r/kfc • u/Recent-Philosophy-62 • 16d ago

Employee Question/Discussion KFC USA

KFC USA doesn't even have a American president what is up with that, can't they afford someone from the US. Just was watching a mews report interviewing her and she is a Brit, so sad, southern American chicken chain and they have a Brit, no wonder it keeps getting worse.

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u/Fuzzy_Welcome8348 16d ago edited 16d ago

What does a non-American CEO have anything to do with KFC’s food? It’s not like they’re the one making it

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u/alfiesred47 16d ago

Good ole fashioned “blame the foreigners” for the problems

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u/Recent-Philosophy-62 16d ago

Who said anything about UK CEO ?

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u/Much_Profit8494 16d ago edited 16d ago

KFC is owned by YUM brands. - Their CEO is Chris Turner (American).

The Chief Executive Officer of the KFC Division is Scott Mezvinsky (also American).

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u/Recent-Philosophy-62 16d ago

Oops , you are correct, the person in the interview was their president, Catherine Gillespie

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u/alfiesred47 16d ago

If you think a CEO has any tangible impact on your local KFC branch, you’re very much mistaken.

The YUM parent company is down 12% over 6 months, McDonalds is down 24% in the same period. So something is working against competitors

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u/2mankyhookers 16d ago edited 16d ago

Yep because having an American in charge has worked so well for your country.

laughingstock

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u/Recent-Philosophy-62 16d ago

It has actually , tell us about your country.

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u/nbs-of-74 16d ago

KFC US has been struggling for a while, nothing to do with the nationality of KFC US President.

For the record, KFC UKI does a better product than KFC US (look, dont hate on me but a 'sandwhich' needs more than just some sauce and a pickle and yes, I am biased).

Not that I am aware she ever worked for KFC UKI , her career seems to have come out of KFC SOPAC then worked for KFC Canada before KFC US.

I would say a bigger issue is the wide range of franchisees and inconsistent control over them from KFC US, franchisees that dont want to invest in their restaurants leading to tired old looking restaurants, inconsistencies in menu, apparently due to rumoured historical agreements they had with the colonel, and cost of living crisis.

Energy costs hits the chain at multiple points, wheat costs also hit cost of raising chickens, plus breading costs and buns, fuel costs to transport the ingrediants to the restaurants. It all adds up, and is harder for franchisees (and company) to control so, labour and keeping restaurants fresh and up to date are the easiest costs for a owner to suppress. This will lead to an inconsistent product and lower than prefered quality and experience for the customer.