1. What are the similarities and what are the differences between KFCs in China versus fast food restaurants in the US (or your country. If you are Chinese, choose another country for this question).
2. What special challenges did Yum face in exporting the KFC model, and how did Sam solve them?
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?
4. Is Sam ready to go ahead with another 15,000 stores? What should be the right time frame for that?