Yum! Brands’ Post

From her first job to the best advice she's received, learn about Nira Johri's journey to become KFC's first Chief Sustainability Officer in this "How I Got Here" interactive article.

Preserving our future requires change, and we’re ready to take action 🌍 In the restaurant industry as well as in food distribution, we are used to change, because customers' tastes change all the time. Through our passion for what we do, we're able to innovate, pivot and adapt, to “improve” our processes and our offering 💚 To learn about our commitment, click to read our whitepaper here: https://bit.ly/43tMzNy #SustainabilityMatters #Sustainability

A couple of days ago I shared a conversation I had with Bob Hardcastle, CEO of Delta Investment Services, Inc., on his Money Talk program that airs on The Big 550 KTRS Radio in St. Louis. Our topic was the push back that quick service restaurants are getting from customers because of high prices and what they can do to bring back the business they have lost because of these prices. I shared a number tips QSRs could use to bring back lost business, but the announcement from McDonald's linked below reminds me of strategy I didn't bring up, i.e., innovation. I've got a feeling that McDonald's is poised for a boost from the introduction of the #ChickenBigMac. Even if it's short lived, this new sandwich is bound to generate some interest from fast food diners and get some people back in the door who haven't been coming. If it turns out to be a crave-able entree, that interest could have some staying power. One of the pillars of Customer Obsession is to innovate relentlessly. That's something McDonald's is good at. That said, all innovations are not created equal. Let's see if this one cracks the code and delivers a boost. A link to my conversation with Bob Hardcastle is in the comments. https://lnkd.in/efEQDch2 #cx #customerexperience #customerobsessed #customerobsession #customerservice #consumerinsights #McDonalds #Wendys #BurgerKing #chickfila #fastcasual #fastfood #QSR

Discover how a fifth-generation family business balances tradition with modern demands in the foodservice industry. Robert Chesworth and Gill Smith, Directors at Birchall Foodservice, discuss the company's evolution from a local delivery service to a leading food wholesaler, emphasizing their commitment to innovation and sustainability. "We also understand the demands of today’s foodservice industry, and our support extends beyond the plate." Read the full insight into Birchall Foodservice here: 🔗https://ow.ly/Pk7y50UlCNU #FoodService #Innovation #Sustainability #FCmagazine

How do Wendy's, Burger King, Hardees, and other second or third-tier fast food chains remain profitable and in business? ... There are so many more successful fast food options. ... I want to know the answer and see if it could help #physicaltherapy private practice owners better understand how to stay in business against far more successful competitors.

What's the scoop on our partnership with McCain Foodservice GB? We're all about backing the surge in demand for veg-centric options, spurred by a rising consciousness of sustainability and ethical choices. At Strong Roots, we're on a mission for culinary ingenuity, but what's the payoff for operators? 🥕 Offering a dynamic portfolio of products to effortlessly meet diverse demands. 🌱 Prioritising veg-centric selections for operators to create delicious dishes in line with the plant-based dining wave. ❄️ Advocating for the craving of variety and flavourful veg-centric choices. 💪 Streamlining the process for operators to adapt to changing consumer tastes while staying true to sustainability efforts. Together, we're championing the call for a wide range of tasty veg-centric options, making it a breeze for operators to adapt to evolving consumer preferences while maintaining their commitment to sustainability. Dive deeper into the details through the link: https://bit.ly/3KuJWDb

A closer look at our promising growing partnership with Foodstuffs North Island Limited & Foodstuffs South Island ⭐️   Delivering a new loyalty solution requires a strong collaborative effort from both business and IT, which is why we also spoke with Simon Kennedy, Chief Digital Officer, about his perspective on what the new proprietary rewards and benefits program will mean for their customers and business. As he says: “We want to offer a great experience across all our channels at all times, meeting our customers wherever they are. This is about us earning their trust so we can give back to them in terms of a more relevant, engaging experience. This approach not only benefits our customers but also reinforces our commitment to them—and that is what loyalty is all about.” 🇳🇿     #CustomerLoyalty #LoyaltyProgram #Foodstuffs

McDonald's in one of the world’s most iconic brands – it’s in our lives, whether we go there to work, eat, drink and/or just need a clean, stocked bathroom on the road. It’s why I’ve written about it a few times already, in the context of its role in the #beef supply chain as a 1% buyer of total beef globally and in the context of it being on the ESG leader boards, as a “top #sociallyresponsible dividend stock.” (links below) So, I was super excited when I saw that McD’s is introducing a #chicken #BigMac on October 10th ... and not (just) because it's great timing for my birthday. https://lnkd.in/exS4jgrC It’s because beef requires 7x more #land and generates 7x more #GHG #emissions (mainly #methane) than chicken per gram of #protein (per World Resources Institute). For every Big Mac that somebody chooses the chicken option, McD’s will reduce emissions by nearly 50% and #water-use by 30% (per Tulane U), and will also reduce the need to deforest, displace indigenous people, and convert more land for the #cows to roam, for the animal feed #crops, for the roads to get to the cows & crops... plus #fertilizer etc etc. It's interesting that none of the gazillion articles I’ve skimmed so far have mentioned the potential #environmental #impact of this big announcement, and McD's hasn't estimated any reduction of beef in favor of chicken (though they mention that chicken is cheaper than beef). For McD’s, I can see why – #planetaryboundaries are neither the focus of their target customers, nor of their investors (“socially responsible” dividends be damned). But this is definitely something to watch (or eat). And let’s hope it’s better received that the McPlant they tried! Links: McD's role in beef supply chain: https://lnkd.in/eBr-25iN using excellent fundamental research by Gerard Rijk and Barbara Kuepper McD's as an ESG "leader"?: https://lnkd.in/eDvg_tp3 With link to a clip by comedian Jim Gaffigan ("it's McDonald's, not a farmers market!") who's now playing Veep candidate Tim Walz on SNL Swapping beef for poultry reduces emissions (Tulane U): https://lnkd.in/eZvfMK3s Shifting diets to reduce land conversion / deforestation (WRI): https://lnkd.in/es8qCqKU McPlant: https://lnkd.in/eYwUBxxR

🔥 Is KFC Hiding Something? 🔥 Before you jump to conclusions, let’s dive into this together. I know the image seems provocative, but hear me out. It’s easy to paint big brands as the "bad guys," especially in today’s fast-paced world of public scrutiny. But is KFC really the villain here, or is something bigger happening behind the scenes? 🍗 Here’s the twist: KFC has quietly been evolving, and it’s not just about serving fried chicken. Over the past few years, they’ve taken significant steps toward sustainability. From cutting down on single-use plastics to transitioning toward fully compostable packaging by 2025, KFC is addressing its environmental impact head-on. In some markets, they’ve already introduced bamboo-based packaging and removed millions of plastic straws and bags. But that’s not all. KFC has also jumped into the plant-based movement by partnering with Beyond Meat 🌱. Their Beyond Fried Chicken option is a game-changer, offering a meat-free alternative that still captures the flavor and texture KFC is known for. It’s part of a growing trend where fast food giants are rethinking their menus to cater to changing consumer preferences and environmental concerns. So, what’s the real story here? Sometimes, what we perceive as a "scam" or outdated business model is actually a strategic shift that many don’t notice until it’s fully realized. KFC’s changes may not be visible on the surface, but they reflect a broader shift happening in the fast-food industry—a move toward sustainability, health-conscious options, and social responsibility. 🤔 What do you think? Is KFC just another corporation trying to adapt to the times, or are they genuinely ahead of the curve in reshaping fast food for the future? Let’s open up the conversation on how traditional brands are evolving. I’d love to hear your thoughts. Special thanks to SeaArt ai for generating this mind-blowing image. ATLAS SkillTech University Dr. Deepak R. Gupta Dr. Tapish Panwar #brandmanager #branding #kfc #brandstratergy #Sustainability #Ecofriendly #Innovation

Why Choose NCCO International? We’re not just about products. We’re about making a difference for the lives of foodservice distributors, operators, and patrons everywhere. Here is what sets us apart: Sustainability: Eco-friendly solutions.  Innovation: Cutting-edge technology.  Expertise: Decades of experience in food safety.    Join the movement toward safer, more sustainable foodservice operations today.   Learn more: NCCO.eu #foodservice #foodandbeverageindustry #restaurants #sustainability #foodservicesolutions #ecofriendly #innovative #innovativesolutions #restaurantindustry