KFC has been on a global growth trajectory, increasing its footprint by 71% in the past 6 years
“We have a strong brand and, generally, you’ll find that if you’re first to market, you tend to hold on to that for a long time,” he said.
, continue to disrupt the restaurant industry unlike any other time since the introduction of the drive-thru. by 2025 and is a priority in many KFC markets, including the U.S. What this essentially means is a squeeze on operations as employees rush to fulfill more orders from more channels. As Lowings explains, these RED restaurants are about making things easier for both the guests and the employees. For the latter, KFC is testing innovations in drink dispensing, toasting, frying and saucing. The company is also reviewing and testing new back-of-the-house layouts and equipment adjacencies.
“That people component is very important to us. Everyone now wants to see corporations acting in a responsible way, whether that means through sustainability or how we treat people. We’ve ramped up that focus in the past 12 months,” Lowings said. “We will continue to execute against that RED framework in every market. That means building a great culture and net new unit base and infusing everything with technology.
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