Layered beef burger.
How KFC Rolls in China
A blog about business and economics.
Oct. 22 2013 11:44 AM

How KFC Rolls in China


I wrote recently about the origins of Kentucky Fried Chicken and how Colonel Sanders' innovative use of pressure fryers helped get fast food out of its burger rut. But while KFC is successful in the United States, the market where it's really killing it is China and in China KFC is actually much less chicken-oriented than it is here in the United States.

In that market they're rolling out this new "layered beef burger" apparently under the theory that a stack of thin patties will be juicier than a single thick patty. I don't really see why that would be the case, but who knows.

Matthew Yglesias is the executive editor of Vox and author of The Rent Is Too Damn High.

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