Emily Carter
Colonel Sanders, born Harland David Sanders, founded the fast-food chicken restaurant chain Kentucky Fried Chicken (KFC) in 1930. Sanders began selling fried chicken from his roadside restaurant in North Corbin, Kentucky, during the Great Depression. In 1934, he took over the lease of the Pure Oil filling station, which offered greater visibility, and began serving fried chicken, country ham, and steaks. By 1936, his business had become successful, earning him the honorary title of Kentucky Colonel by Governor Ruby Laffoon. In 1937, Sanders expanded his restaurant to 140-142 seats and added a motel across the street, naming it Sanders Court & Café. However, it was in July 1940 that Sanders finalized his Secret Recipe for frying chicken in a pressure fryer, reducing cooking time while retaining the quality he desired. In 1952, Sanders franchised his recipe for the first time to Pete Harman of South Salt Lake, Utah, marking the opening of the first KFC franchise.
| Characteristics | Values |
|---|---|
| Name of the founder | Harland David Sanders |
| Year of opening the first chicken restaurant | 1930 |
| Location of the first restaurant | North Corbin, Kentucky |
| Type of restaurant | Roadside restaurant |
| Year of opening the first KFC franchise | 1952 |
| Location of the first KFC franchise | South Salt Lake, Utah |
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What You'll Learn
- Harland David Sanders was born on 9 September 1890
- He began selling fried chicken from a roadside restaurant in North Corbin, Kentucky
- Sanders Court & Café was established in 1937 as a gas station
- In 1952, Sanders franchised his recipe for the first time
- The first KFC franchise opened in South Salt Lake, Utah, in 1952
Harland David Sanders was born on 9 September 1890
Harland David Sanders, the founder of the fast-food chicken restaurant chain Kentucky Fried Chicken (KFC), was born on September 9, 1890, in a four-room house located 3 miles (5 km) east of Henryville, Indiana. He was the oldest of three children born to Wilbur David and Margaret Ann (née Dunlevy) Sanders, and his mother was of Irish and Dutch descent.
Sanders had a challenging early life. His father died in 1895, leaving young Harland to cook for and take care of his siblings. By the age of seven in 1897, he was already skilled at preparing bread, vegetables, and meat. When he turned ten in 1900, he started working as a farmhand. Two years later, his mother remarried, and the family moved to Greenwood, Indiana. However, Sanders had a difficult relationship with his stepfather, which led him to drop out of school in 1903 at the age of 12. He left home and found work painting horse carriages in Indianapolis.
In 1909, Sanders found employment with the Norfolk and Western Railway, where he met Josephine King, whom he married shortly after. They had three children together: Margaret Josephine Sanders, Harland David Sanders Jr., and Mildred Marie Sanders Ruggles. The family moved to Jackson, Tennessee, where Sanders worked as a fireman on the Illinois Central Railroad. During this time, he studied law through correspondence courses.
In 1929, Sanders opened Sanders' Cafe in the rear of a service station in Corbin, Kentucky. The cafe soon gained a large clientele and, in 1935, he received the honorary title of Kentucky Colonel from the governor, Ruby Laffoon. In 1939, food critic Duncan Hines visited Sanders' restaurant and included it in his guide, "Adventures in Good Eating."
During the Great Depression, Sanders began selling fried chicken and developed his famous secret recipe. He perfected his method of cooking chicken in a pressure fryer, which reduced cooking time while sealing in flavor and moisture. By 1952, Sanders had successfully franchised his recipe, and the first KFC franchise opened in South Salt Lake, Utah.
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He began selling fried chicken from a roadside restaurant in North Corbin, Kentucky
Harland David Sanders, born on September 9, 1890, was an American businessman and founder of the fast-food chicken restaurant chain Kentucky Fried Chicken (KFC). Sanders held various jobs throughout his early life, including steam engine stoker, insurance salesman, and filling station operator.
In 1930, Sanders took over a Shell filling station on U.S. Route 25, just outside North Corbin, Kentucky. This was where he first served travellers the recipes he had learned as a child, including fried chicken, steaks, and country ham. Initially, he served customers in his adjacent living quarters. After four years, he purchased a larger filling station across the road, which offered more space, with six tables.
In 1934, Sanders expanded once more, taking over the lease of the Pure Oil filling station on the other side of the road. This new location had greater visibility for motorists. It was here that he began to sell fried chicken. To improve his skills, Sanders took an eight-week restaurant management course at the Cornell University School of Hotel Administration. By 1936, his business had become so successful that he was given the honorary title of Kentucky Colonel by Governor Ruby Laffoon.
In 1937, Sanders expanded his restaurant to 140 seats and added a motel across the street, naming it Sanders Court & Café. Sanders was unhappy with the 35 minutes it took to cook his chicken in an iron frying pan, and he refused to deep fry it, believing it lowered the quality. In July 1940, he finalized his "Secret Recipe" of 11 herbs and spices, and his patented method of cooking chicken in a pressure fryer. This new method reduced cooking time while retaining the quality of pan-fried chicken.
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Sanders Court & Café was established in 1937 as a gas station
Harland David Sanders, better known as Colonel Sanders, founded the fast-food chicken restaurant chain Kentucky Fried Chicken (KFC). In 1930, Sanders took over a Shell filling station on U.S. Route 25 just outside North Corbin, Kentucky. Here, he served travellers recipes he had learned as a child, including fried chicken, steaks, and country ham. Initially, he served customers in his adjacent living quarters. However, in 1934, Sanders took over the lease of the Pure Oil filling station across the road, which offered greater visibility. By 1936, his business had become successful, and he was given the honorary title of Kentucky Colonel by Governor Ruby Laffoon.
Sanders was unhappy with the 35 minutes it took to prepare his chicken in an iron frying pan, and he refused to deep fry it as he believed this lowered the quality. In July 1940, Sanders finalised his "Secret Recipe" or "Original Recipe" of 11 herbs and spices, which reduced the cooking time of his chicken. However, as the United States entered World War II in December 1941, gas was rationed, and tourism dried up, forcing Sanders to close his Asheville motel. He sold the business in 1942.
In 1952, Sanders franchised his recipe for the first time to Pete Harman of South Salt Lake, Utah, marking the opening of the first KFC franchise. By 1956, Sanders had six to eight franchisees, and KFC headquarters moved to Shelbyville, Kentucky, to better distribute spices, pressure cookers, takeout cartons, and advertising material. KFC challenged the established dominance of the hamburger in the fast-food industry and became the world's second-largest restaurant chain as measured by sales.
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In 1952, Sanders franchised his recipe for the first time
In 1952, Colonel Harland Sanders franchised his secret recipe for the first time, marking a pivotal moment in the history of what would become Kentucky Fried Chicken (KFC) and changing the landscape of the restaurant industry forever. By this time, Sanders had already established a successful restaurant in Corbin, Kentucky, known for its delicious fried chicken. However, it was the franchising of his unique recipe that laid the foundation for a global empire.
Sanders' journey towards franchising began in the early 1950s when he decided to focus exclusively on selling his fried chicken. He recognized the potential for expansion and set out on a mission to find restaurateurs who shared his passion for quality and taste. He traveled across the United States, offering his secret blend of 11 herbs and spices to restaurant owners, along with his unique method of pressure frying the chicken.
Sanders' persistence paid off, and in 1952, he secured his first franchising agreement. Pete Harman, a restaurant owner in South Salt Lake, Utah, became the first official franchisee of what Sanders dubbed "Kentucky Fried Chicken." Harman's location was the first to bear the now-iconic logo and the first to sell Sanders' chicken under the KFC name. This marked the beginning of a revolutionary business model that combined standardized recipes and processes with independent ownership.
From this initial success, Sanders continued to expand his franchise network. He traveled from town to town, often cooking his chicken for potential franchisees to showcase the product's superior taste and quality. His dedication to maintaining high standards and his larger-than-life personality became key elements in the rapid growth of the KFC brand. By 1964, there were over 600 KFC franchises across the United States, and the company had begun its international expansion.
The impact of Sanders' decision to franchise his recipe cannot be overstated. It transformed a small-town restaurant into a global phenomenon, with KFC becoming one of the most recognizable and beloved fast-food brands worldwide. Today, KFC has thousands of locations in over 145 countries, serving millions of customers each day. The success of KFC also played a significant role in popularizing franchising as a business model, inspiring countless other companies across various industries to adopt this approach.
Sanders' legacy extends beyond the success of KFC. His innovative approach to franchising and his unwavering commitment to quality set a standard that continues to influence the restaurant industry. The story of how a small-town cook turned his secret recipe into a global success remains an inspiration to entrepreneurs and a testament to the power of perseverance and a passion for excellence.
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The first KFC franchise opened in South Salt Lake, Utah, in 1952
Harland David Sanders, born on September 9, 1890, was an American businessman and founder of the fast-food chicken restaurant chain Kentucky Fried Chicken (KFC). During the Great Depression, Sanders began selling fried chicken from his roadside restaurant in North Corbin, Kentucky, where he developed his "'secret recipe'" and patented method of cooking chicken in a pressure fryer. Recognizing the potential of the restaurant franchising concept, Sanders opened the first KFC franchise in South Salt Lake, Utah, in 1952.
Sanders franchised his secret recipe and the Kentucky Fried Chicken name to Pete Harman, the operator of one of South Salt Lake City's most prominent restaurants. Harman claimed that in the first year of selling Kentucky Fried Chicken, his restaurant sales more than tripled, with 75% of the increase coming from fried chicken sales. In Utah, a product from Kentucky was unique and evoked imagery of Southern hospitality.
Sanders Cafe & Museum notes that on September 24, 1952, Colonel Sanders helped open the first KFC franchise in South Salt Lake. Once his original restaurant closed, Sanders devoted himself full-time to franchising his chicken concept across the country. However, he did not take on this venture alone. Leon 'Pete' Harman, an acquaintance of Sanders, agreed to let him sell his chicken from the Harman Cafe.
By 1956, Sanders had six to eight franchisees, including Dave Thomas, who later founded the Wendy's restaurant chain. Thomas played a significant role in the development of KFC, creating the rotating red bucket sign and advocating for the takeout concept. He also introduced bookkeeping forms that were adopted across the entire KFC chain.
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Frequently asked questions
Colonel Sanders first started selling fried chicken from a roadside restaurant in North Corbin, Kentucky, during the Great Depression.
Sanders Court & Café.
In 1952, Colonel Sanders franchised his recipe to Pete Harman of South Salt Lake, Utah, marking the first Kentucky Fried Chicken franchise.
