case study on kfc india

KFC Case Study and Success Story

If you are a non-vegetarian, odds are high that you are a huge fan of KFC already. We are pretty sure that you visit your nearest KFC restaurant at least once or twice a month?

Don’t you? Oh, come on! Don’t lie!

Although KFC offers a wide variety of non-veg products in India, it is best known for its fried chicken and zinger burgers. In this case study and success story, we will go back in history and see how and where KFC started, the methods that lead to its success and the hurdles faced by the company in its journey thus far. So let’s begin with this finger lickin’ good story right away.

Table of Contents

The background of KFC Founder

KFC was founded by an entrepreneur named Harland Sanders. Some biographies suggest that Sanders was born in the year 1890 and spent his childhood on a farm in Indiana.

Reports suggest that his father died when Sanders was only 6 years old, leaving the latter with the responsibility of taking care of a younger brother and a sister. Sanders’ mother spent days working for long hours; however, her profession is still debated. According to a report in the The New Yorker , Sanders was a decen t enough chef by the age of 10.

His mother remarried when he was 12 years old. However, the kids’ stepfather wasn’t kind enough to them; as a result, Sanders was sent for work on a farm 80 miles away, while his younger brother was sent to live with an aunt.

Dropping out of School

Sanders soon realized that he was not the right fit for school. So, he dropped out while in se venth grade and a few years later started taking up jobs such as operating a ferry boat, selling insurance, marketing tyres, stoking the steam engines of trains and making lighting systems.

Setting up a Restaurant

With the money made from all the above-mentioned jobs, Harland Sanders bought a small place at a service station in Corbin, Kentucky in 1930. Here, he started to serve classic southern dishes to travellers.

The place soon became popular for its cuisine and Sanders started to make a decent sum of money through quality food preparations . Soon, he acquired the complete service station and expanded his restaurant.

The Breakthrough

In the year 1939, he carried out a small experiment with a new kind of pressure cooker – not what we use at our home s these days . He fried his chicken with as many as 11 herbs and spices and found that this new pressure cooker was capable of delivering the ideal taste that he was looking for.

Thanks to this new mode of cooking, his restaurant enjoyed an overwhelming success for the next decade or so. The governor of Kentucky was so impressed with Sanders’ effort and hard work that he decided to confer the title of “Colonel” – the highest title a state can offer – upon the latter in 1950.

Two years later, in 1952, Sanders signed a deal with his friend, Pete Harman, who was willing to sell Sanders’ dish as “Kentucky Fried Chicken” through his own restaurant. Sanders received a 4-cent royalty on every successful sale. The success of this deal prompted him to sign similar contracts with several other restaurants .

A stumbling block

By this time, Sanders had two means of making money ; first, through his own restaurant; and second through royalties f rom local restaurants with whom he had shared his recipes. In 1952, however, the construction of a new highway rendered his restaurant with almost no customers. As a result, he sold the location, though at a loss, and started to re consider his future plans with a $105 monthly social security and small ro yalties from local restaurants.

After careful consideration, Col onel Harland Sanders decided to follow a complete franchise model, rather than set ting up new outlets of his own. So he packed his stuff including a few pressure cookers, flour, spices and herbs and hit the road with his wife accompanying him.

On the journey, he would stop and offer to cook free fried chicken for the restaurant owner/manager. If they liked the taste they could make a deal straightaway. Proceeding with this strategy, Sanders managed to get nearly 600 restaurants to serve Kentucky Fried Chicken – from both the United States and Canada – over the course of a few years .

Selling off franchise rights

In October 1963, a young lawyer named John Y. Brown and a venture capitalist, Jack Massey approached Colonel Sanders with an offer for full-fledged franch ise rights. Sanders was a little hesitant at first; however, after weeks of persuasion, he agreed to sell the franchise rights for a sum of $2 million (roughly equivalent to $16 million in today’s currency).

According to a report published by Bu sinessInsider , under the franchise contract, it was agreed that Kentucky Fried Chicken (KFC) would set up restaurants across the globe and will, under no circumstances, compromise the original recipe.

The Colonel was to have a lifetime salary of $75,000, a place on the board, a major share in the Canadian KFC outlets and the opportunity to serve as the company’ s brand ambassador.

The Aftermath

Many business experts believe that Sanders should have asked for a better deal . But, it seems that Sanders was never after money and was just looking for global fame for his quality food preparations. This can be validated by his constant grumbling of the poor quality gravy that the “new” KFC was offering. He spent the latter years of his life appearing in KFC commercials, talk shows and interviews.

Up until his death in 1980, Colonel Sanders maintained an active lifestyle, travelling long distances to promote the brand and taking feedback from patrons. The University of Houston has honoured him by featuring his name in the University’s Hospitality Industry hall of fame.

The present rules for KFC restaurants across the globe

Colonel Sanders wrote down a few rules before handing over the rights. Over the years some more additions have been made. So all KFC restaurants must follow these rules:

Only a pressure cooker should be used to cook the chicken. No other utensil is allowed.

Once the chicken has been cooked, it should not be removed from the cooker for at least 15 minutes.

All chicken pieces should be 8cm wide and must weight roughly 300g

All chickens shouldn’t be younger than 60 days or older than 70 days.

The chickens must remain marinated overnight before undergoing any sort of process

The Modern- Day KFC

KFC now has outlets in more than 120 nations and is, in fact, the second-biggest restaurant chain after McDonald’s. Due to the COVID-19 Outbreak many KFC outlets in the US and Canada removed the tagline “Finger lickin’ good” from its

banners, posters and commercials. KFC’s parent company, Yum! Brands, also operates Pizza Hut and Taco Bel l in India.

The story of Colonel Sanders is an inspiring one in its own right. It shows us that one can be of any age in order to run a successful business. It also inspires us to value quality more over money. We hope that you find this KFC success story useful and highly motivating .

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• KFC Case Study: How KFC is building a winning culture where people grow & thrive

• Anushree Sharma ,
• Updated On Nov 17, 2022 at 02:41 PM IST

• Flexibility at work: Even before the pandemic, when many companies were discussing and exploring mechanisms, we launched a hybrid way of working. We had a structure behind it, we expected our talents to be in the office for only communication, collaboration, celebration, and community days. We have a corporate calendar for this- 2-3 days we are in the office for these moments. During the pandemic, since working from home became a common practice, we added the WFH benefit, which supported them to have better wi-fi, a better headset, and ergonomic chairs. Also, during the pandemic as a distinctive approach, we launched the Work from Anywhere/Everywhere Policy. Our talents could work from “anywhere in the world.” This is a permanent practice now. 4 weeks a year, they can work anywhere in the world. We support them with a unique WFE monetary benefit so that they can ensure they have the appropriate distant working condition.
• Wellness & well-being: During the pandemic, on top of our wellness programs, we launched an advanced 360 Wellness program. We had many virtual sessions about wellness. After the pandemic, we elevated the program and now, we work with a vendor, to give our talents a menu so that they can choose and create their own recipes. From Yoga to Salsa Dances, from Spa to Table tennis they create their own wellness routine. Other than standard wellness programs we work with global experts in finance, and psychology who can take consultation when needed. We updated our benefit structure and fixed all the friction points from a fairness perspective. irrespective of their levels we included all employees in our health and life insurance. Families are included in yearly health check-ups. Families became an integral part of the KFC community. We have family offsites outside Dubai for families.
• Inclusion: We believe in ALL people. Our talents become their best selves when they feel that they are treated fair when they are included. Even during the pandemic, we kept our focus on diversity, inclusion, and belonging layers. We have 19 different nationalities in the office. Our gender parity ratio is 50%/50 same for advancements. Advt
• Employee Resource Group: We have Employee Resource Groups where we aim to have micro communities for a better feeling of belonging. From cooking to outdoor, language learning to photography our talents are sharing their passions. We have Special programs like Shine (globally selected programs) where we focus on underrepresented groups. Shine is a program to: a. S ponsor them to have a fair share in the ladder of opportunities, b. H elp them to equip themselves with the right light skills c. I nspire them to unlock their own potential, d. N arrate their Stories, road blockers, friction points in life and e. E ncourage them to have an impact with their full potential.
• By Anushree Sharma ,
• Published On Nov 14, 2022 at 09:00 AM IST

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KFC India’s Omnichannel Consumer Connect

Case Preview

Kfc india’s omnichannel consumer connect.

A humongous response to its ‘Watt a Box’ campaign on Facebook in June-July 2016 and the perfectly timed offline/on-ground campaign like ‘Nashville ATM’ during the demonetization drive in India had put Kentucky Fried Chicken India (KFC India) on a growth trajectory (after several unsuccessful years) with 13% increase in sales in Q3 FY2016. However, to retain itself on this growth path in India the company needed to constantly engage and make deeper connect with its target consumer – individuals up to 35 years of age – especially when it was surrounded with challenges like growing competition from within and outside the Quick Service Restaurant (QSR) segment, evolving consumer preferences by the day, evolving Indian concepts in cuisines and growing health awareness.

Indian Food and Beverages Industry – Quick Service Restaurants (QSR)

The Indian Food and Beverages (F&B) service sector is faced with many challenges like lack of quality infrastructure (lack of cold storage and cold-chain), lack of skilled manpower, high real-estate cost, difficulty in acquiring licenses required to commence operations, and burden of multiple taxes (like VAT, excise, and service tax, besides different state taxes, which add up to 17.5%-25% of the bill value). Though faced with challenges, the Indian F&B service sector had grown over the years at a rapid pace, supported by the various demand and supply factors (Exhibit I)..............

KFC and KFC India

KFC Corporation (more commonly known as Kentucky Fried Chicken or KFC), based in Louisville, Kentucky is an American fast food restaurant chain. KFC is the world’s second-largest restaurant chain9 (as measured by sales) after McDonald’s, with more than 20,000 locations globally in 125 countries10 as of 2017. In 1930, Colonel Harland Sanders (Sanders) brought a road-side motel and café in Corbin, Kentucky and began selling fried chicken. In 1952, Sanders took up to franchising and opened the first KFC franchise restaurant in Utah. However, in 1964, overwhelmed with rapid expansion, Sanders sold KFC to a group of investors. After many international expansions and changes in corporate ownerships, the chain, as of 2017, was owned by Yum! Brands, a spin-off of PepsiCo’s restaurant division............

KFC India’s Omnichannel Campaigns

Sanders was a key component of KFC’s advertising until his death in 1980. He had branded himself as Colonel Sanders donned with a dapper white suit since 1950. Even after his death, Sanders remained a key icon of the company with his face included in the KFC logo, which is prevalent till date (2017), and stood as an ‘international symbol of hospitality’. KFC’s early official slogans were some of the best-known slogans of the 20th century which included ‘North America’s Hospitality Dish’ (1956), ‘We fix Sunday dinner seven nights a week’ and ‘Finger Lickin’ Good’ (1956) – which is its current slogan in India.............

#KFCBoxwala – On-ground Campaign

As a part of its innovative marketing campaign, in March 2016, KFC got Mumbai’s Dabbawalas (known for their efficient delivery of office lunches) to deliver its newly launched 5-in-1 Meal Boxes to some office-goers instead of their regular lunch boxes...............

Nashville Chicken – GIF Ads on TV, YouTube and Social Media

Graphics Interchange Format (GIF), an image format that is a cross between a still photograph and a video, are popular on social media to present short comic messages. KFC India leveraged on this file format and released a series of 10-second TVCs to showcase................

Teleconnect to Nashville – On-ground Event

The legend of Nashville has it that if you challenge your mind and focus your thoughts hard enough, you are sure to be rewarded. As a follow-up to GIF TVCs, KFC took up on-ground campaign, in a Mumbai mall, titled ‘Teleconnect to Nashville’ to launch Nashville chicken in a unique way.............

Design Your Own Bucket Campaign

To launch its new tagline, ‘So Good’ KFC India created a ‘Design Your Own Bucket’ App on Facebook in March 2012...........

..............................

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Assignment Questions

I. Analyze KFC India’s omnichannel consumer connects through online and offline platforms and debate on their efficacy given the nature of its products and target customers. II.......................

Exhibit I: Growth Drivers – Demand and Supply

Exhibit II: F&B Industry in India and The QSR Segment

Teaching Note Preview

Since 2014, Kentucky Fried Chicken India (KFC India) had taken up online and offline campaigns to connect with its target customers in India - individuals below 35 years of age, comprising of children, college-goers and early/young workers. Its consumer connect initiatives ranged from 'Teleconnect to Nashville', 'Nashville ATM', 'TVS in GIF', 'KFC duo Friendship Bucket', '#KFC WishBucket', 'The Watt A Box', etc. While the company witnessed reasonable success with the omnichannel campaigns, how should it make a deeper connect with its target customers, in the wake of rising competition from home-grown and international QSRs in India? Should it continue to be active through its omnichannel campaigns or should it focus more on digital or Social Media campaigns given the nature of its products and target customers? How should it engage more with its target customers? This case study enables an interesting discussion on the possible digital marketing engagement initiatives of KFC India.

Prerequisite Conceptual Understanding/Before the Classroom Discussion

The students/participants should have a conceptual understanding of omnichannel marketing and how companies use offline and online social media platforms to engage with their customers and market their products. They can read the chapter/material related to "Omnichannel Retailing and Omnichannel Marketing" from the curriculum taught in their respective Digital Marketing course/program.

Case Positioning and Setting

This case study can be used in MBA/Post-graduate program for either of the following in Digital Marketing course/module:

• To understand how a company could connect to its customers through omnichannel (online and offline) platforms • To understand the efficacy of both online and offline channels and decide on which would be better for a company like KFC

I. Analyze KFC India’s omnichannel consumer connects through online and offline platforms and debate on their efficacy given the nature of its products and target customers. II...........

Preamble to the Case Study Analysis and Suggested Orchestration

This case study helps analyze KFC India’s presence across offline and online channels and enables a debate on the efficacy of its initiatives across these channels. While it discusses the benefits and risks of each of the media channels used by KFC India for its customer engagement, it debates on which channel would be more suitable to make a deeper impact and connect with its target customer. The case study analysis was carried out as presented in Exhibit (TN)-I..........

This case study enables an interesting discussion on the possible digital marketing and digital business engagement initiatives of KFC India. KFC - owned by the World's largest restaurant company Yum! Brands - has been operating in India since 1995 with 352 restaurants as of May 31 st 2016. With Indian Quick Service Restaurant (QSR) (with about ₹19,000 crore) and chained QSR market (worth about ₹9,125 crore) witnessing intense competition, KFC's digital forays have kept it digitally connected with its target segment base - individuals up to 35 years of age. While KFC India has deployed, with reasonable success, quite a few digital marketing and business initiatives - 'Teleconnect to Nashville', 'Nashville ATM' , 'TVS in GIF', 'KFC duo Friendship Bucket', '#KFC WishBucket', 'The Watt A Box', etc. - how should KFC make deeper digital marketing connects and convert those connects to bolster its competitive business in India? How should KFC India be digitally active with its target audience?

• To understand KFC India’s omnichannel consumer connects through online and offline platforms
• To discuss and debate on the efficacy of the deployment of pure offline, pure online and omnichannel consumer connects given the nature of products and target customers
• To discuss and debate on whether KFC India should continue with its omnichannel consumer connect strategy or should it focus exclusively on digital marketing strategy
• To understand how a company could connect to its customers through omnichannel (online and offline) platforms
• To understand the efficacy of both online and offline channels and decide on which would be better for a company like KFC

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Table of Contents

Kfc consumer profile, types of kfc marketing channels, digital marketing strategy of kfc , kfc's social media marketing , kfc marketing strategy 2024: a case study.

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KFC uses demographic segmentation to serve the target market that has both vegetarian and non-vegetarian customer segments. Its offerings cater to kids, young adults, and almost all age groups. KFC's target audience can be categorized into four groups:

• Teens and young adults 
• Budget customers

Its primary customer profiles incorporate teenagers and families because most teenagers are impulsive, and they love to dine out with friends or order online to have a meal with their family. The secondary customer profile includes adults, and the tertiary customer profile has people with lower budgets.  

KFC started with an undifferentiated targeting strategy as it served the same menu worldwide. However, in recent times, it has started localizing its menu for better acceptability in the market. The KFC marketing strategy incorporates two types of marketing channels: Personal and Non-personal.

Personal channels involve communicating directly with the audience, such as a KFC salesperson introducing products to a customer in person or over the telephone. Non-personal marketing channels include the use of media both online and offline, such as

• Promotion Campaigns 
• PR activities 
• Social Media

The KFC marketing strategy primarily includes SEO , content marketing , email marketing , social media marketing , and video marketing. However, the company pays special attention to social media marketing and uses the most popular digital marketing platforms to highlight its price and customer satisfaction. 

KFC's Facebook and Twitter pages are extremely high on interactions with customers. 

KFC's Facebook Pages

KFC uses Facebook as a medium to educate its customers with new offers, products, discounts, and other schemes. It also uses Facebook to address customer grievances. The brand ensures that they put across product-oriented content. It promotes online ordering facilities via social media. 

KFC’s Official Facebook Page Displaying A Range of Meals

On festive occasions, the Facebook page has several animated photos that have often received tremendous responses and helped KFC connect with the audience on occasion. Their posts strike great engagement ratios, with likes soaring above 250,000 and comments reaching 5000+. On average, the total engagement level of the page is approximately 5% depicting quality interaction and engagement. 

KFC's team that handles its Facebook page is extremely quick in responding to customers. They encouraged the audience to lodge a complaint of dissatisfaction at their outlets.  

KFC's Twitter Handles

The Twitter handle of KFC is as interactive as the Facebook page. The team successfully pacifies unhappy customers and has an extremely high engagement level.

KFC’s Twitter Handle

To take interactions to the next level, the team organizes contests often integrated across Facebook and Twitter. They also promote new schemes and discounts via Twitter . Although the number of retweets or conversations on these tweets isn't quite high presently, the brand also seems focused on upscaling its business via Twitter. 

KFC's Instagram Handles

KFC’s Instagram Post with the Latest Offers

KFC has several verified pages on Instagram for various countries besides its main page. It uses this digital marketing platform mainly to attract customers by posting luring images of food items on its menu. The brand also publishes posts about its present offers, new introductions, and other schemes.

KFC on Youtube

KFC India Youtube Channel Displaying Ads

Although KFC has video marketing on its list of digital marketing strategies, it uses its YouTube Channel for advertisements only. It has short videos of not more than two minutes, but the channel still has a good number of subscribers. The company uses Youtube as a secondary medium to show its ads. 

KFC's Email Marketing Strategy

KFC restaurants create bulk mailings using the AMP technology to target its mobile phone users too. Its AMP emails are different from ordinary emails as these mails have interactive elements in the form of order buttons, product carousels, subscription forms, sliders, animations, an interactive showcase of meals, and more so that the emails do not get lost in the potential customer's inbox. The company also uses this strategy to segment its audience and personalize its email campaigns, targeting specific audiences. Their brand awareness campaigns lead to valuable conversions later.

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The KFC marketing strategy is strong and actively uses Twitter and Facebook to attract customers, share promotions and schemes, and solve customer grievances. The potential of YouTube has still not been completely explored by them. 

If you wish to formulate a stronger digital marketing strategy for your brand, enroll in Simplilearn's Post Graduate Program In Digital Marketing as the course allows you to learn from industry experts from Purdue University and Facebook. Master the digital marketing skills and take your career to the next level!

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KFC Crisis Management Case Study: Preparing for the Unexpected

Crisis can strike unexpectedly and have a profound impact on a company’s reputation and bottom line.

The ability to effectively manage these crises becomes paramount, and one such case that captured global attention was the KFC crisis.

This blog post aims to delve into KFC crisis management case study examining the events of crisis and analyzing the company’s response.

By exploring the lessons learned from this event and studying best practices in crisis management, we can gain valuable insights into how businesses can navigate challenging situations, protect their brand reputation, and emerge stronger from adversity.

Join us on this journey as we uncover the intricacies of crisis management and uncover the key strategies necessary for successful resolution of a crisis.

Brief history of KFC as a global fast-food chain

Kentucky Fried Chicken, more commonly known as KFC, has established itself as a prominent global fast-food chain with a rich and fascinating history.

The story of KFC traces back to 1930 when Harland Sanders, a humble entrepreneur, started selling fried chicken from his roadside restaurant in Corbin, Kentucky. Known for his secret blend of 11 herbs and spices, Sanders’ fried chicken quickly gained popularity among the locals.

As word spread about the deliciousness of Sanders’ chicken, he began franchising his concept in the 1950s. This marked the beginning of KFC’s expansion into a worldwide phenomenon.

With its signature Southern-inspired flavors, crispy texture, and distinctive red and white branding, KFC grew rapidly across the United States and eventually ventured into international markets.

By the 1970s, KFC had become a global powerhouse, operating in numerous countries and serving millions of customers each day. Its success could be attributed not only to its mouthwatering fried chicken but also to its innovative marketing campaigns and strategic partnerships.

Over the years, KFC has continually evolved its menu to cater to changing consumer preferences, introducing new products like the famous KFC bucket, chicken sandwiches, and a variety of sides and desserts.

Today, KFC operates in more than 140 countries, with thousands of restaurants serving its iconic fried chicken to eager customers worldwide. The brand’s commitment to quality, consistency, and its unique blend of flavors has made KFC a beloved and recognizable name in the fast-food industry.

As we delve into the KFC crisis and its management, it is crucial to understand the significance of this global fast-food chain and its enduring legacy.

Through its journey, KFC has not only revolutionized the way people enjoy fried chicken but also faced its fair share of challenges, providing valuable lessons in crisis management for businesses worldwide.

Description of the specific crisis event

The specific crisis event that shook KFC and garnered significant attention occurred in February 2018. It all began when a major supply chain disruption caused a shortage of chicken, leading to the temporary closure of hundreds of KFC restaurants across the UK.

The shortage stemmed from issues with KFC’s new logistics partner, who experienced operational difficulties that disrupted the delivery of fresh chicken to the restaurants.

As a result, customers were met with signs on the doors of their local KFC branches, apologizing for the inconvenience and explaining the temporary closure.

Social media platforms quickly erupted with posts from disappointed and frustrated customers, expressing their disbelief at the absence of KFC’s famous fried chicken. The crisis intensified as the media caught wind of the story, further amplifying the negative publicity surrounding the situation.

The impact of this crisis was significant on multiple fronts. Not only did it disrupt the day-to-day operations of KFC restaurants, leading to financial losses, but it also tarnished the brand’s reputation.

Customers who had come to rely on the availability and quality of KFC’s chicken were left disappointed and turned to competitors for their fast-food cravings. 

The incident also raised questions about KFC’s supply chain management and the robustness of their contingency plans.

In the face of this crisis, KFC found itself under immense pressure to resolve the supply chain issues, reopen the affected restaurants, and regain the trust of its customers.

The company’s crisis management strategy and subsequent actions would play a crucial role in determining the trajectory of their recovery and the restoration of their brand reputation.

Initial response from KFC

In the wake of the supply chain disruption and subsequent closure of numerous KFC restaurants, the company swiftly took action to address the crisis and communicate with its customers.

KFC acknowledged the issue and released an official statement expressing regret for the inconvenience caused. They emphasized their commitment to providing high-quality food and assured customers that they were working diligently to resolve the situation as quickly as possible.

To keep customers informed, KFC utilized various communication channels, including their official website and social media platforms. They provided regular updates on the progress of resolving the supply chain issues and reopening affected restaurants.

These updates included transparent information about the challenges faced, the steps being taken to rectify the situation, and estimated timelines for the restoration of normal operations.

Furthermore, KFC proactively engaged with customers on social media, responding to inquiries, and addressing concerns in a timely manner. They expressed gratitude for the patience and support shown by customers during this challenging time, striving to maintain an open line of communication and demonstrate their commitment to resolving the crisis effectively.

KFC also collaborated closely with its franchise partners and suppliers to mitigate the impact of the crisis. They worked together to explore alternative solutions, such as sourcing chicken from different suppliers or redistributing stock from unaffected locations to minimize disruptions and reopen restaurants as quickly as possible.

While the initial response from KFC showcased a proactive approach to crisis management, the subsequent actions and long-term strategies implemented would be crucial in determining the ultimate success of their recovery and the rebuilding of customer trust.

Evaluation of the initial response

The initial response from KFC in addressing the supply chain disruption and communicating with customers demonstrated several commendable aspects of crisis management. Here is an evaluation of their response:

• Prompt acknowledgement: KFC promptly acknowledged the issue and expressed regret for the inconvenience caused. This proactive approach demonstrated their commitment to taking responsibility and addressing the crisis head-on.
• Transparent communication: KFC provided regular updates to customers through various communication channels, including their website and social media platforms. By sharing transparent information about the challenges they were facing and the steps being taken to resolve the situation, they instilled a sense of transparency and honesty, which are essential during a crisis.
• Engaging with customers: KFC actively engaged with customers on social media, responding to inquiries and concerns. This demonstrated their willingness to listen to customers and address their concerns promptly, which can help in maintaining a positive brand image and customer loyalty.
• Collaboration with stakeholders: KFC collaborated closely with franchise partners and suppliers to find alternative solutions and minimize disruptions. This collaborative approach showcased their commitment to working together as a team and finding solutions collectively, which can be crucial in overcoming a crisis.

While the initial response from KFC showcased positive aspects, there are a few areas that could be further improved:

• Clear action plan : While KFC provided regular updates, it would have been beneficial to outline a clear action plan or steps being taken to rectify the supply chain issues. This would have provided customers with a better understanding of the progress being made and instilled confidence in the company’s ability to resolve the crisis.
• Compensation or alternative offerings: As an additional measure, KFC could have considered providing compensation or alternative offerings to customers affected by the closures. This could have helped in mitigating customer dissatisfaction and maintaining goodwill during the crisis.
• Proactive communication: While KFC was responsive to customer inquiries, there could have been a proactive approach to reaching out to customers who were directly affected by the closures. Proactively addressing customer concerns and offering support can go a long way in building trust and loyalty.

Communication channels used by KFC

KFC utilized various communication channels to address the crisis and keep customers informed. Here are some of the communication channels employed by KFC:

• Official Website: KFC utilized its official website as a primary platform for sharing updates and information regarding the supply chain disruption and restaurant closures. They dedicated a section or a prominent banner on the website to provide regular updates, explanations, and estimated timelines for the resolution of the crisis. This ensured that customers visiting the website could easily access the latest information.
• Social Media Platforms: KFC leveraged popular social media platforms such as Facebook, Twitter, Instagram, and YouTube to communicate with customers. They posted regular updates, statements, and videos to address the crisis, inform customers about the progress being made, and apologize for the inconvenience caused. Social media platforms allowed KFC to reach a broad audience, engage in two-way communication, and respond to customer inquiries and concerns promptly.
• Email Communication: KFC likely utilized email communication to reach out to customers who had signed up for their newsletters or loyalty programs. Through email updates, they could provide detailed information about the crisis, offer exclusive deals or promotions, and express their gratitude for customer support and patience during the challenging period.
• Press Releases and Media Statements: KFC would have issued press releases and media statements to communicate with the media and the public at large. These official statements would have outlined the details of the crisis, the actions being taken, and the company’s commitment to resolving the situation. Press releases and media statements are vital in shaping public perception and ensuring consistent messaging across various media outlets.

Lessons Learned from the KFC Crisis 

Following are the key lesson learned form the KFC crisis management case study:

A. Importance of preparedness in crisis management

The KFC crisis highlighted the crucial lesson of the importance of preparedness in crisis management. Being prepared means having a well-defined crisis management plan in place, including clear protocols and procedures to follow when unforeseen events occur.

Companies should anticipate potential risks and develop contingency plans to mitigate their impact. In the case of KFC, having a robust supply chain backup plan and alternative supplier relationships could have helped minimize the disruption caused by the chicken shortage. By proactively preparing for crises, businesses can respond more swiftly and effectively, mitigating the negative consequences and safeguarding their reputation.

B. Effective communication during a crisis

Effective communication is a fundamental lesson learned from the KFC crisis. In times of crisis, open and transparent communication with stakeholders is paramount. Promptly acknowledging the crisis, providing regular updates, and being accessible to address concerns demonstrate a commitment to transparency and build trust with customers, employees, and the public.

KFC’s use of various communication channels, including their website and social media platforms, allowed them to disseminate information widely and engage directly with customers. By maintaining open lines of communication, companies can manage expectations, alleviate concerns, and retain customer loyalty during challenging times.

C. The role of transparency and honesty

Transparency and honesty emerged as critical factors in the KFC crisis. Being transparent about the causes of the crisis, the challenges faced, and the steps being taken to resolve it helps build trust and credibility. KFC’s acknowledgment of the supply chain disruption and their commitment to resolving the issue demonstrated honesty, which is essential for maintaining the confidence of customers and stakeholders.

By openly sharing information, companies can demonstrate accountability, showcase their efforts to rectify the situation, and reassure customers that their best interests are being prioritized. Transparency and honesty are vital components of effective crisis management, enabling organizations to navigate challenging situations while preserving their integrity.

Final Words 

KFC crisis served as a significant case study in crisis management, highlighting important lessons that businesses can learn from. The crisis emphasized the importance of preparedness, emphasizing the need for robust contingency plans and alternative solutions to mitigate disruptions. 

Effective communication emerged as a crucial aspect, with KFC demonstrating the power of transparent and timely communication through various channels. Transparency and honesty played a pivotal role in rebuilding trust and credibility. By openly addressing the crisis, sharing information, and taking accountability, KFC showed their commitment to their customers and stakeholders.

About The Author

Tahir Abbas

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Backstory: KFC’s inauspicious beginnings in India

After shutting down its business following controversies and protests in india, kfc returned to the country in 1999, with an outlet in bangalore but it took another five years before it expanded its operations and set up another outlet..

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KFC in India

KEF India KEF was founded by Harlan Sanders (Sanders) In the early asses, when he started cooking and serving food for hungry travelers who stopped by his service station In Carbon, Kentucky, US. He did not own a restaurant then, but served people on his own dining table in the living quarters of his service station. His chicken delicacies became popular and people started coming Just for food.

Kentucky Fried Chicken was born. Soon, Sanders moved across the street to a motel-UCM-restaurant, later named ‘Sanders Court & Cafe,’ that seated around 142 people.

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The case highlights the ethical Issues Involved In Kentucky Fried Chicken’s (KEF) business operations In India. KEF entered India In 1995 and has been In midst of controversies since then. The regulatory authorities found that Cuff’s chickens did not adhere to the Prevention of Food Adulteration Act, 1954.

Chickens contained nearly three times more monogamous glutamate (popularly known as MUGS, a flavor enhancing ingredient) as allowed by the Act. Since the late 1 sass, KEF faced severe protests by People for Ethical Treatment of Animals (PETA), an animal rights protection organization.

PETA accused KEF of cruelty towards chickens and released a video tape showing the Ill- treatment of birds in CIFS poultry farms. However, undeterred by the protests by PETA and other animal rights organizations, KEF planned a massive expansion program in India. Over the next nine years, he perfected his secret blend of 11 herbs and spices and the basic cooking technique of chicken.

Sanders’ fame grew and he was given the title Kentucky Colonel by the state Governor in 1935 for his contribution to the state’s cuisine.

Sanders’ restaurant business witnessed an unexpected halt in the early asses, when a new Interstate highway was planned bypassing the town of Carbon. His restaurant flourished mainly due to the patronage of highway travelers. The new development meant the end of this. Sanders sold his restaurant operations. After settling all his bills, he was reduced to living on a meager $105 social security queue.

But Sanders did not lose hope. Banking on the popularity of his product and confident of his unique recipe for fried chicken, Sanders started franchising his chicken business In 1952.

He called It Kentucky Fried hickey. He traveled the length and breadth of the country by car, vaulting as many restaurants as possible and cooking batches of chicken. If the restaurant owners liked his chicken, he entered into a handshake agreement that stipulated payment of a nickel for each plate of chicken sold by the restaurant.

By 1964, Sanders franchised more than 600 chicken outlets in the US and Canada. The same year, he sold his interest In his company In the US for $2 million to a group of Investors.

However, he remained the public spokesperson for the company, KEF grew rapidly under the new winners and issued shares to the public on March 17, 1966. In July 1971, KEF was acquired by Hubble Inc. For $285 million. By then, KEF had over 3,500 franchised and company-owned restaurants in the world.

“Each bird whom KEF puts into a box or a bucket had a miserable life and a frightening death. People would be shocked to see our footage of a KEF supplier’s employee who walks through a barn, carelessly lighting lamps and letting flames fall on the terrified birds.

The alarm Inside these filthy with a grain of compassion should set foot in KEF. – Ingrain Newsier, Director, PETA. Protests against KEF On August 20, 2003, a five-foot tall chicken complete with an ensemble of feathers and beak hobbled on a pair of crutches outside Kentucky Fried Chicken’s (KEF) Indian outlet in Bangor. The chicken was brought by PETA (People for Ethical Treatment of Animals) activists, who carried placards reading, “Quit India” and “Stop Playing Fowl” (a pun on “Foul”).

The chicken was placed at the centre and a peaceful protest was held against the alleged ill treatment of birds in Cuff’s poultry farms.

Media errors were called to give the demonstration a wide coverage. Explaining the rationale behind the protest, Bill Bacchanalian, special projects coordinator of PETA, said, “Ours is the land of Gandhi. Just as 61 years back our leaders gave a call for colonizers to quit India, we too are saying we will not tolerate cruel multinationals. ” On the 61st anniversary of the ‘Quit India’ movement, PETA India wrote a letter to the Managing Director of Triton Restaurant International, the parent company of KEF, asking them to close their sole KEF outlet in India. They got no reply.

PETA activists decided to protest against KEF by carrying crippled chicken, which represented the birds suffering in the Cuff’s farms. PETA claimed that after two years of intensive campaigning to increase animal welfare standards in poultry farms, other foreign fast food restaurants operating in India like McDonald’s and Burger King had improved the treatment of animals specially raised and slaughtered for food. Only KEF had not acted. Though PETA had organized other protests earlier, the crippled chicken campaign became the precursor for more intensive protests.

Petal’s was one of the many shows of protest against Cuff’s Indian outlet.

Objectives Understand the significance of cultural, economic, regulatory and ecological issues while establishing business in a foreign country. Appreciate the need for protecting animal rights in developed and developing countries like India. Understand the importance of ethics in doing business. Examine the reasons for protests of PETA Identify solutions for Cuff’s problems in India. Analysis There are a number of issues relating to this incident that demonstrate the ethical ND moral issues surrounding business.

Cuff’s business in India leads too wide range of direct and indirect employment related to the business as a result of the investment by the company. KEF claims that it does not own chicken the farms. How honest are the claims that KEF is making? How reliable are the claims made by those who oppose Cuff’s activities? What conflicts arise between the responsibilities that KEF has to the treatment of chickens and the local community, and to its shareholders, suppliers and employees, other external stakeholders?

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Home » Management Case Studies » Case Study of KFC: Establishment of a Successful Global Business Model

Case Study of KFC: Establishment of a Successful Global Business Model

By 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 had 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 New York Stock Exchange. During 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 emphasised 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 per cent share of $18.5 billion, U.S pizza segment. Taco Bell held 75 per cent of $5.7 billion Mexican food segment, and KFC held 49 per cent of the $7.7 billion, U.S chicken fast food segment.

Japan, Australia, and United Kingdom accounted for the greatest share of the KFC’s international expansion during the 1970s and 1980s. During the 1990s, other markets became attractive. China with a population of over 1 billion, Europe and Latin America offered expansion opportunities. By 1996, KFC had established 158 company-owned restaurants and franchises in Mexico. In addition to Mexico, KFC was operating 220 restaurants in the Caribbean, and in the Central and South America.

Many cultures have strong culinary traditions and have not been easy to penetrate. KFC previously failed in German markets because Germans were not accustomed to take-out food or to ordering food over the counter. KFC has been more successful in the Asian markets, where chicken is a staple dish. Apart from the cultural factors, international business carries risks not present in the U.S. market. Long distances between headquarters and foreign franchises often make it difficult to control the quality of individual franchises.

In some countries of the world such as, Malaysia, Indonesia and some others, it is illegal to import poultry, a situation that has led to product shortages. Another challenge facing KFC is to adapt to foreign cultures. The company has been most successful in foreign markets when local people operate restaurants. The purpose is to think like a local, not like an American company.

As KFC entered 1996, it grappled with a number of important issues. During 1980s, consumers began demanding healthier foods, and KFC’s limited menu consisting mainly of fried foods was a difficult liability. In order to soften its fried chicken chain image, the company in 1991, changed its name and logo from Kentucky Fried Chicken to KFC. In addition, it responded to consumer demands for greater variety by introducing several new products, such as Oriental Wings, Popcorn Chicken, and Honey BBQ Chicken as alternatives to its Original Recipe fried chicken. It also introduced a dessert menu that included a variety of pies and cookies.

Soon after KFC entered India, it was greeted with protests of farmers, customers, doctors, and environmentalists. KFC had initially planned to set up 30 restaurants by 1998, but was not able to do so because its revenues did not pick. In early 1998, KFC began to investigate the whole issue more closely. The findings revealed that KFC was perceived as a restaurant serving only chicken. Indian families wanted more variety, and the impression that KFC served only one item failed to enhance its appeal. Moreover, KFC was also believed to be expensive. KFC’s failure was also attributed to certain drawbacks in the message it sent out to consumers about its positioning. It wanted to position itself as a family restaurant and not as a teenage hangout. According to analysts, the ‘family restaurant’ positioning did not come out clearly in its communications. Almost all consumers saw it as a fast food joint specializing in a chicken recipe.

KFC tried to revamp its menu in India. Cole Slaw was replaced with green fresh salads. A fierier burger called Zinger Burger was also introduced. During the Navaratri festival, KFC offered a new range of nine vegetarian products, which included Paneer burgers. Earlier, KFC offered only individual meals, but now the offerings include six individual meals, two meal combos for two people, and one family meal in the non-vegetarian category. For vegetarians, there are three meal combos for individuals, and meals for couples, and for families.

KFC also changed its positioning. Now its messages seek to attract families who look not only, for food, but also some recreation. Kids Fun Corner is a recreational area within the restaurant to serve the purpose. Games like ball pool, and Chicky Express have been introduced for kids. The company also introduced meal for kids at Rs. 60, which was served with a free gift.

Over the years, KFC had learned that opening an American fast food in many foreign markets is not easy. Cultural differences between countries result in different eating habits. For instance, people eat their main meal of the day at different times throughout the world. Different menus must also be developed for specific cultures, while still maintaining the core product — fried chicken. You can always find original recipe chicken, cole slaw, and fries at KFC outlets, but restaurants in China feature all Chinese tea and French restaurants offer more desserts. Overall, KFC emphasizes consistency and whether it is Shanghai, Paris, or India, the product basically tastes the same.

Questions For Discussion

• Analyse the case and determine the factors that have made KFC’s a success global business.
• Why are cultural factors so important to KFC’s sales success in India and China?
• Spot the cultural factors in India that go against KFC’s original recipe; KFC Fried Chicken.
• Why did Kentucky Fried Chicken change its name to KFC?

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ONDC Network records 5 million retail orders in May 2024

Kalyan Jewellers to invest Rs 42 cr to complete Candere buyout

Govt asks advertisers to submit self-declaration certificate from June 18

The Bengaluru-based QSR chain expects an increase in gross merchandise value (GMV) by over 230% for this fiscal

New Delhi: Bengaulru-based quick service restaurant (QSR) chain Bigguys part of Beamer Brands, which operates four brands, has received investments to date worth $2 million (over Rs16.62 crore) from a clutch of Non-Residential Indian (NRI) investors, a top company executive told IndiaRetailing.

“We have received investments of more than $2 million. It is a mix of equity and other forms of investment instruments,” said Biraja Rout, founder of Bigguys.  This also points towards an interest in the Indian QSR businesses and their return on investments (ROI) among outside Indian investors.

“As India is growing after the global average, we foresee the trend of India being the future investment hub. The return on investment (ROI) odds of investment in any sector in India look aggressive as the compounded annual growth rate (CAGR) of gross domestic product (GDP) in India is much higher,” added Rout.

Bigguys which plans to compete with leading QSR chains like KFC and Popeyes that offer fried chicken clocked a gross merchandise value (GMV) of Rs 7.4 crore in the financial year (FY) 2023-24.

“Our GMV was Rs 7.4 crore & for FY 2024-2025, our projected GMV is Rs 25.9 crore with 20 more outlets to be launched across Bengaluru, Chennai, Odisha and Andhra Pradesh.

The company which eyes an increase of over 230% in GMV for the ongoing fiscal clocked around Rs 61.8 lakh in January 2024, Rs 69 lakh in February and Rs 77 lakh in March with an average month-on-month growth of 12-14%.

In terms of its expansion, the company now targets the south region as the major priority with the motive to expand its presence in states like Karnataka, Tamilnadu, Kerala, Andra Pradesh and Odisha (east India).

“We will be targeting all tier 1, tier 2 & tier 3 cities with various strategies across the above-mentioned states,” added Rout.

When asked about the approaches to staying profitable in this competitive business, Rout added, “We believe in building a profitable business with our stakeholders. We keep our investment less to justify our business ecosystem’s unit economics. We aim to get the return on investment (ROI) within 36-40 months to give our investors lucrative returns.”

In addition to this,  understanding customer preferences, personalised services, and continuous innovation are key factors that drive competitive approaches.

Bigguys also plans to enter some other categories like Korean flavours in the future. Bigguys which is part of Beamer Brands, a 2016 incepted company is also poised to become a Rs 500 crore revenue company by 2027, said its representatives.

“We shall be needing  Rs 250-300 crore of funds to be deployed at stages in the next 3 years,” said Rout on the money required to fuel further expansions.

Beamer Brands is a Bengaluru-based QSR company that operates four brands Biggies Burger, Original Burger Co. and Bigg Cafe with its presence majorly in Bengaluru with some expansion plans in Mumbai, Chennai and other cities.

• and continuous innovation
• Beamer Brands
• Biggies Burger
• Biggies Cafe
• Biraja Rout
• customer preferences
• gross merchandise value
• Non-Residential Indian
• NRI QSR investment
• Original Burger Co.
• personalised services
• QSR businesses
• Quick Service Restaurant
• Return on investment
• return on investments

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30 Unusual KFC Menu Items Around The World You NEED To Try

Posted: June 4, 2024 | Last updated: June 4, 2024

Finger lickin’ different

Think you know KFC? Think again. However encyclopedic your knowledge of the fried chicken chain’s menu might be, it proves useless once you start looking at what's served up around the world. Options such as porridge, spaghetti, fries topped with fish flakes, chicken and mushroom soup and even a pizza with a fried chicken base have appeared on menus, with franchises adapting their offerings to suit local tastes and traditions.

Here we look at the country-specific KFC dishes that may just make you want to hop on a plane.

The flaky-crusted Pot Pie, with its warm and creamy chicken, potato, pea and carrot filling, is a classic on the menu at KFC in the US. Sold since the 1990s, it’s as everyday as Original Recipe fried chicken, gravy and fries. In other countries, such as Japan, the savory pie has made appearances on a short-term basis along with dessert pies such as the purple Sweet Potato Pie.

Scoff-ee Cup

Scoff-ee Cups were edible cups that went on sale at UK restaurants in 2015. The intricate construction featured an edible sugar paper wrapper branded with the KFC logo and a white chocolate inner lining that melted when the cup was filled with a hot drink. But the epic craftsmanship didn’t stop there – the consumable cups were infused with 'mood-boosting scents' such as coconut sun cream, freshly cut grass and wildflowers.

Brown Sugar Boba Tea Tart

Crisp on the outside, soft in the center, Portuguese tarts regularly appear on KFC menus in many Asian markets including Malaysia, Thailand, Hong Kong and China. Then the chain mixed things up by introducing Brown Sugar Boba Tea Tarts, inspired by the trend for Taiwanese boba tea (also called bubble tea or milk tea). The creamy egg custard pastries were infused with milk tea and topped with brown sugar tapioca pearls, and went on sale in Singapore in 2019.

Dipping Fries

To solve the problem of French fries being too skinny to get maximum sauce when dipping, KFC introduced Dipping Fries to its menu in Romania. Basically hollowed-out French fries, the potato side dish can scoop up far more of your favorite condiment. Now permanently on the menu in the country, they come with a choice of sauces including sweet and sour, curry, garlic, ketchup, barbecue and salsa.

Salted Egg Chicken

Deliciously messy Salted Egg Chicken is another perfect meal for sauce lovers. It features hot and crispy fried chicken drizzled in savory salted egg sauce. The latter is made with salt-cured egg yolks, a delicacy eaten in Asia for centuries. The dish was available in Indonesia as part of the chain's ‘Taste of Asia’ campaign in 2018. Fans of sticky buffalo wings should approve.

Gravy Mashies

Deep-fried mashed potato with a squirt of KFC gravy in the center, Gravy Mashies were a twist on an old KFC favorite in Australia: Mashies. The beloved dish was introduced in 2009 but discontinued all too quickly. Bearing the most Australian name possible, the beloved snack was brought back with added gravy for a limited time, much to fans’ delight, in 2017. Now the chicken chain is teasing a second revival, with the original option having already made appearances in Tasmania.

Potato Krisper

When KFC moved into the Indian market, the chain adapted its menu to suit local dietary requirements. With a large proportion of the country’s population eating a vegetarian diet, KFC introduced an entire meat-free menu. Available in 2014, the Potato Krisper featured a crispy potato patty, sauce and onions in a bun. It was similar to the McDonald’s Aloo Tikki Burger, which is also sold in India. There's still a Veg Krisper on the menu.

Paneer Zinger

Also launched in India in 2014, the Paneer Zinger featured a paneer (Indian cheese) patty filled with spicy sauce. The meatless dish was backed by a huge advertising campaign. Sadly, from 2016 onwards, the company decided to move away from investing in its vegetarian offering and this spectacular fried chicken alternative was discontinued, much to fans' dismay.

Pachito Pasta

In Vietnam, KFC restaurants serve spaghetti topped with tomato sauce, grated cheese and (of course) the famous fried chicken. A permanent item on the menu, you can get a portion of Pachito Pasta at any time of day, all year-round. Although its lack of authenticity may upset pasta purists, we'd happily give it a try.

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Cheese Top Burger

Who says the cheese has to go inside the burger? KFC Philippines certainly didn't think so when it introduced this game-changing dish. It features an otherwise regular Original Recipe chicken sandwich, with garlic Parmesan dressing, but with a slice of melted American-style cheese on top of the bun. Despite some criticism of the topsy-turvy creation, it was said to sell well when it was launched in 2012.

Popcorn Chicken Poutine

If you’re a KFC fan and have a thing for the Canadian national dish, poutine (French fries topped with melted cheese curds and hot gravy), this might just be your ideal fast food. Sold in Canada, it came in two versions: one topped with Popcorn Chicken and another topped with Spicy Popcorn Chicken. Sadly, it was available for a limited time only.

Tender-Rice

At KFC restaurants in South Korea, the menu goes way beyond fried chicken, burgers and tenders. Rice dishes are common at branches of the chain in Asian markets and Tender-Rice, featuring crispy chicken tenders over flavored grains, is one of its latest creations. The Korean name for the dish is chibap, meaning fried chicken and rice. You’ll find variations eaten in restaurants and homes all across the country, usually served spicy.

Colonel Craft Beer

Fried chicken and a refreshing beer is a match made in heaven and Hong Kong residents were able to enjoy a line of KFC-branded alcoholic drinks, Colonel Craft Beers, at concept stores in Causeway Bay in 2019. The bottled pale ale citra was hoppy with zesty grapefruit and lychee notes. In fact, many KFC markets serve beer, including Japan, Korea, Canada and some countries in Europe.

Famous Bowl

The mysteriously named Famous Bowl is a permanent fixture on the KFC menu in the US and a few other markets including the Philippines. The dish is a bowl of mashed potatoes topped with gravy, Popcorn Chicken, sweetcorn and cheese. If it’s not sold in your country, fear not. You can simply purchase KFC mashed potatoes, gravy, Popcorn Chicken and sweetcorn separately, assemble the dish yourself at home and sprinkle on some grated Cheddar.

Tirr Cheese Balls

Fried cheese balls seem to be especially popular in South Korea, as evidenced by the fact that KFC has permanently added its take, Tirr Cheese Balls, to menus in the country. They combine many of South Korea’s favorite cooking elements: cheese (in this case chewy mozzarella), deep-frying and spice. The sweet and savory treat is finished with a sprinkling of spicy chili seasoning.

Chicken and Mushroom Soup

Somewhat surprisingly, soup is common on KFC menus around the world and particularly in Asian markets. Do you remember the Deep-Fried Corn Soup sold in Japan in 2013 that sent the internet into a frenzy? Corn, mushroom and chicken soups are all regularly sold at KFC Hong Kong in the winter months. Described as “fragrant and creamy”, this chicken and mushroom combo is a great when it's chilly outside.

Deep Fried Chicken Cartilage

Nose-to-tail eating reached the fast food market when KFC Hong Kong introduced Deep Fried Chicken Cartilage for a limited time in 2021. A common bar snack throughout Asia, it’s crispier and chewier than Original Recipe chicken and nicely seasoned with spices.

Sausage & Scrambled Egg Burger Combo

McDonald’s isn’t the only chain that offers a stand-out breakfast menu. KFC Hong Kong has a great selection in the morning providing toast, hash browns, scrambled eggs, sausage, fried chicken, milk tea and hot coffee before 11am. The Sausage & Scrambled Egg Burger Combo, featuring pork tenderloin, scrambled eggs and a slice of cheese in a soft sesame seed bun, is reminiscent of a Sausage & Egg McMuffin. KFC breakfast has been tested in other markets such as the UK, but has never really taken off.

A dish featuring rice cooked in coconut milk and pandan leaf (a fragrant dried leaf), served with sambal (spicy chili), anchovies, peanuts, cucumber slices and a hard-boiled egg, nasi lemak can be found everywhere in Malaysia including KFC and McDonald’s. At the former, the country’s unofficial national dish is served with a fast food twist: the chain’s signature Original Recipe fried chicken.

Popcorn Chicken took an already brilliant snack to delicious new levels. And KFC's Nacho Box added the crisp chicken balls to a platter of corn tortillas topped with shredded cheese and salsa. The American-Mexican fusion food was sold in Australia alongside the Nacho Burger – a chicken sandwich stuffed with corn tortillas, salsa and nacho sauce – for a limited time in 2014.

Zinger Porridge

Another delicious savory breakfast option, Zinger Porridge is a serving of oatmeal topped with chicken pieces, crispy shallots and sesame oil. First available in 2014, it joins the Zinger Riser (a crispy chicken burger topped with a fried egg), Twister Lite (a breakfast wrap stuffed with a chicken fillet, scrambled eggs and sliced tomato), Nasi Lemak and more on the pre-10am menu in Malaysia. Porridge is also available in Singapore and Indonesia.

Sambal Rice Bowl

If you happen to be at a KFC in Malaysia at breakfast time, you’ll be faced with a menu that offers dishes you can’t get anywhere else. The Sambal Rice Bowl – rice topped with sambal sauce, Zinger Fillet chunks, cucumber and a sunny-side up egg – was launched in 2017. Sadly it's no longer available, though Zinger Porridge and Nasi Lemak make pretty decent replacements.

Durian Balls

Soft, creamy and delicious on the inside with a golden, crispy shell on the outside, Durian Balls were introduced at KFC in Malaysia for a limited time in 2020 and 2021. The fruity dessert is made with D24 durian, a popular variation of the spiky-skinned, notoriously funky-smelling tropical fruit. Lovers of the food no doubt found it delicious.

Wasabi Rice Wrap

The Wasabi Rice Wrap was a toasted tortilla wrap encompassing savory seaweed rice, spicy wasabi mayo, crunchy cucumber strips, diced tomato and crispy chicken. Available for a limited time at KFC in Malaysia in 2016, the rule-breaking on-the-go meal was targeted at the younger generations.

Not the first time the chain has replaced carbs with fried chicken, Chizza is, of course, a twist on pizza. The base is a round, flat piece of Original Recipe fried chicken topped with tomato sauce, cheese and various other ingredients such as pepperoni, peppers, ham and pineapple. It was initially introduced in the Philippines in 2015 and subsequently made short appearances in Thailand, South Korea, Taiwan, Singapore, Japan and the UK.

Fish Donuts

Fish Donuts were savory fish cakes shaped like ring donuts, and they were sold at branches of KFC in Singapore in 2012. The savory snacks were battered and deep-fried, then seasoned with sesame seeds and served with tangy tartare sauce. Just like the sweet treat they mimicked, the savory snacks came in packs of six. The same year, the brand also sold Shrimp Stars – shrimp nuggets shaped like stars.

Bonito Fries

Taking inspiration from Japan, KFC Singapore launched two new items in 2018: the Tori Katsu Burger and Bonito Fries. You may have tried chicken katsu, but more surprising were the Bonito Fries. This take on loaded fries was artistically drizzled with katsu sauce and mayo, then topped with a heap of salty bonito flakes, made with dried bonito, a fish from the mackerel and tuna family.

Curry Rice Bucket

You’ve heard of Bargain Buckets and Wicked Variety Buckets, but you may not be familiar with Curry Rice Buckets. This unique dish, featuring Popcorn Chicken served over fragrant chicken rice and topped with creamy potato curry, went on sale at KFC in Singapore in 2015. It was a hit with customers but no longer features on the menu.

Double Down Dog

The Original Double Down was first sold in select markets including the US and Canada in 2010. It featured bacon and a slice of cheese in a fried chicken bun. Although it was an internet sensation, it wasn’t made permanent. However, KFC has since experimented with variations on different continents. The Double Down Dog, featuring a cheese-stuffed hot dog topped with mustard in a fried chicken bun, debuted in the Philippines in 2015.

Parmesan Truffle Chicken

This fancy fast food was available in Singapore for a limited time in 2016 and 2019. It featured chicken pieces that had been marinated in spices, fried until golden, then sprinkled with grated Parmesan. But it didn’t stop there. The decadent dish was served with truffle-flavored sauce on the side.

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