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2016 Top 100: Why Raising Cane’s Chicken Fingers is the No. 4 fastest-growing chain2016 Top 100: Why Raising Cane’s Chicken Fingers is the No. 4 fastest-growing chain

This is part of the Nation’s Restaurant News annual Top 100 report, a proprietary ranking of the foodservice industry’s largest restaurant chains and parent companies.

Bret Thorn, Senior Food Editor

June 28, 2016

2 Min Read
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Raising Cane’s Chicken Fingers moved from No. 97 to No. 92 in the Top 100, with sales rising 21.4 percent in the Latest Year, making it the fourth fastest-growing chain in terms of sales. Raising Cane’s opened a net 40 locations, ending the Latest Year with 251 units, giving it the second-fastest growth rate by unit count.

Baton Rouge, La.-based Raising Cane’s sells chicken tenders, fries, coleslaw, Texas toast and not much else. The chain has maintained steady growth not by creating menu news, but by doing what it does well. That includes making coleslaw, chicken batter and signature Cane’s sauce in-house, while making sure restaurants are clean and customers are getting great service.

Like many other rapidly growing chains, Raising Cane’s has a robust community involvement strategy. It focuses on five areas: education, feeding the hungry, pet welfare (the chain’s mascot is a yellow Labrador), active lifestyles and business development/entrepreneurship.

“Active community involvement is not only part of our vision, but also a part of our DNA, because we owe all of our success to our communities that support us,” Raising Cane’s website states.

“We work hard to be involved in as many philanthropic and community groups, programs, events and facilities as we can, from a gift card for a door prize at a philanthropic event to building a dog park.”

Keys to growth:

Streamlined menu. Raising Cane’s only has about 100 SKUs, including plates and cups, leaving operators free to focus on executing what they do as close to perfectly as possible.

Community involvement. Education, entrepreneurship, hunger relief, active lifestyles and pet welfare are cornerstones of Raising Cane’s community outreach, which is an important part of the chain’s image.

Strong segment. Chicken segment market share among the Top 100 chains rose 4.7 percent in the Latest Year, making it the second fastest-growing segment, after Beverage-Snack.

Contact Bret Thorn at [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

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