It was a lot of holding cabinet stuff. That's easy to introduce into your workflow and doesn't really change the way you do things. Primarily a money saver by being able to hold things longer. I think Arby's experimented with it since they slow roast at a fairly low temperature. Cookong that way will more quickly get you out of the "unsafe" region where bacteria grows quickly. Restaurants menus have been optimized for the current way of doing things. There's not enough incentive to change that. Especially in franchises where you'd be forcing them to buy expensive new equipment and shake up the menu. (KFC is especially scared after the meas introducing the Chicken Little caused.) It's easier in fine dining and smaller chains where they have the ability to experiment. They also have more incentive to be different.

I've seen that same situation regarding chains that are trying to stay relevant with new items but trying to avoid the constant introduction of new equipment in the kitchens. When it works it works great, like you mentioned it can also go incredibly bad.

My eyes have also been opened to the politics between the corporate parent, the franchisees, and even how the vendors get involved (like Coke or Frito-Lay). It's crazy stuff.