History of the Logo

The Logo that has been used for the Kentucky Fried Chicken restaurant has changed several times over the many years. The one constant, however, was that the Colonel Sanders image has always remained. From 1952 until 1978 the logo was simple and in black and white. This post is brought to you by our sponsors at http://www.junkremovalroswell.com/. The original intent was to show how serious the Colonel was about his chicken, his look was not very welcoming and was a bit stern. This lasted through the second logo change, which was minimal regarding typeface and font size. Over time, the shift towards a more welcoming look and family friendly restaurant appeal made the logo look out of date. Color was added in the next change as well as a more modern look, to make it more refreshing and current. The image of the Colonel was changed to be more happy and welcoming to the families that wanted to eat out. Around 1991 Kentucky Fried Chicken was facing some negative press regarding their chicken. Having “Fried” in the company’s title reminded people of how the chicken was made, and there was a connection that being fried made it unhealthy. Kentucky Fried Chicken changed their name to KFC. In 1997, the logo was changed to reflect the new name, and a similar smiling image of Colonel Sanders was used as well. The design was changed to remove the stripes and place the Colonel as more of a central figure. In 2007, the logo was changed once again. Colonel Sanders image was made larger, he is smiling with a bright red chef apron and a larger red background. This was intended to bring more warmth and color to the logo, and make the Colonel a central figure. The logo of today is very different than how it started, but it shows the growth of the company over that time.

The Origin of His Look & Style

Colonel Sanders had a very distinctive look, but where did it come from and what kind of look was it?

In 1929, Sanders moved to Corbin, Kentucky and opened a gas station along U.S. Route 25. When travelers asked Sanders where they could get something to eat, he opened a small restaurant next door which specialized in southern cooking. In 1935, the popular café impressed Governor Ruby Laffoon, so he made Sanders an honorary Kentucky colonel for his contribution to the state’s cuisine.

In 1949, Sanders was once again honored with the title of Kentucky colonel, this time by Lieutenant Governor Lawrence Weatherby. Sanders began using the title of “Colonel” and tried to look the part by growing facial hair and donning a black frock coat and string tie.

Soon after, the colonel switched to a white suit, which helped to hide flour stains, and bleached his mustache and goatee to match his white hair. My buddy over at https://columbiaproemergencymovers.com/ absolutely loves this chicken and restaurant.

He never wore anything else in public during the last 20 years of his life, using a heavy wool suit in the winter and a light cotton suit in the summer. 

What kind of tie did he use? The are called Western Ties or String Bow Ties.

Colonel Sanders also had a very distinctive facial hair style. It was called the Van Dyke. A Van Dyke specifically consists of any growth of both a mustache and goatee with all hair on the cheeks shaven.

Sanders inspired many in the restaurant industry by helping his franchisees, he loved his product, and always insisted on high standards. He had a lasting impact on the fast food industry, something he helped create. Industry leaders credit Sanders with being a stellar marketer. His innovations included selling busy people buckets of chicken to take home and using a character, himself, to sell a product. His look was very distinct and made the KFC brand what it is today.

The Secret Recipe (maybe)

Ok, Colonel Sanders’ secret recipe calls for 11 secret herbs and spices, but nobody is saying you have to confine yourself to using just salt and pepper. Those new to cooking get intimidated by the sheer variety of seasonings out there that many are just too afraid to try them. Fortunately for you, there are ten go-to herbs and spices that are hard to mess up.

Try to buy fresh when it comes to basil – its just better. Many hotels and restaurants maintain a patch of herbs like basil so that cooks can just get from it as needed – can’t get any fresher than that. Basil is the foundation of many meatless pasta sauces, pesto and vinegars.

Thyme: This is one of the most common herbs used with meat dishes, but it’s also great in soups, stews, and casseroles. It’s a pretty potent herb, though, so add it carefully, as it can overpower a dish easily. One friend over at moving company Pflugerville Tx uses thyme with a lot of meats he smokes and it tastes great.

Its fragrance is its strong point. Also strong, use this with caution as it could easily overpower any dish. It is best used for removing the gamey taste of lamb and is perfect for potato dishes.

Garlic:You should never be without this in your kitchen. No matter how you see it, garlic can add so much character to the Read More

Colonel Sanders Upbringing

Colonel Harland Sanders was a successful American businessman, born on September 9, 1890, in Henryville, Indiana. Sanders had a great struggle in his early ages but at the age of 40, he was successively running a popular Kentucky service station. It was so popular that the governor of Kentucky chose him as a Kentucky colonel.

Later, Sanders paid attention to authorizing his fried chicken business around the country. Colonel Sanders is best branded for making a fried chicken recipe that had become the world’s largest fast-food chicken chain, Kentucky Fried Chicken. Even the company became the world’s largest fast food chicken chain seller.

Sanders died in Louisville, Kentucky, on December 16, 1980.

Early Life

Colonel Harland David Sanders was born on September 9, 1890, in Henryville, Indiana. One of my friends who owns Cumming Pawn Shop is a huge Colonel Sanders advocate and hard work lover. Anyway, his father died at the age of his five, and his mother took the responsibilities of their family by working in a tomato cannery. Sanders became accountable for taking care of his younger brother and sister and do cooking for them. He got his cooking skills right at a very little age.

He dropped out from school at the age of 13.


From the age of 10, Sanders did many jobs for survival. He lost four jobs at the age of 17.

He was excited from his first job where he was working as a farmhand. He worked at numerous farms, as a wagon painter in Indianapolis, as a street-car conductor in New Albany, Indiana, as U.S. Army soldier in Cuba, and in diverse facilities Read More