Yum Philippine Restaurants Menu

Which Logo is Tastier? KFC VS. McDonald's #PhilippineRestaurantMenu




Which Logo is Tastier? KFC VS. McDonald's #PhilippineRestaurantMenu


It is not the advertising, but logos that helps mostly to recognize the fast food chains.

Kentucky Fried Chicken was established by Colonel Harland Sanders in 1952. It is him who one can see on the logo already for 50 years. There were five changes of the KFC’s logo during half of the decade. The last logo that was appeared in year 2006 can be voted as the best among previous four.



Sanders looks even friendlier and younger. His white suit was changed for a red cook’s apron, the colors are bolder and the background is red and matches with Colonel’s rep apron. It is interesting to mention that the logo has its own symbolism. It symbolizes the “home-style culinary heritage” of the brand and remind customers that KFC chicken is prepared by hand, just like Colonel Sanders prepared it 50 years ago. Graham Allan, president of Yum’s international restaurant division, said many people don’t realize that Sanders existed and started the company on his own. Considering the fact that now Sanders is in an apron, Gregg Dedrick, president of KFC’s U.S. division says: “This change gives us a chance not only to make sure we stay relevant but also communicates to customers the realness of Colonel Sanders and the fact that he was a chef.”

As one can see the main color of KFC logo is red – it appears both as on the font of the logo and on the Sanders' apron. It is well known that the red color evokes hunger, that is one of the main reasons why one chooses KFC as the place to satisfy hunger.



As for McDonald’s the interesting fact about their logo is that the first one that appeared on the restaurant established in 1937, in Southern California, didn’t have any connection with well-known arches. It had more likely the idea of KFC’s logo – the chef character named “Speedy” was portrayed on it. And only in the year 1953 the arches were introduced.

Since then not many changes appeared on the McDonald’s logo presenting – two yellow arches with the red font were usual for more than fifty years. In 2007, Tired of being held up as an example of corporate evil and greed, the fast food chain has been striking out at critics with a series of environmental and social initiatives designed to prove that it cares and has decided to change the usual red font for the green one. Many people did not like this change saying that now McDonald's looks better, but still the food is junk. But despite this, after McDonald’s went greener, the sales in Europe and US raised dramatically.

Space doesn’t need fast food, people do.

It can be said that KFC positioned itself as fast-food for everyone, friendly for business people and for the younger generations. In 2006 KFC launched Global ReImage an 87,500 Square-Foot KFC logo in Area 51, in Nevada which can be seen from space.

The question stands, what was the point of this sort of advertising campaign, if usual customers will not ever see it or even know about it. It can be assumed that maybe KFC wanted to have customers among aliens, because it is evident that such campaign will not probably increase the amount of customers among people who don’t fly into space every day.




In contrast to KFC, McDonald’s works hard for the target audience. Over the years, McDonalds added tiny details to the logo to communicate with different social classes and nationalities. The variant of ‘M’ where the edges are sharper focuses on a more solid, business-like and corporate character.

The arches are wider, have the brighter yellow color and the imitation of drawing and express all the elements that contribute to the attempted young-spirited vision. Also, the wider arches used in when advertising McDonald’s on the road as a street/road sign, drivers could see it more easily. Moreover the color also "pays attention" to the audience because this color symbolizes warmth and happiness.

McDonald’s tries to please the eyes of customers from different countries. For example, the ‘M’ has a maple leaf in the middle and the slogan “I’m lovin’ it” and is translated in Canadian French.

In the German variant, the arches are more sharp probably because of Germans’ orientation towards professionalism, stability and perfectionism.

Since its establishment, every restaurant tried to adapt to the particularities and cultural differences across the world and now following the society and market trends the logo got its green font.

“Historic values” can’t be the main values in the market business.

McDonald’s was always working and still works for target audience and market trends. In contrast KFC is more passionate about the history, or to be more precise, the ‘father’ of the chain, so that they show Colonel Sanders even from space, but this strategy will never raise their sales. In-turn, McDonald's is the world's first fast-food and beverage brand in more than 120 countries around the world and more than 30,000 branches worldwide. According to the annual report of the year 2010, the average number of customers served every day McDonald's is 64 million, that's twice the number when compared to KFC. Maybe if KFC begins to think more about their target audience and pays less attention to keeping ‘family values’ it could become as desirable as McDonalds.



Source: Alexandra Muravyeva. http://www.linkedin.com/pub/alexandra-muravyeva/46/549/a99 and Published-Articles.com

Hearty Dinner Braised Lamb Shanks #PhilippineRestaurantMenu




This slow-braised lamb shanks recipe produces incredibly flavorful, succulent, fork-tender meat. Lamb shanks make a great hearty dinner, and reheat beautifully.



Hearty Dinner Braised Lamb Shanks #PhilippineRestaurantMenu

Makes 6 Braised Lamb Shanks


Ingredients:

• 6 lamb shanks, about 5 1/2 pounds
• 2 tbsp olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• salt and fresh ground black pepper to taste
• 1 tablespoon butter
• 1 onion, diced
• 1 rib celery, diced
• 1 large carrot, diced
• 1 tablespoon flour
• 4 cloves garlic, minced
• 1/2 cup drinkable red wine
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 cup water
• 1/8 teaspoon cinnamon
• 1 teaspoon minced fresh rosemary leaves

Procedures:

1. Preheat oven to 450 degrees F.

2. Place the shanks in a deep, 15 x 10 inch baking dish, or similar sized roasting pan, large enough to fit the shanks in one layer. Rub with the olive oil, dried rosemary and thyme. Season generously with salt and pepper on both sides. Roast for 30 minutes to brown the lamb.

3. While the lamb is browning, place a saucepan on medium-high heat, and add the butter. When the butter foams, add the onion, celery, and carrot. Cook for about 6-7 minutes, or until the vegetables soften and the edges start to brown and caramelize.

4. Stir in the flour and cook for 1 minute. Add the garlic and cook for 1 minute more. Stir in the wine. When the wine comes to a boil, add the chicken broth, balsamic vinegar, water, and cinnamon. Bring back to a boil, turn off and reserve.

5. When the lamb has finished browning, remove, and turn the oven down to 325 degrees F. Pour over the sauce mixture, and distribute evenly. Cover with heavy-duty foil, crimping the edges to form a tight seal. Roast for 1 hour, lift the foil, turn over the shanks, rewrap and cook for 1 more hour, or until fork tender. Remove the lamb shanks to a large bowl and cover with foil to keep warm.

6. Pour the braising liquid into a saucepan and boil on high heat for 10 minutes, or until reduced by half and slight thickened. As the sauce reduces the fat will pool up in the center of the pan and should be skimmed off with a ladle. Add the fresh rosemary, taste and adjust for seasoning. Transfer the lamb shanks to a serving platter, and serve topped with the sauce.

Creamy Macaroni Soup #PhilippineRestaurantMenu



A kind of soup that can satisfy your meals all throughout the day. Must be served hot or cold, if you like.


Creamy Macaroni Soup #PhilippineRestaurantMenu


Ingredients:

• broth (4 cups; broth comes from boiling and cooking shreds of meat or bones)
• cabbage (about ½ cup; shredded)
• carrots (about ½ cup; chopped into tidbits)
• butter or oil (about 2 tablespoons; you may want to make sure that you use only the oils that are good for the heart like olive oil or virgin coconut oil)
• elbow macaroni pasta (1 ½ cup; uncooked)
• fish sauce or patis in Filipino (optional)
• garlic (about 2 cloves)
• milk (1/2 cup; evaporated)
• onion (medium-sized; minced)
• pepper
• salt
• shreds of chicken (about 400 grams; cooked) OR leftover bones of chicken, beef, pork, or turkey (cooked)
• water (4 cups)


Procedures:

1) Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.

2) Add in carrots and sauté.

3) Pour broth into the sautéed meat and vegetables.

4) Place macaroni and cook for about 10 minutes.

5) Add in cabbage and cook.

6) Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.

7) Remove pot from heat.

8) Pour milk into the soup.

Pork Embutido #PhilippineRestaurantMenu





Pork Embutido #PhilippineRestaurantMenu

Ingredients:

1 kilo ground pork
1 carrot; minced
1 can reno liver spread
1/2 cup pickles; minced
1/2 cup raisins
2 beaten eggs
1 tablespoon salt
2 small onions; minced
1/2 cup tomato sauce
1/2 cup grated cheese
1 hotdog; minced
2 broiled eggs; sliced
Kinchay o celery; minced
2 slices bread; minced
1/4 tablespoon ground black pepper
MSG (optional)

Procedures:

1) In a bowl, combine all ingredients (except the hard boiled eggs) and mix well until blended.

2) Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8" long by 2" diameter roll.

3) Steam for 30-40 minutes. Remove from steamer and let cool.

4) You may either fry or eat it as is.

5) Serve with catsup.

Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) #PhilippineRestaurantMenu



Enjoy this Filipino food that really makes a difference from other meals worldwide.



Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) #PhilippineRestaurantMenu


Estimated cooking time: 50 minutes
Makes 2-4 servings

Lechon Kawali Ingredients:

1 1/2 lbs pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)

Sauce:

3 tablespoons soy sauce
5 tablespoons vinegar
1 shallot, minced or 1 small onion, minced
1 garlic clove, minced
chili peppers (optional)

Lechon Kawali Cooking Instructions:

Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.

Bring to a boil and simmer for 35-45 minutes or until skin is tender.

Drain, cool and air dry.

Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

Mix all the sauce ingredients and serve lechon kawali while it’s hot.


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