Crisp & Juicy

Revdex.com:
I was contacted via email regarding the complaint ID [redacted] by the owner of the [redacted] Crisp and Juicy.  I have copied the email below. Currently, I have not contact Mr. Izurieta, but intend on doing so. This complaint has...

not been resolved.
 
 
Hi [redacted].
I was just informed you had a bad moment in one of our locations, i'm very sorry to hear that, as a small business owner I like to have direct contact with our customers so please call me back when you can to let me know what happened, as I don't have your phone number .
Thank you and have a great day.!
Alfredo [redacted]
Alfredo I[redacted]Crisp & Juicy [redacted]
Regards,
[redacted]

Review: On Wednesday, July 30 at 5:56pm, I entered the Crisp & Juicy restaurant at [redacted] MD. I placed an order for 2 super platters and 1 1/4 platter, all white meat. At first, the cashier took my order, but then turned to ask his coworker a question in Spanish. I presumed that he was asking if they had the chicken to complete my order. The person the cashier was speaking to shook his head 'no'. The cashier told me that they could not complete my order because they wouldn't have enough white meat chicken for other customers. Shocked, I asked to speak with a manager. This was not the first time this had happened at this restaurant. Actually every time I order more than one super platter, it seems to be a question about whether they have the chicken to complete my order. The cashier shook his head that there was no manager, but then the man standing behind him came to the register. He identified himself as the shift manager. I explained to him my concerns. He said that they only cook 5 chickens every hour and that if they sold the chicken to me, they would not have anymore for the hour. If this was in fact true, it was 5:56pm only 4 minutes before 6pm. Isn't the purpose of a business to supply quality products and make money? Chicken was visibly cooking over the fire. I asked why would they advertise the super platters and give customers options of white or dark meat, if they could not keep up with the demand. He said that it costs more to keep cooking chicken only to sell the white meat. I explained that I was charged an extra $1.00 for each white meat super platter. Then it was clear that no matter what I said, they would not supply my order. I asked to speak with another manager. He never gave me a name. I asked for a phone number to a corperate office, he said that I would have to get it from the sign in the window. He then gave me a customer card to fill out. When I left, there were at least 5 customers waiting to place their order, so I guess customers are expendable.Desired Settlement: I would like my concern to be address by upper management. This is not a way to run a business. They have a good product, but their logic is irrational, archaic and quite possibly, illegal. They only cook 5 chickens per hour? It is too expensive to continue cooking chickens if they are only going to sell the white meat? This does not make sense. Also the employees in the store simply lack good customer service skills and need better training.

Consumer

Response: