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Kentucky fried chicken
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. How well did KFC fare under its various owners--Heublein, Reynolds and PepsiCo? What value did they add to the KFC enterprises? Did they have anything to offer KFC that would help KFC improve its financial performance or competitive strength? Under Heublein quality-control issues and restaurant cleanliness was a problem. Heubein came from a liqueur industry and he did not have experience in the restaurant business. Heublein assigned a new management team to redirect KFC’s strategy. In 1977 a “back-to-back” program was established to remodeling existing restaurant putting special emphasis on cleanliness and service. Marginal products were eliminated and product consistency was reestablished. Once the operating problem was under control, then they started building new restaurants. Heublein was under the impression that his management skills were enough to conduct KFC and that KFC did not required much management intervention.
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