Creating New Menu Classics

It’s the type of food that makes us think of home, mom’s cooking, and simpler times. To many, the tastes and smells evoke warmth, good memories, and inner peace.

In short, comfort.

Every nation and culture seems to have its own version of comfort food, from Mexican enchiladas to Chinese stir-fried tomatoes and eggs to French coq au vin.

In the U.S., however, we think more along the lines of meatloaf, fried chicken, mashed potatoes, macaroni and cheese, and chocolate brownies.

Brand Transformation Scores Popeyes Big Honor

Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., will be featured as one of the 15 most relevant and successful brand refreshes in the past few years at the Graphic Design Now: In Production exhibition opening October 22 at the Walker Art Center in Minneapolis.

In 2008, Popeyes underwent a comprehensive brand transformation to emphasize its distinctive Louisiana heritage. As part of this initiative, Austin, Texas–based Pentagram Design was charged with the transition to a more contemporary logo and visual brand identity.

Popeyes Dip’N Chick’n Scores Big with Fans Online

Recently, Popeyes launched its fourth limited-time offer of 2012—Popeyes new Dip’n Chick’n. Popeyes double dipped into fun with its “Dip’n for free Chick’n” sweepstakes to increase awareness for the product and bring the dipping experience online. To play, Popeyes fans move the new Blackened Ranch Dipping Sauce across the screen to catch the most Dip’n chicken pieces dunking into the sauce.

Fast Food Still Gets the Love on Social Media

Despite the negative headlines that the fast food industry tends to generate, a new report shows that the vast majority of opinions about the industry on social media are positive.

A new study by New York City–based research firm Amplicate, “Public Opinion on Fast Food Chains in the U.S. on Social Media,” shows that 70 percent of all opinions posted about the industry on social media in the last year were positive.

Juan Alvarez, CEO of Amplicate, says his firm used a complex system to gather information across Twitter and Facebook about consumer sentiment.

Go Where the Customers Go: Popeyes Unveils Mobile Site

Popeyes Louisiana Kitchen launched a mobile-optimized site to help customers explore its menu on their smartphones and more easily find Popeyes locations.

Karlie Lahm, communications manager for Popeyes, says the new mobile-optimized site is part of a broader digital strategy, which she says aligns with the company’s “four-pillar” strategy of growth (build a distinct, relevant brand; run great restaurants; strengthen unit economics; and ramp up unit growth, according to the company).

NRAEF ProStart Training Program Crosses $2 Million

The National Restaurant Association Educational Foundation (NRAEF) announced today that it has passed the two-thirds point in its 2011 fundraising goal of $3 million for its ProStart program. Recent donations from Brodersen Management Corp./Popeyes Louisiana Kitchen, Buffalo Wild Wings, Darden Restaurants, Georgia-Pacific Professional, Sugar Foods, and Sweet Street Desserts have brought the year-to-date total raised to $2,044,242. 

It's OK to Play with Popeyes' New LTO

Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., brings “play with your food” fun to mealtime with its all-new Rip’n Chick’n—tenders cut into pull-apart strips that are easy to rip and dip. Popeyes Rip’n Chick’n will be available July 25 through August 28 with Cajun fries, a buttermilk biscuit, and Ranch dipping sauce for just $3.99.

The Recruitment Revolution

Are young employees still interested in quick service?

Pop culture has not been kind to the quick-service industry.

From the lovable-but-dumb employees in Good Burger to the drug-addled protagonists of Harold and Kumar Go to White Castle, the industry is seen as a haven for dimwits, losers, and the vaguely criminal. Thousands of high school teachers threaten low-performing students by asking them, “Do you want to flip burgers for the rest of your life?”