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Arby’s launches Head of Sandwiches ad campaignArby’s launches Head of Sandwiches ad campaign

New commercials emphasize that the chain has more than roast beef

Bret Thorn, Senior Food Editor

September 7, 2018

3 Min Read
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Arby’s is taking a new tack in promoting its non-roast beef sandwiches with two commercials launching Sunday in which the chain’s fictitious Head of Sandwiches laments the fact that he is underappreciated.

Played by H. Jon Benjamin, best known as the voice for man-child Sterling Archer in the animated sitcom Archer, the chef strolls through his corporate kitchen in the 30-second spots expressing mild outrage that consumers don’t understand the breadth of the Atlanta-based chain’s culinary portfolio.

“Why do people think Arby’s is just roast beef when we have 17 other sandwiches?” He asks in one commercial.

“Oh, I don’t know, maybe it’s all those 60-foot signs that say, ‘Arby’s Roast Beef Sandwich is Delicious,’ or maybe it was because the last time you went to Arby’s you were with your grandparents, who ate exclusively roast beef every meal, somehow.”

In the other spot, the Head of Sandwiches roams the kitchen saying that most people still think Arby’s only serves roast beef sandwiches.

“If that’s the case, we sure have a lot of odd-looking roast beef sandwiches,” he says, pointing to sandwiches like the smoked brisket sandwich, the Reuben and the gyro.

Both commercials end with a modified version of the chain’s “We have the meats,” tagline: “Arby’s: We have the meats, for sandwiches.”

Arby’s chief marketing officer Jim Taylor said in an email that the campaign is designed to underscore the chain’s extensive offerings.

“The thought-process behind Arby’s new ad creative is simple — we want to ensure our guests know about the unmatched variety of sandwiches we offer,” he said. “We noticed our heaviest users come to us not just for our iconic Roast Beef, but for the 17 other types of sandwiches on our everyday menu. … We really wanted to highlight our sandwich variety, especially to those who haven’t visited Arby’s in a while,” he added. 

A company spokesperson said the Head of Sandwiches campaign would continue for the foreseeable future with more spots to come.

Since Roark Capital Group bought a majority stake of Arby’s from Wendy’s parent company in 2011, the roast beef specialist has playfully embraced into its reputation as a stodgy old chain — management sent food to the staff of The Daily Show when then-host Jon Stewart took jabs at Arby’s food. The move won him over enough that Arby’s CEO Paul Brown made a cameo appearance on Stewart’s last show.

The chain of more than 3,200 restaurants, now a part of Inspire Brands, headed by Brown and majority-owned by Roark, has since rolled out a wide variety of meats, including the permanent addition of smoked brisket and a lamb-based product for its gyro sandwiches. It also has carried out meat-related stunts, including the Meat Mountain, an off-menu sandwich comprised of all of Arby’s meat offerings on a bun, and the offering of venison sandwiches as extremely limited-time offers of a day or less.

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/
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Twitter: @foodwriterdiary
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