得克萨斯州麦金尼新开的一家肯德基餐厅，其意义远不止于推出全新店面设计。
A new KFC restaurant in McKinney, Texas, is about much more than debuting a new design.
肯德基美国区总裁凯瑟琳·谭-吉莱斯皮（Catherine Tan-Gillespie）向福克斯新闻数字版表示：“这是一家餐厅将肯德基的王者归来变为现实。”
"This is the Kentucky Fried comeback made real in one restaurant," KFC U.S. President Catherine Tan-Gillespie told Fox News Digital.
这家名为“开放之家”（Open House）的餐厅，作为试验田，探索这家由哈兰·山德士上校创立、拥有75年历史的快餐连锁品牌如何在保持其成名核心元素的同时实现现代化转型。
The restaurant, dubbed Open House, serves as a testing ground for how the 75-year-old fast-food chain that Colonel Harland Sanders founded might modernize without abandoning the things that made it famous.
为什么肯德基的炸鸡与其他快餐连锁的味道不同？肯德基面临的挑战未必是让美国人重新记住这个品牌，而是让他们在决定今天吃什么时将其纳入考量。
WHY KFC'S FRIED CHICKEN TASTES DIFFERENT FROM THAT OF EVERY OTHER FAST-FOOD CHAIN KFC's challenge isn't necessarily getting Americans to remember the brand. It's getting them to think about it when deciding what to eat today.
谭-吉莱斯皮表示：“人们对这一美国标志性品牌有着巨大的热爱。”但她补充说，在美国，“我们往往只存在于人们的记忆中，而并未真正被纳入当下的用餐决策中。”这种怀旧感与时代相关性之间的张力，塑造了“开放之家”的设计理念。在开发这家餐厅时，肯德基从一个问题出发。
"There is a massive love for this American icon," Tan-Gillespie said. But in the U.S., she added, "we tend to be thought about in people's memories. We're not actually being considered in eating moments of today." That tension between nostalgia and relevance helped shape Open House. In developing the restaurant, KFC started with a question.
谭-吉莱斯皮说：“我们退后一步思考：如果山德士上校今天从零开始建造一家餐厅，它会是什么样子？”
"We sat back and said, you know, if the Colonel were building a restaurant from scratch today, what would this look like?" Tan-Gillespie said.
美国深夜快餐文化可能正在复苏——原因如下。答案融合了装饰艺术风格和世纪中叶现代主义元素，并配有大面积玻璃窗、数字点餐及得来速技术。同时，餐厅设有大堂接待员、桌边服务、卡座以及旨在鼓励顾客聚会的户外用餐区。
AMERICA'S LATE-NIGHT FAST-FOOD CULTURE MAY BE MAKING A COMEBACK — HERE'S WHY The answer incorporates Art Deco and mid-century modern influences alongside large glass windows, digital ordering and drive-thru technology. At the same time, the restaurant features lobby hosts, table service, booths and outdoor dining designed to encourage customers to gather.
谭-吉莱斯皮表示：“对我来说，我们的理念是在有帮助的地方采用数字化，在重要的地方保留人性化。”
"For me, the philosophy is that we should be digital where it's helpful, but human where it matters," Tan-Gillespie said.
菜单也遵循类似理念：谭-吉莱斯皮表示，在保留肯德基最具辨识度的产品的同时，探索顾客当下希望如何享用鸡肉。
The menu follows a similar philosophy: Hold onto KFC's most recognizable products while experimenting with how customers want to eat chicken now, Tan-Gillespie said.
桶装炸鸡和该品牌的原始配方依然是核心，但“开放之家”还拓展了鸡柳、鸡翅、三明治、卷饼和鸡块，并推出了新的酱料、饮料、小吃、甜点和配菜。
Buckets and the chain's original recipe remain central, but Open House expands into tenders, wings, sandwiches, wraps and nuggets, along with new sauces, drinks, snacks, sweets and sides.
点击此处了解详情。早餐也是此次实验的一部分。“开放日”（Open House）餐厅计划从早上6点营业至午夜，这让肯德基有机会测试其在美国业务中传统上并非重点的早餐和深夜时段。
CLICK HERE TO Breakfast is part of the experiment, too. Open House is scheduled to operate from 6 a.m. to midnight, giving KFC an opportunity to test breakfast and late-night occasions that traditionally haven't been a major part of its U.S. business.
“我们将观察这些非高峰时段在商业上是否可行，是否符合顾客的需求，以及是否适合我们的团队成员，” 谭-吉莱斯皮（Tan-Gillespie）表示。“如果效果不佳，我们会缩减这些时段。如果效果理想，我们就可以考虑在全国范围内推广。” 肯德基选择麦金尼（McKinney）也是出于可扩展性的考虑。谭-吉莱斯皮将达拉斯-沃斯堡地区描述为一个快速增长且竞争激烈的餐饮市场，而麦金尼既有肯德基的现有客户，也涵盖了该连锁品牌希望吸引的潜在消费者。这种郊区环境也为肯德基提供了一个测试样本，未来可能推广至其他类似的地区。
"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 also chose McKinney with scalability in mind. Tan-Gillespie described the Dallas-Fort Worth area as a fast-growing and competitive restaurant market, while McKinney provides a mix of existing KFC customers and consumers the chain hopes to attract. The suburban setting also gives KFC a test that could potentially translate to similar markets elsewhere.
点击此处获取更多生活方式新闻。但即使肯德基在尝试新的门店形式、口味、技术和营业时段，谭-吉莱斯皮表示，品牌的一些核心要素是不会改变的。
CLICK HERE FOR MORE LIFESTYLE NEWS But even as KFC experiments with new formats, flavors, technology and dayparts, Tan-Gillespie said some pieces of the brand aren't up for reinvention.
“原味炸鸡桶不应该改变，” 她说。“我认为应该改变的是，确保我们以当今顾客想要的方式去提供炸鸡。” 用我们最新的生活方式测验来测试一下自己吧。那么，对于他所创立的肯德基与公司目前试图打造的肯德基之间的这种平衡，桑德斯（Sanders）会怎么看呢？
"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." TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ And what would Sanders make of that balance between the KFC he created and the one the company is trying to build?
“我认为他实际上会感到非常自豪，” 谭-吉莱斯皮说。“我想他会说：‘这感觉很像我。这感觉就像我当年努力想做的事情。只不过是属于今天的版本。’”
"I think he would feel really proud, actually," Tan-Gillespie said. "I think he would say, 'This feels like me. This feels like what I was trying to do.' But for today."