Southern Fried Chicken (SFC) Restaurant has outdoored new cooking techniques to improve its operations in Ghana.

Andrew Withers, Chief Executive Officer (CEO) of Southern Fried Chicken, addressing the media, said with the introduction of the new techniques, Ghanaians would enjoy nutritious local and continental meal.

SFC Restaurant, he noted, provides local dishes that are prepared in a hygienic environment by seasoned chefs and professional kitchen staff. The UK-based CEO said, “The lip-licking flavour of every single piece of SFC comes courtesy of extensive refinement of both the products and processes. Succulent pieces of fresh chicken are marinated to give flavour right through to the bone. They are then coated in breading made from the finest ingredients mixed with a unique blend of herbs, spices and exclusive lemon pepper. They are then pressure-fried to perfection.”

The launch of the new cooking techniques was done simultaneously with the re-branding of the restaurant to ensure that Ghanaians enjoy excellent services in healthy surroundings.

Commenting on the quick service restaurant industry in the UK, he said it has grown at a more rapid rate than any other sectors and was currently worth around £3.5 million. Major high street retailers have concentrated on the development of three individual products – namely hamburgers, pizza and chicken.

“Now, for the first time, SFC combines all of these top selling items into a single restaurant concept which is perfectly positioned to deliver exactly what the customer wants – convenience, quality, value, etc.”

In an interview with CITY & BUSINESS GUIDE after the ceremony, Mr. Withers reiterated that SFC uniquely uses local rice, vegetables, poultry and cholesterol-free oil to reduce fat intake.

He stated that globally SFC has about 800 branches and four branches in Ghana, noting that staff of SFC are trained to be elegant and hospitable in the discharge of their duties.