Question 1: What are the similarities and what are the differences between KFCs in China versus fast food restaurants in the U.S. (or Australia)?
Question 2: What special challenges did Yum face in exporting the KFC model, and how did Sam solve them?
Question 3: How can Sam make sure that fast food restaurants in China don’t make the same mistakes (you define what those mistakes are!) as in the West?
Question 4: Is Sam ready to go ahead with another 15,000 stores? What would be the right time frame for that?
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