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Management at Kentucky Fried Chicken wanted to diversify and expand. So in March 1968 Kentucky Roast Beef and Ham was born.The first test store was open in Las Vegas Nevada. During the first 30 days the restaurant did around $70,000 in sales. The company growth was explosive and opened 100 restaurants in 2 years The roast beef was served in a fresh buttery bun. The food was good but to make fresh roast beef in store was expensive to get started and slow to make. Get it right you will have happy customers and profits. Get it wrong and you will lose both.The food was good but pricing became an issue. A roast beef sandwich would run you 79 cents while a Jr. Chicken Dinner which included 2 pieces of chicken, creamy whipped potatoes with gravy, and a biscuit was just 85 cents. While the roast beef was certainly worth the price based on ingredients and labor, it just wasn’t the same amount of food.Kentucky Roast Beef just couldn’t find a space and operating procedure that worked for them. So in 1970. Just two years after the first location was opened. All Kentucky Roast Beef locations were shuttered. Some would be closed and sold off while others would be converted into standard KFCs.The roast beef and ham sandwiches would continue to be sold in regular KFC restaurants into the late 1970s.