The New York Times meets Haddon Salt, the man who built a fish and chips empire stateside that almost toppled KFC.
Haddon set up the H.Salt Esquire Fish and Chips chain in the UK back in the 1940s. After the Second World War ended, he was inspired to take his fresh grub overseas. He opened up a restaurant in California in 1965. It was wildly successful and the chain capitalised on the fast food boom that was sweeping across the US. Before they knew it, they had over 500 chains and Haddon became a household name.
KFC were miles ahead of any competition at that point, but saw Haddon’s business as a threat. They tried to buy him out and Haddon laid down the offer that he would only sell for 25 times his annual earnings, a staggering proposition. KFC reluctantly accepted and took H.Salt to new heights. But why isn’t his chain as well known anymore? Why aren’t fish and chips and American staple? Find out what happened next in the documentary.
H.Salt Esquire|The New York Times|Documentary
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