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Texas Chicken (Malaysia) Sdn Bhd

Food & Beverage / Restaurant, Hospitality / Hotel & Resorts, FMCG / Retail
It all started in San Antonio, Texas in 1952. George W. Church Sr., a retired incubator salesman with more than 20 years in the poultry industry, conceived the idea of offering freshly cooked, quality fried chicken at a time when only hot dogs and ice cream were marketed fast-food style.

Church reasoned that the food service industry would have to change its approach in order to capitalize on the opportunities created by population growth and increased mobility. By cutting the frills common to the restaurant industry philosophy of the day, Church felt he could deliver his product profitably at low cost with a more efficient use of capital and employees.
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