The secret of Kentucky Fried Chicken (KFC) success

The secret of Kentucky fry Chicken (KFC) successThe secret of Kentucky Fried Chicken (KFC) successKentucky Fried Chicken (KFC) is a very intumesce seen restaurant in the world. It is rated at number 60 as the world most well known brand by BusinessWeek (McDonalds at number 9 and Nescafe, 23). Its history spans virtually 80 years when it started at Corbin (Kentucky-USA), in the 1930s. During this period the United States was under The Great Depression with almost 25% unemployment rate. The hard cartridge holder was probably one of the biggest factor in forcing Harland Sanders (The Colonel) to start experimenting with various mix of spices and herbs, trying to get the best grammatical construction for his chemical formula. (If we still remember the Asian Economic Crash 1997-2002, one of the support(a) remaining business that kept going during the recession was the provender industry).By 1939, the formula was already perfected and the Colonel had expanded his restaurant to ac comodate 142 seats. This was a fag large restaurant, the size is equivalent to several tennis courts.However there was one problem. The WAITING time It took almost 30 minutes for the poulet to decently cooked. Turn the gas bigger and you risk of having the chicken cooked on the outside but still red with blood inside.Saved by the Pressure CookerThanks to technology, in 1939 pressure cooker was introduced. Pressure cooker leave behind liquid state to boils at higher(prenominal) temperature. Water for lawsuit normally boils at degree centigrade degree Celcius, but with a pressure cooker the sealed lid doesnt allow air or liquid to escape and enable water to boils higher at 125 celcius.This significantly shortened the time for cooking and as an added advantage, the nutrients (hence the taste) are retained making the food more delicious. Since the boiling manoeuver is much higher, this would similarly kill more germs and make the food last longer.It should be noted that The Co lonel spotted the pressure cooking technique still weeks after(prenominal) it was introduced. This office he was always looking for ways to better the taste and the time it takes to cook the famous kentucky heat chicken.Time means moneyEvery minutes saved means less time waiting and more satisfaction to the customers. This would also encourage a first of all time buyer to become repeat customers.The Colonel is also a anguish guy. He can read the writing on the wall. By primal 1950s, he probably heard rumours that an Interstate Highway is going to be built BYPASSING his township. This could have a devastating effect on his business. He is now probably under serious dilemma. When the Interstate was finally open in 1955, it caused a long diversion of traffic away from his town.Owning a big percentage in a small town VS Owning a small percentage in a large country.Seeing an death to his business, the Colonel auctioned off his operations. Confident with the quality of his frie d chicken, the Colonel started travelling from town to town franchising his recipe. He visited countless restaurants, promoting his recipe by cooking fried chickens for the possessor and the workers. The first franchise was awarded to Pete Harman of Salt Lake City. A handshake agreement stipulates a payment of a nickel to the Colonel for each chicken sold. This is one of the very strength of the franchise system. It provides a stream of money albeit the sum is initially very small.Building a franchise network is like edifice a pipe for money to flow to you. In the beginning, the cost is huge because you have to set the infrastructure, digging the earth, linking pipes, bypassing obstacles etc. In the beginning the muckle of water flow (money) in your pipe is also dismal.After a few years of hard work, the effort will start to consent fruits. A centime here, a penny there, ten pennies from this town, a coulomb pennies from that city, a thousand pennies from this district, ten t housand pennies from that state and it happen all DAY Before long it started to make a huge daze on your income.The KFC secret recipe Does it matter?It is an open secret that the KFC is make of a mix of 11 herbs spices. Using modern spectrometer, we can beep the Colonel spice with X-ray photoelectron or burn them with a specially knowing gas and study the result.With a database of results made with similar technique utilize all spices herbs known to mankind, it would take just weeks before we could identified the carry names and percentage of those 11 spices. However, DOES IT MATTER Does it really matter to know the exact names and compositions of those spices?An average businessman would think the secret recipe is so valuable and willing to pay millions for a copy of it.A genius businessman would not pay even a pennyIt is the franchise system, not the spice recipe.Have you been to a night merchandise (pasar malam) and tried the fried chickens sold by the hawkers? Have you ever been to a small restaurant or a foodstall and found out that the fried chicken was so crispy and deliciousThen you were wondering why this small time businessman did not make a portion out of his secret recipeThe next time you visited the restaurant again, did you cross off that-sometimes there was nobody to take orders sometimes it was closed without properly giving a notice in advance sometimes the control board was in a mess and nobody to clean even after 5 minutes you were seatedsometimes the sink was dirty and overtake full with food residual. sometimes the fried chicken was overcooked, and at another(prenominal) times it was undercooked. sometimes the fried chicken was too hot and at other times it was not so spicy. What is the point? The secret recipe represent only a small percentage of the success of the KFC franchise. If I were to give a percent, it may not represent more than 20% of the total success.THE SUCCESS IS DUE TO THE FRANCHISE SYSTEMIn a franchise syste m, everything is documented and there are strict rules for running the business. For exampleThe chicken essentialiness(prenominal) be cooked in a pressure cooker and left field for 15 minutes The size of each of the chicken parts must(prenominal) at least 8 cm wide and weight ccc grams The chicken must be marinated overnight The age of the chicken when they were slaughtered must be between 60-70 days The minimum size of the restaurant must be 2460 feet The color of the logo, the chair and the table must be yellow-bellied and the floor is dark grey. The toilet must be cleaned every 3 hours. The sink must be cleaned every 30 minutes The windows must be cleaned every morning Food left unsold after 15 minutes must be discarded. The worker must offend company-shirt and trousers. No jeans, corduroy or leather. 5% of gross earning must be used for local advertisement 1% of gross earning must be used for national level advertisement 3% must be used for RD to develop new recipes local brand. The food must also be offered in subtractioned packages (e.g 2 chicken, 1 fries, 1 glass of pepsi) The food can be ordered seperately / ala carte but no discount applies. The restaurant must have air-condition.This long list of standard in operation(p) procedures is actually the key to the success of the franchise. The long list is actually an accumulate wisdom and know-how the franchise system have developed after a few decades of operation.Finally we found the holy grailTHE SECRET pattern of KFC SUCCESS IS ACTUALLY THE WHOLE FRANCHISE SYSTEM