KFC

2. • KFC stands for ‘Kentucky Fried Chicken’
• KFC was founded by Colonel Harland Sanders
• It is an American fast food restaurant chain that
specializes in fried chicken.
• It is the world's second-largest restaurant chain (as
measured by sales) after McDonald’s
• The chain is a subsidiary of Yum! Brands, a
restaurant company that also owns the Pizza Hut
and Taco Bell chains.

3. • 1890 : It all began with the dream of one man
colonel Harland D Sanders, born on 9th September
1890.
• 1896 : At 6,after Dad passed away colonel started
cooking for his family as mom went to work.
• 1930s : At age 40 colonel held many different jobs
before he started cooking.
• 1939 : At 50 he perfected his original recipe chicken
with his secret blend of 11 herbs and spices.

4. • 1950s : Colonel sanders travelled across U.S and
Canada by car restaurant to restaurant franchising his
chicken business at age 65
• 1952 : The first "Kentucky Fried Chicken" franchise
opened in Utah.
• 1970s: KFC was sold to
the spirits distributor Heublein, which was taken over
by the R.J. Reynolds food
and tobacco conglomerate; that company sold the
chain to PepsiCo.

5. Colonel Harland Sanders

6. • KFC is headquartered in Louisville, Kentucky in the
United States.
• KFC primarily sells chicken pieces, wraps, salads and
sandwiches.
• The company adopted KFC, an abbreviated form of
its name, in 1991.
• Almost 20,000 locations globally in 123 countries
and territories as of December 2015.

7. David C. Novak(Yum! Brands
Chairman and CEO).
Muktesh Pant (KFC CEO).
Roger Eaton(Yum! COO and KFC
President)

8. •VISSION: To be the leading integrated food services
group in the ASEAN region delivering consistent
quality products and excellent customer-focused service
•MISSION : To maximize profitability, improve
shareholder value and deliver sustainable growth year
after year.

9. • The main attributes for KFC restaurant
excellence are CHAMPS.
C - Cleanliness
H - Hospitality
A - Accuracy
M - Maintenance
P - Product Quality
S - Speed of Service
• KFC HACCP Programme
Hazard Analysis Critical Control Point
(HACCP) Programme is a management
system for the assurance of food safety.

10.  KFC's target market can be divided into
four groups:
• Children
• Teens & young adults
• Families
• Budget customers.
 Primary customer profiles includes families and
teenagers
 The secondary customer profile includes mainly
adults
 Tertiary customer profile mainly includes
people with lower education level and budget
customers who concern with their financial
situation.

13.  Strength:
 Global Presence
 Strong parent company
 Veg & Non veg offerings
 Secret Recipe
 Weakness:
 Unhealthy fats
 Negative publicity
:

14.  Opportunities:
 Market expansion
 Specializing into vegetarian Menu
 Rise in health conscious population
 Penetration
Threats:
 Competition
 Changing consumer eating habits
 Closure of current franchisees
 Raw Material prices