All our chickens are reared in large barns that are typically bedded with wood shavings or chopped straw. They are free to roam within these barns and the stocking density (number of chickens per barn) is defined by the Red Tractor standard so they have more space and better conditions than the legal minimum.
We are committed to supporting British and Irish farming, and currently buy from more than 500 local poultry farms. In fact, all our Original Recipe Chicken on the Bone comes from suppliers in the UK or Ireland. However, demand for British poultry outstrips supply—especially for breast meat—so we also source chicken from trusted and established suppliers overseas. As with farms in the UK, these suppliers are also independently audited and must always meet or exceed Red Tractor standards.
All of our chicken is Grade A and Red Tractor certified. Red Tractor is the largest food assurance scheme in the UK and ensures that our chicken is produced to some of the most comprehensive and respected standards in the world. All of our Original Recipe Chicken comes from British farms and is delivered to our restaurants fresh, not frozen, within 48 hours.
Demand for British poultry outstrips supply, especially for breast meat, so we also source some of our off-the-bone chicken from long-term suppliers overseas, but it is always Grade A and meets or exceeds Red Tractor standards. We also check each piece of chicken by hand when it arrives at the restaurant, before it is cooked.
All of our food is cooked for a specified length of time to ensure it is perfectly 'done' and heated through. Once cooked, it can be kept hot for a specified length of time. If the food is not sold before the holding time expires, it is withdrawn from sale. Cooking and holding times vary depending on the menu item. All food temperatures are in accordance with stringent food safety standards.
Our food is subject to regular checks. Our inspectors can turn up unannounced at any time and every restaurant must achieve the pass mark of 80/100. One of the things they check for is Product Quality. It’s tough to pass, but that’s because we’re tough on standards. Only the best will do!
We call these ‘CHAMPS’ Excellence Reviews (CER). Our inspectors can turn up unannounced at any time and every restaurant must achieve the pass mark of 80/100. CHAMPS stands for the five things KFC inspectors look for in every restaurant - Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality and Speed with Service. It’s tough to pass, but that’s because we’re tough on standards. Only the best will do!
We want you to enjoy every part of your visit to KFC and that includes the toilets! Our staff check and clean the toilet facilities on a regular basis. We also carry out ‘CHAMPS’ Excellence Reviews (CER) of our restaurants. Our inspectors can turn up unannounced at any time and every restaurant must achieve the pass mark of 80/100. CHAMPS stands for the five things KFC inspectors look for - Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality and Speed with Service. It’s tough to pass, but that’s because we’re tough on standards. Only the best will do!
We have a year-on-year programme to provide more choice and to make nutritional improvements by reducing the calories, salt, and fat in our menu. We have 'lighten up' options such as Corn on the Cob, Salads and BBQ Beans, as well as fruit juices, diet soft drinks, and Innocent Fruit Tubes. We're very open about the nutritional values of everything.
All the suppliers we use also supply the major UK supermarkets, so the chicken you buy from us is the same great-quality chicken you'd buy and cook at home.
Every restaurant has access to our e-learning system, where team members can complete a variety of training modules that combine e-learning with coaching and on the job training. This training covers all types of restaurant roles, including apprenticeships, and is accredited by City and Guilds. We offer all team leaders the opportunity to train for an Advanced NVQ Apprenticeship in hospitality management, which is the equivalent of two A-levels. In partnership with De Montfort University, Leicester, we offer a bespoke three-year BA (Hons) Business Management course.
When we open a new KFC store, up to 50 flexible career opportunities arrive, with real scope to train and progress. With over 60% of employees living within 2 miles of their restaurant this means a tangible benefit. We also have a new target that 25% of all new jobs go to local long-term unemployed youngsters.
The restaurants we own do not use zero-hour contracts. Only three franchisee currently use these contracts, and although they are used in a responsible way based upon individual employees circumstance, these are also being actively phased out.
We trialed some amazing green innovations in two Eco Stores, and are rolling them out in all new-builds and major refurbishments. We're well on the way to our target of sending zero back-of-house waste to landfill by the end of 2016 and by 2015 all new restaurants will be built to LEED standards. All our oil is recycled, and we're trialing a new food-recycling programme.
We stopped frying in palm oil in April 2011, switching to high oleic rapeseed oil and sunflower oil. Since February 2015 all KFC branded products have been palm oil free. This had a positive environmental impact and slashed saturated fat levels in Original Recipe Chicken meals by 25 percent.
We require all our suppliers to source wood fibre that is certified as responsibly sourced by a third party, and we will only purchase from suppliers who buy from well-managed, sustainable sources. We will not knowingly accept products that are harvested illegally or sourced from protected forest areas, and are committed to ensuring the virgin materials we use don't contain mixed tropical hardwoods. The third-party certifications we accept are the Forest Stewardship Council (FSC) and national certification systems endorsed by the Program for Endorsement of Forest Certification (PEFC), such as the Sustainable Forestry Initiative (SFI).
In 2009 we switched a large amount of our packaging from cardboard to paper, reducing our waste by a whopping 1.4 million kilos a year—that's about 127 double decker buses! With no plastic coating, our buckets are greener than ever and our Krushems cups have contained recycled materials since 2011.
We want our customers to enjoy freshly made food. If we haven’t sold a product within 90 minutes of it being cooked, we will withdraw it from sale. In the past, this has meant some chicken is discarded even though it is still perfectly fine to eat. In the summer of 2014, we began our food donation scheme to freeze this chicken and donate it to local charities. Our goal for 2015 is for 100 restaurants to join the scheme. We believe no one should go hungry, wherever they live in the world. That's why we have also been working with the United Nations World Food Programme (WFP) since 2007 and have raised over £4 million to help feed people in some of the poorest parts of the world.
Some of our restaurants are halal and 100% of our halal chicken is stunned. As with all our chicken, the slaughter is humane. Our halal restaurants are popular and successful in local communities, but we try to ensure that non-halal restaurants are always nearby. You will be able to find your nearest halal or non-halal restaurant by using the restaurant finder at the bottom of the page.
Absolutely, 100% of our chicken is real and natural. We work closely with our suppliers to make sure the health and welfare of our chickens are strictly monitored. All of our UK suppliers carry the Red Tractor guarantee which means they meet the Red Tractor standards on welfare.
All our chickens are reared in large barns that are typically bedded with wood shavings or chopped straw. They are free to roam within these barns and the stocking density (number of chickens per barn) is defined by the Red Tractor standard. Red Tractor is the largest food assurance scheme in the UK and ensures some of the most comprehensive and respected standards in the world.
...Not really! Sorry, we're not going to spill the beans. We couldn't even if we wanted to, as it's kept top secret. Only a handful of people know the whole thing and they're not telling anyone. However, if you have any concerns about food allergies you can view all the nutritional and allergen information for all of the items on our menu.
There’s really only one way to make gravy and that’s by using the pure concentrated flavours left over from cooking the chicken. We call this ‘crackling’, which is mixed with other ingredients to produce one of our most popular sides.
Our Original Recipe Chicken does contain dairy products, but if you don't eat dairy you can choose an alternative. Take a look at the nutritional and allergen information for all the items on our menu.
Our Original Recipe Chicken contains gluten but there are other options you can choose in order to avoid it. Here's the nutritional and allergen information for all the items on our menu.
We have a useful restaurant finder on our website.
We have over 860 branches (and counting!) in the UK and Ireland. There's sure to be one not too far from you!
Our name is still Kentucky Fried Chicken, but we shortened to KFC because it's easier to say. You're welcome! Any other rumours you hear are completely false
New Team Members earn the national minimum wage, while base pay for longer serving Team Members, Team Leaders, Assistant Managers and Managers is in the median range for the hospitality industry as a whole. Salary benchmarks and annual performance reviews for all employees help check that our pay and benefits are fair. Salaried employees are also eligible for childcare vouchers, pension provision and bonuses based on company and personal performance.
We believe KFC can be a positive addition to any area, from roadside to retail parks, shopping centres to high streets. A new KFC restaurant will create, on average, between 40 and 50 new jobs in the local area. We are always sensitive to the concerns of the local community and are happy to work closely with residents and local authorities to ensure any issues are addressed. Find out more about our development requirements and preferred locations.
KFC is all about great food, great teams and great partnerships that help us to respond to local community needs and have a positive impact on the local economy. We want to be open and transparent about the contribution we make to local communities. Have a look at our Good Neighbour Guide, our community commitments and a summary of the economic benefits we bring.
And we are always aiming to improve. From the design and planning of our restaurants, to the creation of meaningful careers and recognised training for local people, to the scheduling and frequency of our deliveries, to our regular litter picks and environmental impact, we’re working hard to make a positive contribution to local communities. Find out more about our Good Neighbour Guide.