The future of innovation and technology in government for the greater good. Leaders who are shaping the future of business in creative ways. New workplaces, new food sources, new medicine--even an entirely new economic system. It seems as though the existence of chicken skeletons has become a bony issue for KFC.
Famous for its bountiful buckets of fried chicken pieces, the fast-food company has launched a new product that reflects the times. What times are those? It was a way to rebuild our core, rebuild our base business into a more relevant form. The development: Hodack says the journey to Original Recipe Boneless started about three years ago. And people want the best of both worlds. But fans needn't worry about flavor, because the secret herbs and spices are staying the same — it's the chicken itself that is getting a makeover.
After over 70 years of the Colonel's unchanged fried chicken, KFC will offer customers a new option. The chicken at KFC is going boneless. That's right. The pieces will be bone-free, skinless, and orders will include both white and dark meat. They will still be hand breaded and will use the same recipe as the bone-in menu items. While KFC already serves crispy chicken strips, these pieces will be larger and filleted directly off of the bone.
The new menu addition was sparked by the ever-growing popularity of nuggets and strips, both boneless chicken options. Replacing it: boneless white and dark meat chicken chunks about twice the size of tenders -- but still deep-fried with the same super-secret herbs and spices.
The target: an ultra-finicky generation of Millennials. Fast-casual chains such as Panera and Chipotle have snatched serious market share, and much-improved supermarket take-out sections have lured away customers. At the same time, the cultural cry for a healthier and more nutritious lifestyle has left heritage chains such as KFC hobbling — if not crippled. KFC, which has 17, restaurants globally, including 4, in the U. Just as crucial, the societal demand for the kind of convenience that lets folks drive with one hand while gobbling lunch with the other, has left KFC scrambling to create one-fisted foods that don't leave bones and gristle falling in customer laps.
As early as next year, the majority of chicken sold at KFC will be boneless, projects Cywinski. The new offering isn't formed chicken patties but made from whole muscle. Folks can order light or dark meat -- both are served without bones or skin.
To get the word out, KFC is about to unleash one of its biggest-ever marketing campaigns with this stop-you-in-your-tracks tag line: "I ate the bones.
Executives hope the phrase will instantly go viral and become a pop-cultural obsession, reminiscent of Wendy's old charmer of a slogan, "Where's the beef?
The chain that's long been the butt of late-night comic jabs, is eagerly entering the 21 st century. It's pondering a produce-rich sandwich line next year maybe a wrap , and soups, salads, perhaps even smoothies, the year after that. No one's ready to call it a better-for-you fast-food joint, but KFC has no choice but to enter the brave new world of boneless.
About six in 10 consumers prefer chicken without bones, reports Technomic, the research firm.
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