Once just a regional phenomenon throughout the southeast United States, Popeyes is now the second largest chicken quick service restaurant in the world as measured by sales. In addition to offering spicy and mild chicken, buttermilk biscuits and world-famous red beans and rice, Popeyes serves seafood dishes such as shrimp and catfish po-boys. The brand also features distinctive Cajun specialties like Popeyes Louisiana Legends™, a line of dishes served over rice that includes crawfish etouffee and shrimp gumbo.
Currently, Jon Luther, president of Popeyes Chicken & Biscuits, is leading Popeyes through a brand evolution that will position Popeyes from being simply Popeyes Chicken & Biscuits to Popeyes Chicken & Biscuits with a Louisiana flair they call "Cajun Our Way."
" 'Cajun Our Way' means that Popeyes will transport guests into the Cajun atmosphere of food, music and fun every time they visit a restaurant," explains Luther. "Our campaign to do this involves transforming the look, menu and atmosphere of our restaurants," he said. "Over the next 6 years, at least 1,500 Popeyes restaurants are scheduled to undergo new design elements that include French Quarter style architecture and balconies as well as New Orleans-themed murals. In addition to these visual elements, guests will be treated to New Orleans-style music such as jazz, blues and zydeco that will complement the Cajun inspired menu.
Joe Scafido, Popeyes chief menu and marketing officer, considers the "Cajun Our Way" evolution as a natural next step for the brand. "For 30 years, Popeyes' Cajun-inspired menu was an anomaly in the industry," he said. "Now, other quick service restaurants are realizing what Popeyes has known all along - that customers have increasingly sophisticated palettes that crave well-spiced and full-flavored food items.
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