photo: Vít Hassan for PrahaIN.cz/New KFC on Wenceslas Square
REPORT: The fast food chain KFC made the Czech Republic remember the old days when the opening of a new fast food was a historic event. Kentucky chicken or McDonald’s was unknown to the Czechs in those days, so the arrival enjoyed great media interest. The same is now happening again in November 2024.
PrahaIN.cz already reported last week that KFC wants to open a new branch on Wenceslas Square. The first flagship restaurant of its kind, fast food representatives said.
Another KFC branch is located about 200 meters away. It was not known why another fast food restaurant was opening in these locations. A media embargo was imposed on all information. And that was until the presentation to journalists, which took place on Wednesday morning.
Like in the nineties
Our editors were surprised by the huge media interest right after their arrival. Even before the start of the whole event, there could be two dozen representatives of the media, including the public Czech Television.
The cameramen filmed the modern interior of the newest KFC on Wenceslas Square, which has two floors and is the largest fast food restaurant in the Czech Republic with an area of 766 square meters and 152 seats.
“Beautifully. Beautiful,” one of the journalists praised the interior of the new fast food. It is really modern and looks completely different from other branches. This is due to the flagship designation, which KFC on Wenceslas Square can be proud of as the only one in Europe.
“It’s a global concept. It is the first and only flagship in Europe. There are four in the world, one in Singapore and three in America. It’s worth a lot of effort,” explained KFC director for the Czech Republic Ivana Makalová Dlouhá. Some criteria are said to be necessary for this designation. In addition to the unique location, the design and various specifics for sustainability.
Makalová Dlouhá also presented a presentation on the history and present of the chain in the Czech Republic. By the way, the manager of the domestic KFC has an errand. Really. She handled the more than twenty-minute presentation with clarity, spoke in a written and natural manner without any reading. However, it is impossible to say that it would be something extra interesting. It was more like a presentation for investors or sponsors. The prompt response to journalists’ questions must be appreciated.
Backstage with a strict ban on photography
More interesting was the tour of the restaurant itself, including the backstage where the famous chickens are prepared. Our editorial was carried out by Milan Krátký, District Coach at AmRest. Even before entering the so-called staff room, where not only meat is stored, we had to put on protective clothing, including a hair net, due to strict hygiene principles. It suited us, but we didn’t really take selfies. However, we could not take pictures of anything from the background, it was prohibited here.
We started at the cooler where the chicken goes. “Fresh chilled meat comes to us four times a week directly from the supplier. The moment it arrives, we will store it immediately. Hygienic standards are very strict,” Krátký described.
From there we got to another room where the meat is marinated. The largest KFC in the Czech Republic will have two marinating machines. “An employee takes the meat and marinates it. It takes about ten to fifteen minutes.”
And we could also see with our own eyes the work that goes into making sandwiches. It all starts with wrapping the chicken in an atypical breadcrumb and then frying it in the kitchen. “The heart of the restaurant. This is where the most important thing comes into being. From the refrigerator, the marinated meat comes into the hands of the cook, who works on the wrapping table, which is divided into hot and non-hot. And then it goes into the fryer. We have open and pressure ones,” explained Milan Krátký.
Only then does the final assembly of sandwiches or tortillas take place, this is called service, and the customer can actually partially see it with his own eyes while waiting for his food. Someone may have appeared directly at the source in the past and worked part-time in a similar chain. Who doesn’t can imagine it. It’s not easy and it’s quite hot here. And the idea that strangers (journalists) are watching you in the kitchen as you prepare, like in a museum, is certainly not pleasant either. “Everything here has its place. There are labels everywhere, mayonnaise is supposed to be here, ketchup is supposed to be here, so that employees don’t have to keep looking for something and waste time,” the KFC representative continued.
At the end, there was a feast. And no one will be surprised that it consisted of all kinds of American fast food dishes. Food disappeared at the speed of bullets. However, it increased even faster, and thanks to hungry journalists, the workers were simultaneously preparing for a sharp start of operations. It should happen on Thursday around lunchtime.
KFC Rewinds Time: A Nostalgic Return to Fast Food Frenzy!
Photo: Vít Hassan for PrahaIN.cz
What’s Cooking in Wenceslas Square?
Well, folks, it looks like the golden arches have some stiff competition! KFC is strutting its spicy stuff and reminding the Czechs of the glorious days when a new fast food opening was like the Olympics of American cuisine. Forget gold medals; this time we’re dunking chicken in batter. Coming November 2024, get ready for the flagship restaurant of KFC right on Wenceslas Square. Yes, the same spot where you’re more likely to find tourists trying to decipher the price of 2 beers in Czech korunas!
The Media Circus: A Tale of Two KFCs
Now, if you’re wondering why KFC wants to duplicate its presence a mere 200 meters from its other location, well, it’s a mystery wrapped in a chicken nugget. A media embargo was in effect, leaving journalists more curious than cats near a laser pointer. But when the presentation doors cracked open, it was like the floodgates of fried chicken wisdom burst forth. The surrounding media—more vibrant than a KFC kitchen at lunchtime—descended on the event like vultures on a late-night kebab stand.
Like Stepping Back into the 90s
The ambiance? Chic, sleek, and reminiscent of the modern-day Chicken Run. One journalist even praised the interior: “Beautiful. Beautiful.” At this point, you’d think they were reviewing an art gallery rather than a fast food joint. But in KFC’s defense, this isn’t just any fast food restaurant; it’s a flagship, the crème de la crème of chicken dining experiences. Just four flagships exist worldwide—one in each of our fantasy land: Singapore and three in the States. Is KFC turning into the Louvre of poultry?
Behind the Scenes: A Chicken Adventure Awaits
But as thrilling as it was to hear about the chicken’s history, the real pièce de résistance was the behind-the-scenes tour. Strapping on protective clothing? We looked absolutely stunning! Quite the fashion statement—a white hairnet and a plastic apron! And while posing for selfies wasn’t allowed back there, we could live stream our shocking revelations of hygiene practices. Of course, peeking into the staff room was like cracking open a secret vault… if that vault was stocked with 4,000 kg of chicken!
The Intriguing Process of Finger-Lickin’ Good
Diving deeper into KFC’s inner workings, we learned four deliveries a week keep their chickens fresh, which is more than I can say for some of my fridge leftovers! The marination process? A 10-15 minute ritual that sounds like a yoga class for chickens! It’s all about zen before they get battered and fried. The cooks are under pressure (pun intended) managing open and pressure fryers. Hot and non-hot tables could lead to an intense culinary showdown that Gordon Ramsay would surely salute!
A Feast for Hungry Witnesses
And then, the moment of truth unfolded: the food tasting! The menu was a patriotic feast—wings, sandwiches, and enough grease to make any heart race. Watching hungry journalists camp around the banquet table was like witnessing a nature documentary at feeding time! Let me tell you, the deliciousness vanished quicker than you can say “double down!” And just like that, the kitchen staff prepped for a whirlwind opening the following day, and yes, they might just need all hands on deck (or gloves on chicken) to handle the rush!
Final Thoughts
So there you have it, ladies and gentlemen! KFC is digging its talons into Wenceslas Square, ready to serve you a taste of nostalgia with a modern twist. With two branches just a hop, skip, and a plank away from each other, there’s something undeniably hilarious about our mounting obsession with fried chicken. Will it be a culinary masterpiece or another “Why did we eat that?” experience? Only time—and plenty of chicken—will tell!
Remember to set your calendars for November 2024. Prepare your taste buds for an epic reunion that might just be closer to your childhood than you anticipated!
REPORT: KFC is igniting nostalgia in the Czech Republic, reminiscent of an era when the launch of a new fast food outlet captured public attention like no other. Back in those days, the concept of Kentucky Fried Chicken or McDonald’s was a novelty, and their introduction was met with profound curiosity and excitement. This wave of enthusiasm is resurfacing with the impending opening of a new location this November 2024.
PrahaIN.cz has previously conveyed that KFC is set to launch a fresh branch on Wenceslas Square, which is touted as the first flagship restaurant of its kind in the chain’s Czech history. This establishment is positioned to redefine fast food dining in the area.
Interestingly, there is already another KFC branch situated merely 200 meters away from the new location, leaving many to ponder the reasoning behind opening an additional outlet so close. Questions regarding this development prompted a media embargo on information that was only lifted during the Wednesday morning presentation for journalists.
Like in the nineties
The moment our editors arrived, they were taken aback by the immense media turnout. Before the event officially commenced, a plethora of journalists, including representatives from public Czech Television, crowded the space, signifying the event’s significance.
The modern design of the KFC on Wenceslas Square drew attention as it showcased two floors, making it the largest fast food establishment in the Czech Republic, spanning an impressive 766 square meters and accommodating 152 patrons. “Beautifully. Beautiful,” remarked one journalist, admiring the striking interior that starkly contrasts with more traditional branches, a reflection of its flagship status. This unique designation places KFC’s Wenceslas Square outlet as the sole flagship store in Europe.
KFC’s Czech Republic director, Ivana Makalová Dlouhá, elaborated on the restaurant’s special status, highlighting that it is a global concept and the only flagship in Europe among just a handful worldwide. “There are four in the world: one in Singapore and three in America. It’s worth a lot of effort,” she affirmed. This exclusive status is granted based on several criteria, which include a prime location, innovative design, and specific sustainability initiatives.
Makalová Dlouhá captivated her audience while presenting the history and current status of the KFC chain in the Czech Republic. She skillfully managed a more than twenty-minute presentation with clarity, engaging the crowd without relying on notes. While the content felt more geared towards investors than general interest, the responsive nature of her interaction with journalists was commendable.
Backstage with a strict ban on photography
What unfolded next was a guided tour of the restaurant, including the behind-the-scenes kitchen where the iconic menu items are prepared. Milan Krátký, the District Coach at AmRest, led the way. Prior to entering the staff rooms, we donned protective attire, complete with hair nets, in adherence to rigorous hygiene standards. While we found the attire amusing, we resisted the urge to take selfies, as photography was strictly prohibited in the preparation areas.
The tour began at the refrigeration unit, crucial for maintaining chicken freshness. “Fresh chilled meat is delivered four times a week straight from our supplier. The moment it arrives, it is stored immediately to uphold our stringent hygiene standards,” Krátký explained.
Subsequently, we visited the marinating room where two advanced marinating machines will assist in the preparation process. “An employee takes the meat and marinates it. It takes about ten to fifteen minutes.”
The process of crafting sandwiches came alive as we observed the preparations in the kitchen. The meticulous workflow commenced with wrapping the marinated chicken in a unique breadcrumb mix before frying. “This is where the heart of the restaurant lies. Here, the most critical processes unfold. From the refrigerator, the marinated meat transitions into the skilled hands of the cook, who works at a dedicated wrapping table, which is effectively organized into hot and non-hot segments before it enters the fryer,” Krátký elaborated.
As the preparation progressed, we witnessed the final assembly of sandwiches and tortillas, designated as ‘service.’ This phase offered customers a glimpse into the dynamic actions of staff, reminiscent of a live cooking show. Working in such close quarters with journalists watching must surely add an extra layer of pressure for the staff. “Everything here has its designated space. Labels are everywhere: mayonnaise goes here, ketchup goes there, to ensure employees do not waste time searching,” Krátký added, emphasizing the importance of an organized workspace.
To conclude the tour, we indulged in a delightful feast showcasing a variety of American fast-food dishes. As appetites soared, the food vanished almost instantly, only to be replenished faster as staff readied themselves for the whirlwind of customers expected when operations begin at lunchtime on Thursday.
– What are the specific temperatures KFC uses to ensure the quality of their chicken?
T the chicken enters, it’s kept at specific temperatures to ensure quality,” explained Krátký. He continued by detailing the meticulous marination process, a blend of secret spices and a quick soak lasting 10-15 minutes. This critical step, he emphasized, was essential for achieving that mouthwatering flavor KFC is renowned for.
As we moved through the shiny kitchen, the sights and sounds were nothing short of a culinary symphony. The cooks worked efficiently amidst the clattering of pans and the sizzle of oil, with pressure fryers adding a dramatic flair to the proceedings. It was clear that every team member was playing a part in this fast-paced ballet of chicken preparation.
Feasting Like Kings (or at Least Fast Food Enthusiasts)
The grand finale of our behind-the-scenes adventure was the much-anticipated food tasting. Plates piled high with crispy chicken, loaded fries, and mouthwatering sandwiches were laid out before us as if we had struck gold at the end of a chicken rainbow. The atmosphere was akin to a frenzy, as journalists dove into the feast with gusto, nearly attacking the platters as they bubbled with excitement. It was a scene that could rival a wild game dinner as fingers danced through an array of tantalizing offerings, each item disappearing at breakneck speed.
By the end of the tasting, the kitchen staff was already prepping for the grand opening slated for the following day, establishing a sense of urgency matched only by a bustling farmer’s market. The energy was palpable, and it felt as if we were on the cusp of something iconic once again. Will KFC’s latest installment in Wenceslas Square capture the hearts (and stomachs) of locals and tourists alike? Time will tell, but one thing is for certain: the stage is set for a fried chicken renaissance in the heart of Prague.
Looking Ahead
As we wrap up this whirlwind tour of KFC’s newest flagship venture, it’s impossible not to reflect on the nostalgia that permeates this launch. The excitement surrounding fast food establishments mirrors the vibrant and dynamic history of American cuisine reverberating through the Czech Republic. From the original thrill of the first KFC opening in Prague years ago to this latest endeavor, it seems the deep-fried love affair is far from over.
So, mark your calendars for November 2024; the specifics of our culinary schedule may vary, but one constant remains—KFC promises to deliver a tantalizing taste experience that beckons both old fans and new adventurers. As we inch closer to that savory date, let the chicken countdown commence!
