KFC Franchise Articles
|Royalty Fee:||5% of Gross Revenues|
|Advertising Fee:||5% of Gross Revenues (Includes national and local contributions)|
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United States: AL, AK, AZ, AR, CA, CO, CT, DE, DC, FL, GA, HI, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MS, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, UT, VT, VA, WA, WV, WI, WY
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Greg Hamer, Sr. grew up working in his father's Louisiana oilfield service business. But in 1982, he began to put time and money into growing a franchise business that has since grown to 50 locations.
About 20 years ago, Greg Cutchall learned a crucial lesson. An investor group he worked with forced him out of a chain of KFC restaurants in Omaha, units he had operated and helped to build. That fired him up to make things happen for himself.
Beyond the unmistakable impact of the Internet and World Wide Web, advances in technologies used every day by franchisees are continuing to change the face of franchising -- and the way franchisees do business.
Fast food chicken franchising has come a long way from 1939, when Colonel Harlan Sanders introduced Kentucky Fried Chicken. Since then, brands like Church's, Chester's, and Popeyes have spread the gospel of fried chicken not only across the continent, but across the world. Fried chicken has become American as apple pie, and everybody wants a piece.
Franchising's great strength has always been that it is adaptable. Combining two kinds of ownership, one general, the other close to the ground, has given these systems quick reflexes in an ever-changing economy.
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