Trabajé de INCOGNITO en la Cadena de POLLO más TOP del mundo y Entendí Por Qué MUCHOS no Crecen

For years I thought I owned a chicken business. A lie: I had a job in disguise. I was the lowest-paid employee in my own restaurant, stuck in the kitchen from dawn till dusk, and at the end of the month, the money was nowhere to be found. Seven years like that. Until I did something almost no one dares to do: I put on an apron and got a job as a rank-and-file employee at one of the world's largest chicken chains, to learn from the inside how they did what I couldn't manage. I came away with three discoveries that changed my perspective, and that's what this channel will be about: 1) The product isn't the chicken. It's the system. 2) The owner doesn't have to live in the kitchen. 3) Inside, nobody talked about chicken. They talked about cost and profit margin. Because you're not in the chicken business: you're in the money business. This is the first video in the Professional Food Service Operator School: a new video each week to help you stop being an employee of your business and become the true owner. 👇 Tell me what stage you're at today, in just ONE word: STARTING OUT — you're just getting started, or you're only a little bit into it. STAGNANT — you're selling, but it's not growing or profitable. SCALE — it's already working and you want to take it to the next level. I'll personally reply to the first 100 people. ⏱️ CHAPTERS 02:38 You Don't Own a Chicken Business 05:00 Seven Years of Losing Money 06:30 I Infiltrated a Global Chain 08:27 Discovery 1: The System Is the Product 09:25 Discovery 2: The Owner Out of the Kitchen 10:27 Discovery 3: You're in the Money Business 12:00 The Professional Food Service Operator School #ChickenBusiness #FriedChicken #MoneyBusiness #Broaster