Food News Media, parent of QSR and sister publication RMGTmagazine.com, debuts a new series of newscasts, Fresh Bytes, designed to get you up to date on all of the latest industry news. Stay tuned to QSRmagazine.com and RMGTmagazine.com for future installments of Fresh Bytes, and click here to view the first newscast.
A KFC restaurant in Indianapolis was awarded LEED Gold certification by the U.S. Green Building Council (USGBC). LEED is the USGBC’s rating system for designing and constructing the world’s greenest, most energy efficient and high performing buildings.
With the 63rd annual Emmys slated for Sunday, it seems appropriate that the quick-serve industry also celebrate its top awards—from Zagat.
This year’s results of the National Fast Food Restaurant Survey showed that several quick-serve categories are becoming increasingly competitive and that nutrition is more on the minds of consumers.
Southern Californians don't have to wait until London 2012 to get their dose of Olympic competition. Beginning Wednesday, August 31, KFC Southern California is putting its best to the test in a KFC Olympics to determine the best chicken cooks in the Southland.
KFC wants you … and your Colonel Sanders stories. Thirty years after Colonel Harland Sanders left his legacy as the iconic founder of Kentucky Fried Chicken, the brand is reinvesting in his image and memory via a website designed to reach a new generation.
KFC, the world’s most popular chicken restaurant chain, is relaunching Kentucky Grilled Chicken (KGC). Following its introduction in 2009, KFC’s grilled option quickly became a customer favorite while changing the quick-service restaurant landscape.
Now, KGC includes new, 20-percent-larger white meat breast pieces. They're marinated for juiciness, slow grilled, and seasoned with a secret blend of herbs and spices. With fewer calories and grams of fat and less sodium than Original Recipe, Kentucky Grilled Chicken provides a non-fried option from a brand America knows and loves.
KFC has selected Aaron Person as the company’s first-ever chief chicken officer, a newly created position designed to serve as spokesman for the rollout of the restaurant chain’s new Cook Certification Program.
Thousands of KFC cooks across the country will participate in this initiative as the chain works to ensure each and every restaurant location continues to maintain the quality Colonel Sanders demanded more than 70 years ago.
The quick-service industry is closing the customer satisfaction gap standing between it and the full-service industry, according to a new study.
The American Customer Satisfaction Index (ACSI), released today, found that customer satisfaction with the quick-serve industry had increased 5.3 percent between 2010 and 2011, to a score of 79 out of 100.
The full-service industry, meanwhile, increased only 1.2 percent to a score of 82.
Henny Penny Corporation has been named a recipient of the
Receiving this honor places Henny Penny in the top 3 percent of