Popeyes Louisiana Kitchen, offers Rip'n Chick'n – tenders cut into pull-apart strips that are easy to rip and dip – from April 1 through April 28, served with Cajun fries, buttermilk biscuit, and Ranch Dipping Sauce for just $3.99.
Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., recently presented its annual franchisee and supplier awards at its worldwide conference held in San Diego. During the meeting, the company recognized top operators in the areas of marketing, operations, development, and leadership. Also honored at the meeting were a Vendor of the Year, Supplier of the Year, and a Distributor of the Year.
Employee theft may not be many brands’ No. 1 challenge in the ever-tenuous economic environment, but it’s a threat that exists in many forms. And quick serves across the industry are doing something about it, with the help of biometric point-of-sale systems.
Popeyes Louisiana Chicken announced that CSE was its 2012 Supplier of the Year.
CSE is a 33-year-old branded merchandise agency specializing in promotional products, uniforms, name badges, awards, large-format printing, and fulfillment.
Every year at its annual convention, Popeyes Louisiana Chicken selects one supplier that exceeds expectations in customer service and overall dedication to the Popeyes brand.
“We are honored to receive this award,” says Tom Savio, president and CEO of CSE.
For Popeyes Louisiana Chicken, 2012 seemed to be a year of fours: four straight years of same-stores sales increases; four years of traffic increases; and four years of outperforming both quick-serve chicken concepts and the quick-service industry as a whole in terms of domestic same-store sales.
But last year meant more to the brand than just a four-year positive streak; it also proved to be a year of growth by almost every other measure.
Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., introduces its Cajun Surf & Turf promotion. Cajun Surf & Turf features four Butterfly Shrimp, two Handcrafted Tenders, one regular side, Biscuit, and two Signature Dipping Sauces for only $4.99. In honor of this Louisiana-inspired union, Popeyes is pairing fans with their friends and family to share in all good things with The Big Cajun Get Together Sweepstakes.
AFC Enterprises, the franchisor and operator of Popeyes restaurants, reported selected unaudited results for its fiscal fourth quarter and fiscal year, which ended December 30, 2012.
Global same-store sales increased 6 percent in the fourth quarter, on top of a 5.8 percent increase last year.
For the full year, global same-store sales increased 6.8 percent, compared to a 3.1 percent increase in 2011, exceeding the company's previous guidance of positive 6–6.5 percent.
Good Times Restaurants had a good time on the stock market last year. The 39-unit, Golden, Colorado–based burger chain used growing same-store sales and a new breakfast menu to help double its stock price during 2012, making the company the best equity performer among restaurant chains for the full year.
That fact is all the more impressive considering restaurant shares outperformed the overall market last year, even amidst bustling corporate activity that included mergers, acquisitions, new stock offerings, and special dividends.
It was a dark day in September when Britain’s National Pig Association broke the news that pork products—including everyone’s favorite, bacon—would soon become a luxury because of dwindling pork supplies from the ongoing drought in the U.S.
Though consumers around the world were left clutching their pearls, it was much ado about nothing, as economists and commodity experts quickly debunked the theory. But the media hype did turn a lot of eyes—both consumers’ and foodservice industry insiders’—to the real issue at hand: rising commodity costs.
Popeyes Louisiana Kitchen, a division of AFC Enterprises, announced the return of its holiday menu must-have, Cajun Turkey, to give guests’ dinner tables some Louisiana flare.
Popeyes Cajun Style Turkeys, approximately 9–11 pounds, are infused with a unique blend of Louisiana seasonings then flash-fried, creating a unique, crispy coating.
Roasting finishes out the process and leaves the turkey crispy on the outside while remaining succulent and flavorful on the inside.