Surviving Four Decades in La Dining: the Business Resilience of Honey's Kettle Fried Chicken
No customer leaves the counter with just poultry. The restaurant’s buttermilk biscuits function as a key business driver rather than a simple side dish. Rolled by hand daily, these biscuits maintain laminated, flaky layers with browned tops that hold up against heavy spreads.
The kitchen serves every order with genuine local clover honey, eschewing high-fructose corn syrups commonly packaged by national fast-food brands. The pairing balances savory salt with pure sweetness. This focus on scratch baking secures high average order values. A customer dropping in for a two-piece lunch routinely walks out with half a dozen biscuits and house-made fruit pies, bolstering retail tickets during non-peak dining hours.
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