Bacon Cheddar Potato Wedges are back on the menu at Jack in the Box. The savory spuds returned to the menu thanks to an effective online campaign waged by fervent fans who took to Facebook, Twitter, and other social media to lament the loss of their favorite side item.
Jack in the Box
Jack in the Box Inc. disclosed the details of two refranchising transactions that were included in the company’s fourth-quarter operating results, which were announced on November 19.
On August 20, the company sold to RRH-Austin 35 Jack in the Box restaurants in Austin, Texas, and on September 24, the company sold to JIB QSR Oklahoma seven Jack in the Box restaurants in its Oklahoma City market.
Proceeds related to the sale of these 42 restaurants totaled approximately $19.1 million.
Bowling pins were flying at Kearny Mesa Bowl on Saturday, October 27, as The Jack in the Box Foundation held its annual bowl-a-thon benefitting Big Brothers Big Sisters of San Diego County, California.
Dubbed "Boo-la-thon 2012," the pre-Halloween event attracted teams of costumed bowlers, who raised $23,000 for the youth-mentoring agency.
Nearly 160 Jack in the Box employees, family members, and friends participated in the event, along with representatives from Big Brothers Big Sisters, including 30 Bigs and Littles matched through the local agency.
To help ease people into the holiday spirit, Jack in the Box is once again offering its perennially popular Pumpkin Pie and Egg Nog Shakes.
“Pumpkin pie and egg nog are two of the most popular and familiar treats of the holidays, and our Pumpkin Pie and Egg Nog Shakes have been seasonal favorites of our guests for several years,” says Bobby Brown, marketing manager for Jack in the Box. “The shakes are rich and thick and pack a lot of flavor. But they’re only available for a limited time, so don’t wait too long to begin celebrating the season.”
Fall is in the air and the savory flavors of steak, cheese, and sourdough are on the menu at Jack in the Box restaurants.
At participating restaurants (not including the Las Vegas; Austin, Texas; or Cincinnati, Ohio, markets), Jack in the Box is offering a Sourdough Cheesesteak Melt.
The new sandwich is piled high with sliced steak, grilled onions, fire-roasted red and green peppers, and melted cheese, topped with a mayo onion sauce and served on the chain’s signature Sourdough bread.
Breakfast is on a roll.
Even though most Americans prepare or eat their morning meals at home, an increasing number of them are opting for breakfast on the way to work, particularly at quick-service restaurant locations.
Nearly half of consumers visited a limited-service restaurant for their early meal last year, up from a third in 2009. So it’s no surprise that at least half a dozen quick serves launched breakfast dayparts in the past three years, while many others added new menu items.
Jack in the Box is a quick-serve industry leader with more than 2,000 restaurants, an appealing brand icon, high-quality advertising, and a unique menu. A few years ago, the company was positioned for growth, but needed something more—it needed employees who were hitting their stride, delivering consistent quality, and engaging restaurant guests, and who were highly productive. And in an industry where 150 percent turnover rates were common, Jack in the Box also sought to improve retention for a distinct advantage. It was a Mount Everest–sized challenge.
Jack in the Box, Inc., has become the latest major food retailer to announce that it will eliminate controversial pig gestation crates from its pork supply chain.
The San Diego-based company operates and franchises more than 2,200 Jack in the Box locations and 576 Qdoba Mexican Grill locations.
“We have evaluated scientific literature and have consulted with our suppliers and animal-welfare experts on this issue,” says Jack in the Box, Inc., in its recently updated Animal Welfare Report.
Terri Funk Graham, Jack in the Box Inc.'s senior vice president and chief marketing officer, is stepping down after 22 years with the quick-service chain, company officilas have announced.
In a call to analysts following the release of Q3 results, Linda Lang, Jack in the Box's chair and CEO, thanked Graham fro her "countless contributions," including oversight of the chain's advertising campaigns and product development, "which have contributed to our high level of brand awareness, as well as an impressive record of sales growth," Lang said.
Jack in the Box, one of the nation’s largest hamburger chains, lists food quality, safety, and innovation among its core values. To stick to these, one operator, Srinivas Vajupeyayajula—who owns 18 Jack in the Box franchises in the greater Houston area—has switched his restaurants over to an automated oil management system from Restaurant Technologies, Inc (RTI).