FNBIndustryTrends
•Download as PPTX, PDF•
0 likes•2 views
This document summarizes key Singaporean foods like chili crab, chicken rice, and char kway teow. It also discusses trends that have shaped Singapore's dining scene, including people seeking comfort food during the pandemic, starred restaurants offering elaborate takeout meals, and the rise of cloud kitchens for food delivery. Fine dining experiences were adapted for home through curated takeout menus and wines. Restaurants and F&B businesses utilized technology and social media to reach customers.
Report
Share
Report
Share
Recommended
BLOCK-II-Food-Preparation-and-Selection.docx
The document provides an overview of the history, development, trends, issues, and career opportunities in the food service industry, with a focus on cafeterias and catering. It begins with the objectives of understanding how the industry developed from early establishments like coffee houses and restaurants. It then discusses trends in cafeterias toward variety, seasonal menus, and technology. Current issues faced include menu options, customer service, management, and staffing. The document concludes by outlining various job roles in the industry, such as chef, sous chef, and commis.
Eng report
The document compares two bakeries - FreeMori Bakery in Shah Alam and Bread Aroma Bakery in Petaling Jaya. FreeMori is a large franchise bakery with creative products and seasonal themes, employing nearly 3000 people across 9 branches. In contrast, Bread Aroma is a small traditional bakery run by 4 people including the founder, focusing on handmade artisan breads and pastries made from natural ingredients. The document provides background information on each bakery and compares their operations and product offerings.
Eng Project 2 Report
The document provides a comparative analysis of two bakeries - FreeMori bakery located in Shah Alam, Selangor and Bread Aroma bakery located in Kuala Lumpur, Malaysia. FreeMori is a large bakery franchise with 9 branches and nearly 3000 employees, known for its creative products and premium customer service. In contrast, Bread Aroma is a smaller, more traditional bakery run by fewer workers. The document outlines the history and methodology used for the analysis, and provides details on the operations and products of each bakery to compare their competitive traits and strategies.
Engreport 150616070812-lva1-app6891 (2)
The document provides a comparative analysis of two bakeries - FreeMori bakery located in Shah Alam, Selangor and Bread Aroma bakery located in Kuala Lumpur, Malaysia. FreeMori is a large bakery franchise with 9 branches and nearly 3000 employees, known for its creative products and premium customer service. In contrast, Bread Aroma is a smaller, more traditional bakery run by fewer workers. The document outlines the history and methodology used for the analysis, and provides details on the products, operations and growth of the two bakeries to compare their competitive traits and business approaches.
KENTUCKY FRIED CHICKEN CASE STUDY OF KFC
KENTUCKY FRIED CHICKEN
CASE STUDY OF KFC:
ESTABLISHMENT OF A SUCCESSFUL GLOBAL BUSINESS MODEL
By the mid 1950s, fast food franchising was still in its infancy when Harland Sanders
began his cross-country travels to market “Colonel Sanders’ Recipe Kentucky Fried Chicken.”
He had developed a secret chicken recipe with eleven herbs and spices. By 1963, the number
of KFC franchises has crossed 300. Colonel Sanders, at 74 years of age, was tired of running the
daily operations and sold the business in 1964 to two Louisville businessmen—Jack Massey and
John Young Brown, Jr.—for $2 million. Brown, who later became the governor of Kentucky,
was named president, and Massey was named chairman. Colonel Sanders stayed in a public
relations capacity.
In 1966, Massey and Brown made KFC public, and the company was enlisted on the New
York Stock Exchange. During the late 1960s, Massey and Brown turned their attention to
international markets and signed a joint venture with Mitsuoishi Shoji Kaisha Ltd. In Japan.
Subsidiaries were also established in Great Britain, Hong Kong, South Africa, Australia, New
Zealand, and Mexico in the late 1970s. Brown’s desire to seek a political career led him to seek
a buyer for KFC. Soon after, KFC merged with Heublein, Inc., a producer of alcoholic beverages
with little restaurant experience and conflicts quickly arose between the Heublein management
and Colonel Sanders, who was quite concerned about the quality control issues in restaurant
cleanliness. In 1977, Heublein sent in a new management team to redirect KFC’s strategy. New
unit construction was discontinued until existing restaurants could be upgraded and operating
problems eliminated. The overhaul emphasized cleanliness, service, profitability, and product
consistency. By 1982, KFC was again aggressively building new restaurant units.
In October 1986, KFC was sold to PepsiCo. PepsiCo had acquired Frito-Lay in 1965, Pizza
Hut in 1977 with its 300 units, and Taco Bell in 1978. PepsiCo created one of the largest
consumer companies in the United States. Marketing fast food complemented PepsiCo’s
consumer product orientation and followed much the same pattern as marketing soft drinks
and snack foods. Pepsi soft drinks and fast food products could be marketed together in the
same restaurants and through coordinated national advertising.
The Kentucky Fried Chicken acquisition gave PepsiCo the leading market share in three
of the four largest and fastest growing segments in the U.S., quick-service industry. By the end
of 1995, Pizza Hut held 28% of the $18.5 billion, U.S. pizza segment. Taco Bell held 75% of &5.7
billion Mexican food segment, and KFC held 49% of the $7.7 billion U.S. chicken fast food
segment.
Japan, Australia, and the United Kingdom accounted for the greatest share of the KFC’s
international expansion during the 1970s and 1980s. During the 1990s, ot ...
Case information.docx
KFC is the world's largest chicken restaurant chain with over 23,000 outlets globally. It began expanding internationally in the 1970s-1980s, starting in Japan, Australia, and the UK. It has since expanded to over 140 countries. However, KFC faced various challenges establishing its supply chain globally, such as difficulties importing poultry to some countries and maintaining quality control over long distances. Over time, KFC has adapted its menu and operations to meet changing customer demands and local cultures in different markets.
Case information.docx
KFC is the world's largest chicken restaurant chain with over 23,000 outlets globally. It began expanding internationally in the 1970s-1980s, starting in Japan, Australia, and the UK. It has since expanded across Asia, Europe, Latin America, and faced various challenges adapting products and supply chains to different cultures and legal restrictions. Over time, KFC has adapted its menu and branding to be more responsive to customer demands for healthier options and cultural preferences in local markets. It aims to balance efficient global supply with responsive customization to local markets.
Biscuits
Biscuits have a long history dating back to ancient Rome. They became important travel foods as exploration increased due to their long shelf life. Over time, biscuit recipes and styles diversified. Today, India has a large biscuit industry with many top brands producing various types of biscuits that remain a popular snack. The history of biscuits shows how they evolved from simple hardtack to diverse modern biscuit varieties while still relying on core ingredients like wheat flour, sugar, and fats.
Recommended
BLOCK-II-Food-Preparation-and-Selection.docx
The document provides an overview of the history, development, trends, issues, and career opportunities in the food service industry, with a focus on cafeterias and catering. It begins with the objectives of understanding how the industry developed from early establishments like coffee houses and restaurants. It then discusses trends in cafeterias toward variety, seasonal menus, and technology. Current issues faced include menu options, customer service, management, and staffing. The document concludes by outlining various job roles in the industry, such as chef, sous chef, and commis.
Eng report
The document compares two bakeries - FreeMori Bakery in Shah Alam and Bread Aroma Bakery in Petaling Jaya. FreeMori is a large franchise bakery with creative products and seasonal themes, employing nearly 3000 people across 9 branches. In contrast, Bread Aroma is a small traditional bakery run by 4 people including the founder, focusing on handmade artisan breads and pastries made from natural ingredients. The document provides background information on each bakery and compares their operations and product offerings.
Eng Project 2 Report
The document provides a comparative analysis of two bakeries - FreeMori bakery located in Shah Alam, Selangor and Bread Aroma bakery located in Kuala Lumpur, Malaysia. FreeMori is a large bakery franchise with 9 branches and nearly 3000 employees, known for its creative products and premium customer service. In contrast, Bread Aroma is a smaller, more traditional bakery run by fewer workers. The document outlines the history and methodology used for the analysis, and provides details on the operations and products of each bakery to compare their competitive traits and strategies.
Engreport 150616070812-lva1-app6891 (2)
The document provides a comparative analysis of two bakeries - FreeMori bakery located in Shah Alam, Selangor and Bread Aroma bakery located in Kuala Lumpur, Malaysia. FreeMori is a large bakery franchise with 9 branches and nearly 3000 employees, known for its creative products and premium customer service. In contrast, Bread Aroma is a smaller, more traditional bakery run by fewer workers. The document outlines the history and methodology used for the analysis, and provides details on the products, operations and growth of the two bakeries to compare their competitive traits and business approaches.
KENTUCKY FRIED CHICKEN CASE STUDY OF KFC
KENTUCKY FRIED CHICKEN
CASE STUDY OF KFC:
ESTABLISHMENT OF A SUCCESSFUL GLOBAL BUSINESS MODEL
By the mid 1950s, fast food franchising was still in its infancy when Harland Sanders
began his cross-country travels to market “Colonel Sanders’ Recipe Kentucky Fried Chicken.”
He had developed a secret chicken recipe with eleven herbs and spices. By 1963, the number
of KFC franchises has crossed 300. Colonel Sanders, at 74 years of age, was tired of running the
daily operations and sold the business in 1964 to two Louisville businessmen—Jack Massey and
John Young Brown, Jr.—for $2 million. Brown, who later became the governor of Kentucky,
was named president, and Massey was named chairman. Colonel Sanders stayed in a public
relations capacity.
In 1966, Massey and Brown made KFC public, and the company was enlisted on the New
York Stock Exchange. During the late 1960s, Massey and Brown turned their attention to
international markets and signed a joint venture with Mitsuoishi Shoji Kaisha Ltd. In Japan.
Subsidiaries were also established in Great Britain, Hong Kong, South Africa, Australia, New
Zealand, and Mexico in the late 1970s. Brown’s desire to seek a political career led him to seek
a buyer for KFC. Soon after, KFC merged with Heublein, Inc., a producer of alcoholic beverages
with little restaurant experience and conflicts quickly arose between the Heublein management
and Colonel Sanders, who was quite concerned about the quality control issues in restaurant
cleanliness. In 1977, Heublein sent in a new management team to redirect KFC’s strategy. New
unit construction was discontinued until existing restaurants could be upgraded and operating
problems eliminated. The overhaul emphasized cleanliness, service, profitability, and product
consistency. By 1982, KFC was again aggressively building new restaurant units.
In October 1986, KFC was sold to PepsiCo. PepsiCo had acquired Frito-Lay in 1965, Pizza
Hut in 1977 with its 300 units, and Taco Bell in 1978. PepsiCo created one of the largest
consumer companies in the United States. Marketing fast food complemented PepsiCo’s
consumer product orientation and followed much the same pattern as marketing soft drinks
and snack foods. Pepsi soft drinks and fast food products could be marketed together in the
same restaurants and through coordinated national advertising.
The Kentucky Fried Chicken acquisition gave PepsiCo the leading market share in three
of the four largest and fastest growing segments in the U.S., quick-service industry. By the end
of 1995, Pizza Hut held 28% of the $18.5 billion, U.S. pizza segment. Taco Bell held 75% of &5.7
billion Mexican food segment, and KFC held 49% of the $7.7 billion U.S. chicken fast food
segment.
Japan, Australia, and the United Kingdom accounted for the greatest share of the KFC’s
international expansion during the 1970s and 1980s. During the 1990s, ot ...
Case information.docx
KFC is the world's largest chicken restaurant chain with over 23,000 outlets globally. It began expanding internationally in the 1970s-1980s, starting in Japan, Australia, and the UK. It has since expanded to over 140 countries. However, KFC faced various challenges establishing its supply chain globally, such as difficulties importing poultry to some countries and maintaining quality control over long distances. Over time, KFC has adapted its menu and operations to meet changing customer demands and local cultures in different markets.
Case information.docx
KFC is the world's largest chicken restaurant chain with over 23,000 outlets globally. It began expanding internationally in the 1970s-1980s, starting in Japan, Australia, and the UK. It has since expanded across Asia, Europe, Latin America, and faced various challenges adapting products and supply chains to different cultures and legal restrictions. Over time, KFC has adapted its menu and branding to be more responsive to customer demands for healthier options and cultural preferences in local markets. It aims to balance efficient global supply with responsive customization to local markets.
Biscuits
Biscuits have a long history dating back to ancient Rome. They became important travel foods as exploration increased due to their long shelf life. Over time, biscuit recipes and styles diversified. Today, India has a large biscuit industry with many top brands producing various types of biscuits that remain a popular snack. The history of biscuits shows how they evolved from simple hardtack to diverse modern biscuit varieties while still relying on core ingredients like wheat flour, sugar, and fats.
Peek freans 1
Peek Frean's was established in 1857 in London and began exporting biscuits internationally in 1861. Over the following decades it introduced several popular biscuit varieties, expanded production overseas, and merged with a rival biscuit maker in 1921 while retaining its own brands. The company discontinued production in 1989 after operating for over 130 years. In Pakistan, Peek Frean's biscuits have been produced since 1965 by English Biscuit Manufacturers, which has become the market leader and received several awards for its products, operations, and corporate social responsibility initiatives.
brochure
This document provides information about catering and cooking classes services offered by Yummy' Licious Cuisine. The company offers catering for events such as weddings, parties, and conferences across Pretoria, Johannesburg, and surrounding areas. Various international cuisine cooking classes are also offered, teaching dishes from countries like Italy, France, Mexico, Turkey, Morocco, Lebanon, Thailand, and India. Private or group classes can be booked.
5 reasons to change your kitchen
Here are a few reasons why people are often inspired to update their kitchens, from making more space to wanting to introduce more technology into the room. Why would you change your kitchen?
Food service baby
Abbeys in religious orders served thousands of pilgrims and had higher food standards than other establishments of the time. They kept detailed accounting records of food costs. Royal and noble households employed large staffs to prepare food for their 150-250 person households, with ranks reflected in job roles. Over time, improved practices in food storage and preparation reduced spoilage in these households.
Wok Box
Wok Box is a fast-growing Asian cuisine franchise founded in 2004 that offers dishes from various Asian countries. It started in Canada and has since expanded to the US, Middle East, and other global markets. Wok Box has increased its brand exposure through participating in television shows on food network channels in Canada. The franchise offers a variety of healthy menu options inspired by Asian recipes and aims to provide customers a delicious meal using fresh, superior ingredients.
Kfc final am
The document provides details about the history and operations of Kentucky Fried Chicken (KFC). It discusses how Colonel Harland Sanders founded KFC in 1930 and eventually sold it for $2 million in 1964. It outlines KFC's expansion internationally and strategies for growth in India, including localizing menus and targeting younger consumers. Challenges like health concerns and regulatory issues are also summarized. Overall, the document examines KFC's brand and business strategies over time.
KFC Retail & Franchising
This document provides information about KFC (Kentucky Fried Chicken) group 11's project. It discusses:
- The founding and headquarters of KFC
- KFC's operations in India including introducing vegetarian options to cater to local preferences
- KFC's menu categories in India including vegetarian dishes, chicken dishes, desserts, and drinks
- How KFC segments and targets its market in India through geographic, demographic, psychographic and behavioral segmentation
- KFC's strategies around product, positioning, store design, communication, customer service and supply chain management.
Bakery Journey Around the World Mauri ANZ Rani Berry
The global bakery market was worth $225 billion for bread and $142 billion for cakes and pastries in 2014. New product development in bakery remained high in 2014, with innovations focused on health, wellness, and novel flavors. Examples of new products discussed include flavored breads from Hovis, artisanal loaves from Sasko, high-protein bread from Energus 10, Paleo bread from Julian's Bakery, and portable breakfast items from Brioche Pasquier. 3D food printing technology and personalized bakery concepts like selfie toasters were also highlighted as emerging trends.
Presentation2
The document discusses emerging trends in the global seafood industry over the next 5-10 years. It outlines 4 potential scenarios: 1) "Super Protein" where seafood is seen as a healthy protein option and new products are developed, 2) "Celebrating Seafood" focused on special occasions and experiences, 3) "Cheap Calories" where seafood is incorporated into inexpensive snacks and convenience foods, and 4) "Carefree Indulgence" with indulgent seafood products. Key trends include growing aquaculture to meet demand, concerns about health and sustainability, and new processing technologies to preserve freshness and extend shelf life. The future of the seafood industry will rely on both sustainable fisheries and continued aqu
KENTUCKY FRIED CHICKEN CASE STUDY OF KFC .docx
KENTUCKY FRIED CHICKEN
CASE STUDY OF KFC:
ESTABLISHMENT OF A SUCCESSFUL GLOBAL BUSINESS MODEL
By the mid 1950s, fast food franchising was still in its infancy when Harland Sanders
began his cross-country travels to market “Colonel Sanders’ Recipe Kentucky Fried Chicken.”
He had developed a secret chicken recipe with eleven herbs and spices. By 1963, the number
of KFC franchises has crossed 300. Colonel Sanders, at 74 years of age, was tired of running the
daily operations and sold the business in 1964 to two Louisville businessmen—Jack Massey and
John Young Brown, Jr.—for $2 million. Brown, who later became the governor of Kentucky,
was named president, and Massey was named chairman. Colonel Sanders stayed in a public
relations capacity.
In 1966, Massey and Brown made KFC public, and the company was enlisted on the New
York Stock Exchange. During the late 1960s, Massey and Brown turned their attention to
international markets and signed a joint venture with Mitsuoishi Shoji Kaisha Ltd. In Japan.
Subsidiaries were also established in Great Britain, Hong Kong, South Africa, Australia, New
Zealand, and Mexico in the late 1970s. Brown’s desire to seek a political career led him to seek
a buyer for KFC. Soon after, KFC merged with Heublein, Inc., a producer of alcoholic beverages
with little restaurant experience and conflicts quickly arose between the Heublein management
and Colonel Sanders, who was quite concerned about the quality control issues in restaurant
cleanliness. In 1977, Heublein sent in a new management team to redirect KFC’s strategy. New
unit construction was discontinued until existing restaurants could be upgraded and operating
problems eliminated. The overhaul emphasized cleanliness, service, profitability, and product
consistency. By 1982, KFC was again aggressively building new restaurant units.
In October 1986, KFC was sold to PepsiCo. PepsiCo had acquired Frito-Lay in 1965, Pizza
Hut in 1977 with its 300 units, and Taco Bell in 1978. PepsiCo created one of the largest
consumer companies in the United States. Marketing fast food complemented PepsiCo’s
consumer product orientation and followed much the same pattern as marketing soft drinks
and snack foods. Pepsi soft drinks and fast food products could be marketed together in the
same restaurants and through coordinated national advertising.
The Kentucky Fried Chicken acquisition gave PepsiCo the leading market share in three
of the four largest and fastest growing segments in the U.S., quick-service industry. By the end
of 1995, Pizza Hut held 28% of the $18.5 billion, U.S. pizza segment. Taco Bell held 75% of &5.7
billion Mexican food segment, and KFC held 49% of the $7.7 billion U.S. chicken fast food
segment.
Japan, Australia, and the United Kingdom accounted for the greatest share of the KFC’s
international expansion during the 1970s and 1980s. During the 1990s, ot ...
Chicking Business Strategy
ChicKing Fried Chicken is a rapidly growing fast food chain specializing in fried chicken. It uses a secret recipe including herbs and spices. ChicKing has expanded across continents and countries, winning customers with its focus on quality. The menu includes chicken, burgers, wraps and sides. Customer types like individuals, families and kids are targeted with different meal options. A SWOT analysis found strengths in quality and position but weaknesses in marketing and employee turnover. Opportunities exist in healthier options and new products while threats include competition and saturated markets. The core strategy is an innovative menu and brand with an inviting restaurant atmosphere.
Case Study_Coca-Cola Company_Senrith_Borin_Sovannuth_Rasmey_Chheangmai.pptx
Case Study of Coca-Cola Company. It describes about the history of Coca Cola, the company management and its reputation maintaining.
Chieftain experiential activations_2013
The document discusses various global experiential marketing campaigns from 2012-2013. It provides examples of innovative experiential campaigns for brands like Crabbie's Alcoholic Ginger Beer, Bulla Creamy Classics ice cream, Evian water, Radox shower gel, Electrolux appliances, McDonald's Happy Meals, and LEGO Star Wars toys. The campaigns engaged consumers through interactive experiences at shopping centers, social media competitions, cooking experiences, and a musical LEGO installation.
Chieftain experiential activations_2013
This document provides examples of innovative experiential marketing campaigns from around the world. It summarizes global experiential activations in 2013, including campaigns for Crabbie's Alcoholic Ginger Beer, Bulla Creamy Classics ice cream, Evian water, Sunbites snacks, Radox shower gel, McDonald's Happy Meals, Electrolux kitchen appliances, and LEGO Star Wars toys. The document encourages clients to consider experiential ideas and contact Chieftain Communications for branding and activation strategies.
The Art of Baking_ A Historical Odyssey.pdf
The document provides a historical overview of the art of baking from the 1500s to present day. It describes how baking evolved from a focus on bread and pastry fundamentals in the Renaissance period to the rise of bakeries during industrialization with advancements like commercial yeast. The 20th century saw further technological developments and changes in diet preferences. Recently, there has been a resurgence of artisanal baking and an increasing fusion of global flavors as bakers draw from diverse traditions to create new pastries and breads. Baking continues to be refined through innovation while also maintaining its role as a timeless art.
F) meeting italy what is fast food
This document discusses fast food and traditional Italian food. It defines fast food as prepared and served quickly in restaurant chains, consisting mainly of hamburgers, hot dogs, pizza, and sandwiches. Street food is similar but produced with healthier ingredients. While fast food restaurants exist in Italy, they are less common than in other countries. The first McDonald's opened in 1985. Some controversies surround fast food regarding quality and treatment of employees. The document concludes that both fast food and traditional Italian food have their place, and individuals are free to choose based on personal taste.
CSR-Final-Presentation_81119.ppt
McDonald's has grown significantly since opening its first restaurant in 1948. It now has over 36,000 locations globally. The document provides an overview of McDonald's history and expansion, products offered both globally and locally, and financial performance in recent years. It also summarizes a famous lawsuit involving McDonald's hot coffee and discusses the company's corporate social responsibility direction and best practices in various countries. McDonald's focuses its CSR efforts on areas like sustainability, communities, and health/wellness.
Spearhead Waters - River Stone Inc. - FINAL SUBMISSION Powerpoint
The document outlines plans for the Spearhead Waters project which involves renovating an existing building into a restaurant, brewery, and nightclub. The project aims to conserve the local industrial history and bring the community together through locally sourced food and drink. Floor plans, elevations, and renderings are provided showing the proposed layout and design which includes renovating the interior spaces while maintaining the original exterior. Objectives for each component are listed along with details on building codes and regulations.
CV_Christopher_Owen_2015
Christopher Owen is an experienced head chef seeking new management opportunities. He has over 25 years of experience in kitchen management roles, currently serving as Head Chef at De Vere Venues Colmore Gate Birmingham since 2012. Prior to that, he held positions as Senior Sous Chef, Acting Head Chef, and Head Chef at various hotels and resorts. He has qualifications in cookery and food safety and has received several awards and certificates of merit in culinary competitions.
How a clown dominated the food world
McDonald's originated in 1940 and pioneered the fast food franchise model. It now has over 34,000 restaurants serving over 100 billion hamburgers in 119 countries. McDonald's dominated the fast food world through strategic expansion, product consistency across franchises, and an affordable family-friendly image. However, changing consumer preferences toward healthier options and saturated expansion have led to recent declines. The summary analyzes McDonald's rise to prominence and the strategies it can adopt to adapt to current market challenges.
More Related Content
Similar to FNBIndustryTrends
Peek freans 1
Peek Frean's was established in 1857 in London and began exporting biscuits internationally in 1861. Over the following decades it introduced several popular biscuit varieties, expanded production overseas, and merged with a rival biscuit maker in 1921 while retaining its own brands. The company discontinued production in 1989 after operating for over 130 years. In Pakistan, Peek Frean's biscuits have been produced since 1965 by English Biscuit Manufacturers, which has become the market leader and received several awards for its products, operations, and corporate social responsibility initiatives.
brochure
This document provides information about catering and cooking classes services offered by Yummy' Licious Cuisine. The company offers catering for events such as weddings, parties, and conferences across Pretoria, Johannesburg, and surrounding areas. Various international cuisine cooking classes are also offered, teaching dishes from countries like Italy, France, Mexico, Turkey, Morocco, Lebanon, Thailand, and India. Private or group classes can be booked.
5 reasons to change your kitchen
Here are a few reasons why people are often inspired to update their kitchens, from making more space to wanting to introduce more technology into the room. Why would you change your kitchen?
Food service baby
Abbeys in religious orders served thousands of pilgrims and had higher food standards than other establishments of the time. They kept detailed accounting records of food costs. Royal and noble households employed large staffs to prepare food for their 150-250 person households, with ranks reflected in job roles. Over time, improved practices in food storage and preparation reduced spoilage in these households.
Wok Box
Wok Box is a fast-growing Asian cuisine franchise founded in 2004 that offers dishes from various Asian countries. It started in Canada and has since expanded to the US, Middle East, and other global markets. Wok Box has increased its brand exposure through participating in television shows on food network channels in Canada. The franchise offers a variety of healthy menu options inspired by Asian recipes and aims to provide customers a delicious meal using fresh, superior ingredients.
Kfc final am
The document provides details about the history and operations of Kentucky Fried Chicken (KFC). It discusses how Colonel Harland Sanders founded KFC in 1930 and eventually sold it for $2 million in 1964. It outlines KFC's expansion internationally and strategies for growth in India, including localizing menus and targeting younger consumers. Challenges like health concerns and regulatory issues are also summarized. Overall, the document examines KFC's brand and business strategies over time.
KFC Retail & Franchising
This document provides information about KFC (Kentucky Fried Chicken) group 11's project. It discusses:
- The founding and headquarters of KFC
- KFC's operations in India including introducing vegetarian options to cater to local preferences
- KFC's menu categories in India including vegetarian dishes, chicken dishes, desserts, and drinks
- How KFC segments and targets its market in India through geographic, demographic, psychographic and behavioral segmentation
- KFC's strategies around product, positioning, store design, communication, customer service and supply chain management.
Bakery Journey Around the World Mauri ANZ Rani Berry
The global bakery market was worth $225 billion for bread and $142 billion for cakes and pastries in 2014. New product development in bakery remained high in 2014, with innovations focused on health, wellness, and novel flavors. Examples of new products discussed include flavored breads from Hovis, artisanal loaves from Sasko, high-protein bread from Energus 10, Paleo bread from Julian's Bakery, and portable breakfast items from Brioche Pasquier. 3D food printing technology and personalized bakery concepts like selfie toasters were also highlighted as emerging trends.
Presentation2
The document discusses emerging trends in the global seafood industry over the next 5-10 years. It outlines 4 potential scenarios: 1) "Super Protein" where seafood is seen as a healthy protein option and new products are developed, 2) "Celebrating Seafood" focused on special occasions and experiences, 3) "Cheap Calories" where seafood is incorporated into inexpensive snacks and convenience foods, and 4) "Carefree Indulgence" with indulgent seafood products. Key trends include growing aquaculture to meet demand, concerns about health and sustainability, and new processing technologies to preserve freshness and extend shelf life. The future of the seafood industry will rely on both sustainable fisheries and continued aqu
KENTUCKY FRIED CHICKEN CASE STUDY OF KFC .docx
KENTUCKY FRIED CHICKEN
CASE STUDY OF KFC:
ESTABLISHMENT OF A SUCCESSFUL GLOBAL BUSINESS MODEL
By the mid 1950s, fast food franchising was still in its infancy when Harland Sanders
began his cross-country travels to market “Colonel Sanders’ Recipe Kentucky Fried Chicken.”
He had developed a secret chicken recipe with eleven herbs and spices. By 1963, the number
of KFC franchises has crossed 300. Colonel Sanders, at 74 years of age, was tired of running the
daily operations and sold the business in 1964 to two Louisville businessmen—Jack Massey and
John Young Brown, Jr.—for $2 million. Brown, who later became the governor of Kentucky,
was named president, and Massey was named chairman. Colonel Sanders stayed in a public
relations capacity.
In 1966, Massey and Brown made KFC public, and the company was enlisted on the New
York Stock Exchange. During the late 1960s, Massey and Brown turned their attention to
international markets and signed a joint venture with Mitsuoishi Shoji Kaisha Ltd. In Japan.
Subsidiaries were also established in Great Britain, Hong Kong, South Africa, Australia, New
Zealand, and Mexico in the late 1970s. Brown’s desire to seek a political career led him to seek
a buyer for KFC. Soon after, KFC merged with Heublein, Inc., a producer of alcoholic beverages
with little restaurant experience and conflicts quickly arose between the Heublein management
and Colonel Sanders, who was quite concerned about the quality control issues in restaurant
cleanliness. In 1977, Heublein sent in a new management team to redirect KFC’s strategy. New
unit construction was discontinued until existing restaurants could be upgraded and operating
problems eliminated. The overhaul emphasized cleanliness, service, profitability, and product
consistency. By 1982, KFC was again aggressively building new restaurant units.
In October 1986, KFC was sold to PepsiCo. PepsiCo had acquired Frito-Lay in 1965, Pizza
Hut in 1977 with its 300 units, and Taco Bell in 1978. PepsiCo created one of the largest
consumer companies in the United States. Marketing fast food complemented PepsiCo’s
consumer product orientation and followed much the same pattern as marketing soft drinks
and snack foods. Pepsi soft drinks and fast food products could be marketed together in the
same restaurants and through coordinated national advertising.
The Kentucky Fried Chicken acquisition gave PepsiCo the leading market share in three
of the four largest and fastest growing segments in the U.S., quick-service industry. By the end
of 1995, Pizza Hut held 28% of the $18.5 billion, U.S. pizza segment. Taco Bell held 75% of &5.7
billion Mexican food segment, and KFC held 49% of the $7.7 billion U.S. chicken fast food
segment.
Japan, Australia, and the United Kingdom accounted for the greatest share of the KFC’s
international expansion during the 1970s and 1980s. During the 1990s, ot ...
Chicking Business Strategy
ChicKing Fried Chicken is a rapidly growing fast food chain specializing in fried chicken. It uses a secret recipe including herbs and spices. ChicKing has expanded across continents and countries, winning customers with its focus on quality. The menu includes chicken, burgers, wraps and sides. Customer types like individuals, families and kids are targeted with different meal options. A SWOT analysis found strengths in quality and position but weaknesses in marketing and employee turnover. Opportunities exist in healthier options and new products while threats include competition and saturated markets. The core strategy is an innovative menu and brand with an inviting restaurant atmosphere.
Case Study_Coca-Cola Company_Senrith_Borin_Sovannuth_Rasmey_Chheangmai.pptx
Case Study of Coca-Cola Company. It describes about the history of Coca Cola, the company management and its reputation maintaining.
Chieftain experiential activations_2013
The document discusses various global experiential marketing campaigns from 2012-2013. It provides examples of innovative experiential campaigns for brands like Crabbie's Alcoholic Ginger Beer, Bulla Creamy Classics ice cream, Evian water, Radox shower gel, Electrolux appliances, McDonald's Happy Meals, and LEGO Star Wars toys. The campaigns engaged consumers through interactive experiences at shopping centers, social media competitions, cooking experiences, and a musical LEGO installation.
Chieftain experiential activations_2013
This document provides examples of innovative experiential marketing campaigns from around the world. It summarizes global experiential activations in 2013, including campaigns for Crabbie's Alcoholic Ginger Beer, Bulla Creamy Classics ice cream, Evian water, Sunbites snacks, Radox shower gel, McDonald's Happy Meals, Electrolux kitchen appliances, and LEGO Star Wars toys. The document encourages clients to consider experiential ideas and contact Chieftain Communications for branding and activation strategies.
The Art of Baking_ A Historical Odyssey.pdf
The document provides a historical overview of the art of baking from the 1500s to present day. It describes how baking evolved from a focus on bread and pastry fundamentals in the Renaissance period to the rise of bakeries during industrialization with advancements like commercial yeast. The 20th century saw further technological developments and changes in diet preferences. Recently, there has been a resurgence of artisanal baking and an increasing fusion of global flavors as bakers draw from diverse traditions to create new pastries and breads. Baking continues to be refined through innovation while also maintaining its role as a timeless art.
F) meeting italy what is fast food
This document discusses fast food and traditional Italian food. It defines fast food as prepared and served quickly in restaurant chains, consisting mainly of hamburgers, hot dogs, pizza, and sandwiches. Street food is similar but produced with healthier ingredients. While fast food restaurants exist in Italy, they are less common than in other countries. The first McDonald's opened in 1985. Some controversies surround fast food regarding quality and treatment of employees. The document concludes that both fast food and traditional Italian food have their place, and individuals are free to choose based on personal taste.
CSR-Final-Presentation_81119.ppt
McDonald's has grown significantly since opening its first restaurant in 1948. It now has over 36,000 locations globally. The document provides an overview of McDonald's history and expansion, products offered both globally and locally, and financial performance in recent years. It also summarizes a famous lawsuit involving McDonald's hot coffee and discusses the company's corporate social responsibility direction and best practices in various countries. McDonald's focuses its CSR efforts on areas like sustainability, communities, and health/wellness.
Spearhead Waters - River Stone Inc. - FINAL SUBMISSION Powerpoint
The document outlines plans for the Spearhead Waters project which involves renovating an existing building into a restaurant, brewery, and nightclub. The project aims to conserve the local industrial history and bring the community together through locally sourced food and drink. Floor plans, elevations, and renderings are provided showing the proposed layout and design which includes renovating the interior spaces while maintaining the original exterior. Objectives for each component are listed along with details on building codes and regulations.
CV_Christopher_Owen_2015
Christopher Owen is an experienced head chef seeking new management opportunities. He has over 25 years of experience in kitchen management roles, currently serving as Head Chef at De Vere Venues Colmore Gate Birmingham since 2012. Prior to that, he held positions as Senior Sous Chef, Acting Head Chef, and Head Chef at various hotels and resorts. He has qualifications in cookery and food safety and has received several awards and certificates of merit in culinary competitions.
How a clown dominated the food world
McDonald's originated in 1940 and pioneered the fast food franchise model. It now has over 34,000 restaurants serving over 100 billion hamburgers in 119 countries. McDonald's dominated the fast food world through strategic expansion, product consistency across franchises, and an affordable family-friendly image. However, changing consumer preferences toward healthier options and saturated expansion have led to recent declines. The summary analyzes McDonald's rise to prominence and the strategies it can adopt to adapt to current market challenges.
Similar to FNBIndustryTrends (20)
Bakery Journey Around the World Mauri ANZ Rani Berry
Bakery Journey Around the World Mauri ANZ Rani Berry
Case Study_Coca-Cola Company_Senrith_Borin_Sovannuth_Rasmey_Chheangmai.pptx
Case Study_Coca-Cola Company_Senrith_Borin_Sovannuth_Rasmey_Chheangmai.pptx
Spearhead Waters - River Stone Inc. - FINAL SUBMISSION Powerpoint
Spearhead Waters - River Stone Inc. - FINAL SUBMISSION Powerpoint
FNBIndustryTrends
- 3. The Three Pillars: Noodles, Rice, and Seafood
- 4. Where to Eat
- 7. Kopitiams
- 10. Chili Crab
- 11. Chicken Rice
- 12. Char Kway Teow
- 13. Nasi Lemak
- 14. Kaya Toast
- 15. Satay
- 16. Bak Kut Teh
- 17. Sambal Stingray
- 18. Laksa
- 19. Bak Chor Mee
- 21. 1. People sought out comfort food
- 22. 2. Cake of the year: The Basque burnt cheesecake fail-proof recipes for this cake, chefs of MICHELIN-starred restaurants like Beni, Alma and Basque Kitchen were selling out of their own refined renditions, and sharing their secrets for the perfect bake.
- 23. curated wines for takeaway and delivery at special prices along with their food, while starred restaurants like Odette, Jag and Braci designed elaborate multi-course meals that could be finished and plated easily at home. 3. Fine dining experiences went into homes
- 24. 4. Restaurants stepped up to to the cause
- 25. 5. F&B turned to tech and social media
- 26. 6. Cloud kitchens offer their food from cloud kitchens, which are commercial food production facilities optimised for food delivery rather than sit-down service. Beppe de Vito’s Il Lido Group (including one star Braci) launched Grammi from its cloud kitchen, offering over 50 menu items as well as artisanal grocery items.
- 27. References:
Editor's Notes
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022
- 26. 8. 2022