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He was worried about making enough in the depression year of 1930 to support his wife and three children. and he wasn't worried about titles . and if some customers would come along he would sell the dinners and cook again for the family.Colonel Sanders: From Corbin to the World A most unlikely restaurant opened 50 years ago in the dusty little town of Corbin. and it fell to him to take care of his younger brother and sister. That's the Colonel as a seven-year-old pictured with his mother. There were soup kitchens and breadlines. Banks were closing their doors. in a small front room of a gas station.. Sanders' original service station in Nicholasville had failed earlier that year because farmers couldn't pay for the gas he'd sold them on credit . boy. His father died when little Harland was six years old. which meant the end of his schooling and the beginning ofa life of hard work. The stock market had collapsed late the previous year. The kitchen was in the living quarters behind the station. He wasn't dreaming of starting a worldwide chain of restaurants. Farmers couldn't pay their mortgages and lost their land. It wasn't the first time he'd been wiped out. Just a few years earlier Sanders had lostall the money he had in an acetylene gas lighting business that he'd formed. He wasn't a Colonel yet. Harland Sanders. Sanders' booming business had been wiped out. Ky. you'll see the words "Sanders Servistation" on the side of the building on the left of the road. wiping out the life savings of many. Ala . and it wouldn't be the last. Former executives sold apples on corners. was also the chief cook and cashier. One worker out of four lost his job. from railroad engineer 10 insurance salesman. The restaurant only had one table and six chairs. Several years. He discovered he loved work and his ability to doa man's job even while he was still a child. After working for farmers came a job as a streetcar conductor in New Albany. by the great crash of 1929.. later. The country was in the worst depression in its history. Life had never been easy for Sanders. where an Army recruiter talked a 16-year-old into lying about his age and enlisting. .. he had been forced to sell his hoist. like thousands of others. Shipped to Cuba to put down an insurrection that never occurred. To pay the last month's rent on the station. Business was not exactly booming in Corbin. because Delco had come along with an electrical farm lighting system that was better. the 40~year-old station operator. A stepfather literally kicked 12year-old Harland out of the house. side of the Toad became the Harland Sanders Court & Cafe. If you look closely. a homesick Private Sanders took advantage of an offer for an early discharge and went to live with his aunt and uncle in Huntsville. the establishment on the right. If there weren't any customers. Harland Sanders held many different kinds of jobs.. As a young man. Factories and businesses went bankrupt. Ind. the family would go ahead and eat. Sanders would cook the noon and evening meals for his family. which sits on the edge of the Appalachian Mountains in southeastern Kentucky. He then took a job selling Michelin tires and was doing well until he was laid off when the company closed its plant in New Jersey.
he'd clean privies. the COlonel worked out riftbis Working first as a blacksmith's helper in a railyard. Borrowing a suit.. Sanders then worked successfully to help get the law repealed that authorized justice of peace courts.-would seem to qualify Sanders for a career as a restaurateur. he would moonlight by unloading coal from railcars. No job that needed doing was too hard or demeaning for Sanders. carrying passengers and cars. Sanders lost his job in a dispute with the railroad management. Sanders became a full-fledged entrepreneur. the teen-agel: was supporting his mother. A hot temper. When a fireman was late. aspiring to be "another Clarence Darrow. When there wasn't any coal to unload. He washed the windshields and filled tbe radiators of every car that stopped. Following a short stint as the seeretary of a Chamber of Commerce in Columbus. And i." a famous attorney of the 19205. He became the leading salesman in the district in a matter of months. Corbin was poor. the husky Sanders soon was promoted to a job of oleaning the ashes out of the engines. he invested in the Ill-fated acetylene lighting. Tnd. Sanders took correspondence courses. A weak man couldn't have survived. the Corbinarea was dose to death. Sanders volunteered to take his place and SOOIl bad kitchen in Corbin. After a day of backbreaking work on the rails. brother and little sister.. . work for anyone. a regular job as fireman. For a couple of years he practiced Jaw in a justice of peace court. Then he heard from a relative about the insurance business. Sanders sold insurance door-to-door. but that career was cut short by a fight with one of the justices. Nothing in his career-s-except his almost unbelievable capacity for hard work. replacing ties and driving spikes. Ambitious and hard-working. As his persuasive talents Sharpened (and his insurance career ended by a dispute over commissions) ." one of the leading restaurant guides of the time. Pounding the pavement from early morning until the lights went out at night. While still a teen. In spite of the times. He sold stock in a company that bought a ferry that was to run between New Albany and Louisville. he married. It took several jobs before Sanders realized that he wasn't cut out to.business. Sanders' business did well because be did everything he could to please his customers. Sanders studied the law through LaSalle extension courses. The only prosperous people were the bootleggers. and just before their first child was born. and a desire to be: his own boss resulted in some less than amicable leave-takings. continued ADVENTURES IN GOOD EATING In 1939 the Colonel's restaurant was' listed in this Issue of Duncan Hioes' "Adventures in OOQd Bating. Even during the roaring 205. Later.r the nation was suffering from a depression. a legacy from his Irish ancestors. The area was known as "hell's half-acre" and it was little exaggeration.~~~~~~~--------------------- III the early 30's. he returned to New Albany where he worked as a section hand on the railroad. but short on formal education. While he was a railroad fireman he took a LaSalle correspondence course about steam engines. Out of a job again. he applied for and got a job as an insurance salesman. The extra money was welcome because following his mother's separation from his stepfather.
He decided to franchise his regionally famous chicken recipe. The pressure cooker. which was introduced in 1939. was the answer. Brown. and more and more customers began doing business with Sanders. He depended heavily on the tourists and business travelers going between Detroit. Governor Ruby Laffon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state's cuisine. the Colonel sold his company to Jack Massey Oeft) and John Y. he called on restaurant Through the next decade he experimented with improvements to his This is typical of the crowds drawn to a Kentucky Fried Chicken store during the grand opening sale. because he didn't have the money. as his reputation for good food attracted tourists who made it a point to stop at "Sanders' Servistation" on their way along U. It grew steadily. Cleanliness was an obsession with . But there was still the problem of cooking time. The Colonel was 66 years old. Columbus. Sanders. Travelers are always in a hurry and frying chicken took a halt-hour. This one was owned by Don Delaria in Minneapolis. until he could get a linoleum "rug" to put on the floor." For years he refined and improved the seasoning recipe until he had it just right. From his mother he learned what seasonings go with what meats and vegetables. The Colonel conceived of a way to use it for frying chicken. a discovery that would enrich the world. who supported the family by sewing for neighbors. but he felt he was too young to retire on Social Security> which paid _ him $105 a month. in spite of the fact that he desperately needed the added income it could bring. 25. Atlanta and Miami. Traveling through Indiana. Cincinnati and Chattanooga. (right). He added a motel and expanded the restaurant to 142 seats. It came in small increments. a use the inventor had never dreamed of. He also discovered that he liked cooking. Ohio and Kentucky. First was the move across the road to a larger service station with room for a real restaurant. He persuaded a hardware store owner in Corbin to sell him the $16 rug on time. he'd sweep out the floors of the cars and fill their tires with air. Things were really going well when the Federal Government built an interstate highway that by-passed Corbin. And in 1939 his establishment was listed in Duncan Hines' "Adventures in Good Eating." In 1964. He wanted things to be right for his customers. Travelers loved his food. . but with the end of the war it boomed again.S. if slowly. He even delayed opening his dining room. Given the opportunity. But success did not come overnight. World War II started and gas rationing cut Sanders' business severely. basic seasoning to "enhance the light and delicate flavor of chicken.Colonel Sanders: From Corbin to the World continued even if they were only asking for directions. Minn. Harland would cook while his mother sewed. Sanders' fame grew. And travelers who had suffered through a series of roadside diners and "greasy spoons" appreciated tbe difference. Jr. This kind of service was as rare then as it is today. forcing him to sell his operations at auction to cover his debts. He'd been taught to cook by his mother.
shortening temperature and level. . He wondered how it might work on chicken. But customers still had to wait 30 minutes for it while he fried it up in an iron skillet. There are several different kinds of cookers used to make Original Recipe Chicken today. John Y. During the demonstration. 29. Inc. and the Colonel naturally became the system's spokesman in commercials. But everyone of them fries under pressure. offered to buy the Colonel's business for $2 million and the guarantee of a lifetime job. About that time. Brown. Four years later there were more than 600 outlets." It's been an exciting 50 years. As the business grew. representing the sale of the Colonel's corporation to John Y. If they liked it enough to add it to their menus. Retirement and vacations are not in his vocabulary. and I'll be damned if I'll ever rust out. maybe $12.The Colonel created Kentucky Fried Chicken under pressure Colonel Sanders was always experimenting with food at his restaurant in Corbin. he kept adding this and that to the flour for frying chicken and came out with a pretty good-tasting product. is still around. and lack Massey. Within five years the Colonel bad 400 franchisees in the United States and Canada. but the taste wasn't the same. was a huge fishbowl holding two million dollars. G George Jessel (far left) and Johnny Carson clowned with the Colonel when be appeared on the "Toni~ht Show" !n. in 1964. His first national TV appearance was on What's My Line. promoting Kentucky Fried Chicken. in those early days of the 1930's. That was just too long a wait he thought. but that was never his way. Besides. After a lot of experimenting with cooking time. and the panel couldn't guess what the Colonel's "line" was.000 a year. Eureka! He'd found a way to fry chicken. G Colonel story of now on Sanders Sanders the first display Museum listens attentively to the pressure cooker he used. and come out with the best chicken he'd ever tasted. What's more. cooking his chicken for them and their employees. He's too busy looking to the future. the Colonel has this theory that "people wi1l rust out quicker'n they'll ever wear out. It's a long way from the little onetable "restaurant" in Corbin. but the Colonel is still hustling to build the business. In 1971 the Kentucky Fried Chicken Corporation was sold to Heublein. The Colonel could have sat back and rested. for $275 million. under pressure. The Colonel sold. Jr. 1964. the one that started it all. For instance. green beans turned out tasty and done just right in only a few minutes. pressure. owners. And in the intervening years the number of KFC outlets has more than doubled and sales now exceed $2 billion a year. money became available for advertising. Then the Colonel went to a demonstration of a "new-fangled gizmo" called a pressure cooker sometime in the late 1930's.. a Nashville financier. Most other restaurants serving what they called "Southern" fried chicken fried it in deep fat. a young Louisville lawyer and Jack Massey. That was quicker. but the Colonel doesn't want to spend any time reminiscing about the past. Jr. Instead he took to the road. Brown. This set his mind to thinking. 60. they agreed to pay the Colonel a few cents for every Kentucky Fried Chicken dinner they sold. It holds a place of honor in the Colonel Sanders Museum at the KFC headquarters building ill Louisville. The Colonel's original pressure cooker.. Ky. With him. He bought one of the pressure cookers and made a few adjustments. The paperwork was multiplying and the Colonel began to notice that his longtime friends and associates were disappearing. in the Colonel Harland in Louisville. The Colonel hoped to have income of. accompanied by four armed guards. the principle established by this now-famous Kentuckian. including the first overseas in England. he can't think of anything he'd rather do than visit KFC stores and help KFC's business..
have a banquet Thursday night at which the Colonel would talk. Ky. and the late Jack Adams. The Colonel's interest in training and quality hasn't changed but everything else sure has.Training has changed but the message is the same On the job training. it would take him roughly 500 years to make the rounds-even if he worked seven days a week. the Colonel says. It's not unusual to see the Colonel stopping by the KFC National Training Center in Louisville to teach some newcomers bow to make gravy the Colonel's way. Actually there were two kitchens in the in-line training store owned by franchisees Bob and Anna Heil. Besides. The runaway popularity of Kentucky Fried Chicken and growth of the system forced the company to publish an operations manual in 1970. start school on Monday. And nobody could remember all the details to teach their new employees. Since all the early franchisees operated restaurants. most of the pioneer franchisees could not afford either the time or money to come to Shelbyville. So the secret was kept. In the early days. The kitchen was so small (only 18 feet wide) that a second kitchen was built in the basement. Brown were afraid competitors would get hold of the manual. But they're worth it and KFC Board Chairman Mike Miles says they'll continue to grow as the KFC system and the world economy get more complex. A manual was developed in 1964. Half the time was spent in the classroom and the other half in the kitchen. So. The class was limited to 14 . who worked 12." which was a 40-page potpourri of recipes and an outline of subjects to be covered in the training school. If the Colonel tried to spend three days in every KFC store. the Colonel didn't need one because there was only one basic product-Original Recipe-and he taught the franchisees. The franchisees would come into Louisville on Sunday night. Usually it took three days to get a franchisee and his cooks trained to prepare Kentucky Fried Chicken. KFC's director of franchisee engineering services and one of the Colonel's first employees. one of the first field services men. In the early days. But Jerry Haynie. and finish at noon on Friday. sure tried and so did the franchisees. All they had to work with was "Training Manual A. who now makes cookers for KFC.. to be trained. Bridges had compiled this manual with the help of Harland Yerkes. The basic training tool is the Confidential Operations Manual. That's the only way anybody was trained in the early days of Kentucky Fried Chicken. All the students simply wouldn't fit into the one kitchen. The KFC system has just grown too large and too complex for even the hard-working Colonel to handle. Jack Massey and John Y. Many KFe operators were kept in the dark about procedures. Carl Meis.and 14-hour days. It was urgently needed to reinforce the 4!h-day training program at the first school. but the Colonel still remembers one franchisee in Virginia who took six days. the Colonel personally trained new franchisees and their cooks in the franchisees' restaurants. comprehensive and expensive to develop. which was held in a franchisee's store in southeastern Louisville. It just wasn't possible to teach everybody everything they needed to know about operating a chicken store in less than a week. too. just a few recipes the Colonel left with franchisees after he showed them how to prepare Kentucky Fried Chicken in their own kitchens. recalls Bill Bridges. but at a price. only to be suppressed by the owners. in addition to the C010nel. all the kitchens were different and it just made good sense to adapt the training to their facilities. There wasn't any operations manual. And the Colonel was the teacher. That 129-page book has evolved and grown over the years to the 382-page manual of today. It seems the franchisee kept wanting to improve on the Colonel's procedures. But the first manual didn't come out until the company was over 10 years old. the bible of KFC store crews everywhere. the first instructor there. KFC has a whole range of programs using all different kinds of techniques. Today's training programs are extensive.
they must also reinforce the training with demonstrations and supervision . G Though training now is done mostly bytbe staff at the KFC National Training Center. a magic box that automatically trains employees. the school isn't the only place where training takes place.. It had slightly more Classroom space. He calls it "a real fine system. Hill says. The planning. seminars have been added on recruitment and selection of store managers. says Jack Hill. now a franchisee uses them. The 14. but it was a half-hour away from KFC's offices so the Colonel and KFC management couldn't get there as often as they'd like. Within the last 18 months.. Jerry Haynie. "Perfection is just barely good enough.That's in addition to the 815 people who've gone through the school in the last year. Here instructor Bart Fields gets. It bears little resemblance to the original training store. the KFC National Training Center was opened in September. As significant as the Training Department numbers are.miles away. and KFC's goal is to provide QSC that's second to none. the school offers courses on automatic cooker operation. It's still critical to KFC's success. It's all part of meeting the consumers' rising expectations for ever-better QSC at Kentucky Fried Chicken. and they were "all draggin' their tails at the end of the week. repair and maintenance.. Instructors in the last year have given 52 field training programs to more than 1. there's sdll time fora refresher course from the Colonel. the company opened a relatively spacious training store tight across the parking lot. Training then moved to a training store in Hamburg.. financial controls and field management." It is not. which is just two. The basic KFC management course has been extended to two weeks of learning a whole lot more than just cooking Original Recipe Chicken . Recognizing that more and better training was needed. which is Why so much time. this form of training is only a small fraction of what has to occur to keep the system operating at peak efficiency--oreven operating at all." After three years in cramped quarters. it's like having the Colonel in your storeevery day to help with training. three kitchens and a staff of eight. Nobody can provide good QSC without trained employees. 1977. The development of the STAR (Store Training and Rating) system has put KFC in the forefront of the industry. right across the river from Louisville. money and effort goes into training. This audio-visual training system. and not much changed except for the size of the faculty." the Colonel always says. provides a structured systematic way of training individual employees about their individual jobs .<. talking about the history and heritage of Kentucky Fried Chicken. . which is now in all company stores and is used by 297 (711 STAR systems) of the 735 franchisees. work scheduling and projection proce. some expert advice on COoking Original Recipe. That's our legacy from the Colonel. The school was to stay there for nearly a decade. But if managers use this tool properly.people. HilI warns. director of training. Ind. so there's a lot more paperwork to go through." Haynie recalls. The early training the Colonel gave his first franchisees was critical to the success of Kentucky Fried Chicken..s has become a lot more sophisticated over the years. In addition to the basic KFC management course. In fact the Colonel is in one of the STAR programs. Managers must not only pro- vide the lime for employees 10 use the system. But. "and so was I.500 KFC workers . Other Seminars are planned 'for real estate and construction and marketing.000 square-foot training center has six classrooms. It's the training in the store that can make or break a systernyand KFC's ill-store training programs have come a light-year in the last fWO years. however.
" Herron added." Another item on the menu was one of the Colonel's specialties. According to the menu. paper recently. "The Colonel was alone in the restaurant.50. On November 11. Or how about two pork chops. also. Herbert Wilson went there every Sunday after church in the late 1930's. home fries. grits. Ky. One customer remembers "the friendly. Wanda Herron's grandmother was a cook for the Colonel when he created his Original Recipe Chicken. "The food was down right good and so was the Colonel.00. service and cleanliness then as he is today. biscuits and honey for $1.S. "I'm sure that she nor no one else realized the impact of that day." Mrs. they eloped. sent in some menus. "We especially loved the chicken and dumplings and the dressing. the Colonel's was "the only place in the area where shrimp. and Mrs. "It was a cold. the excellent food and the clean restaurant. McCracken remembers the "elegant way he operated his business and personally greeted his customers. "Everyone traveling then was told about Sanders Court. and Mrs. who's first job was working for the Colonel. I promise you a good meal. who worked as one of the Colonel's motel clerks and did electrical and plumbing work in the 1940's for the Colonel. cream gravy." According to McCracken." A woman from Tennessee remembers that a trip to Lexington was not complete if they didn't stop at Sanders' restaurant.." Mr. Sam Gallagher remembers that her family always had Sunday dinner with the Colonel when he was in his first small gas station across the street from what was to become the Sanders Court and Cafe. Several customers mention the Colonel's description of that item: "Country ham breakfast-$1. the Colonel served thousands of meals to hoards of hungry customers from all over the mid-west and south. Christine Green. folks." G Here's what the Colonel's original restaurant in Corbin looked like in the late 1930's.. The Colonel believed in the slogan above the door which read: "Good will: The disposition of a pleased customer to return to the place where he has been well treated. Mrs. Not worth it-but mighty good." Virginia Prewitt mentions a sign on the menu that said something like: "Howdy. Many say the Colonel's restaurant was the place to eat in the area. He says he always stopped there on his way to the Kentucky-Tennessee football games from 1933 to 1940. Nonnie Elliott adds that "if the food wasn't prepared and served right." said Inman Sherman.Customers fondly remember the Harland Sanders Cafe dinner date at the Colonel's restaurant. says the atmosphere "was equal to the Hilton or anywhere else. remembers one time when the Colonel tried out a new "chicken recipe" on her. oysters and other exotic seafoods could be obtained on short order. Mavin Endris. Allie Lee spent her honeymoon at the Sanders Court. The Colonel was as adamant about quality. Lawrence Kidd worked for the Colonel at that small gas station." The Harland Sanders Cafe is very special to Mr. you could get two eggs.m." During the years he operated his own restaurant in Corbin. The ad asked those who visited the Colonel's original restauran t in' the 1930's and 1940's to tell us what they remembered about it. often called "Dixie Highway. who had her first . "and it was out of this world. One customer fondly remembers the Colonel s special Graham Cracker Cream Pie. He personally took our order and served us some of the best hamburgers we've ever had." Paul Fisher." she added. Many of the customers echoed C. while on their honeymoon. These were but a few of the over one hundred people who wrote in response to an ad in the Corbin. S. Mr." Kidd recalled. don't pay for it. Lewis who added." added Ernest Denny. snowy Sunday about 8 p. biscuits and toast with honey for $1. Mrs. the newlyweds and their two attendants stopped by the cafe for supper. the top of the roof came off. If it's not." Almost all listed chicken and ham as their favorite meals. Charles Moore went to a bridal shower at the restaurant and Mrs. That was a wedding supper to remember. "We missed him in Corbin when he left." The Colonel's restaurant was known to travelers up and down U.40. Gross. "We were the first service station to wipe windshields for a full tank of gas. and Mrs. Another says she had the first ice box pie she'd ever tasted. Huey Watkins stayed at the Sanders Motel on March 23 and 24. 25. 1946. John Gross. Colonel W. Palestine Mozinge held her wedding supper there. After the ceremony. 1934." recalled Mrs. Almost every person writing in commented on the excellence of the food to be had at the Sanders Cafe. courteous service. C.
and they may not sell the same "fixin's. Much of KFC-England's business is done after 8:00 p. They prove through rigorous physical and psychological workouts that they are worthy of a lifetime job with the company. service and cleanliness. Instead of mashed potatoes. Guam's KFC customers sit down at tables set with Tabasco and soy sauces to spice up the tangy red rice that's served with the chicken.S. especially mothers. None have as many units overseas as KFC does. labor is one of the major problems facing the KFC International folks-except in Japan . of Kentucky Fried Chicken in Japan. extremely expensive .. As in the U.000. "We stick to the rigid standards of quality. you can travel almost anywhere and never leave the Colonel's soil. Some of the world's real estate costs are." Many of the U. but the fixin's .000 business for Heublein Corporation." added Frank Japanese who want to work for Kentucky Fried Chicken undergo spartan training ina mountain camp. His overseas empire is now a $190.Sun never sets on Colonel's empire The sun never sets on the Colonel's empire. With over 1. "KFC-Japan actually has a training camp. Frank adds. are designed to appeal to local tastes. International stores may not look like the ones in the U'S.. the British order "chips"-a kind of french fried potato--to go with their meal. Pizza Hut and Church's. Long Jobn Silver's. KFC's typical Australian customer is an adult who's taking a meal home to the family. of course." But differences in government regulations. They include McDonald's. fast food chains have expanded overseas.KFC has been forced to be more flexible in design specifications as a result.. labor and pricing make international management a challenge different from KFe stateside operations. usually on the weekend. "Consumers all over the world demand quality. This system. was designed not by KFC but by the Japanese themselves in response to their tough personal standards." said Tom Frank. and of course the Colonel's Original Recipe and its preparation never change.S . Heublein International's senior vice president-foods. . so these items have been added to the menu along with Original Recipe. Like the 19th-Century Colonial British. Burger King. The menu is different.m. The Japanese use Kentucky Fried Chicken as a snack or a reward fora child's good behavior. are the primary purchasers They often use it as treats for a child's good behavior.." but the Colonel and his Original Recipe are the same worldwide. "Aussies" like rotisserie chicken and peas. . Original Recipe is always there. The kindly face of Colonel Sanders-san beams down from street signs all over the island nation. Kentucky Fried Chicken is a snack for young men after a long evening at the pub. Middle Eastern stores offer an onioney salad called tibouli instead of cole slaw. too.000 stores in 54 countries and territories around the world. by our standards. Overseas facilities range from large sit-down restaurants to little bazaar shops. Australians eat much like Americans-they like meat with every meal. 0 Women. Kentucky Fried Chicken has more stores in foreign countries than any other quick service restaurant chain. The Colonel recognized the potential of an international business and signed up some British franchisees in 1964. Lifetime employment and religious adherence to rules are strong Japanese traits. The Oriental menu in Japanese KFC stores offers rice and a type of smoked chicken the Japanese are fond of.
But people were still eating out. The Soda Fountain of Tomorrow at the Hall of Pharmacy extended ] 7 feet 8 inches and had the potential capacity of serving 1. Speakeasies were becoming legitimized. Sanders developed the formula back ill the 30's when he operated a roadside restaurant and motel in Corbin. they would go to the people. a sandwich shop. One day. Liquor. roany in buildings no larger than the Colonel's original one in Corbin. wine and beer started returning to the dining scene after Prohibition was repealed in 1933. She was my packing girl. Many of today's major restaurants and chains got their start in the 1930's. the most famous of which was New York City's 21 Club. in capitalletters. Twenty percent of the work force was unemployed." Today." the Colonel recalled. "It boggles the mind just to think of all the procedures and precautions the company takes to protect my recipe. Ky." Little did the Colonel and Claudia dream in those days. "on a specially cleaned concrete floor on my back porch in Corbin.1930's sow seeds for restaurants today It was the Great Depression. Ky. G . Our garage was the warehouse. She'd fill the day's orders in little paper sacks with cellophane linings and package them for shipment She had to put them on a midnight train. Very few people have the whole picture.. But neither company has the complete recipe. His recipe of eleven herbs and spices developed a loyal following of customers at the Sanders Motel and Cafe. Today. while many 'popular-priced' places have gained patronage since the crash. A restaurant was no longer just a restaurant. security precautions protecting the secret recipe would make even James Bond proud. An IBM processing system is used to safeguard and standardize the blending ofcbe products. Ky. AJl his high school buddies would crowd into the Pantry from time to time. I used a scoop to make a tunnel in the flour and then carefully mixed in the herbs and spices. It was at this Fair that the necessity of fast service-s-and perhaps fast food -was clearly illustrated. Colonel Harland Sanders carried the secret recipe for his Kentucky Fried Chicken in his head and the spice mixture in his car. lettuce and cheese.200 people per hour. Educated men sold apples or stood in line for nonexistent jobs. "Especially when I think how Claudia and I used to operate. Soon the familiar bell of the Good Humor man was eagerly awaited by generations. the recipe is Jacked away in a safe in Louisville. a soda fountain and grill or a tea room." tile Colonel said. In 193 t a maj or newspaper reported that "high-class exclusive restaurants have had a let-down in business . "I hand-mixed the spices in those days like mixing cement. my warehouse supervisor. The thirties-which had started so hopelessly-ended on an up-beat. Less than a handful of people know that multi-million dollar recipe (and they've signed strict confidentiality contracts). California more or less as a gag. In New York. specialization and standardization had become the trend." By 1933. The Big Boy double-decker cheeseburger had been born. So Wian stacked two meat patties separated by a bun. that left Claudia behind to l11l the orders for the seasoned flour mix. Bob Wian created the Big Boy hamburger at "Bob's Pantry" in Southern The Sanders Court and Cafe as it looked in the 1930·s. The New York World's Fair became a showcase for the great world of tomorrow.. roy delivery person-you name it. that that recipe would change the way people thought about chicken. a friend asked for something different. It was a coffee shop. Due company blends a formulation that represents only part of the recipe. Another spice company blends the remainder. of children every afternoon. "After I hit the road selling franchises for my chicken. added some garnish. g Original Recipe ·s stili a secret For years. Some 60 million people were served at 80 restaurants and 346 concession stands during the run of tbe World's Fair. the Good Humor people decided it customers wouldn't come to them.
almost everybody in the country knows about Kentucky Fried Chicken and Colonel Sanders.000 employees. which helps generate extra sales that allow the chains to sell more products at a lower cost. It's brought something good. soybean farmers and shortening makers. The Colonel put out his first franchise to Pete Harman in Salt Lake City in 1952. KFC and other fast food chains have found homes in virtually every free country of the world.000 KFC stores with sales of more than $2 biUion. Even if the money had been available to the Colonel. Burger King and Pizza Hut have been around forever. Franchisees obtained the financing [or land. and so on. Another reason for the rapid growth of fast food is the fact that the founders franchised their concepts. By way of contrast. the number of units has doubled and the average sales volumes have tripled.000. There are about 4.S. alone is estimated to be more than $1 billion.and customer-service workers. That was White Castle. with average sales of $116. They haven't. Everybody benefited. For many it's their introduction into the working world.5 million people whose job depeods on the fast food industry-poultry producers and processors. But franchisees could and did. woman and child in the country.S. It all started with the Colonel and a few hardy pioneers like him. These half-million workers feed nearly 200 million hungry Americans every month. And that's just in the U. In return. The biggest. Today the investment in KFC facilities in the U. Fast food sales this year are estimated to reach $25. Kentucky Fried Chicken is a big factor in the industry. he couldn't have found sites and arranged for all the buildings.000. McDonald's. three of the largest fast food chains in the world. processes and trademarks. uniform manufacturers. franchisees got the Colonel's rights to use his products. And its growing bigger every day in every corner of the free world. Last year KFC cooked up some 2. but he sure did. Among these are some 2. Ill. Individual operators couldn't begin to afford this kind of advertising.4 billion. in clean and friendly surroundings. And what a giant he helped bring into the world. More than 90 percent of Americans over the age of 12 eat fast food on the average of 9. Both chains began franchising and within 15 years there were some 25. a hamburger chain that opened its first unit in 1921. Few companies in the world could have afforded to invest in all these facilities. Most people tend to think that Kentucky Fried Chicken. In the last 10 years. The very first fast food chain didn't franchise. Nearly 60 years later the chain still has fewer than 175 units. Unless you have lived in the lower Midwest you've probably never heard of the White Castle.S. wholesome and delicious from America iota their lives.000 food.500 KFC restaurants in the U.reason for the success of KFC and other fast food chains is that they provide good food at reasonable prices.000 outlets with sales averages of $365. aiding their economies and ours. Today there are 50.000 fast food outlets in the O. McDonald's and Burger King. and the Colonel sure didn't have that kind of money.2 times a month.7 billion pieces of chicken-or 10 pieces for every man.e Colonel and others started something b-g Colonel Sanders is one of the founding fathers of the fast food industry.S. paper company employees. One of the reasons js advertisingmillions of dollars worth of advertising that keeps the chains' products before the consumer. Worldwide there are more than 6. employing about 70. building and equipment. A year later the first McDonald's opened in Des Plaines. managers and assistants. Industry sources estimate that nearly one out of every three meals eaten away from horne is consumed in a fast food establishment. The Colonel's Original Recipe Chicken is found in 54 countries around the world. The Colonel didn't start out to change the world. Fast food chains employ more than 500. iii . The majority of these workers are teenagers working part time while they go to school.
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