Secret Recipe: Why KFC is Still Cooking After 50 Years Paperback – January 1, 2004

Secret Recipe is a book that offers a good, historical breakdown of the Kentucky Fried Chicken company and the individuals who built the restaurant into the thriving business that it remains today. Darden tries to cover all the important bases, from the original restaurant that opened in Corbin, Kentucky, all the way to the present day business, owned and operating by Tricon, Inc.I really enjoyed all the facts that this book contains. Until I read this book, I did not know that it was Pete Harman who thought of the name, Kentucky Fried Chicken, and I didn't know that Harman dreamed up the idea of selling buckets of chicken. Like most people, I assumed that the Colonel himself deserved credit for these business discoveries. After reading about the naming of the restaurant, I sure am glad that Harman had the necessary business sense to reject the restaurant name "Utah Chicken". It just doesn't sound right. It makes about as much sense as the "Utah Jazz". This is just oen of many facts discussed in this book.Throughout the pages of this book, the author includes important quotes that are highlighted in a gray box, set aside from the regular text. There are also a few lists of facts here and there such as "Early Franchise Holders" and "The Colonel's Appearances on Television". You can also find text boxes on many pages titled "Pete's Words of Wisdom", which include quotes from Harman on successful restaurant operation.One other important note to make about this book is that it was written as a historical summary of the KFC business as a whole. It isn't a biographical sketch of Colonel Sanders. Author Robert Darden does make frequent mention of the Colonel, as he should. But there's just as much coverage given to Pete Harman and other people who were instrumental to the success of this business.Colonel Sanders has been gone now for more than two decades. Much of his original vision of what a restaurant should be has changed over the years. Even the name of the restaurant has changed from Kentucky Fried Chicken to the abbreviated KFC. But one thing that hasn't gone by the wayside is the image of Colonel Sanders. His familiar, smiling face remains a part of the KFC restaurant chain and is displayed on KFC merchandise and around each KFC store unit. It's a tribute to the man and the legend known as Colonel Harland Sanders. His finger lickin' good original recipe of herbs and spices has satisfied chicken lovers all over the world for more than half a century. And this book is equally satisfying, full of trivia and historical accounts of the KFC company and its rise to the top of its restaurant class.

I loved this book. In high school, I worked for one of Harman's KFCs, so there was a great familiarity, making it an easy read. I thought I had a pretty good understanding of Harman's involvement in the foundation of KFC, but there was still much more to learn. The fast food landscape was different back then, but there's still much to be learned from doing things the "old" way.

Very informative

KFC has a great history and its development is a wonderful addition to any study of the fast food industry. I recommend this book in conjunction with Behind the Arches. For those who love the Colonel and want to learn more about the man, the myth, and the legend they can get it all here. The growth of the company and strategy for deployment are all clearly explained. IT is very well written and I enjoyed the anecdotes along the way.

This book provides great insight into the real story behind KFC. Especially entertaining for those that are familiar with KFC, the organization, the franchises, and the restaurant business. Goes into the philosophies of Pete Harman, the first, biggest and most influencial franchisee. Talks alot about the company, the growth, the growing pains, and what made the company successful.