KFC

KFC Awards Double Honors to Henny Penny

Henny Penny Corporation has been named both Equipment Supplier of the Year and Supplier of the Year by the KFC organization in recognition of recently introduced holding cabinet technology and overall excellence in service and partnership.

The awards were announced in May at KFC’s headquarters in Louisville, Kentucky, during the company’s “Star” achievement awards ceremony.

Quiznos, Smashburger, KFC Land at San Jose Airport

After an extensive bid competition, AERIS, the administrator of the Juan Santamaría International Airport in San Jose Costa Rica, officially announced that food and beverage services at the San Jose Airport, were awarded to Quiznos Sub S.A., a QSR International franchisee and affiliate.

With an initial investment of $4 million, Quiznos Subs S.A. will build five distinct food and beverage areas comprising more than 6,500-square-feet. The brands that Quiznos Subs S.A. will represent and offer to the traveling public in these five areas include the following:

David Novak’s Global Vision

The photos are the first thing people notice when they walk into David Novak’s office.

Hundreds of pictures cover the walls and even the ceiling. They show Novak, Yum! Brands Inc.’s chairman and CEO, with smiling restaurant managers, office staffers, and other employees honored for noteworthy achievement.

The winners get more than just a picture. They also win cash and the Yum! Award, a set of plastic smiling teeth with legs, denoting they “walk the talk” of leadership.

KFC Canada's New Double Down is a Zinger

KFC revealed its new hot and spicy Zinger Double Down sandwich in Canada on March 12. It’s available while supplies last.

The new Zinger Double Down features two premium seasoned chicken breasts, marinated in KFC’s signature hot and spicy seasoning. Next, it’s double-breaded by hand for extra crunch and lightly fried. Finally, the bunless menu option is topped with spicy mayonnaise sauce, processed Pepper Jack cheese, and two pieces of crispy bacon.

Psst... KFC Has a (Social Media) Secret

Everyone loves a good secret, especially when it’s fresh. To celebrate the freshness of its world-famous chicken, Kentucky Fried Chicken is letting its social media fans in on more secrets than the 11 herbs and spices that make up its famed Original Recipe. KFC will give away hundreds of gift certificates to fans who stay alert to posts from KFC’s Twitter handle (@kfc_colonel) and Facebook page.

China Continues to Be Major Engine for Yum Growth

With more than half of Yum! Brands' profits now derived from stores in 73 emerging countries outside the U.S., Yum CEO David Novak said the company sees global growth as one of its biggest opportunities in 2012.

Novak said that China in particular is “the best restaurant growth opportunity of the 21st Century."

KFC’s Ultimate Wingman Donates $10K to Hospital

It was a great party and an even better cause. Kentucky Fried Chicken named Joel Markland of Carmel, Indiana, the recipient of KFC’s Ultimate Wingman party with football legend and network TV sports commentator, Shannon Sharpe.

Instead of keeping the party to himself, yesterday at his home Markland hosted a bevy of staff, volunteers, and former patients from the Peyton Manning Children's Hospital at St. Vincent. Markland is also donating the $10,000 in prize money, which was earmarked for a media room makeover in his home, to the hospital.

Wendy’s Appoints R. Scott Toop to SVP, General Counsel

The Wendy’s Company today announced the appointment of R. Scott Toop, 57, as senior vice president, general counsel, secretary, and a member of its Executive Leadership Team, effective today. Toop will report to Wendy’s President and Chief Executive Officer Emil Brolick.

A proven leader with extensive strategic legal and business experience, Toop has served as EVP and general counsel for Tim Hortons Inc., in Oakville, Ontario, since 2009.

Popular Menu Proteins

As Americans’ hunger for burgers and chicken continues to grow, restaurant operators are tweaking their menus to meet consumers’ demands for new meats and higher quality.

An increasing number of limited-service restaurants have added better and more “natural” meat to their repertoires. At the same time, they are featuring other proteins.

From the growth of Angus menu items to the specialty burger craze, there has been no slowdown in sales of beef on a bun, according to a Technomic study last summer.

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