KFC Menu: A Report on Items, Design, Issues, and Alternatives

This report provides an analysis of the KFC menu, focusing on its items, classifications, and design. It details the variety of food options available, including chicken preparations, burgers, meals, and beverages. The report also examines the menu's design, acknowledging its user-friendliness while identifying potential shortcomings such as the lack of video presentations for menu items. It proposes an alternative menu design that includes a digitally downloadable menu and mobile number registration for promotions. The report concludes with recommendations to enhance the menu design to attract more customers, ultimately contributing to the company's growth. The analysis references several academic sources to support its findings and recommendations.

Running head: FOOD AND BEVERAGE MANAGEMENT
FOOD AND BEVERAGE MANAGEMENT
Name of student:
Name of university:
Author’s note:

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Table of Contents
Introduction....................................................................................................................2
Discussion......................................................................................................................2
Number of items and classifications of the menu of KFC.........................................2
Issues with the design.................................................................................................3
Conclusion......................................................................................................................3
References......................................................................................................................5

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Introduction
This report aims to discuss the menu concept of the food and beverage outlet KFC.
The number of items that are offered by the company are discussed along with the
classifications and the variety of items and the nutritional values. The potential issues in the
design of the menu and an alternative menu concept is provided.
The company KFC is also known as the Kentucky Fried Chicken. This is a restaurant
fast food chain headquartered in the area of Louisville, Kentucky and the speciality of this
company is fried chicken. This company is the largest restaurant chain after McDonald’s. The
company KFC was established by the Colonel Harland Sanders, who was an entrepreneur and
started selling the dish of chicken fry from a restaurant near the roadside in Corbin,
Kentucky. The menu of KFC includes several kinds of chicken preparation with the most
popular among them in the fried chicken leg. The menu also consists of several burgers and
meals for having in the lunch time or evening time (Zhu et al. 2017). Beverages are also
included in the menu of the company that includes smoothies and krushers that provides a
chilling experience of dessert.
Discussion
Number of items and classifications of the menu of KFC
The complete menu of the company has almost 8 to 10 varieties of food for the
public. The value menu of KFC consists of 1 piece chicken, Popcorn Chicken Snack Box and
strawberry swirl cheesecake. The sandwiches and wraps section of the menu consists of spicy
colone’s original, big crunch, twister, colonel’s original, and zinger (Shoyemi 2014). The
bucket section of the menu consists of 12 piece original bucket meal, 16 piece original bucket
meal, 8 piece original bucket meal, mixed bucket meal, and 20 piece original bucket meal
that consists of various preparations of chicken, favourites bucket feast, mixed bucket feast.

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The original bucket feasts classification of the menu consists of 16 piece original bucket
feast, 8 piece original bucket feast, and 20 piece original bucket feast, and 12 piece original
bucket feast. The meal box section of the menu consists of boneless box meal, 4pc box meal,
wicked zinger box meal, and big crunch box meal (Hussain 2014). The classification of the
chicken meals and bowls consists of popcorn chicken, poutine, chicken meal, chicken bowl,
and hot wings, and tenders combo. The menu also offers several varieties of side dishes that
increases the taste of the dishes. Some of the sides includes gravy, corn, plum sauce, sweet
BBQ sauce, spicy buffalo sauce, and honey garlic sauce. The nutritional value of all the
products are significantly as the main product of the company is chicken that provides huge
nutritional values.
Issues with the design
The design is extensively customised and it contains easy of accessing for the
customers and it has an appealing design for attracting the customers (Hu and Xie 2013). But
still it has some issues. The images of all the dishes are not properly configured and it should
provide a video of every item on the menu so that the customers understand the concept of
the food and it is considered that the video presentation of the items on the menu is more
appealing to the customers. An alternative menu design that is recommended that a digitally
downloadable menu that can be saved in the mobile or the computer systems of the customers
and mobile number registration option for letting the customers aware of the new items on
the menu via SMS or email. Video presentation of the items on the menu is also
recommended to the company.
Conclusion
Therefore, it is recommended to the company to alter the design of the menu for
attracting more customers and achieve growth. The company KFC is also known Kentucky

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Fried Chicken. This restaurant chain of fast food is headquartered in Louisville, Kentucky
and the speciality of this company is fried chicken. The complete menu of the company has
almost 8 to 10 varieties of food for the public. The design is extensively customised and it
contains easy of accessing for the customers and it has an appealing design for attracting the
customers.

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References
Hu, W. and Xie, Y., 2013. Comparative study of McDonald's and Kentucky Fried Chicken
(KFC): development in China. Sanovia: Internal Business Administration.
Hussain, S.H.A.R.A.F.A.T., 2014. The impact of sensory branding (five senses) on
consumer: A case study on KFC (Kentucky Fried Chicken). International Journal of
Research in Business Management, 2(5), pp.2347-4572.
Shoyemi, A.O., 2014. Consumers' perception of international quick service restaurants in
Nigeria: a case study of Kentucky Fried Chicken (KFC) (Doctoral dissertation, Dublin
Business School).
Zhu, L., Anagondahalli, D. and Zhang, A., 2017. Social media and culture in crisis
communication: McDonald’s and KFC crises management in China. Public Relations
Review, 43(3), pp.487-492.