SUMMER INTERNSHIP PRESENTATION

Report on KFC PRESENTED BY

R. DIVYA
311422631030
 INTRODUCTION

• KFC was founded by colonel Harland sanders, an entrepreneur who began selling fried chicken from his
roadside restaurant in corbin, Kentucky during the great Depression.
• Sanders identified the potential of the restaurant franchising concept and the first Kentucky fried chicken
franchise opened in Utah in 1952.
• KFC popularized chicken in the fast – food industry, diversifying the market by challenging the established
dominance of the hamburger.
• KFC ‘s original product is pressure fried chicken pieces, seasoned with sanders’s recipe of 11 herbs and
spices.
• KFC is known for its slogan” It’s finger lickin’Good!” ,”Nobody does chicken like KFC and “so good”.
 COMPANY PROFILE

KENTUCKY FRIED CHICKEN

• KFC is an American fast food restaurant chain headquartered in louisville, Kentucky that
specializes in fried chicken.

• It is the world’s second – largest restaurant chain (as measured by sales) after McDonal’s, with
22,621 locations globally in 150 countries as of December 2019.

• The chain is a subsidiary of yum ! Brands, a restaurant company that also owns the pizza hut,
taco bell and wingstreet chains.
 INDUSTRY PROFILE

Breakfast Kfc ‘s major products include chicken sandwiches(including the zinger and the Tower);
wraps (Twister and Boxmasters) and a variety of finger foods, including crispy chicken strips and
hot wings .

The KFC AM breakfast menu began to be rolled out internationally, including such items as
pancakes, waffles and porridge, as well as fried chicken .items are sold under the “Streetwise”
name in locations such as Canada, Nigera, South Africa and Mauritius.

Side dishes often include French fries, coleslaw, barbecue baked beans, corn on the cob, mashed
potato, brad rools and American biscuits. Salads include the bean salad, the Caesar salad and the
garden salad. In a number of territories, KFC sells onion rings.

In most of Asia, several Sub-saharan Africa and pacific markets, rice based side dishes are often
sold. In the US and Greecem potato wedges are sold instead of French fries
 ROUTINE BASES
WEEK 01

 OBJECTIVES OF THE COMPANY

• Revenue Growth & Market Expansion: Increase sales, market share, and profitability by expanding KFC’s presence, footprint, and brand
awareness in existing markets, emerging markets, and new geographic regions worldwide.

• Operational Excellence & Efficiency: Optimize operational performance, efficiency, productivity, consistency, and cost-effectiveness across
KFC's supply chain, restaurants, franchises, processes, systems, and teams to drive profitabiliSustainability & Social Responsibility:

• Implement sustainability initiatives, environmental practices, ethical sourcing, animal welfare standards, social responsibility
programs, community engagement, and corporate citizenship efforts to align KFC’s business practices with societal values,
environmental stewardship, and global sustainability goals.

• Sustainability & Social Responsibility:Implement sustainability initiatives, environmental practices, ethical sourcing, animal
welfare standards, social responsibility programs, community engagement, and corporate citizenship efforts to align KFC's
business practices with societal values, environmental stewardship, and global sustainability goals.
 WEEK 02

SALES FORECASTING

Seasonal Variation : Account for seasonal variations, holidays, festivals, events, and regional factors that influence customer traffic, sales volumes, and
consumer spending patterns at KFC outlets.

Forecasting Methods & Tools: Utilize statistical models, forecasting techniques, predictive analytics, machine learning algorithms, and data-driven
insights to develop accurate sales forecasts.

THE ORDER PROCESSING

Menu Selection: Customers approach the counter, kiosk, or drive-thru menu board to view the available food items, combos, meals, specials, beverages,
and desserts offered by KFC.

Order placement: Customers place their orders by verbally communicating their selections to the staff at the counter, drive-thru window, or self-service
kiosk.

FOOD AUDIT

Audit Preparation: Prepare audit plans, schedules, timelines, resources, tools, documentation, and communication strategies to facilitate the audit process,
collaboration, coordination, and information sharing with relevant stakeholders.

Audit procedure and methodology: Perform on-site inspections, observations, walkthroughs, and evaluations of KFC’s facilities, equipment, processes,
procedures, practices, and operations related to food preparation, handling, storage, serving, and disposal.
 WEEK 03

 CUSTOMER FOCUS

 Customer centric-culture: Foster a customer-centric culture, values, mindset, and ethos within KFC’s organization, leadership, teams, employees,
and franchises to prioritize customer needs, satisfaction, and loyalty in all business decisions, actions, and interactions.

 Menu innovation and customisation: Innovate and diversify menu offerings, meal options, flavors, ingredients, portion sizes, dietary choices, and
customization capabilities to cater to diverse customer preferences, tastes, dietary requirements, and lifestyle trends.

 MAINTENANCE

• Facility maintenance: Conduct routine inspections, maintenance tasks, repairs, renovations, and upgrades of KFC’s restaurants, dining areas,
restrooms, lobbies, drive-thru lanes, parking lots, exterior grounds, signage, lighting, fixtures, furniture, décor, and aesthetics to create a clean, safe,
welcoming, and comfortable environment for customers, employees, and visitors.

• Maintenance Management system: Utilize computerized maintenance management systems (CMMS), software solutions, digital tools, mobile
applications, IoT devices, sensors, analytics, and technology platforms to automate maintenance workflows, asset tracking, work orders, inventory
management, scheduling, reporting, documentation, and performance monitoring.
 SWOT ANALYSIS

 STRENGTH

• Global Presence: KFC has a strong global presence with thousands of outlets in numerous countries, making it one of the world's
largest fast-food chains.

• Franchise Model: KFC's franchise model enables rapid expansion, local adaptation, market penetration, and revenue generation
through partnerships with local entrepreneurs

 WEAKNESSES

• Quality Consistency: Maintaining consistent food quality, taste, freshness, and customer satisfaction across all outlets

• Competitive Landscape: KFC operates in a highly competitive fast-food industry with numerous competitors,

 OPPORTUNITIES

• Market Expansion: KFC can explore new markets, territories, regions, countries, emerging economies, urban areas, rural
communities, and international markets to expand its global footprint, customer base, and revenue streams.

• Menu Innovation: KFC can innovate its menu offerings, recipes, flavours, ingredients to meet evolving consumer tastes, dietary
trends, and market demands.
 THREATS

• Health & Wellness Trends: Growing awareness of health, wellness, nutrition, obesity, dietary guidelines, lifestyle diseases, and
wellness trends may impact consumer perceptions, choices, behaviors, and consumption patterns related to fast food, fried
foods, and high-calorie offerings.

• Competition & Disruption: KFC encounters competitive pressures, market saturation, brand rivalry, pricing wars, promotional
battles, menu wars, disruptive innovations, emerging competitors, local brands, food delivery platforms, and market dynamics
impacting market share, growth, and profitability.
 CONCLUSION

KFC is best fast food restaurant in the world and they are growing rapidly because they
have good strategy planning in competing business world.

They introduce different menu so they can attract the customer and launching new fast food
product as a part of their strategy planning and also they are using technology for their
growth so KFC is looking forward for their business.