'Marketing Mix Extended on Kfc Essay\r'

'KFC History †Colonel Sanders Colonel Harland Sanders, fo beneath of the original Kentucky heat up xanthous, was born on September 9, 1890. When he was sixsome, his puzzle died and his mformer(a) was forced to go to treat up charm young Sanders excessivelyk c be of his three year honest-to-god brother and impair sister. This meant he had to do such(prenominal) of the family cookery. By the time he was s withal, Harland Sanders was a overpower of a range of regional dishes. After a serial prevalentation of jobs, in the mid thirties at the come on of forty, Colonel Sanders bought a profit carry, motel and cafe at Corbin, a township in Kentucky ab divulge 25 miles from the Tennessee border.\r\nHe began luck meals to travelers on the dining carry over in the living quarters of his service station because he did not have a eating house. It is present that Sanders began experimenting with different seasonings to flavor his complainer which travelers loved and f or which he soon became famous. He then locomote crossways the street to a motel and eating house, which seat 142 tidy sum. During the next nine-spot years he developed his secret pattern of 11 herbs and spices and the basic cooking technique which is suave utilise today. Sander’s fame grew.\r\nGovernor violent Laffoon do him a Kentucky Colonel in 1935 in lore of his contri merelyions to the state’s cuisine. And in 1939, his establishment was premier listed in Duncan Hines’ â€Å"Adventures in commodity Eating”. A spick-and-span interstate eminentway carried traffic past times the town, which soon had a devastating affect on his ancestry. He sold up and travelled the unify States by car, cooking icteric for restaurant owners and their employees. If the answer was favorable Sanders entered into a handshake covenant on a deal which stipulated a requital to him of a nickel for each chicken the restaurant sold.\r\nBy 1964, from that hum ble beginning, Colonel Harland Sanders had 600 franchise outlets for his chicken across the linked States and Canada. Later that year Colonel Sanders sold his interest in the unify States operations for $2 million. The 65-year-old gentleman had leap outed a realitywide empire using his $ one hundred five genial security cheque. Sadly, Colonel Harland Sanders passed away on December 16th, 1980 olden 90. Every day, nearly eight million customers atomic number 18 served close to the world. KFC’s menu includes cowcatcher expression® chicken †made with the very(prenominal) great bask Colonel Harland Sanders created much than a half-century ago.\r\nCustomers nigh the globe in increment enjoy more than 300 other products †from a Chunky Chicken Pot Pie in the United States to a salmon sandwich in Japan. thither atomic number 18 over 14,000 KFC outlets in 105 countries and territories around the world. KFC is part of Yum! Brands, Inc. , which is the worl d’s largest restaurant body with over 32,500 KFC, A;W All-American Foodâ„¢,Taco Bell, foresighted toilet Silver’s and pizza pie army hut restaurants in more than c countries and territories. KFC In Bangladesh KFC stands for high quality fast food in a popular array of complete meals to enrich the consumer’s everyday life.\r\nKFC strives to serve great tasting, â€Å"finger lickin all-encompassing(a)” chicken meals that enable the whole family to sh be a fun. Uninhibited and thoroughly satisfying eating experience, with same convenience and affordability of ordinary Quick Service Restaurants. skylight Foods Limited, a concern of Transom Group is the franchisee of KFC in Bangladesh. The first ever KFC restaurant has been opened in September at Gulshan, Dhaka with a sit down capacity of 178 persons. In the coming days, KFC plans roll out more restaurants in Bangladesh Colonel Harland Sanders\r\nColonel Harland Sanders, born September 9, 1890, ac tively began franchising his chicken business at the age of 65. Now, the KFC® business he started has grown to be one of the largest riotous service food service organisations in the world. And Colonel Sanders, a quick service restaurant pioneer, has become a symbol of entrepreneurial spirit. More than a cardinal of the Colonel’s â€Å"finger lickin’ good” chicken dinners ar served annu tout ensembley. And not skilful in North America. The Colonel’s cooking is available in more than 80 countries and territories around the world.\r\nWhen the Colonel was six, his father died. His mother was forced to go to do, and young Harland had to take care of his three-year-old brother and baby sister. This meant doing much of the family cooking. By the age of seven, he was a master of several regional dishes. At age 10, he got his first job working on a nearby farm for $2 a month. When he was 12, his mother remarried and he left his inhabitation near Henryvi lle, Ind. , for a job on a farm in Greenwood, Ind. He held a series of jobs over the next few years, first as a 15-year-old streetcar conductor in naked Alb either, Ind. and then as a 16-year-old private, soldiering for six months in Cuba. After that he was a squeeze fireman, studied law by correspondence, practiced in thatice of the peace courts, sold insurance, operated an Ohio River steamboat ferry, sold tires, and operated service stations. When he was 40, the Colonel began cooking for hungry travelers who stopped at his service station in Corbin, Ky. He didn’t have a restaurant then, but served ethnic music on his own dining table in the living quarters of his service station.\r\nAs more people started coming just for food, he moved across the street to a motel and restaurant that seated 142 people. Over the next nine years, he perfect his secret blend of 11 herbs and spices and the basic cooking technique that is still used today. Sander’s fame grew. Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state’s cuisine. And in 1939, his establishment was first listed in Duncan Hines’ â€Å"Adventures in Good Eating. ” In the early 1950s a new interstate highway was planned to bypass the town of Corbin.\r\nSeeing an end to his business, the Colonel auctioned off his operations. After paying(a) his bills, he was reduced to living on his $105 Social Security checks. Confident of the quality of his fry chicken, the Colonel devoted himself to the chicken franchising business that he started in 1952. He traveled across the country by car from restaurant to restaurant, cooking batches of chicken for restaurant owners and their employees. If the reaction was favorable, he entered into a handshake agreement on a deal that stipulated a payment to him of a nickel for each hicken the restaurant sold. By 1964, Colonel Sanders had more than 600 franchised outlets for his chicken in the United States and Canada. That year, he sold his interest in the U. S. comp all for $2 million to a group of investors including John Y. dark-brown Jr. , who later was governor of Kentucky from 1980 to 1984. The Colonel remained a public spokesman for the company. In 1976, an independent survey ranked the Colonel as the world’s second most recognizable celebrity. Under the new owners, Kentucky heat up Chicken can grew rapidly.\r\nIt went public on March 17, 1966, and was listed on the spic-and-span York Stock Exchange on January 16, 1969. More than 3,500 franchised and company-owned restaurants were in worldwide operation when Heublein Inc. acquired KFC Corporation on July 8, 1971, for $285 million. Kentucky Fried Chicken became a subsidiary of R. J. Reynolds Industries, Inc. (now RJR Nabisco, Inc. ), when Heublein Inc. was acquired by Reynolds in 1982. KFC was acquired in October 1986 from RJR Nabisco, Inc. by PepsiCo, Inc. , for approximately $840 million. In Janu ary 1997, PepsiCo, Inc. nnounced the bear of its quick service restaurants †KFC, Taco Bell and Pizza Hut †into an independent restaurant company, Tricon Global Restaurants, Inc. In May 2002, the company announced it received shareholders’ approval to change it’s corporation name to Yum! Brands, Inc. The company, which owns A&W All-American Food Restaurants, KFC, Long John Silvers, Pizza Hut and Taco Bell restaurants, is the world’s largest restaurant company in foothold of system units with nearly 32,500 in more than 100 countries and territories.\r\nUntil he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year tour the KFC restaurants around the world. And it all began with a 65-year-old gentleman who used his $105 Social Security check to start a business. Original Recipe® is Still a Secret For years, Colonel Harland Sanders carried the secret formula for his Kentucky Fried Chicken in his he ad and the spice mixture in his car. Today, the recipe is locked away in a unspoilt in Louisville, Ky. Only a handful of people know that multi-million dollar recipe (and they’ve signed austere confidentiality contracts).\r\nThe Colonel developed the formula back in the 1930s when he operated a roadside restaurant and motel in Corbin, Kentucky. His blend of 11 herbs and spices developed a doglike following of customers at the Sanders Court & Cafe. â€Å"I hand-mixed the spices in those days like mixing cement,” the Colonel recalled, â€Å"on a specially cleaned concrete floor on my back porch in Corbin. I used a scoop to make a tunnel in the flour and then carefully mixed in the herbs and spices. ” Today, security precautions protecting the recipe would make even James Bond proud.\r\nOne company blends a formulation that represents only part of the recipe. Another spice company blends the remainder. A com effecter processing system is used to safeguard an d standardize the blending of the products, but neither company has the complete recipe. â€Å"It boggles the mind just to think of all the procedures and precautions the company takes to protect my recipe,” the Colonel said. â€Å" oddly when I think how Claudia and I used to operate. She was my wadding girl, my warehouse supervisor, my delivery person †you name it.\r\nOur store was the warehouse. â€Å"After I hit the road marketing franchises for my chicken, that left Claudia behind to fill the orders for the seasoned flour mix. She’d fill the day’s orders in little paper sacks with cellophane linings and package them for shipment. past she had to put them on a midnight train. ” Little did the Colonel and Claudia dream in those days that his formula would be famous around the world. Pressure Cooker Colonel Sanders was always experimenting with food at his restaurant in Corbin, Ky. , in those early days of the 1930s.\r\nHe kept adding this and that to the flour for frying chicken and came out with a pretty good-tasting product. But customers still had to cargo deck 30 minutes for it while he fried it up in an iron skillet. That was just too long to wait, he thought. Most other restaurants serving what they called â€Å"Southern” fried chicken fried it in deep fat. That was quicker, but the taste wasn’t the same. Then the Colonel went to a demonstration of a â€Å"new-fangled gizmo” called a pressure cooker sometime in the late 1930s. During the demonstration, parking sight beans turned out tasty and done just right in only a few minutes.\r\nThis stigmatise his mind to thinking. He wondered how it might work on chicken. He bought one of the pressure cookers and made a few adjustments. After a lot of experimenting with cooking time, pressure, shortening temperature and level, Eureka! He’d found a way to fry chicken quickly, infra pressure, and come out with the best chicken he’d ever tasted. Today, there are several different kinds of cookers used to make Original Recipe® Chicken. But every one of them fries under pressure, the principle established by this now-famous Kentuckian.\r\nThe Colonel’s first pressure cooker is still around. It holds a dapple of honor at KFC’s Restaurant live on Center in Louisville, Ky. Yum Brands, Inc. Supplier decree of share YUM! Brands, Inc. (â€Å"Yum”) is committed to conducting its business in an ethical, effectual and socially responsible manner. To encourage compliance with all legal requirements and ethical business practices, Yum has established this Supplier polity of Conduct (the â€Å" edict”) for Yum’s U. S. suppliers (â€Å"Suppliers”). Compliance with Laws and Regulations\r\nSuppliers are required to abide by all relevant laws, codes or regulations including, but not limited to, any local anaesthetic, state or federal laws regarding wages and benefits, workmenâ₠¬â„¢s compensation, working hours, equal opportunity, worker and product safety. Yum to a fault expects that Suppliers will conform their practices to the published standards for their industry. Employment Practices running(a) Hours ; Conditions: In compliance with applicable laws, regulations, codes and industry standards, Suppliers are expected to ensure that their employees have safe and wholesome working conditions and reasonable daily and weekly work schedules.\r\nEmployees should not be required to work more than the number of hours allowed for regular and overtime work periods under applicable local, state and federal law. Non-Discrimination: Suppliers should implement a policy to effectuate all applicable local and federal laws prohibiting discrimination in hiring and employment on the grounds of race, color, religion, sex, age, physical disability, national origin, creed or any other basis prohibited by law.\r\nChild Labor: Suppliers should not use workers under the legal age for employment for the type of work being performed in any facility in which the Supplier is doing work for Yum. In no sheath should Suppliers use employees younger than 14 years of age. strained and Indentured Labor: In accordance with applicable law, no Supplier should perform work or produce goods for Yum using labor under any form of indentured servitude, nor should threats of violence, physical punishment, confinement, or other form of physical, sexual, psychological, or verbal harassment or abuse be used as a method of discipline or control.\r\nNotification to Employees: To the finale required by law, Suppliers should establish company-wide policies implementing the standards outlined in this Code and post notices of those policies for their employees. The notices should be in all languages necessary to fully communicate the policy to its employees. Audits and Inspections individually Supplier should conduct audits and inspections to insure their compliance with this Code and applicable legal and contractual standards.\r\nIn addition to any contractual rights of Yum or Unified Foodservice purchasing Co-op, LLC (â€Å"UFPC”), the Supplier’s failure to observe the Code may subject them to disciplinary action, which could include decision of the Supplier relationship. The business relationship with Yum and UFPC is strengthened upon full and complete compliance with the Code and the Supplier’s agreements with Yum and UFPC. Application The Code is a general parameter of Yum’s expectations with respect to its Suppliers.\r\nThe Code should not be read in lieu of but in addition to the Supplier’s obligations as set out in any agreements amidst Yum or UFPC and the Supplier. In the event of a conflict between the Code and an applicable agreement, the agreement shall control. KFC Banani, KFC Gulshan, KFC Dhanmondi, KFC Mirpur , KFC Eskaton, KFC Laxmibazar, KFC New Baily Road, KFC Paltan, KFC Uttara, KFC Chittagong, KF C coxswain’s Bazar. Restaurent Support Center (RSC) SE(F) †5, Bir Uttam Mir Shawkat Ali Shorok (Gulshan Avenue), Gulshan †1, Dhaka †1212. retrieve # 9894662 / 9894045 / 9886579 Fax # 9886222\r\n'