The Red Chickz sells about 20–30 plates per day of inferno, which is made with Carolina Reaper, the hottest pepper on Earth. He and his partners brought the information back to Los Angeles where the seasoning wasn’t touched, but the crispiness and lightness of the fried chicken was tweaked by eight different chefs.Īfter those deliberations, The Red Chickz opened with an all-natural, 100 percent hormone and antibiotic-free chicken menu that currently features sandwiches, tenders, wings, tacos, loaded wedges, and jumbo shrimp.Ĭustomers are able to choose among six heat levels, including cool, glow, spark, bonfire, blaze, and inferno. A couple of listeners even invited Lalehzarian into their home and put the recipe on full display. The idea for the restaurant began when he flew to Nashville and spent two weeks asking everyone-from the hotel bellman to Uber drivers-if anyone in their family knew how to make homemade Nashville hot chicken. on July 19, we'll be hosting restaurant operators for an evening of food, drinks, and networking, and we'd love to have you attend. JOIN US! RSVP today for QSR's Orange County Fast Casual Meetup Event. From 6–9 p.m. “In order to get to that giant model, we've got to be able to multiply and multiply fast, and the only way to do it is by franchising,” says Lalehzarian, who’s previously worked for Starbucks, Wolfgang Puck, Pinkberry, and California Pizza Kitchen. He took that review, transformed it into a positive, and thought to himself, what if The Red Chickz becomes “the Taco Bell of Nashville hot chicken?” But the words eventually greased the wheels in his brain. Initially, Lalehzarian was unhappy with the comment because of the apparent negative connotation. A few months after opening, a one-star Yelp review labeled the restaurant as the “Taco Bell of Nashville hot chicken.” It became immediately clear the path forward wouldn’t be easy. When Nashville hot chicken concept The Red Chickz debuted in 2018, Shawn Lalehzarian’s intention was to open multiple locations.
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