While many American chains "try" to keep quality control among their various branches, it does not seem as if Asian chains do the same.
For example: Sam Woo BBQ in Rowland Heights (amazing food)
Sam Woo BBQ in San Gabriel Square (decent)
Sam Woo BBQ in Monterey Park on Valley (not so good)
BCD Tofu House in Rowland Heights (delicious)
BCD Tofu House in Buena Park (awful)
Tokyo Lobby in San Gabriel (food quality has been improving over the past year)
Tokyo Lobby in Hacienda Heights (not so great)
Just wondering if any of you have similar stories of chain restaurant variations in quality and which branches are the best to uphold the name.
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