by Restaurant Business Online
The industry’s past is packed with tales of scoundrels and heroes, big thinkers and pinheads, colossal successes and dismal failures, breakthrough moves and self-inflicted destruction. Few soap operas pack as much color and drama. Yet those yellowed snapshots provide insights relevant to the challenges of today. Join Peter Romeo, a 41-year veteran of the business with a penchant for restaurant history, as he explores those pivotal moments from the past.
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Publishing Since
3/8/2022
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January 9, 2025
<p>Editor's note: This will be the final episode of the Restaurant Rewind podcast. Thank you for listening.</p> <p>KFC recently opened Saucy, a chicken fingers concept that aims to compete directly with the fast-growing Raising Cane’s.</p> <p>But this isn’t the first time the fast-food chicken concept has created a new brand to compete with a quick-growing rival, and in this week’s episode of the Restaurant Rewind podcast, Peter Romeo looks at some of those brands. </p> <p>For instance, did you know that it once tried Kentucky Roast Beef? Or The Colonel’s Kitchen? Or The Colonel’s Lady Dinner House? </p> <p>None of the concepts amounted to much, but at least one restaurant from this era remains in operation. Yet they provide some interesting lessons as KFC embarks on its latest quest for a new concept. </p>
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Restaurant Business Online
Restaurant Business Online
Restaurant Business Magazine
Nation's Restaurant News
Align Public Strategies
QSR magazine
Nation's Restaurant News
Josh Kopel
David Novak
Guy Raz | Wondery
Ben Gilbert and David Rosenthal
NPR
NPR
The Wall Street Journal & Gimlet
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