Legendary chipper KC’s in Douglas is celebrating 60 years in business today.
Opened in 1958 by Ken Crawford (KC), the business has gone from strength to strength with queues down the street for their food most days of the week.
It was one of the first places to introduce hamburgers to Cork and again was ahead of the curve when pittas were introduced by KC’s son Wesley after he took over the year he left school.
“I was 18 when I took over KC’s. My father died the year I left school in 1971," he said.
"I’m 66 now and two of my sons work with me here in the takeaway. Zak does a lot of the administration and Josh works in production. I do four days a week helping out whatever needs to be done. I am very involved in menu innovation. We all have our own area and it works.”
Speaking about the longevity and popularity of KC’s, Mr Crawford said it was remarkable.
“We were always busy, but when Douglas was hit by the floods five or six years ago, we were totally wiped out. We had to close for five or six weeks and when we opened again there was a queue down the street as far as the traffic lights.
“That’s when we knew it was a bit of an institution. People had missed us.”
Offering some insight into the secret to their success Mr Crawford said at KC’s they do as much as they can themselves.
“We have our own recipes for everything and we make everything from scratch, apart from sausages. We have local suppliers and we seem to be managing to hold our own. So far so good.”
While Mr Crawford’s wife Jeanie is not involved hands-on in the business, Wesley said she is the person that keeps the whole thing going. “The support is amazing, I get strong advice from her.”
Wesley also thanked his staff and customers from over the years, saying: "I would like to thank the hundreds of staff who have worked with us over the decades and also all the thousands of loyal customers who eat with us each week or who make a pilgrimage to us whenever they return from exile. We are in your debt."
Looking ahead Mr Crawford said KC’s is planning on bringing a fusion of Australian and Asian food to the menu at the end of the month.
“I have a son in Australia and I have noticed from visiting there is a lot of Asian influenced food over there that I like and I want to try out here.”