KFC rolls out "Open House" test site in Texas with expanded menu and table service

KFC is piloting a fresh restaurant format called Open House in Texas, where diners will find an enlarged menu that now includes breakfast options and the chance to be served at a table, CNBC reported. The concept marks a departure from the chain’s traditional quick‑serve model, aiming to gauge how customers respond to a more relaxed dining environment.

The Texas test site will operate alongside existing KFC locations, but it will feature a redesigned interior that encourages guests to linger. While the core fried‑chicken offerings remain, the menu will be broadened with items such as biscuits, chicken‑and‑waffle combos, and coffee‑based drinks, giving the brand a foothold in the increasingly competitive breakfast segment.

Table service is another hallmark of the Open House experiment. Instead of the usual counter pickup, patrons can place orders with a server who will bring food to their seats. This approach mirrors moves by other quick‑service giants that are blurring the line between fast food and fast‑casual dining.

KFC’s venture follows a broader industry trend where legacy fast‑food chains are diversifying their offerings to capture more of the day‑part market. Over the past decade, brands such as McDonald’s and Burger King have introduced all‑day breakfast and upgraded interiors to attract a wider demographic. KFC itself has previously tested concepts like “KFC 2.0,” which emphasized digital ordering and modernized store designs. The Open House model builds on those experiments by adding a sit‑down component, a strategy that analysts say could boost average ticket size if customers stay longer.

If the Texas trial proves successful, KFC may roll out the Open House format to additional markets across the United States. The company plans to monitor sales data, customer feedback, and operational efficiency before deciding on a broader rollout, according to the CNBC report. The outcome could influence how other chicken‑focused chains approach menu expansion and service style in the coming years.

Industry watchers note that the experiment arrives at a time when consumers are seeking more flexibility from fast‑food providers—whether it’s a quick breakfast bite or a comfortable place to work remotely. Should the Open House concept resonate, it could signal a shift toward hybrid dining experiences that blend speed with a touch of hospitality.