About us
KFC is the abbreviation of Kentucky Fried Chicken, a brand and operating segment of Yum! International Restaurant Group (United States). KFC sells fried chicken, a kind of fast-food which has become more and more popular in populated countries worldwide. Today, KFC chain is present in 109 nations and territories all over the world, with more than 20,000 restaurants serving 12 millions guests everyday.
KFC is famous for fresh chicken products. All KFC cooks must experience a severe training course to ensure the unique flavour and the quality of nutrition for their dishes, according to the group’s standards. The recipe of 11 herbs and spices used by KFC in preparation of their chicken remains a secret trade, which helps to create a special flavour for their products.
KFC attaches special importance to the diversity of their products, by always offering a rich menu. Besides traditional dishes such as fried chicken and hamburger, KFC has satisfied the taste of Vietnamese people with some new creations including: Big ‘n Juicy, Crispy Strips, KFC Chicken Rice, Coleslaw…These items are listed under different categories to facilitate the choice of customers, which include: Original Recipe Chicken, Combo Meals, Kid Meals, Snacks, Side Items, Desserts and beverage… Moreover, KFC has expanded their field to other ingredients by launching new dishes to Vietnamese market like Shrimp Burger, Lipton… to better attract the enjoyment and curiosity of Vietnamese customers.
In 1997, KFC opened its first restaurant in Ho Chi Minh City in Vietnam. To this day, this fast-food restaurants chain has extended its presence to over 140 restaurants in 32 cities and provinces of Vietnam, providing work for more than 3,000 people and making considerable contributions to Vietnam’s fast-food industry as well as to the formation of a new consumption habit and culinary culture in the areas where KFC is present.
THE MILESTONES OF DEVELOPMENT
1997
December
Ho Chi Minh
2006
June
Ha Noi
2006
August
Hai Phong & Can Tho
2007
July
Dong Nai - Bien Hoa
2008
January
Vung Tau
2008
May
Hue
2008
December
Buon Ma Thuot
2009
November
Da Nang
2010
April
Binh Duong
2010
November
Vinh, Nghe An
2011
May
Nha Trang - Khanh Hoa
2011
June
Long Xuyen - An Giang
2011
August
Quy Nhon & Rach Gia
2011
September
Phan Thiet
2011
December
Hai Duong
2013
February
Ha Long
2016
November
Thanh Hoa
2017
September
Ben Tre
2017
November
Nam Dinh
2018
December
Gia Lai, Phu Tho
2019
January
Da Lat - Lam Dong
2019
September
Ca Mau & Ninh Binh
2019
October
Phu Yen
2019
November
Bac Ninh & Lang Son
2020
January
Hung Yen & Tay Ninh
2020
May
Quang Ngai
The unique taste, hospitality, and the ambience of the restaurants remain key factors to the success of KFC in Vietnam as well as all over the world. Furthermore, KFC is highly appreciated as a good corporate citizen through a great number of significant social activities.
Thông cáo báo chí: Cùng nhau đẩy lùi Covid-19
Trong thời điểm dịch bệnh Covid-19 hiện tại, chúng tôi hiểu rõ mối quan tâm của khách hàng về việc đảm bảo an toàn tuyệt đối khi đến với các cửa hàng của KFC cũng như qua dịch vụ giao hàng tận nhà. KFC đã và đang thực hiện nghiêm ngặt các qui trình về vệ sinh, sát khuẩn đảm bảo an toàn, vệ sinh thực phẩm ở mức cao nhất nhằm mang đến sự an tâm tuyệt đối cho khách hàng.
TẠI KFC VIỆT NAM CHÚNG TÔI LUÔN QUAN TÂM ĐẾN SỨC KHỎE VÀ SỰ AN TOÀN CỦA KHÁCH HÀNG
- KHU VỰC NHÀ HÀNG
- Các dụng cụ chế biến, bàn ghế, quầy phục vụ đều được vệ sinh thường xuyên bằng dụng dịch sát khuẩn đảm bảo tuyệt đối an toàn cho sức khỏe cộng đồng.
- Nhân viên được kiểm tra nhiệt độ trước khi vào ca làm việc và lưu lại hồ sơ này tại nhà hàng.
- Nhân viên phải rửa tay ít nhất 15 phút 1 lần với xà bông diệt khuẩn.
- Nhân viên đeo khẩu trang trong suốt thời gian chế biến cũng như phục vụ khách.
- Nhân viên có dấu hiệu ho, hắt hơi, sốt được yêu cầu ở nhà và không đến nơi làm việc.
- Dung dịch sát khuẩn được đặt tại các quầy để khách hàng thường xuyên sử dụng.
- KHU VỰC RỬA TAY VÀ SÁT KHUẨN
- Dung dịch sát khuẩn được đặt ngay cửa ra vào để khách hàng sử dụng trước khi vào nhà hàng.
- Tại các bồn rửa tay, ngoài xà phòng KFC còn cung cấp thêm dung dịch sát khuẩn để khách hàng và nhân viên nhà hàng có thể sử dụng thường xuyên.
- VỆ SINH DỤNG CỤ GIAO HÀNG
- Toàn bộ dụng cụ giao hàng như thùng giao hàng, túi đựng thức ăn đều được sát khuẩn đúng cách nhằm đảm bảo an toàn tuyệt đối.
- Nhân viên giao hàng luôn tuân thủ chặt chẽ qui trình sát khuẩn tay, vệ sinh cá nhân, luôn đeo khẩu trang khi vận chuyển thức ăn cho khách.
- CHẤT LƯỢNG SẢN PHẨM
- KFC luôn đặt chất lượng sản phẩm lên hàng đầu.
- Thức ăn được chế biến theo những tiêu chuẩn khắt khe, được bảo quản trong điều kiện cao nhất về vệ sinh an toàn thực phẩm và tuân thủ nghiêm ngặt theo tiêu chuẩn toàn cầu của tập đoàn.
- ÁP DỤNG GIAO HÀNG KHÔNG TIẾP XÚC (CONTACTLESS DELIVERY)
- Không tiếp xúc ở khoảng cách gần là một trong những cách phòng chống dịch Covid-19 hiệu quả bên cạnh việc rửa tay, sát khuẩn thường xuyên, đeo khẩu trang và tăng sức đề kháng. Vì thế, KFC lần đầu tiên áp dụng hình thức giao hàng không tiếp xúc để đảm bảo an toàn cao nhất cho khách hàng trong mùa dịch bệnh này.
- Nhân viên giao hàng tiến hành vệ sinh và sát khuẩn toàn bộ dụng cụ giao hàng trước khi chuẩn bị phần ăn.
- Khi đến địa điểm giao hàng, nhân viên sát khuẩn ghế nhựa được trang bị riêng, đặt phần ăn lên bên trên ghế. Sau đó, nhân viên đứng lùi cách xa 2 mét nhằm tránh tiếp xúc gần với khách hàng.
- Sau khi khách hàng bỏ tiền vào túi giấy và nhận phần ăn xong, nhân viên sẽ vệ sinh và sát khuẩn dụng cụ giao hàng thêm lần nữa.
Luôn bảo vệ bản thân, tuân thủ mọi qui định, hướng dẫn từ Nhà nước, giữ sức khỏe để chống dịch thật tốt! KFC sẽ luôn đồng hành cùng quý khách. Cùng KFC đẩy lùi bệnh dịch Covid-19!
PHÒNG MARKETING - KFC VIỆT NAM
Other news
KFC VIET NAM SPONSORED FOR DOCTORS OF THE FIGHT AGAINST COVID-19
In the fight against COVID-19, KFC Viet Nam sponsored two thousand of KFC fried chicken for doctors of quarantine center at Ho Chi Minh and Ha Noi
KFC Vietnam sponsored for Fun Run 2019
In the morning of September 29th 2019, KFC Vietnam sponsored for the 19th annual Fun Run for charity of BBGV. This is the 8th year, KFC Vietnam sponsored for BBGV with Fun Run event.
Sharing love with KFC at Tam Binh Charity Center!
To support for Charity For Life, KFC staffs visited Tam Binh Charity Center at Thu Duc district in Ho Chi Minh city on Jun 23 2018.
Kentucky Fried Chicken
Pioneered by Colonel Harland Sanders, has grown to become one of the largest quick service food service systems in the world - with more than a billion “finger lickin' good” Kentucky Fried Chicken dinners served annually in more than 80 countries and territories.
But success didn't come easily.
Harland's father died, forcing his mother to enter the workforce to support the family. At the tender age of six, young Harland was responsible for taking care of his younger siblings and doing much of the family's cooking.
A year later he was already a master of several regional dishes. Over the course of the next 30 years, Sanders held jobs ranging from streetcar conductor to insurance salesman, but throughout it all his skill as a cook remained.
The then 40-year-old Sanders was operating a service station in Corbin, Kentucky, and it was there that he began cooking for hungry travelers who stopped in for gas. He didn't have a restaurant yet, so patrons ate from his own dining table in the station's humble living quarters.
It was then that he invented what's called “home meal replacement” — selling complete meals to busy, time-strapped families. He called it, “Sunday Dinner, Seven Days a Week.”
As Sanders' fame grew, Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state's cuisine.
Within four years, his establishment was listed in Duncan Hines' “Adventures in Good Eating.”
As more people started coming strictly for the food, he moved across the street to increase his capacity. Over the next decade, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today.
Confident of the quality of his fried chicken, the Colonel devoted himself to developing his chicken franchising business. Less than 10 years later, Sanders had more than 600 KFC franchises in the U.S. and Canada, and in 1964 he sold his interest in the U.S. company for $2 million to a group of investors including John Y. Brown Jr. (who later became governor of Kentucky).
Under the new owners, Kentucky Fried Chicken Corporation grew rapidly. It went public in 1966, was listed on the New York Stock Exchange in 1969 and eventually was acquired by PepsiCo, Inc. in 1986. In 1997, PepsiCo, Inc. spun-off of its quick service restaurants - including KFC - into an independent restaurant company, Tricon Global Restaurants, Inc. Today, the restaurant company (now YUM! Brands, Inc.), is the world’s largest in terms of system units with nearly 37,000 in more than 110 countries and territories.
Until he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year visiting KFC restaurants around the world.
Yum!
Based in Louisville, Ky., is the world’s largest restaurant company in terms of system restaurants with more than 39,000 restaurants in more than 125 countries and territories. The company is ranked #213 on the Fortune 500 List, with revenues of nearly $13 billion in 2012.
Outside the United States, the Yum! Brands system opened more than four new restaurants each day of the year, making it a leader in international retail development. The Company has consistently been recognized for its reward and recognition culture, diversity leadership, community giving, and consistent shareholder returns.
In 2007, the Company launched World Hunger Relief, the world–s largest private sector hunger relief effort to raise awareness, volunteerism and funds to benefit the United Nations World Food Programme (WFP) and other hunger relief agencies. To date, this effort has raised nearly $85 million for WFP and other hunger relief agencies and is helping to provide approximately 350 million meals, saving the lives ofmillions of people in remote corners of the world where hunger is most prevalent.