A Secret Recipe Spelled Success
With nothing to lose, Sanders took his spices and pressure cooker and traveled throughout the U.S. in his 1946 Ford. He visited restaurants, trying to convince the owners to use his recipe. Sanders had no luck with the better restaurants, said John Neal, a franchisee. "They all threw him out of their places. He found a lot of wonderful hard-working men and women who operated various and sundry restaurants who took his methods and paid him a nickel a head. The Colonel shipped them the seasoning. That's literally how he got started."
By 1960, Sanders had 400 franchisees, and his image was being used to sell chicken throughout the country. By 1963, he made $300,000 a year in profits, before taxes. In 1996, the number of franchises had grown to over 5,000 units in the U.S. and 4,500 overseas. Sanders carefully guarded his secret recipe of herbs and spices, hiring two different suppliers to mix up batches, which he would then combine himself and mail to franchisees.
Sanders was a perfectionist. He often burst into a restaurant's kitchen to scold an employee for not cooking his gravy correctly. Sanders would then show him how to cook it right. "The thing I remember about the Colonel is that he was very particular about doing things right," said Jackie Trujillo, chairman of Harman Management. "He used to visit us often," she said. "Service, quality and cleanliness was No. 1. He never backed down from that."
Read more at http://biography.yourdictionary.com/colonel-sanders#tTkzprrTarmwxqum.99
A Secret Recipe Spelled SuccessWith nothing to lose, Sanders took his spices and pressure cooker and traveled throughout the U.S. in his 1946 Ford. He visited restaurants, trying to convince the owners to use his recipe. Sanders had no luck with the better restaurants, said John Neal, a franchisee. "They all threw him out of their places. He found a lot of wonderful hard-working men and women who operated various and sundry restaurants who took his methods and paid him a nickel a head. The Colonel shipped them the seasoning. That's literally how he got started."By 1960, Sanders had 400 franchisees, and his image was being used to sell chicken throughout the country. By 1963, he made $300,000 a year in profits, before taxes. In 1996, the number of franchises had grown to over 5,000 units in the U.S. and 4,500 overseas. Sanders carefully guarded his secret recipe of herbs and spices, hiring two different suppliers to mix up batches, which he would then combine himself and mail to franchisees.Sanders was a perfectionist. He often burst into a restaurant's kitchen to scold an employee for not cooking his gravy correctly. Sanders would then show him how to cook it right. "The thing I remember about the Colonel is that he was very particular about doing things right," said Jackie Trujillo, chairman of Harman Management. "He used to visit us often," she said. "Service, quality and cleanliness was No. 1. He never backed down from that."
Read more at http://biography.yourdictionary.com/colonel-sanders#tTkzprrTarmwxqum.99
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