Carl's Jr.

Carl's Jr., Hardee's Show America "The Way It Is"

 

Carl’s Jr. and Hardee’s are known for edgy ads with hot celebrities, sultry models, and juicy burgers. And they’re not afraid to tell America, “That’s just the way it is.” In a bold advertising campaign that launched Monday, the brands reinforced their core beliefs on food and advertising and unveiled a new tagline, “just the way it is.”

Carl's Jr. Now Open in Panama

CKE Restaurants Inc.announced the opening of the first Carl’s Jr. restaurant in Panama, located at the Tocumen Panama International Airport in Panama City. The restaurant is operated by International Meal Company Caribbean and Central America, a wholly owned subsidiary of International Meal Corporation S.A., the largest retail food concessionaire and multibrand casual-dining chain in Brazil with operations in Mexico, Puerto Rico, Dominican Republic, and Panama.

With the opening in Panama, CKE now licenses Carl’s Jr. and Hardee’s restaurants in 20 countries.

First Turkish Carl's Jr. Opens in Istanbul

Andrew F. Puzder, CEO of CKE Restaurants Inc., announced the opening of the first Carl’s Jr. restaurant in Istanbul, Turkey. The restaurant, located in the popular Cevahir Shopping Mall in central Istanbul, marks the first of at least 25 Carl’s Jr. locations to be opened in Turkey over the next six years. The restaurants will be operated by FET Restoran Isletmeleri A.S.

Carl's Jr., Hardee's Roll Out First Turkey Burger Line

Carl’s Jr. and Hardee’s announced a new line of Charbroiled Turkey Burgers. The sister brands are the first fast food chains to offer turkey burgers on a national basis. The new product offering is available now at all Hardee’s and will be available March 23 at Carl’s Jr. locations.

What Happened to Table Service?

In many cases, it’s a different consumer out there today deciding where to dine when the urge hits. Throughout the recession, full-service restaurants offered so many fire-sale bargains that those little affected by the economy could almost feel guilty for practically stealing meals when they would have just as willingly paid regular price.

Trickle-Down Theory

There was a time when the only place you could find Black Angus beef on a menu was at some of the nation’s finest steakhouses. But these days, Angus burgers are served at McDonald’s, Back Yard Burgers, Carl’s Jr., Hardee’s, and Smashburger and are just one of many fine-dining menu items, ingredients, and techniques that were adopted by quick-service and fast-casual restaurants over the last decade.

Fine-Dining Trends that Are Headed Your Way

In 2015, the single most popular dish on quick-serve restaurant menus will be a sumptuous curried goat sandwich served with fried lentils and a crispy tamarind-orange flatbread.

Shortly thereafter, thick, frosty duck confit milkshakes and turnip tots will take the fast food world by storm.

Then, by 2017, drive-thru windows will be overwhelmed by customers determined to get their hands on the latest menu sensation: big, brimming bowls of real Spanish-style paella, replete with fresh mussels and clams and saffron-infused rice.

Are Mascots Outdated?

Are Ronald, Jack, Wendy, and the King right for marketing in the 21st century?

More than a decade into the 21st century, it is safe to say we are living in a brave new world. Television, perhaps the pièce de résistance of last century, has given way to computers and, in turn, desktop computers and laptops may soon give way to tablets and smartphones.

Carl's Jr. Wraps Up Its Chicken Tenders for the Go

Making one of its new menu favorites portable, Carl’s Jr. is now offering Hand-Breaded Chicken Tender Wrappers. For guests who crave a Chicken Tenders meal but want a quick bite or portable meal, the Hand-Breaded Chicken Tender Wrapper is available at all Carl’s Jr. restaurants.

Each easy-to-eat wrapper features a Hand-Breaded Chicken Tender neatly rolled in a flour tortilla with shredded lettuce and shredded cheese, then topped with a choice of Buttermilk Ranch, Honey Mustard, or Sweet & Bold BBQ sauce.

A Super-Sized Dilemma

In 2004, filmmaker Morgan Spurlock released a documentary, Super Size Me, that made waves across the foodservice sector and among American consumers. By eating nothing but McDonald’s food for 30 days and ordering the Super Sized version of a meal each time it was offered, Spurlock documented the negative physical toll an experiment like his could have on the human body.

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