KFC Tests Radical New Restaurant Design in Bid for Modern Relevance
The 'Open House' prototype in Texas blends classic elements with digital ordering, expanded menu options, and new dining experiences to attract today's consumers.
KFC is rolling out a new restaurant prototype in McKinney, Texas, called "Open House," designed to blend the brand's heritage with modern consumer preferences. The initiative aims to position the 75-year-old fast-food chain for current dining occasions, moving beyond its nostalgic appeal.
KFC U.S. President Catherine Tan-Gillespie described the restaurant as a "Kentucky Fried comeback made real in one restaurant." The core challenge for KFC, she explained, is to be considered for contemporary eating moments, not just remembered from the past.
The Open House concept was developed by asking what Colonel Harland Sanders might create if building a restaurant from scratch today. The result incorporates Art Deco and mid-century modern design influences, large glass windows, and advanced drive-thru technology. Simultaneously, it emphasizes hospitality with lobby hosts, table service, and outdoor dining areas.
"For me, the philosophy is that we should be digital where it's helpful, but human where it matters," Tan-Gillespie stated.
The menu also reflects this duality. While core offerings like buckets of original recipe fried chicken remain, the prototype introduces tenders, wings, sandwiches, wraps, and nuggets. New sauces, drinks, snacks, and sides are also being tested. A significant part of the experiment involves exploring breakfast and late-night dining, with the restaurant scheduled to operate from 6 a.m. to midnight.
"We will see if those shoulder day parts work commercially for us and work for the guests, work for our team members," Tan-Gillespie said. "If they don't, we'll cut them back. And if they do, then we can look to scale them nationally."
KFC selected McKinney, a growing area within the Dallas-Fort Worth market, for its mix of existing and potential customers. The suburban setting is seen as a testbed that could inform future national rollouts.
Despite the modernizations, Tan-Gillespie emphasized that certain elements of the brand are not up for change. "Buckets of original recipe fried chicken should not change," she said. "I think the things that should change is making sure that we expand into the ways that customers want to eat fried chicken today."
Tan-Gillespie believes that Colonel Sanders would approve of the balance, stating, "I think he would say, 'This feels like me. This feels like what I was trying to do.' But for today."