Strategic Planning Report: KFC's Strategic Initiatives and Analysis

This report provides an analysis of KFC's strategic planning, focusing on areas for improvement and future strategies. The report highlights the need for changes in production methods to address customer concerns about calorie content and the increasing competition in the fast-food industry. It suggests strategies such as developing healthier food options, including vegetarian choices, and improving customer retention. The report emphasizes the feasibility of these changes considering current infrastructure and the potential for increased customer satisfaction and market share. References are provided to support the analysis, offering a comprehensive view of KFC's strategic challenges and opportunities.

Running Head: STRATEGIC PLANNING
Strategic Planning
Name of the student
Name of the University
Author Note

2STRATEGIC PLANNING
Strategic Planning
Keeping in concern the environmental analysis of KFC it can be stayed that certain areas
require crucial care for the organization. The strategies that can be suggested for KFC can be
as follows.
1. From the perspective of the unhealthy quotient of their food it can be stated that the
organization cam bring about changes in their production as well as in their
production method. The raising concern for the customers have been with the calorie
consciousness (Hussain 2014)
2. The raising threat for the organization has been with the increasing competition from
other competitors producing similar line of product. In order to sustain in the market,
it can be stated that the organization can bring about product with health factors (Apt
and Reynolds 1995)
3. The organization can bring about veg food in order to cater to the need of the
customers who are not interested in non-veg products (Zhu, Anagondahalli and Zhang
2017)
Sustainability Affordability Feasibility
Changes in
production
method
Will allow the
organization to
ensure customer
retention and their
confidence with
the brand
Can be afforded
by the
organization
Is feasible considering
the current
infrastructure
Bringing about
food less in
calorie content
Enhance the
return of the
customers
Can be afforded
by the
organization
Is feasible considering
the current
infrastructure
Bring about veg
food.
Increase the
customers
Can be afforded
by the
organization
Is feasible considering
the current
infrastructure(Roberts-
Lombard 2009)

3STRATEGIC PLANNING
Conclusion:
Considering the case of KFC it can be stated that the organization can bring about
changes in the organizational functioning to order to implement the changes in order
to bring about better and healthier production, veg food products and products that are
less in calorie content.

4STRATEGIC PLANNING
References
Apte, U.M. and Reynolds, C.C., 1995. Quality management at Kentucky fried
chicken. Interfaces, 25(3), pp.6-21.
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.47-56.
Roberts-Lombard, M., 2009. Customer Retention Strategies of Fast-Food Outlets in South
Africa: A Focus on Kentucky Fried Chicken (KFC), Nando's, and Steers. Journal of African
Business, 10(2), pp.235-249.
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.