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Burger King revamps chicken tendersBurger King revamps chicken tenders

Chain promoting new item with TV ads and giveaway

Bret Thorn, Senior Food Editor

March 29, 2011

2 Min Read
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Bret Thorn

Burger King debuted reformulated chicken nuggets Monday with a national advertising campaign, a giveaway and a Facebook promotion.

A Burger King spokeswoman said the tenders had a new shape and a breading flavor that was “more broadly appealing” to consumers.

A four-piece order is on the 12,200-unit chain’s Value Menu for $1. The suggested retail prices for eight- and 20-piece orders are $1.99 and $4.99, respectively.

The revamp comes about a month after 9,351-unit Domino’s Pizza chain of Ann Arbor, Mich., rolled out a new breaded boneless chicken and reformulated wings.

Commodities expert John Barone, president of Market Vision Inc. in Fairfield, N.J., and a columnist for Nation’s Restaurant News, said restaurants might be turning more to chicken in the face of elevated pork and beef prices that are even higher than they were last year. Chicken breast, by comparison, is down or flat from last year, he said, and wings are down “significantly,” because they were so inflated last year.

“I think chicken might be the one area where there’s still some value left,” he said.

Burger King said it would give away 272 million chicken tenders by mailing coupons this week for free four-piece servings.

National television advertisements targeting adults that began airing Monday focus on convenience, pointing out that the new chicken tenders are hand-held, that the portion size is customizable and that the tenders are available with six sauces — Buffalo, barbecue, zesty, sweet and sour, honey mustard and ranch. The tenders also are being advertised to kids in a cross-promotion with Universal Studios’ new animated movie HOP.

Miami-based Burger King Corp. also launched a Facebook application, the Tender 8. Customers who choose eight Facebook friends to be part of their Tender 8 network receive a coupon for an eight-piece order with the purchase of an eight-piece chicken tender Value Meal. The app also allows participants to virtually “dunk” their friends in one of the dipping sauces.

Burger King is a subsidiary of global investment firm 3G Capital, which bought the company in October 2010.

Contact Bret Thorn at [email protected].

 

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

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