When you’re a quick-serve executive for a brand with decades of history, it can be hard to change with the times while retaining a connection with loyal, longtime customers. But, as in all things, evolution is necessary in the restaurant business, and a brand refresh that touches all aspects of a concept can propel growth. The key, the experts say, is striking a balance between old and new, and then tracking the progress.
Popeyes Louisiana Kitchen unveiled the $5 Bonafide Big Box, a full-sized meal that includes either two pieces of Popeyes Bonafide fried chicken or three Handcrafted Tenders, served with a choice of two signature sides and a buttermilk biscuit, available through September 21.
Popeyes Louisiana Kitchen Inc., the franchisor and operator of Popeyes restaurants, announced that William P. Matt will join the Popeyes executive team as chief financial officer, effectively immediately. Reporting to chief executive officer Cheryl Bachelder, Matt will oversee the company’s financial matters and lead the company’s efforts in determining and implementing the most effective strategies for Popeyes to accelerate its long-term growth potential and maximize shareholder value.
Popeyes Louisiana Kitchen Inc., the franchisor and operator of Popeyes restaurants, announced that Ralph Bower, the company’s U.S. president, has resigned effective August 8 to accept a new position. The company has commenced a process to identify Bower’s successor.
Change is afoot at the drive-thru window. While the principles of the drive thru have remained the same for decades, new technology and tighter operations are ensuring that menuboards and broader menu strategies will evolve as brands attempt to maximize the outdoor lane.
One important drive-thru innovation came roughly 25 years ago, when King-Casey, a retail consulting and design firm, worked with Burger King to place pre-selling signs along the path to purchase, where customers wait to get to the drive-thru ordering station, says Tom Cook, principal at King-Casey.
In the restaurant business, the surest measure of success is often the bottom line. At national chicken chain Popeyes, brand executives have seen their strategic growth plan pay off in the form of five consecutive years of rising sales.
I came into the quick-service industry working for Tom Monaghan at Domino’s Pizza in 1995. My responsibilities at Domino’s were marketing and product development. I came from a career of marketing and innovation in the grocery industry at Procter & Gamble, Gillette, and Nabisco, and I brought those skills with me to the restaurant industry and helped Domino’s create exciting advertising, promotions, and new products to draw traffic into the restaurants.
Sailormen Inc., Popeyes Louisiana Kitchen and the Muscular Dystrophy Association (MDA) announced the 2014 Appetite for a Cure program raised a record $539,863 to help support those affected by neuromuscular disease.
From January 27 through March 16, participating Popeyes restaurants in South Florida and across the Southeast sold $1 coupon cards worth $30 to be used toward free and discounted purchases during future visits. Funds raised through the Appetite for a Cure coupon cards will help support MDA's programs of research and health care services, including MDA summer camp.
Popeyes Louisiana Kitchen will celebrate Seafood Mardi Gras during March and April by bringing back two popular seafood favorites for a limited time: Butterfly Shrimp Tackle Box and Cajun Surf & Turf.
Butterfly Shrimp Tackle Box includes Butterfly Shrimp that are marinated in Louisiana seasonings, breaded, and fried. The Butterfly Shrimp Tackle Box includes eight Butterfly Shrimp, an order of Cajun fries, and a biscuit and dipping sauce for $4.99.
Some like it hot. And some like it even hotter. Fiery dishes are heating up limited-service menus as operators increasingly recognize consumers’ growing interest in spicy, hot entrées.
A 2013 Consumer Flavor Trend Report by Chicago-based restaurant market research firm Technomic found that a majority of Americans (54 percent) now prefer hot or spicy foods, sauces, dips, and condiments. That’s up from 48 percent in 2011 and 46 percent in 2009.