Business Communication Skills - Fast Food Industry

BUSINESS
COMMUNICATION
SKILLS

Business Communication Skills 1
Executive summary
The companies under the fast-food industries operate the restaurant in which clients order and
pay at a counter. Such companies comply with quality and hygiene regulations, costs and
wage regulations in the different nations. The household brands in the fast-food industry such
as McDonald's, KFC, Starbucks, Subway, Taco Bell and Pizza Hut are showing no sign of
slowing the growth. The taste is considered the most significant factor in restaurant
experiences. On the other hand, quality is less deliberated as the nutrition quality of the meals
offered by fast-food restaurants. This report focuses on KFC and its excellence in the form of
customer service and brand strategy. The criticized aspect of KFC has been also described in
the form of an extended market share. Further recommendations have been also given
concerning criticism.
In the end, it can be concluded that KFC can make use of a turnaround strategy to overcome
criticism by sustaining current customers, regaining, recruiting lost customers and appealing
to new customers.

Business Communication Skills 2
Contents
Executive summary....................................................................................................................1
1. Introduction............................................................................................................................3
2.KFC.........................................................................................................................................3
2.1Customer service...............................................................................................................3
2.2Brand strategy....................................................................................................................4
2.3Larger market share...........................................................................................................4
3.Conclusion and recommendations..........................................................................................5
4.References...............................................................................................................................7