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| KFC U.S. has launched new bundled value meals to counteract reduced dining out due to high prices. “We created a value menu that actually has value,” Nick Chavez, CMO for KFC U.S., said in a statement. Deals range from $4.99 to $20, including options for individuals and families. Prices vary by location, with higher costs in California due to increased wages. Traffic at fast-food chains has declined due to rising prices and inflation, particularly affecting lower-income consumers. |
| KFC Canada seized the moment of Monday’s eclipse with a campaign featuring their iconic bucket as a celestial symbol, subtly mocking competitors. Created by agency Courage, the ad cleverly incorporated the eclipse concept without overshadowing KFC’s brand identity. The campaign capitalized on cultural relevance, aiming to engage audiences in a distinctive KFC manner. KFC’s marketing director highlighted the campaign’s contribution to brand building and long-term growth. |
| Taco Bell India and POCO have teamed up for the #LoadedWithMore campaign, offering customers a chance to win POCO smartphones while enjoying Taco Bell’s reloaded menu. The collaboration reflects a shared ethos of abundance and quality, with POCO’s fully loaded smartphones complementing Taco Bell’s generously portioned menu items. Cricketer Hardik Pandya, ambassador for both brands, embodies the campaign’s spirit aimed at Gen Z. The campaign, available at Taco Bell stores across India, invites customers to order from the reloaded menu starting at Rs. 59* for a chance to win a POCO Smartphone. |
| Collaboration across continents is key |
| Yum!'s scale is unmatched, and when we harness it, our brands win. KFC, Pizza Hut, Taco Bell and The Habit Burger Grill have a history of maximizing their impact across the globe thanks to some of our most innovative menu items. Did you know KFC's most recent LTO, the Chizza, originated in the Philippines in 2015 and traveled to countries like South Korea, Mexico and Germany before landing in the U.S.? Learn about its journey as well as that of Taco Bell's Nacho Fries, Pizza Hut's Melts and more in this new episode of "Quick Bite." |
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| Chipotle has partnered with Tekken 8, allowing players to earn in-game currency with digital orders using a special promo code. A new menu item, the Tekken 8 Battle Bowl, features ingredients chosen by fans during the Tekken World Tour Finals. Tekken 8 will headline the 2024 Chipotle Challenger Series, offering prizes including free Chipotle for a year. The grand finals will be broadcast live on Twitch and YouTube. Chipotle’s chief brand officer expressed commitment to the gaming community, citing its cultural influence. |
| H&R Block is offering new clients $10 in free Domino’s Pizza for those filing taxes with them by April 10, in person or virtually. Mark Darling, SVP U.S. retail operations, emphasized the convenience of filing with H&R Block, stating procrastinators get pizza. Eligible clients will receive a Domino’s gift card by April 15. |
| Popeyes appears to be potentially testing or launching a new flavor of their Chicken Sandwich, with the Bacon & Cheese Signature Hot Crispy Chicken Sandwich spotted on their website. The sandwich includes a crispy-fried chicken breast filet, barrel-cured pickle slices, Harvarti cheese, bacon and a new signature hot sauce on a toasted bun. Described as having a spicy kick with a hint of southern sweetness, the hot sauce resembles Popeyes’ take on a Nashville Hot chicken sandwich. While locations carrying the sandwich aren’t confirmed, it suggests an expansion of Popeyes’ popular sandwich lineup. |
| Bojangles has introduced the Bird Dog, a twist on the classic hot dog, featuring a chicken tender, pickles and sauce on a split-top bun. Priced at two for $5 or a combo for $7.99, it targets snack seekers on-the-go. Marshall Scarborough, VP of menu and culinary innovation, highlighted its convenience and signature flavors. Bojangles is promoting the limited-time offer at Little League and Miracle League games and offers it via their smartphone app. |
| Chick-fil-A has introduced its new Cherry Berry seasonal beverages for spring 2024. The lineup includes Cherry Berry Sunjoy, Cherry Berry Lemonade, Cherry Berry Iced Tea and Cherry Berry Frosted Lemonade. These fruity options combine cherry, blueberry and cranberry flavors with Chick-fil-A’s signature beverages. A Chick-fil-A representative mentioned the popularity of cherry and berry flavors among guests during spring and the desire to provide a unique and delicious experience. |
| Heather Neary, new CEO of Taco John’s, emphasized the importance of collaboration, communication and culture in her leadership approach. Neary aims to explain the “why” behind decisions to franchisees and values their input in shaping the company’s direction. With a focus on enhancing franchisee profitability and fostering trust-driven relationships, Neary seeks to grow Taco John’s footprint and relevance, particularly among younger consumers. Despite inheriting a strong legacy brand, she plans to expand into new markets while maintaining the company’s culture and values. |
| Krispy Krunchy Chicken convened its leadership, sales and operations teams, alongside top operators and suppliers, for its annual conference to discuss its “Now Is The Time: Next Generation” plan. Following a record-breaking 2023, with nearly 500 new openings and strategic initiatives like menu simplification and a new Cajun Chicken Sandwich, the brand aims to surpass 3,500 locations by 2024-end. CEO Jim Norberg unveiled the “Core Four” strategy focusing on new store expansion, same-store sales growth, system optimization and operator profitability. |
| Beer Creek Brewing Company, near Santa Fe, New Mexico, is facing challenges amid its growth trajectory and shifting regulations. Santa Fe County’s upcoming ban on single-use plastics presents significant hurdles. As the brand plans to open a second location, CEO Matt Oler acknowledged the complexities ahead, particularly regarding compliance costs and operational adjustments. While committed to environmental sustainability, the shift to biodegradable alternatives poses financial strains, prompting potential price adjustments and operational changes. |
| Ventura Foods donated $10,000 to Johnson & Wales University’s scholarship fund during a collaborative event at the culinary school’s Providence campus. The donation followed their sponsorship of the annual MenuMasters Awards. J&W students worked with corporate chefs to develop a special menu for award winners to be served in Chicago. Ventura Foods’ vice president highlighted the company’s commitment to celebrating chef creativity. The dean of J&W expressed gratitude for Ventura’s support in providing quality education and professional development opportunities. |
| A bill filed in California, SB 1490, would require delivery apps like DoorDash and Uber Eats to disclose to customers the fees and commissions charged to restaurants for each order. The bill is supported by the Digital Restaurant Association (DRA) for transparency but opposed by tech companies like DoorDash, Uber Eats and Grubhub. Critics argue it could expose sensitive data and benefit larger restaurant chains. |
| At Sansan Chicken in Manhattan's East Village, virtual cashiers from the Philippines greet customers via video chat, a concept praised by some as the future of fast food. These remote workers help cut costs in an industry facing rising labor expenses. While seen as a cost-effective solution, concerns arise over job displacement and fair wages. Despite the potential benefits, the shift towards automation raises questions about the loss of human touch in dining experiences. |
| Tillster’s 2024 Phygital Index report highlighted key trends, including increased demand for personalization, interest in in-store and curbside pickup, consistent ordering methods and reduced reliance on third-party services. Self-service kiosks, popularized by chains like Shake Shack and Burger King, offer customers menu exploration and customization options, leading to larger orders and increased check sizes. Despite concerns about job displacement, the rise of virtual workers reflects a broader trend towards automation in the foodservice industry, blending physical and digital experiences to meet evolving consumer expectations. |
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