Baked desserts aren’t always at the forefront of customers’ dining decisions, but that doesn’t mean they need to be an afterthought. Cookies, cakes, pies, and other sweets have made their way onto menus of all types of limited-service restaurants, giving operators additional sales opportunities during lunch, dinner, and, increasingly, snacking periods.
Long John Silver's
Long John Silver’s, the largest quick service seafood company, has named Brian Scantland its vice president of planning and performance improvement. Scantland will report to chief executive officer, Mike Kern.
Scantland brings 13 years of experience in restaurant and retail industries to Long John Silver’s, previously serving as the senior director of innovation for Yum! Brands, as well as founding Louisville-based consulting firm, Novanas Group LLC.
Scantland most recently served as the senior director of fresh food transformation at 7-Eleven Inc. in Dallas, Texas.
Long John Silver’s, the world’s largest quick-service seafood company, introduced a month-long campaign to raise money for Children’s Miracle Network Hospitals (CMNH), the restaurant’s national charity partner. Customers can donate to the cause during the entire month of October at any Long John Silver’s location. In honor of National Dessert Day on October 14, customers who make at a minimum $1 donation will receive a free slice of pie.
Ahoy, maties!” Louisville-based Long John Silver’s seafood restaurants will celebrate International Talk Like a Pirate Day on Thursday, September 19, by offering a free piece of fish to all “land lubbers” who are willing to “shiver me timbers” or “walk the plank” – in other words, talk like a pirate!
Long John Silver’s, the world’s largest quick service seafood company, announced the September 3 launch of the Ciabatta Jack Sandwich; an artisan sandwich served on warmed Ciabatta bread with Long John Silver’s batter-dipped fish or chicken.
Long John Silver’s announced that the seafood chain has begun switching all U.S. restaurants to trans fat–free cooking oil. Long John Silver’s restaurants in states or cities with trans fat–free laws converted several years ago, and the remainder will be fully trans fat free by the end of this year.
Next month, Long John Silver’s restaurants that are transitioning will begin using trans fat–free cooking oil for non-batter-dipped products. This includes french fries, hushpuppies, clams, crab cakes, catfish, and all breaded seafood products.
Long John Silver’s has named Paula Ashley-Rogness vice president of media and field marketing. Rogness will be responsible for providing strategic direction, analysis, and recommendations on national and local media planning to drive sales growth.
Long John Silver’s introduces the Big Catch; a wild-caught Haddock three times the size in weight of their signature whitefish. Although the size is greater, the price remains a big value with a basket meal offered at $4.99.
Long John Silver’s, a quick service seafood company, is bringing back the restaurant’s classic tartar sauce this summer.
“After introducing a new tartar sauce recipe to Long John Silver’s locations around the country, some of our customers told us they missed the original recipe,” says Charles St. Clair, Chief Marketing Officer, Long John Silver’s. “When our customers speak, we listen. That is why we are proud to announce the homecoming of our classic tartar sauce recipe during the summer of 2013.”