Here's the truth... It's always been about the sauce. The dunking. The splash. Knowing your chicken tenders have been properly drenched. Flavor discovery and personalization epitomizes the art of capturing the hearts (and stomachs) of the next generation. Congrats Christophe Poirier and KFC #kiosk #qsr #personalization #newconcepts
VP Editorial Director, Food, Retail, & Hospitality I QSR and FSR magazines I PMQ I CStore Decisions I Club + Resort
So KFC is opening a chicken tenders concept called "Saucy." The restaurant has kiosk ordering and a mobile order pickup station in the dining room and a drive-thru lane. It plans to offer live entertainment to encourage guests to dine inside and also features technology that takes real-world data and runs simulations to inform how to make tenders as hot and fresh as possible (pretty interesting). Additionally, the Saucy app has 20 points of personalization to account for customer preferences. Given the name, naturally, there are 11 sauces—a nod to KFC’s 11 herbs & spices—that can be ordered individually or in a flight of four: Chimichurri Ranch, Peri Peri Ranch, Jalapeno Pesto Ranch, Smokey Bacon Ranch, Thai Sweet ‘N Spicy, Sweet ‘N Saucy BBQ, Saucy’s Sauce, Spicy Mango Chutney, Saucy Ranch, Creole Honey Mustard, and Sweet Teriyaki. More here: https://lnkd.in/eG44efHC