I mean, any corporate shithole like that is best avoided.

Products are poor quality with suspect handling prior to getting to the restaurant. Restaurant staff are underpaid, understimulated, and abused, and probably have limited pride in their work because there’s no art to cooking corporate trash. And thus anyone with talent leaves and they’re stuck with the dregs, who tend to care less about food safety protocols etc.

Management are pressed to be as efficient as possible with products, so are more likely to serve things past their prime