Sponsored By

Boston’s targets dads with PizzaburgerBoston’s targets dads with Pizzaburger

Casual-dining chain to launch the limited-time offer on Aug. 26

Bret Thorn, Senior Food Editor

August 20, 2013

2 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Many restaurants gear marketing toward mothers, who tend to be the family decision-makers when it comes to restaurant choices, but Boston’s Restaurant & Sports Bar is taking a different approach as it prepares for the Aug. 26 rollout of its Pizzaburger limited-time offer.

“We’re a sports bar, with sports playing all the time [on the televisions]. We sell carb-heavy and salty, delicious fan foods. When you think about what our offerings are, we’d be kidding ourselves if we thought we weren’t dad-focused,” said Brad Bevill, the 39-unit casual-dining chain’s new vice president of marketing.

RELATED
Boston's restarts growth in Mexico
Taco Bell reveals third Doritos Locos Tacos flavor
Menu news at NRN.com

The chain’s target demographic for the bulk of its new integrated marketing campaign is men ages 25-54, married, with kids and a full-time job. The message: Boston’s is “Dad’s happy place.”

Bevill said he thinks the message gives the Dallas-based chain a point of distinction. It’s also honest about the product they’re marketing — a place for sports, beer, wings, pizza and burgers. “It skews toward dad,” he said.

Boston’s 90-item menu is diverse enough that it includes something for everyone — salad, pasta, salmon, healthful kids items etc. — which Bevill said is important in his messaging, because of dad’s family isn’t happy, he isn’t going to be either.

The Pizzaburger will be available through Nov. 3.

The Pizzaburger, will be available through Nov. 3, is a half-pound Angus burger with bacon, mozzarella, pizza sauce and pepperoni enveloped in a thin pizza crust, baked and garnished with lettuce, tomato and a pickle. The burger is served with seasoned fries and a side of pizza sauce and starts at $9.99.

The item has been a huge success at Boston’s sister chain in Canada, Boston Pizza, where burger sales rose by 259 percent during the marketing campaign for the item.

Bevill said the specific marketing message for the limited-time offer is that it’s the love child of a hamburger and a pizza.

Without giving too much away before the Aug. 26 launch, Bevill said that most of the TV, radio and digital marketing will have an online dating theme. “It makes some insinuations that are maybe a little bit more edgy than what we’ve done in the past,” he said, adding that when you try to market to everyone “you end up saying nothing to no one.”

Boston’s isn’t leaving mothers out of its marketing efforts, however. In social media forums that skew toward women, such as Pinterest, the Pizzaburger will be launched with a “birth announcement,” Bevill said.

Contact Bret Thorn: [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.