6. 1940
• Devised what came to be known
as his “Original Recipe”
• Contain 11 herbs and spices is still
a trade secret
7. 1950
• Shut down Sanders Cafe and
Restaurant
1952
• Travels the U.S. to sell his
chicken to restaurant owners
• First to take franchise offer
was Pete Harman
8. • Number of franchised
1964
1960 outlets 600
• Sold the entire
1964 KFC franchising operation
• KFC went public
1966
• Listed on the NYSE
1969
First KFC outside
North America
10. • Heublein & KFC Inc. was 1985
1982 acquired by RJ Reynolds
• Nabisco was bought by R.J.
1985 Reynolds, forming RJR Nabisco
• PepsiCo, Inc. acquires KFC from
1986 RJR Nabisco, Inc
Chicken Little Sandwich
11. 1990
1987
1995 Entered Canada with brand
name as “Poulet Frit Kentucky”
Entry in India
12. 1997
PepsiCo, Inc. announces the
spin-off of its quick service
restaurants
KFC, Taco Bell and Pizza Hut
into Tricon Global Restaurants,
Inc.
2002
• Tricon changed it's corporation name to Yum! Brands, Inc
13. 2003 2007
Start Marketing
PETA Protest Chicken as Extra Crispy
14. 2009
Enters Nepal, its
first restaurant in
Durbar marga.
16. Logo
LOGO
Changes: Red color to make it more vibrant, a
Smiling face and a apron
17. Goals Of K.F.C
Build an organization dedicated
to excellence
Deliver superior quality and Mission statement
value in our products and
services. “To be the leader in
western style quick
Maintain a commitment to service restaurants
innovation through friendly
service, good quality
food and clean
Generate consistently superior atmosphere ”
financial returns and benefits
our owner and employees.
18. Internal Factors SW
• Multi branding Strategy
• Conflicting
Corporate Cultures
• Name recognition and
Reputation
• Secret recipe • No defined target
market
Strengths • Employee Loyalty
Weaknesses
• Franchisee disputes
• Global Expansion
• Time it takes to
market new
• Targeting Non-
Traditional Outlets products
19. External Factors OT
• International Appeal • Competition
to American • Consumer health
products food trend
• Economies of Scale • Saturated fast food
and Scope industry
• New market
• PETA
• The downturn of the
US economy
20.
21. About the Secret K.F.C recipe
Written in pencil on a single sheet of
notebook paper and signed by Sanders
Kept locked away at the KFC
headquarters in Louisville
Only two executives have the key
Company uses different suppliers for their
ingredients to keep their recipe a secret
22. Strategic Management
Market • KFC will introduce their present and
new products and services into new
Development geographic/demographic areas.
Product • Bring back rotisserie chicken
Development
Concentric • Add more to KFC product & service
Diversification variety to the patients
23. Implementations
Market Meals will be
Expand menu
Research sold at cost
• Determine • Healthier • Determine
area’s choices effects on
demand to budget
determine
boundaries
24. Training & Development
TD intuitive interface makes it easy to organize,
schedule, deliver, track and report all the information
necessary to support your e-learning strategy.
BENEFITS
Easily manage course administration, class
scheduling, curriculum & course
dependency controls and scheduled classes
notification.
Proactively notify employees, supervisors and
administrators of training needs
Get proactive notification before training
expires.
25. Good Quality Food
Cook their products well above the
minimum temperature recommended by
WHO
Follow standard procedure to minimize risk of
cross contamination between raw and ready-to-
eat products
Use of non-hydrogenated palm oil that contains
insignificant amount of trans fat and it is 100% free
Team of food technologists constantly experimenting
with new flavors and creative concepts to provide more
values, choices and healthy options for their customers
26. Supplier Quality
The STAR KFC use
Conduct an Suppliers quality raw
AUDIT Food
annual performances materials
comprises two technologists
supplier audit are constantly from
versions:- conduct
namely the monitored reputable
STAR AUDIT •The Food through quarterly QA suppliers
which is a Safety regular evaluations such as
YUM •Quality submission of on in-house NESTLE, UBF,
Systems Audits suppliers
proprietary quality McCain &
programme. reports Jomalina
27. Kitchen Operations
Different
Different Different
Cooking
Crew utensils
Area
29. Mystery Customer Program
KFC has Mystery Customer Program known as
CHAMPSCHECK which evaluates customers
experience in their restaurants.
They have appointed a reputable surveillance
company to check against the CHAMPS
concept
Every restaurant is subjected to a visit by a
Mystery Customer and the dine-in/take away
experience is evaluated and scored
KFC sets a minimum standard of 90% as
passing score for this evaluation
31. UNFRIED, UNTHINK
Introduced their new UNFried menu item on April 27, 2009;
Kentucky Grilled Chicken (KGC)
Provides the consumer an option to choose between
the fried or grilled chicken.
April 27th was “UNFry Day”
KFC offered 2 free pieces of Kentucky Grilled Chicken to
all consumers
This pseudo-event received nationwide publicity
32. Change in Punch lines
Old Punch line:
‘Taste you'll just love to EAT‘ As ‘Finger licking’ is
Have to drop the word “EAT” considered as
unhygienic