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KFC South Africa has opened the doors to a stylish new restaurant concept in Pineland, Cape Town, designed to make customer service fast, easy and seamless.
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In a first for KFC in Africa, this store will feature digital menu boards in each of its two-lane drive-throughs. It also features dedicated self-service kiosks, delivery drivers, digital menu boards and “the latest kitchen technology” to ensure the right amount of stock at all times, KFC explains.
The fast food brand claims better quality management, guaranteeing the consumer a great end product.
Source: Submitted
“The sum of this design puts the power of ordering and food fulfillment in the hands of the customer and allows employees to focus on the back of the house and get food out faster – which results in a superior customer experience,” he says. Tutuka Nxumalo, Chief Operating Officer of KFC Africa.
“But most importantly, this shop has created another job opportunity for the local community, employing 25 team members and with the potential to hire at least five more in the near future – all from the local urban community of Kailitisha,” continues Nxumalo. .
The store in Pineland opens after years of searching for a suitable location in the suburbs.
Satisfy high consumer expectations
From an aesthetic and architectural point of view, the brand aims to make the corner of the parking lot where the restaurant is built stand out as a unique KFC, while respecting the existing construction, which was done in close consultation with local architects.
The restaurant is designed to have a fresh and striking look with a strong contrast between dark gray and white with strong reds and the warmth of wood, which complements the context while being ‘on brand’ to create a striking and attractive restaurant. . KFC’s new corporate identity defines the corner of the building.
“We understand that as the restaurant business changes and we move into a new era of customer experience, there’s no doubt that the approach of new restaurants needs to change as well – with changing preferences and expectations of what brands should be. Offering today through food, design or experience,” says Nxumalo.
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