KFC From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see KFC (disambiguation). Kentucky Fried Chicken (KFC) Type Wholly owned subsidiary Industry Restaurants 1930 (original) (North Corbin, Kentucky) Founded 1952 (franchise) (South Salt Lake, Utah) Founder(s) Harland Sanders Headquarters Louisville, Kentucky, United States Roger Eaton, President Key people Harvey R. Brownlea, COO James O'Reilly, VP for Marketing Fried chicken, grilled chicken, related Products Southern foods Revenue US$520.3 million (2007)[1] Employees 24,000 (2007)[1] Parent Yum! Brands Website www.KFC.com KFC, founded and also known as Kentucky Fried Chicken, is a chain of fast food restaurants based in Louisville, Kentucky, United States. KFC has been a brand and operating segment, termed a concept of Yum! Brands since 1997 when that company was spun off from PepsiCo as Tricon Global Restaurants Inc. KFC primarily sells chicken pieces, wraps, salads and sandwiches. While its primary focus is fried chicken, KFC also offers a line of grilled and roasted chicken products, side dishes and desserts. Outside the USA, KFC offers beef based products such as hamburgers or kebabs, poutine, pork based products such as ribs and other regional fare. The company was founded as Kentucky Fried Chicken by Colonel Harland Sanders in 1952, though the idea of KFC's fried chicken actually goes back to 1930. Although Sanders died in 1980, he remains an important part of the company's branding and advertisements, and "Colonel Sanders" or "The Colonel" is a metonym for the company itself. The company adopted KFC, an abbreviated form of its name, in 1991. Starting in April 2007, the company began using its original name, Kentucky Fried Chicken, for its signage, packaging and advertisements in the U.S. as part of a new corporate re-branding program; Newer and remodeled restaurants will adopt the new logo and name, while older stores will continue to use the 1980s signage. Additionally, Yum! continues to use the abbreviated name freely in its advertising. Contents [hide] • 1 History • 2 Recipe • 3 Products ○ 3.1 Packaging ○ 3.2 Menu items 3.2.1 Chicken 3.2.2 Other products 3.2.3 Side Dishes 3.2.4 Discontinued products 3.2.5 Nutritional value • 4 Advertising • 5 Reception ○ 5.1 Environmental concerns ○ 5.2 Trademark disputes ○ 5.3 Animal rights ○ 5.4 Dispute over ingredients • 6 International operations • 7 See also • 8 References • 9 External links History The restaurant in North Corbin, Kentucky where Colonel Sanders developed Kentucky Fried Chicken The first KFC restaurant, situated in South Salt Lake, Utah and since replaced by a new KFC on the same site Born and raised in Henryville, Indiana, Sanders passed through several professions in his lifetime.[2] Sanders first served his fried chicken in 1930 in the midst of the Great Depression at a gas station he owned in North Corbin, Kentucky. The dining area was named Sanders Court & Café and was so successful that in 1935 Kentucky Governor Ruby Laffoon granted Sanders the title of honorary Kentucky Colonel in recognition of his contribution to the state's cuisine. The following year Sanders expanded his restaurant to 142 seats, and added a motel he bought across the street.[3] When Sanders prepared his chicken in his original restaurant in North Corbin, he prepared the chicken in an iron skillet, which took about 30 minutes to do, too long for a restaurant operation. In 1939, Sanders altered the cooking process for his fried chicken to use a pressure fryer, resulting in a greatly reduced cooking time comparable to that of deep frying.[4] In 1940 Sanders devised what came to be known as his Original Recipe.[5] The Sanders Court & Café generally served travelers, often those headed to Florida, so when the route planned in the 1950s for what would become Interstate 75 bypassed Corbin, he sold his properties and traveled the U.S. to sell his chicken to restaurant owners. The first to take him up on the offer was Pete Harman in South Salt Lake, Utah; together, they opened the first "Kentucky Fried Chicken" outlet in 1952.[6] By the early 1960s, Kentucky Fried Chicken was sold in over 600 franchised outlets in both the United States and Canada. One of the longest- lived franchisees of the older Col. Sanders' chicken concept, as opposed to the KFC chain, was the Kenny Kings chain. The company owned many Northern Ohio diner-style restaurants, the last of which closed in 2004. Sanders sold the entire KFC franchising operation in 1964 for $2million USD, equal to $14,161,464 today.[7] Since that time, the chain has been sold three more times: to Heublein in 1971, to R.J. Reynolds in 1982 and most recently to PepsiCo in 1986, which made it part of its Tricon Global Restaurants division, which in turn was spun off in 1997, and has now been renamed to Yum! Brands . In 2001, KFC started tests in Austin, Texas restaurants of "Wing Works" chicken wing line sold with one of a few flavored sauces. Also, KFC hired a consultant to develop a breakfast menu.[8] Additionally, Colonel Sanders' nephew, Lee Cummings, took his own Kentucky Fried Chicken franchises (and a chicken recipe of his own) and converted them to his own "spin-off" restaurant chain, Lee's Famous Recipe Chicken. Recipe The recipe of 11 herbs and spices used by KFC in preparation of their chicken remains a trade secret.[9][10] Portions of the secret spice mix are made at different locations in the United States, and the only complete, handwritten copy of the recipe is kept in a vault in corporate headquarters.[11] On September 9, 2008, the one complete copy was temporarily moved to an undisclosed location under extremely tight security while KFC revamped the security at its headquarters. Before the move, KFC disclosed[12] that the recipe, which includes exact amounts of each component, is written in pencil on a single sheet of notebook paper and signed by Sanders.[13] It was locked in a filing cabinet with two separate combination locks. The cabinet also included vials of each of the 11 herbs and spices used. Only two unnamed executives had access to the recipe at any one time. [14] One of the two executives said that no one had come close to guessing the contents of the secret recipe, and added that the actual recipe would include some surprises. On February 9, 2009, the secret recipe returned to KFC's Louisville headquarters in a more secure, computerized vault[15] guarded by motion detectors and security cameras. Reportedly, the paper has yellowed and the handwriting is now faint.[13] In 1983, writer William Poundstone examined the recipe in his book Big Secrets. He reviewed Sanders' patent application, and advertised in college newspapers for present or former employees willing to share their knowledge.[16] From the former he deduced that Sanders had diverged from other common fried-chicken recipes by varying the amount of oil used with the amount of chicken being cooked, and starting the cooking at a higher temperature (about 400 °F (200 °C)) for the first minute or so and then lowering it to 250 °F (120 °C) for the remainder of the cooking time. Several of Poundstone's contacts also provided samples of the seasoning mix, and a food lab found that it consisted solely of sugar, flour, salt, black pepper and monosodium glutamate (MSG). He concluded that it was entirely possible that, in the years since Sanders sold the chain, later owners had begun skimping on the recipe to save costs.[17][18][19] Following his buyout in 1964, Colonel Sanders himself expressed anger at such changes, saying: That friggin' ... outfit .... They prostituted every goddamn thing I had. I had the greatest gravy in the world and those sons of bitches-- they dragged it out and extended it and watered it down that I'm so goddamn mad![18][19] Ron Douglas, author of the book America's Most Wanted Recipes, also claims to have figured out KFC's secret recipe.[20] Products Packaging The famous paper bucket that KFC uses for its larger sized orders of chicken and has come to signify the company was originally created by Wendy's restaurants founder Dave Thomas. Thomas was originally a franchisee of the original Kentucky Fried Chicken and operated several outlets in the Columbus, Ohio area. His reasoning behind using the paper packaging was that it helped keep the chicken crisp by wicking away excess moisture. Thomas was also responsible for the creation of the famous rotating bucket sign that came to be used at most KFC locations in the US.[21] Menu items Chicken • KFC's specialty is fried chicken served in various forms. KFC's primary product is pressure- fried pieces of chicken made with the original recipe. The other chicken offering, extra crispy, is made using a garlic marinade and double dipping the chicken in flour before deep frying in a standard industrial kitchen type machine. • Kentucky Grilled Chicken – This marinated grilled chicken is targeted towards health- conscious customers. It features marinated breasts, thighs, drumsticks, and wings that are coated with seasonings before being grilled. It has less fat, calories, and sodium than the Original Recipe fried chicken.[22] Introduced in April 2009 and was adapted mid-2011 in the UK as the "Brazer". • KFC has two lines of burgers or sandwiches: its "regular" chicken sandwiches/burgers and its Snackers line. The regular sandwiches/burgers are served on either a sesame seed or corn dusted roll and are made from either whole breast fillets (fried or roasted), chopped chicken in a sauce or fried chicken strips.