This Is How He Makes $3M a Year Selling Fried Chicken

Thu, 05 Feb 2026 22:30:13 +0000

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Chef Vincent Williams is back to tackle all those questions you had about fried chicken and running a restaurant! After sharing his journey from working at a chicken plant at 17 to building Honey's Kettle into a million-dollar business, he's here to fill in the gaps.

You asked, and he's answering: from nailing down his recipes and picking the perfect location, to making his restaurant stand out in a packed food scene. He'll break down what worked, what didn't, and why.

This time, he's diving deeper into how Honey's Kettle became a true family business. His wife runs the operations, his son grew up learning every part of the business, and even staff who aren't related feel like they're part of the family.

In his 40 years in the business, Chef Vinny's seen plenty of ups and downs. He's opening up about the tough lessons, the mistakes that could've sunk him, and how he pushed through when things got rough.

If you're dreaming of opening your own restaurant but working with a tight budget, Chef Vinny's got real, practical advice to share. No sugarcoating, just straight talk about turning a small start into a successful business that brings in seven figures a year.

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👉 Check out Chef Vinny’s business - https://honeyskettle.com/

Timestamps:
00:00 - Start
01:13 - There is ONLY one Honey’s Kettle
01:40 - Selling thousands of fried chicken weekly
02:10 - Today’s fresh delivery
02:48 - 30 years. One supplier.
03:31 - Why people go out of business
03:59 - Nailing that crackly crisp, every single time
05:06 - “But, it’s just pancake batter!”
06:20 - The biggest challenge
06:43 - More chicken cooked than KFC?!
07:20 - 15+ spices on a SINGLE batter
07:57 - Cutting corners isn’t an option
08:36 - Perfectionist by nature
09:22 - Food with purpose
09:59 - Secret to zero food waste
10:18 - You can’t wear every hat
11:14 - The ultimate test
12:18 - Let the chicken do the talking
12:51 - Customers from every corner
13:43 - Same place for 20 years
14:35 - From $3.5K to $15K in rent?!
14:55 - Serving 500 people… daily
15:28 - Revenue sources
15:46 - Profit margins
16:15 - Good stuff ain’t cheap
17:29 - Slow and steady
19:16 - Fan blitz
21:08 - Trusted with a key role on day 1
21:32 - Been in the chicken game since 23
22:15 - Chase excellence 24/7
22:36 - Astronomical ROI
23:37 - Renting instead of owning?! Here’s why
23:58 - Monthly overhead costs
24:32 - $1K to launch. That’s it!
25:44 - Place burned down 4 months in
27:09 - Franchise ready? Not quite!
28:10 - Bringing in the kids early
30:20 - New recipes in the works
31:10 - 4M views later…
31:58 - Passing down the recipe vault
33:09 - The other half of the business
34:09 - Know your purpose
34:27 - The Honey’s Kettle advantage
35:38 - Letting feedback shape the flavor
36:43 - The “first” and “last” meals
37:21 - Reason behind the price tag
38:35 - Loyalty that lasts a lifetime
40:40 - Mastering cash flow
41:13 - Good model, bad execution
42:10 - Menu crafted by food innovators
42:52 - Working only on the “glorious” parts
44:25 - Not for everyone and that’s the point
45:20 - The Hare and The Tortoise
46:16 - Outro