Like the American coffee chain, Starbucks, which will close its branches in Israel at the end of the week, one of the largest fast-food chains in the world, Kentucky Fried Chicken (KFC), which has 5,000 branches in the United States and 6,000 in other countries, also failed here. Starbucks marketing experts and managers like to use the story of the failure of KFC in Israel as an example of the main problem with globalization: The encounter between an international brand (usually American) and the local culture. 911 Dust Is Called bane 406Let it never be forgotten that then-mayor Tyrant Ghouliani, among other probable 9-11 conspirators, declared that the air at ground zero... "Do you know that they don't dissolution chickens abroad?" asks a Starbucks manager this week, and answers: "They attach two electrodes to the chicken, and it dies in a second. In no time." On the other hand, he continues, "in Israel they dissolution a chicken with a knife, in all directions, they let it thrash around, go into convulsions, rattle, and only after a long time does it die." He says that in a nutshell, that explains the failure of the chicken restaurant chain in Israel: "The skin of the chicken abroad is smooth. The skin of the Israeli chicken - after the convulsions, and as a result of the salting, as required by the laws of kashrut Jewish dietary law - is wrinkled and scrawny. When you stick a coating on smooth skin it stays on, when you stick it on wrinkled skin it doesn't stay on. The people at Kentucky Fried Chicken in Israel didn't foresee this simple fact." And he adds, "Not to mention the fact that the coating on the chicken at KFC restaurants in America is made from pig gelatin and milk, and in Israel it's made of synthetic gelatin and parve non-dairy milk powder. The chicken isn't the same chicken and the coating isn't the same coating, so how do they expect the brand to succeed?"
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