Sibojyoti Chatterjee, General Director of KFC Vietnam, stated that the 250-restaurant milestone marks a significant step for KFC in the Vietnamese market, not only in terms of quantity but also in its innovation strategy.

"We are moving towards a more modern experiential space, combining technology, minimalist design, and customer-centric amenities to meet the increasingly high standards of the current F&B market", Sibojyoti Chatterjee added.

KFC's new strategy is evident in the facade of the 250th restaurant. Inspired by the familiar "bucket" chicken pail, the design team applied this shape to the exterior architecture, making the restaurant appear streamlined and more recognizable.

KFC's 250th restaurant at 47 Hoang Dieu 2, TP HCM. Photo: KFC Vietnam.

KFC's 250th restaurant at 47 Hoang Dieu 2, TP HCM. Photo: KFC Vietnam.

Additionally, large "KFC" lettered wall sections combined with an LED lighting system create a visual highlight. This design language is also being applied at new locations like KFC Le Duc Tho, providing a space that "suits the taste" and meets the check-in preferences of young customers.

This transformation has received positive feedback from diners. Hoang (28, TP HCM) noted that the modernly decorated space creates a comfortable feeling for him and his friends. KFC still offers its familiar fried chicken flavor, but the spatial experience is much improved.

Interior of the new branch. Photo: KFC Vietnam.

Interior of the new branch. Photo: KFC Vietnam.

According to a KFC representative, the new space at KFC Hoang Dieu 2 reflects a shift from the traditional fast-food model to a lifestyle dining concept. The interior is designed with an open layout, using modern materials interwoven with decorative details that align with local culture.

Seating arrangements are also more flexible to meet diverse needs: from single tables for solo diners and waiting areas for takeout orders, to more spacious areas for groups of friends to gather, or alongside party rooms for events like birthday celebrations.

The design features a blend of modern aesthetics and East Asian inspiration. Photo: KFC Vietnam.

The design features a blend of modern aesthetics and East Asian inspiration. Photo: KFC Vietnam.

The new KFC store also incorporates self-ordering technology to enhance customer experience. The traditional counter ordering process is now supplemented by a self-ordering kiosk system, known as the RED Zone – an improvement already implemented in most restaurants nationwide.

Customers can interact quickly and intuitively with the screen. The streamlined menu interface allows diners to proactively explore dishes and customize portions to their liking. The adoption of self-ordering technology is a general trend in the F&B industry, helping to reduce staff workload during peak hours and enabling users to personalize their meals more actively.

Exterior of the KFC Le Duc Tho branch (TP HCM). Photo: KFC Vietnam.

Exterior of the KFC Le Duc Tho branch (TP HCM). Photo: KFC Vietnam.

A brand representative stated that alongside improvements in space and amenities, KFC maintains its commitment to the quality and distinctive flavor of its fried chicken, with preparation processes meeting food safety and hygiene standards. In the coming period, the brand plans to continue introducing more promotional programs to better meet customer needs.

KFC was the first fried chicken brand to enter Vietnam in 1997. The company aims to reach 260 stores by the end of this year. This expansion helps KFC solidify its leading position in Decision Lab's "Best F&B Ranking 2026", while maintaining positive business growth momentum. Along with increasing its market presence, the brand also focuses on updating its image and enhancing user experience through space and technology.

(Source: KFC Vietnam)