Emily Carter
KFC, or Kentucky Fried Chicken as it was known then, has had a long and varied history since its founding by Harland Sanders. The company expanded rapidly in the 1960s and 1970s, reaching 3,000 outlets in 48 countries by 1970. During this time, KFC offered a variety of chicken dishes, including regular, crispy, and barbeque chicken. The barbeque variety, which was introduced in the 1970s, was a heavily sauced, tangy, and slightly spicy option that proved popular with customers. However, it was discontinued chain-wide sometime in the 1990s, leaving many with fond memories of the unique flavour.
| Characteristics | Values |
|---|---|
| Barbeque chicken availability | KFC sold BBQ chicken in the 1970s |
| KFC outlets in 1970 | 3,000 outlets in 48 countries |
| KFC ownership in the 1970s | Sold to spirits distributor Heublein, which was later taken over by R.J. Reynolds |
| KFC expansion in the 1970s | Continued to expand internationally, particularly in Japan, Australia, and the United Kingdom |
| KFC performance in the 1970s | Experienced mixed success domestically due to changes in corporate ownership |
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What You'll Learn
KFC's BBQ chicken was sold in regular, crispy, and heavily sauced varieties
In the 1970s, KFC, then known as Kentucky Fried Chicken, sold barbeque chicken in regular, crispy, and heavily sauced varieties. The barbeque variety was discontinued sometime in the 1990s or as late as 2000. The barbeque chicken was different from the Honey BBQ chicken sold by KFC today, with a tangier and slightly spicier taste.
KFC was one of the first fast-food chains to expand internationally, opening outlets in Canada, the United Kingdom, Mexico, and Jamaica by the mid-1960s. The chain continued to expand rapidly in the 1970s, reaching 3,000 outlets in 48 countries by 1970.
During this time, KFC experienced mixed success domestically, going through a series of changes in corporate ownership. In 1970, John Y. Brown took over as chairman of the company, and in 1971, he sold the company to the Connecticut-based spirits distributor Heublein for $285 million.
In the early 1970s, Heublein appointed Michael A. Miles to manage the business, and he is credited with saving the company by instituting a back-to-basics formula. Miles refurbished stores, introduced indoor seating and drive-thru windows, and utilized electronic tills to produce daily customer counts, inventories, and profit and loss statements.
KFC's original product is pressure-fried chicken pieces, seasoned with Sanders' signature recipe of "11 herbs and spices." Larger portions of fried chicken are served in a cardboard "bucket," which has become a feature of the chain since it was introduced in 1957.
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The BBQ sauce was thick, tangy, and slightly spicy
In the 1970s, KFC, then known as Kentucky Fried Chicken, sold barbecue chicken with a thick, tangy, and slightly spicy sauce. The barbecue sauce was so distinctive that it is still remembered fondly today.
The barbecue chicken was one of three varieties sold in the 1970s, the other two being regular and crispy. The barbecue variety was unique because, after cooking, the whole chicken pieces were dipped in the thick, tangy, and slightly spicy sauce. This was unlike the other two varieties, which were presumably served with the sauce on the side.
The barbecue sauce was so popular that some people craved it long after it was discontinued in the 1990s. The barbecue sauce was also unique to KFC at the time, as Foster Farms BBQ chicken did not appear on the market until later.
The barbecue sauce was likely a key factor in KFC's rapid expansion and success during the 1970s. The company grew from 863 outlets in 1968 to 3,000 outlets in 48 countries by 1970. This growth was due in part to the invention of the "Collectramatic" pressurized fryer in 1969, which allowed KFC to meet growing customer demand for its fried chicken.
The barbecue sauce was also part of KFC's original recipe, which included "11 herbs and spices." The constituents of this recipe remain a trade secret, but the barbecue sauce likely contained some of these herbs and spices, contributing to its thick, tangy, and slightly spicy flavor.
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KFC's BBQ chicken was discontinued in the '90s
KFC's BBQ chicken was discontinued in the 90s, but the story of this menu item begins much earlier. In the 1950s, KFC (then known as Kentucky Fried Chicken) was founded by Harland Sanders, who branded himself as "Colonel Sanders". The chain expanded rapidly, and by 1970, it had reached 3,000 outlets in 48 countries.
Throughout the 1970s, KFC experienced mixed success domestically, with a series of changes in corporate ownership. During this time, KFC's menu included regular, crispy, and heavily sauced BBQ chicken. The BBQ sauce was thick, tangy, and slightly spicy, and the whole pieces of chicken were dipped in it after cooking.
In the early 1970s, KFC was sold to the spirits distributor Heublein, which was later taken over by the R. J. Reynolds food and tobacco conglomerate. This period saw continued international expansion for KFC, particularly in Japan, Australia, and the United Kingdom. By 1987, KFC had become the first Western restaurant chain to open in China.
Despite its popularity, KFC's BBQ chicken was eventually discontinued in the 1990s, with some sources claiming it lasted until 2000. The reason for its discontinuation is unclear, but it may have been due to changing tastes or a desire to streamline the menu. Today, KFC offers a Honey BBQ chicken option, which is sweeter and less tangy than the original BBQ sauce.
While the exact recipe for KFC's original BBQ sauce may be lost to time, the memories of its unique flavour persist. For those who craved its tangy, spicy taste, the Honey BBQ sauce may not quite hit the spot, but it serves as a reminder of the ever-changing nature of the fast-food industry and the enduring legacy of KFC's BBQ chicken.
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KFC experienced mixed success in the 1970s
KFC experienced a turbulent mix of successes and setbacks in the 1970s. The company had reached an impressive milestone of 3,000 outlets across 48 countries by 1970, showcasing its ambitious expansion plans. However, this rapid growth came with challenges, and KFC's expansion was often chaotic and poorly executed. The company faced operational issues, and in July 1971, it reported its first-ever profit loss in the previous six-month period.
During this time, KFC went through a series of changes in corporate ownership, which may have contributed to its mixed performance. In 1970, Jack C. Massey resigned as chairman, and John Y. Brown took over his role. Under Brown's leadership, KFC continued its aggressive expansion strategy, opening outlets in various countries. However, this expansion was not always successful, and KFC faced notable setbacks in certain markets. For example, the first outlet in Japan failed miserably, losing $400,000 during its opening month due to operational problems and wasting more chicken than it sold.
In the early 1970s, KFC was sold to the spirits distributor Heublein, which was then taken over by the R. J. Reynolds food and tobacco conglomerate. This period of changing ownership and corporate strategy likely impacted the company's performance. Despite these challenges, KFC continued to expand internationally in the 1970s, particularly in Japan, Australia, and the United Kingdom. The company's presence in these markets contributed to its mixed success, with some ventures being more successful than others.
One notable aspect of KFC's business during the 1970s was its focus on franchising. The company had first offered franchise opportunities in 1952, and by the 1970s, it had a significant number of franchises worldwide. Franchising helped KFC expand rapidly, but it also faced challenges in maintaining consistent quality and standards across its franchises. Additionally, KFC introduced several new menu items during this decade, including the popular BBQ chicken, which was sold as regular, crispy, or heavily sauced.
In 1977, Heublein appointed Michael A. Miles to manage the business, and he is credited with turning the company around. Miles instituted a back-to-basics formula, refurbishing stores, introducing indoor seating and drive-thru windows, and utilising electronic tills to improve efficiency and identify problems quickly. As a result of these changes, KFC experienced 30 months of consecutive per-store sales increases by late 1980.
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The chain expanded to 3,000 outlets in 48 countries by 1970
KFC's rapid expansion in the 1960s and 1970s was largely due to its founder, Colonel Harland Sanders, who identified the potential of restaurant franchising. The first KFC franchise opened in the United States in 1952, and by 1970, the chain had reached an impressive milestone of 3,000 outlets across 48 countries. This growth was not without its challenges, and the company experienced mixed success domestically in the 1970s due to changes in corporate ownership.
KFC was one of the first fast-food chains to expand internationally, and its early ventures outside the United States played a significant role in its expansion story. By the mid-1960s, KFC had already established a presence in Canada, the United Kingdom, Mexico, and Jamaica. The company's aggressive expansion strategy continued into the 1970s, with a focus on entering new markets and increasing its global footprint.
In 1968, 863 outlets were opened, and the company's stock value soared, leading to its listing on the New York Stock Exchange in 1969. This period also saw KFC enter into joint ventures with other companies, such as the California-based fish and chips chain H. Salt Esq. Fish & Chips. However, some of these ventures, like "Kentucky Roast Beef" restaurants and "Colonel Sanders Inns" motels, were short-lived and quickly failed.
The early 1970s marked a significant shift in KFC's ownership and international expansion. In 1970, the chain was sold to Heublein, a packaged food and drinks corporation, and it continued to expand its presence in various countries. By 1971, there were 31 outlets in England alone, and the chain had grown to 250 outlets in the country by 1975.
KFC's expansion during this period was not without its challenges and setbacks. The rapid growth made it difficult for the company to maintain consistent standards and control over its franchises. For example, the first outlet in Japan opened after just two weeks of preparation and proved to be a costly failure, losing $400,000 during its opening month. Despite these challenges, KFC's expansion continued, and by the late 1970s and early 1980s, the company introduced indoor seating and drive-thru windows, further solidifying its presence in the fast-food industry.
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Frequently asked questions
Yes, in the 70s and 80s, KFC sold regular, crispy, and heavily sauced BBQ chicken. The BBQ sauce was thick, tangy, and slightly spicy.
The exact recipe for the BBQ sauce is a trade secret. However, it is described as thick, tangy, and slightly spicy.
KFC's original product is pressure-fried chicken pieces, seasoned with Sanders' signature recipe of "11 herbs and spices". Larger portions are served in a cardboard "bucket".
In the 1970s, KFC was known as "Kentucky Fried Chicken". In Oregon, it was also known as "Speck Chicken".
