seen in the management of Ayam\nKrispy McD, which was introduced in Indonesia in 1999. Behind the crispy\ntexture and juicy chicken meat lies a standard of oversight spanning\nfrom farms, slaughterhouses, distribution, to processing in\nrestaurants.<\/p>\n
McDonald\u2019s Indonesia uses 100% fresh chicken, not frozen chicken,\nsupplied daily from local farmers. The raw materials must meet\nbiosecurity standards, animal health and welfare requirements, as well\nas Halalan Thoyyiban principles.<\/p>\n
After processing at the slaughterhouse, the chicken is distributed\nusing refrigerated and sealed vehicles. Upon arrival at the restaurant,\ncrew members check the quality, temperature, and condition of the\nproduct before storage to ensure the cold chain is maintained and the\nrisk of contamination is minimised.<\/p>\n
\u201cFor us, quality is not the result of a single process but rather the\naccumulation of every stage carried out with discipline and consistency.\nTherefore, we have built an integrated quality assurance system so that\nevery Ayam Krispy McD meets the same standards of quality, food safety,\nand halal compliance, from the moment raw materials are received until\nthe product is served to customers,\u201d said Imam Gazali, Quality Assurance\nManager of PT Rekso Nasional Food.<\/p>\n
Consistency is also maintained through processing parameters. The\nchicken undergoes marination and soaking in cold water at 1\u20134 degrees\nCelsius, then is coated twice with a special technique to produce an\nevenly crispy layer. The frying stage has specific temperature and\nduration parameters using RSPO-certified oil. The entire process forms\npart of the McD Gold Standard.<\/p>\n
Oversight is strengthened by the Digital Food Safety system to\nmonitor storage temperatures, operational records, and compliance with\nfood safety standards in real time. Meanwhile, the traceability system\nallows raw materials to be tracked throughout the supply chain to\nsupport quality and halal oversight.<\/p>\n
These technologies and procedures are reinforced by specially\ncertified crew members tasked with ensuring the quality of Ayam Krispy\nMcD before it is served. They are called Ciken Ekspert Ofiser (CEO).<\/p>\n
To become a CEO, crew members must undergo selection, intensive\ntraining, two stages of competency verification, and periodic\nevaluation. The role serves as a link between the upstream quality\nassurance system and the processing in restaurants.<\/p>\n
\u201cBecoming a Ciken Ekspert Ofiser is not merely about completing\ntraining or obtaining certification. This role is a form of trust as\nwell as responsibility to maintain the quality standards of Ayam Krispy\nMcD in every restaurant,\u201d said Olia M Sidik, Associate Director of\nLearning & Development and Restaurant Solution Group at PT Rekso\nNasional Food.<\/p>\n
One crew member who carries out this role is Narman, a Ciken Ekspert\nOfiser at McDonald\u2019s Duren Sawit.<\/p>\n
\u201cI am very proud to be trusted as a CEO because not all crew members\nget this opportunity. This is an achievement as well as a responsibility\nthat must be carried out as well as possible,\u201d said Narman.<\/p>\n
Associate Director of Marketing at McDonald\u2019s Indonesia, Caroline\nKurniadjaja, said this consistency is part of the company\u2019s 35-year\njourney in Indonesia.<\/p>\n
\u201cIn line with the \u2018Sepenuhnya Indonesia\u2019 spirit that has been part of\nMcDonald\u2019s Indonesia\u2019s 35-year journey, maintaining consistent\noperational standards, the presence of supporting technology, and the\ndevelopment of crew competence are all carried out to ensure every piece\nof Ayam Krispy McD is served with the same quality every time customers\nenjoy it,\u201d said Caroline.<\/p>\n
To introduce this process to customers, McDonald\u2019s Indonesia is\nholding the CEO Menyapa programme from 7 August to 6 September 2026,\nfrom 12.00\u201314.00 and 19.00\u201321.00 local time. Customers can meet the CEO\ndirectly and hear explanations about the process of maintaining the\nquality of Ayam Krispy McD.<\/p>\n
Ultimately, product consistency in a large-scale restaurant network\nis not merely a matter of recipe. In the case of Ayam Krispy McD, the\nprocess encompasses raw materials, cold chain, distribution, processing\nparameters, food safety, raw material traceability, and crew\ncompetence.<\/p>\n
This series of control points demonstrates that a product that\nappears simple on the customer\u2019s table actually goes through a long\nprocess before it is served.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/understanding-the-long-chain-behind-crispy-and-consistent-fried-chicken-1787248239", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }