Responsible Design and Construction of Restaurants
We work with the local community when we build a new KFC, to make sure we understand their needs and adjust the design and build accordingly.
Our new restaurants are designed and built to fit into the local area and can be altered to suit the identity of the local street scene. Changes made in response to community feedback can include traffic measures and ways to visually enhance sites often built on redundant areas. Many of our restaurants have a unique appearance as a result.
We minimise the resources used to build new restaurants and where possible use recycled materials including hardcore, aggregates and damp-proofing materials, as well as concrete that contains recycled fly ash from coal-fired power stations. As a result, we have reduced the carbon dioxide embedded in our construction materials by 25% per tonne. The timber we use throughout is Forest Stewardship Council certified. Onsite waste management means that less than 5% of construction waste goes to landfill. We continue to research alternative sustainable building materials.
Read more in the section on sustainable buildings.
All our building contractors must be members of the ‘Considerate Constructors’ scheme, which is designed to ensure construction sites are thoughtful towards their neighbours, keep them informed of their activities and provide contact details for raising any problems.
So that new restaurants are in keeping with the local environment, we employ contract landscapers as required to maintain our property and control any vermin. We work closely with our national contractor, envirocare, to survey, assess and prevent any pest issues.
We have recently dispensed with our long, internally lit storefront and instead use a more subtle, powder-coated panel with a wash of light and/or letters lit internally by low-energy LED bulbs. All our lighting levels are approved by the planning authority.
As required a detailed traffic assessment and engineering solution will be afforded and submitted to the Borough Engineers department for approval. Although KFC is usually busiest between 12pm and 2pm for lunch, and 5pm and 8pm in the evening, many trips to KFC are made as part of a linked trip to or from nearby shops or facilities, hence the majority of our Drive Thru business comes from traffic already on the road. Recent surveys conducted at three Drive-Thru restaurants showed that 70% of visits were linked trips.
Car parks and the drive-thru lane
The size and layout of our car parks are designed to ensure they are both safe and easy to use for members of the general public and meet our operational requirements to avoid any adverse impact on the highway network and our neighbours. It’s not in our interests to build a new drive thru that lacks parking space, as this will limit sales and frustrate customers. The size and design of our car parking is usually determined by availability, or by the planning authority.
Our drive-thru lane is designed so customers can choose to come in and enjoy the restaurant experience or take food home and enjoy it there. We need enough parking to give them the choice. Our customers expect to be able to drive–thru, and it’s an efficient way of managing cars that would otherwise all need a parking space. It’s also quicker than parking up and going into a restaurant, so people would spend longer in a parking space without the drive-thru lane.
Many of our car parks use semi-permeable block paving which allows rainwater to seep slowly back into the ground rather than flowing into the mains drainage systems and out of the area. This helps prevent flooding and maintain local groundwater levels.
We don’t use neon lighting on our buildings and our car park lighting is fixed at a level to minimise overspill while still providing a safety and security for our customers.
Odour and noise
We use innovative designs in our extraction systems to limit odour from our restaurants, and we keep them regularly maintained. Some stores may use external compounds where bins are stored and when this is the case we keep them locked and have them emptied regularly to keep odours down.
Our extractors are turned off when our restaurants close, so should not cause any disturbance. However, we do install sound insulation and suppression systems when required.
We’re committed to helping keep our communities safe and we work with numerous local partners to ensure this such as the police, safer neighbourhood teams and other local businesses to put an action plan in place as required. In some trouble spots, we also work with Pub Watch, a voluntary organisation that helps to keep areas where people go out drinking safe, and with radio link schemes. In rare cases, we hire security guards and are happy to discuss this with local authorities as necessary.