KFC

Manager: Vicky
Experience: 6 years
Equipment: All bought from US
Maintenance: Daily, special appointed workers for daily checkups
Make or buy: stocks bought from personal vendors
Stocks: Weekly 3 times restocking
Cleanliness: highly important to KFC so maintained regularly
There are two classifications of supplies. The dry food supply and the frozen food
supply. They have their own warehouses for dry food supply like burger buns and
frozen food supply for chicken etc.
Phase 1:
Raw materials picked up Various suppliers and stored at two warehouses the
normal storage and the cold storage
Phase 2
Preparation of all the products is done at the branch except for marinating of the
chicken and sold to the customers at the branch itself or delivered at the desired
locations
Phase 3:
Warehouses refill each branch according to their requirements ( usually three
time a weeks) using company’s own vehicles and in the request of the branch
manager

Location:
There is no sequence of the outlets, because in some cities it has 2 or more
franchise or outlets in the same area. Some outlets are situated au unpopulated
areas.
WAREHOUSE:
COLD STOAGE:
Chicken from K&N’s and vegetables from open market
Warehouse cold storage Preparation and packing
Distribution to all branches
NORMAL STORAGE:
Sauces from UNILIVER and other materials Warehouse normal
storage Distributes to all the branches
Procurement:
Monthly budgets are made. First in first out method (FIFO) method is used for all
the items in the inventory at the warehouse as the items are perishable in nature.