- 16 hours ago
Category
📺
TVTranscript
00:00FC. Our obsession with chicken is clucking massive. It is Britain's biggest fast food phenomenon.
00:08We spend over 4.5 billion pounds every year on chicken from fast food outlets. More than we do
00:14on beef burgers or takeaway pizza. Fried chicken is really enjoying a moment. Especially with the
00:20crispy skin when you dunk it into the gravy. It just makes sense. Chicken is the UK's fastest
00:26growing cuisine. The number of chicken shops grew 6% last year. It's also a social media
00:31sensation for awkward celeb dates. I'm actually surprised you're here. I'm also surprised I'm
00:36here as well. As the nation spends more on chicken than ever before, two mega brands are going
00:42claw to claw for our cash. The defending champion, the breast of the breast, the cock of the walk
00:49is a real American hero. Offering the classic US model of delicious fatty comfort food.
00:56Fast. Chicken Colossus KFC has over a thousand stores in the UK, selling an estimated 14 million
01:03pieces of chicken a week. That's 83,000 pieces of chicken an hour. Hot on KFC's tail feathers
01:12is the Peri Peri powerhouse Nando's. It's the UK's biggest sit-down restaurant. And last year
01:19shifted a billion pounds worth of chicken. These supersized Chick Kings are locked in a cockfight to serve our lust
01:28for chicken.
01:29So both of them are brilliant restaurant brands in their own particular ways. To sum up KFC in one word,
01:34I think I'd have to say, boring.
01:38They're locked in an epic battle over flavour. If you're ordering lemon and herb, then, you know, kind of, you're
01:44a bit of a joke, really. You can't handle the heat.
01:47Health. Fried chicken bad. Grilled chicken good. The dining experience. You wouldn't go for cheeky KFC on a date night.
01:55It would be that impressive.
01:56And even our kitchen cupboards. So, controversially, I have put Peri Peri sauce on a KFC.
02:04It's an epic clash of two titans. Who rules the roost in this battle of the brands?
02:11Ever since KFC arrived in the UK in 1965, the secret to becoming King Cock is to make the chicken
02:19taste of, well, something.
02:22Our proud cockerel's first battleground is over flavour.
02:26Chicken by itself is unbelievably bland. So it needs to have something around it, a coating, a sauce, a marinade,
02:35to give it that flavour.
02:36The genius of chicken, if you're a restaurant, is it's very high margin. You can make profit from chicken.
02:41It's a very basic meat and you add flavour. That's where all the kind of the pizzazz comes in.
02:47I'm Colonel Harold Sanders and I'd like to tell you a little bit about my Kentucky Fried Chicken.
02:51For nearly 30 years, KFC went unchallenged in the UK chicken market, advertising a straightforward and unexciting story of herbs
02:59and spices.
02:59Look at there. Didn't I tell you it was finger-lickin' good?
03:02Yay!
03:04Josh-Anne Gill is the chicken king, the KFC OG.
03:08My normal KFC order is the Zynga Tower meal, two portions of extra wings, and another Philip burger on top,
03:16obviously with the chips as well.
03:17Over the years, I've probably spent around £50,000 to £20,000 at KFC.
03:22As for the 11 herbs and spices, which are kind of secret, that's obviously that calling card.
03:27I've actually cornered the chief executive and he said, I can't tell you what they are, but we are fairly
03:33confident what they are.
03:34Their secret weapon in the flavour fight is so secret, not even the companies making the spice mix know the
03:41complete recipe.
03:43They still use two separate companies. So one company does five, another one does six, and each company doesn't know
03:49what the other five or six is.
03:51It's been a squawking success. KFC has ten times as many fried chicken shops as anyone else, and for years,
03:58no one could lay a claw on them in the chicken market.
04:03That was until a new exotic option from Portugal by way of South Africa entered the hen house.
04:10Nando's opened its first restaurant in Ealing in 1992, a totally new and revolutionary intruder on KFC's turf.
04:18There wasn't really anything like it before. Couldn't really get chicken and chips before, certainly couldn't get peri-peri. I
04:22don't think anyone has heard of it.
04:24Guess what? The food is here.
04:26Shailen and Sheldon are the brandos of Nando's. They're mad for it.
04:30How often do we go Nando's? Oh my God, we visit Nando's at least twice a week, or maybe even
04:36three.
04:37Yeah, we love Nando's, that's what I hope.
04:39We do.
04:41In 1992, KFC had nearly 300 stores in the UK. Do Nando's too?
04:48Nando's method of drum-sticking it to the big boys was to bring the heat.
04:53If you're in the chicken market, you've got to be in the spice market. That is what the modern consumer
04:57wants.
04:58For me, Nando's, the hotter it is, the better it is. It's painful, but still, for me, the best flavour.
05:05International global fast food is big business in the UK.
05:09In 1990, there was little apart from American fast food.
05:14Nando's first punch in the chicken fight was to offer an exotic challenge to Uncle Sam's stranglehold.
05:23Spicy Chicken is hot online. This artfully filmed interview with a vulnerable Jennifer Lawrence has more than 100 million views.
05:30I feel like I'm going to die.
05:32I know.
05:34Nando's has leapt into the spice age with both wings, in its own tongue-in-cheek way.
05:39He sat at a table of OGs getting destroyed at Hot Wing Roulette.
05:43But there's a rematch next week.
05:48Nando's wing roulette has been promoted in naturalistic, authentic-seeming clips.
05:52It's a plate of wings of differing spices with a super-hot one hidden among them.
05:57Now, tucked in this plate of chicken wings is a super-spicy chicken wing.
06:02Let's see if we get lucky and get it.
06:04OK, I'm going to go for this one.
06:06Nando's way to stand out from the crowd is to offer this range of heats.
06:10That is hot.
06:12The tip of my tongue is on fire, but I don't think it's the hottest.
06:15From completely unspiced to extra hot.
06:18Oh.
06:19Oh.
06:20Oh, then.
06:23That's the super-spicy one.
06:25Ooh!
06:25That is peri-peri hot.
06:28It's something KFC could only dream about.
06:31Everyone can find something they like.
06:35Nando's, they let you see how much spice you want.
06:38The sauce I go for in Nando's is a very hot one.
06:40My maximum tolerance is hot.
06:42Medium, right down the middle.
06:44I don't like hot at all.
06:45I'm a mild guy.
06:46I'm a spicy guy, so I like peri-peri, obviously, but extra hot.
06:50Yeah, yeah.
06:52I think one of the cleverest things that Nando's does
06:54is give the consumer an element of choice.
06:57You know, do you want lemon and herb?
06:59Do you want it extra hot?
07:00Britain had fallen in love with spicy food,
07:02and here was a restaurant chain saying,
07:04how spicy do you like it?
07:05You can be a 15-year-old lad who likes something a bit spicy,
07:08but your nan can come with you who maybe wants something,
07:11like, a bit more tame so she can have lemon and herb.
07:13I can't imagine anyone who I know
07:15who wouldn't be able to find something to eat in Nando's.
07:18It gave us more personalisation than KFC,
07:21but also generated hype and fun Nando's
07:24can wittily promote to its Gen Z target market.
07:27Then, blum!
07:28This guy pulled through screaming,
07:30man needs water!
07:31Gave us all the serious ick.
07:33Brother only ordered a medium.
07:35It's almost kind of a challenge when you go in there
07:38as to what level of flavour you can take
07:39and then making kind of fun out of that element of the brand.
07:43His spice level is lemon and herb,
07:45whereas me, I will go for that extra hot spice.
07:48I think I'm going to go for this, my favourite.
07:51No, that's really bad.
07:53That's my favourite.
07:55I feel like that makes me more of a fiery kind of person.
07:58I feel like that's more my personality,
08:00whereas his personality is quite cool and is quite calm.
08:03There is a real culture of where you fit in.
08:05And there's all sorts of social media memes,
08:08you know, you can go on a date
08:09and it's depending on whether you match on the spice levels.
08:12So there's a lot of fun to be had with that.
08:16The Nando's Portuguese cockerel
08:18seriously ruffled KFC's feathers.
08:21The fight for spice was heating up.
08:23It put KFC on the back foot a little bit.
08:25They knew they had to develop.
08:27They knew they had to expand faster
08:29and try and make themselves more competitive,
08:33develop more recipes,
08:35develop more products.
08:37KFC had to respond.
08:39In 1996, they introduced a spicy speciality
08:43they say was popular in their Trinidad stores,
08:46the Zinger,
08:47showcased in this celebratory local ad.
08:50Wait, wasn't the Zinger invented in 1984?
08:53Yep, and I couldn't be prouder.
08:56I just love the Zinger taro meal.
09:00I'm just such a big fan of spicy fried chicken.
09:04The Zinger is KFC's biggest selling burger.
09:08They sell 31 million a year in the UK.
09:11That's a Zinger every second.
09:14KFC was fighting back against Nando's spice attack.
09:19Coming up,
09:20in the next stage of the chicken wars...
09:22Nice.
09:23Nando's turns to willing celebrities
09:25to make its signature spice famous too.
09:28And KFC tried to hook Gen Z in the most bizarre way.
09:31Very unhinged, very kind of quirky,
09:33at times pretty odd.
09:41Nando's spice had rattled KFC,
09:43but in the early 90s,
09:45his restaurants were struggling.
09:46In the first three years in the UK,
09:49they only built two more,
09:50while KFC built 80.
09:53The fight to make their chicken hot moved online.
09:56To be the biggest in the chicken coop,
09:58you need to create the myth,
10:00the legend, the hero,
10:02and they both have their golden eggs.
10:04KFC and Nando's about the food,
10:07but not entirely.
10:08I think they transcend that
10:09and they battle it out in terms of social media
10:11and staying relevant.
10:12Every business wants the consumers
10:14to be fanatical about their brand.
10:17Because fanatical consumers
10:19have a higher level of emotional connection
10:22with the consumer.
10:23They don't just like your product,
10:25they're in love with your product.
10:27KFC had their herbs and spices
10:30to make what it said was finger-licking good.
10:32The magic of KFC is kind of its own myth-making
10:36and the fact that no one who works here
10:37knows what's in the 11 herbs and spices.
10:40It helped KFC grow from a single store in 1965
10:44to over 1,000 today,
10:46more than double Nando's 474.
10:52Nando's needed a legend of its own
10:54that could define its image too.
10:56It came in the form of an unknown piece
10:59of peppery pizzazz
11:00that could entice a winning performance
11:02from even England footballer
11:04Bakayu Saka in playful ads.
11:07Lurse.
11:09The Nando's Peri-Peri sauce
11:10is super famous, obviously.
11:12You think Peri-Peri,
11:13you only think of Nando's.
11:14And so when people think Nando's,
11:17they think Peri-Peri and vice versa.
11:18It is like a hero for their brand.
11:22Peri-Peri was completely new to the UK.
11:25As an African chilli.
11:27It didn't feature in our Indian curry houses.
11:33I'm at the hottest place in the UK right now,
11:36the Portsmouth Chilli Festival.
11:38And I'm here to find out
11:39exactly what a Peri-Peri is.
11:42Who better to try to pin down a Peri-Peri
11:45than a woman calling herself the Chilli Queen?
11:48Ah, the Chilli Queen!
11:50Hi, Kay.
11:51Beautiful.
11:51Thank you very much.
11:52I've looked everywhere at this festival
11:54for a Peri-Peri chilli.
11:55I can't find one.
11:57Okay, well, you're in luck
11:58because I've got some right here.
12:00Awesome.
12:00The Chilli Queen,
12:01she just carries them around on her person.
12:05These are Peri-Peri.
12:07Beautiful.
12:08Oh, yeah.
12:08Look at them.
12:09Gorgeous.
12:13Should I put that in?
12:15I think go for it.
12:17Try it.
12:20It's a lovely pepper.
12:21It's not known for its heat.
12:23It's just more the flavour,
12:24the citrusy aspects of it.
12:27Okay.
12:29Okay, it's revving up now, babes.
12:31It's revving up.
12:32That's quite hot now.
12:33It warms up.
12:34You need to have some chocolate milk afterwards
12:36to cool things down.
12:37Oh, yeah.
12:37That's my little secret.
12:38I love chocolate milk afterwards.
12:41Peri-Peri simply means pepper in Swahili.
12:45It's hot, but not too hot.
12:47Middle-of-the-road enough for Nando's to use
12:49without blowing the nation's socks off.
12:51To prove the point,
12:53the Chilli Queen wants to show me one that does.
12:57I have here the Scotch-bonnet yellow pepper.
13:00This comes in at about 350,000 Scoville heat units.
13:03We are talking probably five times the heat, at least.
13:07Yeah, absolutely.
13:08Here we go.
13:13It's almost like I can't even taste it.
13:15Really?
13:16Yeah, it's almost like I can't even taste
13:18chilli or pepper.
13:19It's just heat.
13:21It's just heat.
13:22It's just like fire.
13:24Wow.
13:24And it's revving up.
13:26You can really feel the contrast
13:28between the Peri-Peri and this, can't you?
13:30The jump in the heat levels.
13:32Oh, it's a whole different league.
13:34Yeah.
13:35Whole different calibre, isn't it?
13:36I think that's the first time I've eaten a Scotch-bonnet.
13:38You were really brave,
13:39but I have to say I was impressed.
13:40That was very impressive.
13:42I'm going to go find some milk.
13:43Great to meet you.
13:44Good luck.
13:50The genius that was Peri-Peri
13:52was almost entirely Nando's.
13:55They elevated this entirely unknown
13:58and unassuming pepper
13:59to God's status
14:01that rivaled the 11 Herbs and Spices.
14:03They could have just said spicy food,
14:06but spicy food doesn't create character
14:08and it doesn't create connection.
14:11And now, all of a sudden,
14:12we want to have Nando's Peri-Peri chips,
14:17Nando's Peri-Peri sauces.
14:19We all want a bit of this Peri-Peri pie.
14:21Go back to a time
14:22before Nando's was in the British market.
14:24It was completely unheard of.
14:26It has taken the UK by storm.
14:31In the fight with KFC's old-fashioned colonel,
14:35Peri-Peri made Nando's cool.
14:37Everyone wanted to be part of the chicken club.
14:40It's quite aggressive in terms of marketing.
14:42I think it kind of emerged Nando's in the UK
14:44as social media did,
14:46so it was quite a natural rise.
14:48Having turned Peri-Peri into a legend,
14:51they attracted real-life legends,
14:53like an enthusiastic and bouncy Ed Sheeran.
14:57And we eat chicken for free
14:58because he's got a black card, you see.
15:01He made a song about chicken from Nando's
15:03and are you gonna bang your yes?
15:04Nando's has really leveraged these celebrity superfans
15:07because it's kind of endorsements that money can't buy
15:09and it's much more cost-effective.
15:12In the 2000s, they built the legend by, allegedly,
15:15giving a black card to VIPs that entitles you to free meals.
15:19Nando's have got the black card,
15:21which is only given to a select few people,
15:23so it creates exclusivity
15:25and it makes you want to be part of that cult
15:27of people who can get a black card.
15:29Is the black card a real thing for Nando's?
15:31Do you know what?
15:32I'm a true lover for Nando's
15:34and I've never actually seen one,
15:36so I do think that that might be a myth.
15:39Sadly, I was never sent a black card
15:41as much as I wanted one.
15:43I could only dream,
15:44and I think I could still only dream,
15:46and certainly after this, me slating them,
15:48I don't think there's any chance of getting a black card.
15:51Nando's was smashing it in the influence game.
15:54By 2014, it had 30 times as many restaurants
15:58as it did in 1998,
16:00narrowing the gap on KFC.
16:02I don't think Nando's is cool anymore.
16:05I think it was when it arrived.
16:07I think people got excited.
16:08It's an easy and convenient option.
16:10Mama!
16:11Hey!
16:12Mama!
16:13Hey!
16:14What I need it!
16:15The old-timer KFC knew it had to fight its way back
16:19into the cockpit of cool.
16:20Since 2024, they've done it by going a bit unhinged.
16:25I gave yacht to riz you up.
16:27Cookie, you just made a massive mistake.
16:30El Riz Bro.
16:30Brands have really moved away
16:32from what was known as the Instagram aesthetic,
16:34which was really polished and clean,
16:35to something that's much more raw and authentic
16:37because that fits in with all the things
16:39you normally see in your feed.
16:40KFC is just that thumb-stopping content,
16:43something you just can't help but stop you
16:44in your tracks as you scroll through TikTok
16:46and Instagram as well.
16:48Gen Z watches two hours of video on their phones a day
16:52and KFC has struck while the fry is hot.
16:55People trust brands, trust institutions,
16:58trust news organisations far less than ever.
17:00It's broken every taboo,
17:03putting real animals into their ads
17:04and even dunking humans
17:06in this cinematic and unsettling advert.
17:08Very unhinged, very kind of quirky,
17:11very offbeat and very, at times, pretty odd.
17:14KFC's chaos propelled them
17:16into the social media lead
17:17over their rivals, Nando's.
17:20Sales were also up 4%
17:22in the first three months of 2025.
17:25People are flocking to be a part
17:27of the KFC chicken cult.
17:30KFC is being much more subversive
17:32with its marketing
17:33and it's actually building kind of,
17:34kind of following around the brand.
17:36And on TikTok, they've got 1.3 million followers
17:39and on Instagram, they've got 673,000.
17:42So it's something that's really clicking
17:43with their audience.
17:44Nando's has 250,000 TikTok followers
17:47and 439,000 on Insta.
17:50The sign that KFC is kind of cool
17:52is that they have a line of merch
17:53in a non-ironic way
17:55and people want to wear that.
17:57And I think if you'd gone back a generation ago,
18:00if you walked around,
18:01essentially as a walking billboard for KFC,
18:03people would have thought you've lost your mind.
18:05But there is definitely now
18:07a certain cachet attached to KFC.
18:11KFC have focused not only
18:13on the chicken in their marketing,
18:14but on what they add to it.
18:17KFC's signature condiment
18:18isn't quite what you first think of as a source,
18:22but it's fair to say it's having a moment.
18:26KFC even teamed up with cult fashion brand Aries
18:29in this postmodern, boundary-blurring promotion.
18:32One of the key ways that KFC have connected
18:34with their consumer is creating a cult product.
18:37They've taken gravy,
18:39which is a simple, traditional source,
18:41and built up immense hype around it
18:44because they've got the consumer to connect with it.
18:47Especially with the crispy skin,
18:48when you dunk it into the gravy,
18:50it just makes sense.
18:51It's proof of how visual our culture is now.
18:54It photographs, it videos well.
18:57Does it taste any good?
18:58That doesn't matter.
18:59It looks good.
19:00So that's why Dippin' Gravy is enjoying a moment,
19:03because it looks good on TikTok or on Instagram
19:05or on any other social media
19:07which is obsessed by video.
19:09The guilty pleasure
19:11is Dippin' Bag ate the gravy.
19:14And I'm scrawny.
19:16I'm a big fan of the KFC gravy.
19:19So despite having sort of a Zinger Tower meal,
19:21I always ask for a side of gravy.
19:24So someone who has the gravy
19:26dips their burger in the gravy
19:27and then consumes the burger.
19:29So it's a mess.
19:32It's a fun mess to have.
19:34KFC sells one pot of gravy
19:36every minute across the UK.
19:38And those in the north
19:39buy twice as much as those in the south.
19:43KFC promote their gravy as so tasty
19:46it could be in candles or cocktails,
19:48advertising with mock sophistication.
19:50The soothing aroma of KFC gravy.
19:55It's all gravy, baby.
19:58But as of yet,
19:59you can't buy it in the shops,
20:01even if supermarket chain Iceland
20:03had a viral hit
20:04with their own homemade version.
20:06KFC also has recognised
20:07this popularity of their famous gravy
20:09by actually launching an ice cream flavour
20:11that's flavoured just like it,
20:12which, you know, is pretty out there.
20:14Savoury ice cream is nothing new.
20:16A gravy ice cream from KFC
20:18takes that to a whole different level.
20:20And it could work
20:21because salt and ice cream
20:23is a taste sensation.
20:25It all contributes to KFC
20:27turning over £1.8 billion.
20:31Coming up,
20:32how a bit of Nifty Kit
20:33helps KFC smash Nandos for speed.
20:36This means that KFC
20:38can knock out the chicken
20:39at the rate it does.
20:40100%.
20:41And a cunning decision
20:43helped Nandos steal the casual dining set
20:46from their rivals.
20:47We had red wine on Thursday.
20:49The whole bottle...
20:50Amazing.
20:59KFC was smashing it
21:00in the attention game.
21:01Nandos' strategy
21:03to rise up the pecking order
21:04was on the eating out experience.
21:07The battle for our chick coin
21:09isn't only about the flavour
21:10but also where we eat.
21:13To steal KFC's chicken lunch,
21:15Nandos has gone upmarket.
21:17Nandos started as a takeaway.
21:20But they owe a lot to a decision
21:22by new management in 1995
21:24that it could beat KFC
21:25if it got people to eat in.
21:28Nandos understands
21:29that people actually want to go to a destination.
21:32It's about a vibe,
21:32it's an experience
21:33as much as it is about the food.
21:35And unlike KFC
21:36which is really about convenience and speed,
21:39Nandos is much more about
21:40what it's like to eat inside of Nandos.
21:42It's the vibe,
21:44it's the decor,
21:45the food.
21:46Not only that,
21:46you actually get red wine there.
21:48It's absolutely amazing.
21:49Like we had red wine on Thursday.
21:51The whole bottle...
21:53Amazing.
21:54Eating out is big business again in the UK.
21:57We're set to spend £101 billion
21:58in restaurants this year.
22:00The trend that's really driving that
22:02is that for younger generations in particular
22:05is experience-led eating.
22:07So 65% of Gen Zs tell us
22:09that they're very experience-led.
22:11So restaurants that offer that
22:13is where they'll go.
22:14It kind of presents itself
22:15as a proper restaurant.
22:16You go in,
22:17you sit down,
22:18it has a bit of an ambiance.
22:21There will always be some families in there,
22:23maybe some first dates,
22:24young people
22:25who are trying to foster some romance.
22:27One of my best mates,
22:28her mum had her 80th birthday
22:30at Nandos
22:31because she knew that
22:32if she did that,
22:33then the grandkids would come
22:34and they'd be happy to come.
22:36So she did
22:36and everyone had a great time.
22:37I thought that was great.
22:38One of its core age groups
22:40that are going to go to these restaurants
22:41have less money to spend,
22:42but they still want
22:43the full restaurant experience.
22:45You wouldn't go for Cheeky KFC
22:47on a date night.
22:47It wouldn't be that impressive.
22:48But if you went to Nandos,
22:50it's a whole different vibe.
22:51The change to Eat In
22:53saw Nandos go from five stores
22:55in 1995
22:56to 300 by 2014.
23:01KFC had to try to compete.
23:03They did proudly showcase
23:05a KFC 11 fast casual restaurant
23:07to journalists in 2014.
23:10No, me neither.
23:11They pulled the plug on it
23:12less than two years later.
23:15Instead,
23:15most of KFC's eggs
23:17are in one bucket.
23:19Speed.
23:22KFC's way of getting
23:23bums on seats
23:24is to get them
23:25off again
23:25as quickly as possible.
23:27They want you to
23:28chick in
23:31and chick out
23:33as fast as they can.
23:34It's the classic
23:35fast food model
23:36that came over
23:37with KFC itself
23:3860 years ago.
23:39KFC in some ways
23:40is the original
23:41fast food chain in Britain.
23:42I mean,
23:42it's been in Britain
23:4310 years longer
23:43than McDonald's.
23:45Sir,
23:46do you have any idea
23:47what your wife has to do
23:48to run your house?
23:50This staggeringly outdated
23:52of its time ad
23:55shows how KFC has always been
23:58about making life
23:59a little easier,
24:00which means quicker.
24:01Take her out to dinner
24:03with convenient,
24:04delicious
24:04Colonel Satter's
24:05Kentucky Fried Chicken.
24:07The brand is very much
24:09tied to the taste
24:10where you just can't get
24:11that anywhere else.
24:12But it's also got
24:14the fast food element,
24:16food to go,
24:17which means that you can be
24:18in and out really quickly.
24:21It's not actually that hard
24:22to make your own KFC,
24:25but it's really difficult
24:26to make it fast.
24:27Hi, yes, Kate,
24:29come on in.
24:29Chef Melissa Thompson
24:30reckons she can even
24:32knock up a finger-licking
24:33fake-away
24:34in her back garden.
24:35There are endless ways
24:37to cook chicken
24:38and it's very hard
24:39to get bored of it.
24:40But of all the ways,
24:41fried chicken has to be up there.
24:43What we want to do,
24:44we want to make sure
24:45that that flour gets
24:46from every nook and cranny
24:47and we call it
24:48craggle.
24:49You know,
24:49fried chicken has
24:50all those little crispy corners
24:51and kind of all those undulations.
24:53That's called craggle
24:54and it's all that
24:55lovely texture.
24:57This looks great.
24:59It already looks great.
25:00It does, doesn't it?
25:01It's exciting.
25:01It's already looking
25:02very authentic.
25:03Awesome.
25:04And can you see that craggle?
25:05Almost looks like cornflakes.
25:07Yes.
25:08And what it is,
25:09is flour,
25:09seasoned flour.
25:11I'd say this is very KFC.
25:13Mmm.
25:14I'd say it's maybe even better.
25:17It's possible to get
25:18close to a KFC at home
25:20but what isn't easy
25:21is to do it quickly.
25:23So this took,
25:24I mean,
25:24start to finish,
25:2625 minutes,
25:2730 minutes,
25:2820 minutes in the fryer.
25:29Yes.
25:30Quite a long time
25:31for a fast food joint.
25:32The founders
25:33also thought the same.
25:34It takes too long
25:35for a fast food restaurant.
25:36Mmm.
25:37This is so delicious.
25:39I just got a really good bit.
25:40Oh, nice.
25:42Craggletastic.
25:42Oh, craggletastic, yes.
25:44What gives KFC the edge
25:45over Nando's
25:46in the speed game
25:47is the way it's cooked.
25:49A lot of the success of KFC
25:51has been through
25:52their adaptation of equipment
25:54that allows them
25:55to pressure fry
25:57their coated chicken.
25:58We always put a breast
25:59and a leg together.
26:00That's something
26:01that my dad's brought from KFC.
26:03He always does it like that.
26:04So when the customers
26:05get in a piece of dark meat
26:06and white meat.
26:08Chris Chea runs
26:09a chicken shop in Hitchin,
26:10set up by his dad, Ray,
26:12who used to work at KFC.
26:14This is our pressure fryer.
26:16This is an American version
26:17called the Henny Penny.
26:18So is this like
26:19a pressure cooker?
26:20Yes, but instead of using water,
26:22we're using oil under pressure.
26:24All the big chains
26:25like KFC and that,
26:26they'll definitely have these in there.
26:27They'll use these 100%.
26:28OK.
26:29If you're serious
26:30about fried chicken,
26:31you've got to have one of these.
26:32So all your fried chicken
26:34comes out of here?
26:34Yeah.
26:35The pressure means
26:36the steam from water
26:37in the chicken can't escape,
26:38so the meat cooks quicker.
26:40And so now that's frying
26:42under pressure,
26:43it's completely airtight.
26:44Yeah, so chicken wings,
26:45we can do in 10 minutes.
26:47So yeah, super quick.
26:48I've seen the original pressure fire.
26:50It suddenly turns fried chicken
26:52into, you know,
26:54restaurant meal,
26:55into fast food.
26:56You can do it really quickly.
26:58You can cook wings
26:59in around about seven or eight minutes
27:01in a pressure cooker.
27:03That's an astonishingly quick
27:04amount of time.
27:05The locked-in moisture
27:06also keeps the meat succulent.
27:08In a normal fryer,
27:10because it's such a dry heat,
27:11what will happen is
27:12you'll cook the outside
27:13before you cook the inside
27:14with the henny penny,
27:15with the moisture all in there.
27:17That just keeps
27:18the outside crispy
27:19and also keeps the inside moist
27:21and cooks it all together
27:22a lot more efficiently.
27:23This means that KFC
27:24can knock out the chicken
27:26at the rate it does.
27:27100%.
27:29We're all in a rush these days.
27:3282% of us
27:33don't take a full lunch break.
27:34We now only take
27:36an average of 33 minutes
27:37before we're back working.
27:40With Aldesco the norm,
27:42getting people through the doors fast
27:43is the secret
27:44to KFC's serious profits.
27:47The pressure cooking
27:48enables it to be
27:50that much faster,
27:51that much more volume
27:52put through
27:53in the same amount of time.
27:54The pressure fryer
27:55changed the game
27:56for fried chicken,
27:57making a tasty treat
27:58a commercial one.
28:00Now, KFC's seasoning
28:02is what's famous,
28:03but the pressure fryer
28:05is what's important.
28:10It was the pressure fryer
28:12that convinced
28:12early franchisees
28:13to help KFC
28:15fly the Kentucky Coupe.
28:17Franchisees came up
28:18with the slogan
28:19It's finger-licking good
28:21and the very idea
28:22of putting chicken,
28:23bread rolls and gravy
28:24in a bucket.
28:27No-one now
28:28would start a restaurant
28:28saying we're going
28:30to sell you food
28:30in a bucket
28:31and that's nice.
28:33I mean, a bucket
28:34you associate with,
28:34you know, being sick
28:35or cleaning the loo.
28:36You don't associate it
28:37with serving food.
28:38But somehow,
28:39because KFC's now
28:40been around for so long,
28:41it's like, oh yeah,
28:42a bucket of chicken.
28:43There's nothing strange
28:44about that.
28:45KFC made us
28:46expect our food fast,
28:48so Nando's
28:49had to shake
28:49their tail feathers
28:50to catch up.
28:52Part of the success
28:52of Nando's
28:53is that it is
28:54a restaurant out front.
28:55It does have a bar,
28:57it does have
28:58waiters bringing you food.
28:59But out back,
29:01in the kitchen,
29:02it's very much fast.
29:03It's a fast food operation.
29:05They've managed
29:05to make it very quick.
29:07It's kind of
29:07a quick service restaurant,
29:09but it's not fast food.
29:11You still have to sit down
29:11and wait for your food
29:12to arrive.
29:13You don't stand around
29:13waiting for it.
29:14At KFC,
29:16the chicken is
29:16freshly cooked,
29:17but probably not
29:18exactly when you order it.
29:20One of the things
29:20that makes fast food
29:21fast food is
29:21they don't cook to order,
29:22but it means that
29:23when you turn up,
29:24the chances are
29:25they'll have fried chicken
29:26ready for you.
29:26You can be in and out
29:28within two minutes.
29:29Nando's, on the other hand,
29:30seems to be grilled
29:31right in front of your eyes.
29:32If it's getting grilled
29:33in front of you,
29:34you're like, well,
29:35you know,
29:35they're doing things properly.
29:36And so that kind of
29:37feeds into this experience
29:38of Nando's
29:39that makes it feel
29:40kind of just very special
29:42and almost like you're
29:42getting it for a bit of a steal
29:43because it's still
29:44quite affordable.
29:45But not all is necessarily
29:48as it seems.
29:50Cooking chicken on a grill
29:51without giving you salmonella
29:53takes a bit of time.
29:54The chicken is pre-marinated
29:56at factories
29:57and sent chilled
29:58to Nando's
29:59across the UK.
30:01Batches are cooked
30:02well ahead of time
30:03in huge on-site ovens,
30:05proudly showcased
30:06by the manufacturer
30:07in this earnest promo.
30:09It can be safely stored
30:10for hours in holding drawers
30:12before it's finished
30:13on the grill.
30:17Even the tender stem broccoli
30:19that they serve
30:20is pre-char grilled
30:22and comes into them
30:23just to be finished off
30:25on their grill
30:25at the point of service.
30:28Nando's quest
30:29to be as fast as KFC
30:30means it has stolen
30:31another trick
30:32from the market leader.
30:34KFC had introduced screens
30:36to order your food
30:37in 2014.
30:38In 2020,
30:39Nando's introduced
30:40the ability
30:41to order direct
30:42from the table.
30:43Literally 10 minutes
30:44and the food is there
30:45on the plate.
30:46Nando's use of QR codes
30:48means that
30:49they reduce their reliance
30:51on waiting staff
30:52and it can actually make
30:54the process quicker
30:56for us to get our food
30:58if our order
30:59if our order
30:59is sent
31:00from a QR code
31:01via an app
31:02directly to the kitchen.
31:03It also increases accuracy.
31:06The industry
31:06calls this model
31:07fast casual
31:08and it's halfway
31:09between fast food
31:10and casual dining.
31:12I guess you kind of
31:13have to do quite a lot
31:14of the legwork
31:14in Nando's
31:15but then that's why
31:16it's cheaper
31:17because I guess
31:18they can have fewer staff.
31:19I just would like
31:20to sit down
31:20and be bought
31:21my Coke Zero
31:22to be honest.
31:23Ordering digitally
31:24is quicker
31:25and cuts costs
31:26of wasting staff.
31:27I think the fast casual
31:28format is really clever
31:30in winning over
31:31young consumers
31:32particularly now
31:33supposedly consumers
31:34who are too scared
31:35to pick up a phone
31:36or speak to a stranger.
31:37They can have
31:38the restaurant experience
31:39you know you can go
31:40on a date
31:40to Nando's
31:41but you don't have
31:43the intimidating thing
31:44of having to speak
31:45to a waiter
31:46or a waitress
31:47and get it wrong.
31:48It might even
31:50encourage people
31:50to buy more.
31:52It's also been proven
31:53that if we order
31:54fast food through screens
31:56we're more likely
31:57to order more
31:58than if we order
31:59with a human
32:00because we feel
32:01less self-conscious
32:02about buying more food.
32:04It's one of the reasons
32:05KFC make you order
32:07from a screen too.
32:13So you can order
32:14whatever you want
32:15off the screen
32:17without being judged
32:18to be in the pants.
32:19I feel like
32:20if I went to
32:21a KFC drive-thru
32:22I feel like
32:22maybe I'd be a bit
32:23embarrassed
32:23about my KFC order
32:25and sometimes
32:25how big the order is.
32:28Coming up
32:29the fight for chicken
32:30goes out of the restaurant
32:31and into our homes.
32:33It introduces
32:33millions of consumers
32:35to the joy
32:37of the Nando's experience.
32:39And rivals KFC
32:41fight back in the battle
32:42for the nation's health.
32:44All of a sudden
32:45you've tapped
32:45into consumers' mind
32:46and said
32:46we're not unhealthy anymore.
32:54From two struggling stores
32:56in 1992
32:57to turning over
32:59a billion pounds today
33:00underdog Nando's
33:01has closed the gap
33:02on fast food
33:03Goliath KFC.
33:05To try to take the lead
33:06it moved out
33:07of the restaurant
33:08in an attempt
33:09to get into
33:10our kitchen cupboards.
33:11The source
33:12of the latest rivalry?
33:14Sauce.
33:15It's the battle
33:16of the birds
33:17Nando's
33:17versus KFC.
33:19Ding ding!
33:22Lockdown made us
33:23more adventurous
33:23and ambitious cooks
33:25looking for exotic
33:26and spicier ways
33:27to jazz up our meals.
33:29The table sauce market
33:31is now worth
33:32nearly 1.5 billion pounds.
33:34Winning a slice
33:35is a big opportunity.
33:37Nando's has built
33:38a warm, homely image
33:39of its sauces
33:40being part of the family too
33:41even if you aren't
33:43in Nando's.
33:43Oh, Nando's
33:44on a school night.
33:45Lucky you.
33:47The first time
33:47I've seen Nando's sauce
33:48in a supermarket
33:49oh my God
33:50I'm not even kidding you
33:51I probably brought
33:52one of each
33:53and my mum was like
33:55no, no, no
33:55let's just buy
33:55two of each
33:56and anytime I fancy
33:58like a Nando's sauce
33:59or the spice
34:00or the flavour
34:00I just stick it
34:01into the air fryer
34:02and pre-marinate
34:03my chicken.
34:04Hot sauces
34:05are hot property.
34:07Last year
34:08Tesco sold
34:082.5 million
34:09more bottles
34:10of hot sauce
34:11than the year before
34:12a rise of 20%.
34:14Nando's were perfectly
34:15placed for a piece
34:16of that peppery pie.
34:18I get a bit nervous
34:19if you're here with me.
34:20We never cook together.
34:21Because we always
34:21have a round when we cook.
34:23Nando's have created
34:24a homely cook-along campaign
34:25using celebs
34:26like Rio Ferdinand
34:27and his wife Kate.
34:28He's my assistant
34:29for the day.
34:30To show
34:30you don't have to go
34:31to Nando's
34:32to go to Nando's.
34:33You can't even mix
34:34the sauce.
34:34Are you winding me up?
34:35To be fair
34:36you do cook
34:37once a week.
34:38All you have to do
34:40is buy their sauce.
34:41Nando's have been
34:42very clever
34:43in releasing
34:44their peri-peri sauce
34:45into supermarkets
34:46and it's now
34:46substantial range
34:47because it introduces
34:48millions of consumers
34:50who might not eat
34:51in the restaurant
34:52to the joy
34:53of the Nando's
34:55experience.
34:56It's made
34:57serious amounts
34:58of Nando.
34:59The company
35:00sold 50 million
35:01quid's worth
35:02of sauces
35:02in 2024.
35:03half of Tesco's
35:05top 10
35:06hot sauces
35:07are made
35:07by Nando's.
35:09It's taken off
35:10hugely.
35:10There's such a huge
35:11range.
35:11Peri-peri sauce
35:12is the third most
35:13popular sauce
35:14in the UK
35:15after Heinz ketchup
35:16and Hellman's mayonnaise.
35:17It beats
35:18HP sauce
35:19which used to be
35:20a staple
35:21of millions
35:21of British households.
35:22I mean that is
35:23a sign
35:24of how radically
35:25our diets
35:26have changed.
35:27HP sauce out
35:28peri-peri sauce in.
35:31KFC wanted
35:32a dollop
35:32of that success
35:33too.
35:34The spicy mayo market
35:35is also booming
35:37as we look
35:37for more adventure.
35:39KFC sold bottles
35:40of supercharger mayo
35:41in their restaurants
35:42for four weeks
35:43but so far
35:44nothing in the supermarkets.
35:46So Morley's
35:47are a chain
35:48fast growing chain
35:49of fried chicken shops.
35:51They have a
35:52collab with Heinz
35:53in the supermarkets
35:54and that has really
35:55taken off.
35:56There is an appetite
35:58out there
35:58for chicken shop
35:59you know
36:00sauces.
36:02Nando's sauce success
36:03is because
36:04it's more like
36:04a table sauce.
36:05Like ketchup
36:06and mayo
36:06you can have it
36:07with anything.
36:09I can't think
36:10of anything
36:11where peri-peri
36:12wouldn't make
36:14an improvement.
36:14I was going to say
36:15apart from ice cream
36:15but it would probably
36:16make ice cream
36:16sound like
36:17it tastes quite nice
36:17as well.
36:18Yeah.
36:19To see just how
36:21Nando's smashed
36:22KFC by turning
36:23their restaurant success
36:24into a table sauce
36:25sensation
36:26we're knocking up
36:27our own
36:27cheaty Nando sauce
36:29based on the
36:29ingredients list
36:30on the bottle.
36:32This already looks
36:33delicious.
36:34Look at all these
36:35chillies.
36:36So what exactly
36:37is in
36:38piri-piri sauce?
36:39The most basic
36:40of piri-piri sauces
36:41will just contain
36:42vinegar,
36:43garlic,
36:44and piri-piri
36:45chilli
36:45but the Nando's
36:46piri-piri sauce
36:47contains other things
36:48and without those
36:49other ingredients
36:50it won't taste
36:51like Nando's.
36:52As well as
36:53piri-piri,
36:54Nando's sauces
36:54contain up to
36:55three other peppers
36:56including cayenne
36:57and extremely
36:58similar spice.
36:59So these are the
37:00piri-piri ones
37:00that I've soaked.
37:01So we're only
37:02putting in
37:02one, two, three,
37:03four, five.
37:04It also has
37:05onion,
37:06vinegar
37:07and garlic.
37:09One of the most
37:10exciting,
37:11interesting ingredients
37:11is shed loads
37:13of lemon.
37:16The colour's
37:17pretty spot on.
37:18Wow, this smells
37:19so good.
37:20I'm excited.
37:22I'm really excited.
37:23If it's not
37:24peri-piri
37:25that is the
37:25knockout sensation
37:26in this sauce.
37:27Whoa!
37:31Stick my head in that.
37:32Yes.
37:32After that's happened.
37:33Okay, go on.
37:34Okay, go on.
37:35Right, so after
37:37you choke,
37:38you can actually
37:41smell...
37:42Yeah?
37:43Wow.
37:44I tell you what
37:44hits.
37:45What hits
37:46is the lemon.
37:47Yes.
37:48Yes, it's the lemon
37:49that almost like
37:49makes you cough.
37:50That is interesting.
37:52Not chilli.
37:54Ooh!
37:54There is something
37:56about it that is
37:57for me
37:57quintessentially
37:58piri-piri.
38:00It's...
38:00I mean,
38:01I think it is
38:02the chillies
38:03but there's just
38:03something...
38:04I think it's
38:04a combination
38:05of the vinegar
38:07and the lemon juice.
38:09Boy, oh my goodness,
38:10that smells so fresh.
38:11That is making
38:12my mouth water.
38:13Let's have a little taste.
38:14Let's go.
38:16Cheers.
38:19Cheers.
38:24That is like
38:24a party in my mouth.
38:25That is so delicious.
38:26There's a lot
38:26going on there.
38:29Peri-peri is there
38:30but in reality
38:31it's a lemon sauce.
38:33Nando's sauces
38:34can connect
38:34retain up to
38:356% lemon
38:36and that makes it
38:37consistent
38:37no matter
38:38which heat level
38:39you choose.
38:39The aroma
38:40from the lemon
38:41I think it distracts me
38:43from the heat
38:43a little bit.
38:44It literally
38:44makes me want to
38:45rush out
38:45buying chicken
38:46and put it in the oven.
38:47Do you know what I mean?
38:47Yes.
38:47So you just want to
38:48eat this with a meal.
38:50It's delicious.
38:52Nando's created
38:53a sauce that could
38:54be used like ketchup
38:55to dash on
38:55anything.
38:57Controversially
38:58I have put
38:58peri-peri sauce
39:00on a KFC.
39:01Sometimes you want
39:02that extra hot flavour
39:03and if the zinga
39:04isn't as spicy
39:06as what I want it to be
39:07I just slap that
39:08peri-peri sauce
39:09on top
39:10just to give it
39:10that extra kick.
39:13It's the other
39:14ingredients
39:14not peri-peri
39:15that make the sauce
39:16so versatile.
39:19If Nando's sauce
39:20is really a lemon
39:21slathering sauce
39:22Are we putting
39:23in the same amount
39:24of every ingredient
39:24the only emission
39:26is a peri-peri?
39:27Yes.
39:28Would it even work
39:29without their legendary
39:30peri-peri in it?
39:32So this is a sauce
39:33without any peri-peri.
39:34Mm-hmm.
39:35So we can't even
39:36call it peri-peri
39:36can we?
39:39If that had been
39:40the first one
39:40I would have said
39:41that's a tasty
39:42hot sauce
39:42And it's still got
39:43sting
39:44I've got like
39:44you know
39:45back of the throat
39:46campfire
39:47after having
39:48the homemade one
39:49without peri-peri
39:50so the heat
39:52isn't all down
39:52to the peri-peri.
39:54We've taken
39:55our Nando's
39:56knock-off
39:56to the market
39:57to see if our
39:58peri-peri free version
39:59would still work
40:00as a Nando's
40:01do-it-all
40:02table sauce.
40:03I would love you
40:04to try
40:04a bit of this one
40:05and that one
40:06and tell me
40:07if you think
40:08either of them
40:08contain peri-peri
40:10chilis.
40:10Go for it
40:11there's a stick
40:12in there.
40:14This is chunkier.
40:17Don't forget
40:18looks can be
40:19deceiving.
40:20Deceiving.
40:21Yeah.
40:23Probably about
40:2430,000
40:25Scoville
40:26something like that.
40:27I love it.
40:28That's the
40:29spiciest one.
40:31You are right.
40:34It is actually
40:35this sauce
40:35that contains
40:36the peri-peri.
40:37Surprised?
40:38I'm very surprised.
40:39Yeah.
40:40That one.
40:40Absolutely spot on.
40:42I mean I don't
40:42have any prizes.
40:44I think that one
40:44peri-peri.
40:45You are spot on.
40:47What about
40:48the chilli queen
40:49herself?
40:50I think that one's
40:51got the peri-peri.
40:52This one
40:53contains the peri-peri.
40:54Oh really?
40:56How funny is that?
40:57But also demonstrates
40:59that actually
40:59peri-peri
41:00is not the
41:01defining ingredient
41:02of a chilli sauce.
41:03So that's really
41:04interesting.
41:05And I love my
41:06peri-peri sauce as well.
41:07Like I love Nando's.
41:12KFC was the
41:13original chicken giant
41:14in the UK
41:14until Nando's
41:16arrived and pecked
41:17them into a corner
41:17with its personalised
41:19spice and date night
41:20vibe.
41:21KFC's unhinged
41:23Gen Z advertising
41:24helped them
41:25claw back ground
41:26with young consumers.
41:31But the latest
41:32battleground is
41:33health and finger-licking
41:34KFC is vulnerable.
41:36Nando's choice of
41:37heats might have
41:38just helped them
41:39win the spice race
41:40but they have
41:41another advantage
41:42in their game of
41:42chicken with KFC.
41:45Healthy food
41:45is increasingly
41:46what we want.
41:48No wonder
41:48our chicken big boys
41:49are slugging it out
41:50in energetic ads
41:51and new slimline
41:52products.
41:5442% of consumers
41:56in Great Britain
41:57now tell us
41:57that they're
41:57very health-conscious.
41:59What chicken does
42:00for Gen Z's
42:00in particular
42:01is really appeals
42:02to that high-protein
42:03diet which is
42:04something that has
42:04been very, very
42:05prevalent over the
42:06last few years.
42:07People really want
42:08lean protein
42:09and chicken
42:09ticks that box.
42:11Nando's suddenly
42:12says you can have
42:15lots of exciting
42:17chicken in a kind
42:18of fast food format
42:19but it's healthy
42:21because it's not
42:21deep-fried.
42:22And it kind of
42:23makes chicken cool
42:24again because it's
42:25exciting, it's spicy,
42:27it's fun and it's
42:28not unhealthy
42:29because we're not
42:30deep-frying our
42:30chicken.
42:31We're grilling it.
42:33Nando's chips
42:34chips are still, well,
42:36chips.
42:36Its regular portion
42:37is 20% bigger
42:39than KFC's large one
42:40but salads, hummus,
42:42olives, sweetcorn
42:43all offer a feeling
42:44of virtue
42:45to your cheat day.
42:4720% of consumers
42:49cite Nando's
42:51as having healthy
42:52food options
42:52as a reason as to
42:53why they go there.
42:54That's roughly twice
42:55as many as what
42:56people would say
42:57for fast food
42:58restaurants.
42:59One of its signature
43:01dishes is spicy rice,
43:02around half the
43:03calories of a portion
43:04of chips.
43:05Spicy rice at Nando's
43:07is great, can't go
43:08wrong, something a bit
43:08different, feels a
43:09little bit healthy as
43:10well.
43:11Nando's healthier
43:12image has KFC
43:13running to keep up.
43:15US fast food was
43:16falling out of fashion.
43:18Fried chicken was
43:19seen as quite grotty
43:21and there was
43:22association fried food
43:23is bad food.
43:24Fried chicken, bad.
43:25Grilled chicken, good.
43:27KFC have made
43:28several attempts
43:29to claw things back
43:29and win a slice
43:31of that healthy
43:31eating chicken pie.
43:34KFC spent
43:35£8 million
43:36installing ovens
43:37in 2011
43:38to bake chicken
43:39instead of frying it.
43:41But it was
43:41soon abandoned.
43:43Customers also
43:44complained when they
43:45tried to make
43:46their chips less fatty.
43:49KFC knows
43:50it can't continue
43:51to be successful
43:52if it's just
43:53selling fried chicken
43:54in a bucket.
43:55It's got to keep
43:55on coming up
43:56with new ideas,
43:57new recipes,
43:58new burgers.
43:59There's only so much
43:59you can do with
44:00fried chicken.
44:01Chicken with fries.
44:01Chicken with fries.
44:02Chicken with fries,
44:03excuse me.
44:04KFC and maybe
44:05even a nervous
44:06Hodor from Game
44:07of Thrones
44:07seemed self-aware
44:08about the fact
44:09maybe people
44:10just want a greasy
44:11treat at KFC.
44:14Chicken with fries.
44:18KFC needed
44:19a healthy makeover.
44:21Chicken with rice.
44:23Chicken with rice.
44:25Chicken with rice.
44:26Yeah, that's me.
44:28I imagine they have
44:29weekly meetings,
44:31the top brass at KFC
44:32wondering how they
44:34fight back
44:34and I think that's
44:36evident in some
44:36of the products
44:37that KFC have
44:38brought out
44:38in the last 10 years.
44:39They've got rice boxes.
44:40I mean that's quite
44:40telling given
44:41one of the most
44:42popular sides
44:42at Nando's
44:43is spicy rice.
44:45This year KFC
44:46offered two new
44:47rice bowls
44:47with spicy rice
44:48no less
44:49offering the famous
44:50flavour of KFC's
44:51chicken but under
44:52600 calories.
44:53About the same
44:54as a Nando's
44:55butterfly chicken
44:55and small spicy
44:56rice side.
44:57The wingers
44:58are at Gymshark
44:59to take on
44:59a KFC conditioning
45:00class to launch
45:01our new rice bowls.
45:03To make the point
45:04they did something
45:05pretty unique
45:06for a fast food brand
45:07coming up with
45:07a high octane
45:08health skew campaign
45:09with sportswear brand
45:11Gymshark.
45:11They've taken
45:12all the positive
45:13connotations of
45:14Gymshark,
45:15a healthy brand
45:16and connected
45:17them with KFC
45:18because all of a
45:20sudden you've
45:20tapped into
45:21consumers' mind
45:21and said
45:22we're not
45:22unhealthy anymore.
45:24And we're even
45:25able to eat it
45:26without getting
45:27dirty fingers
45:28which KFC
45:28promote by
45:29riffing on
45:30their famous
45:31slogan
45:31Rice bowls
45:32are fork
45:33looking good.
45:36We eat a
45:37billion chickens
45:38a year in the
45:39UK.
45:40Whether you like
45:41breast or leg,
45:42eating in
45:43or on the run,
45:44our ever-changing
45:45tastes mean
45:46KFC and Nando's
45:47have to keep
45:48their claws sharp
45:49to get one over
45:50their arch-rivals.
45:54KFC kind of
45:55created the market
45:56and they've not
45:57been challenged
45:57for many, many years
45:58and now there's
45:59lots of rivalry
46:00particularly with
46:01Nando's.
46:01These two chicken
46:02brands are desperate
46:03to keep us crossing
46:04the road to their
46:05shops.
46:06The way that these
46:06brands have done it
46:07is through creating
46:09novelty and experience
46:10around their products.
46:11KFC and Nando's
46:12both understand that
46:13they can't just
46:14appeal to a broad
46:15market or the
46:16people that are
46:16already coming to
46:17their outlets.
46:18They have to try and
46:19reach these younger
46:20audiences.
46:21Whether we want a
46:22spicy wing or a
46:23banging drumstick,
46:24these giants can't
46:26stand still in the
46:27Battle of the Birds.
46:35And next Tuesday it's
46:37less chicken battles
46:38and more caterpillar
46:39fights.
46:40Aldi versus M&S in the
46:42Battle of the Brands
46:43at eight.
46:44But next up it's a
46:45battle of wills.
46:46Would you survive
46:47being handcuffed to
46:49your polar opposite?
46:50It continues next.
46:51The
46:56Pharisees
Comments