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Arby’s to give away golf clubs in the run up to Father’s DayArby’s to give away golf clubs in the run up to Father’s Day

A Burger Driver can be won from the quick-service restaurant chain between now and June 9.

Bret Thorn, Senior Food Editor

June 3, 2024

2 Min Read
arbys burger driver
Arby's is giving away golf clubs in the run up to Father's DayCourtesy of Arby's

Arby’s is giving away limited-edition golf clubs in the run up to Father’s Day, which is June 16 this year as part of a promotion of its burger.

For a chance to win the specially designed Burger Driver, people can visit arbysburgerdriver.com until June 9 at 11:59 p.m. to enter.

“Arby’s Burger Driver was made for our fans who love golfing almost as much as they love a juicy burger,” Arby’s chief marketing officer Ellen Rose said in a statement.

“We know that our burgers have what it takes to drive away the competition and put a little sizzle in fans’ golf swings, and now we can’t wait to see our new Burger Driver add some extra flavor to the fairway!”

Arby’s burgers, introduced in 2022, are unique in that the chain does not have a grill, so they are cooked in advance in sous-vide and then fried to order.

They won the 2023 Nation’s Restaurant News MenuMasters award for best new item.

The current versions of the burger currently available are the Arby’s Deluxe Burger, topped with American cheese, lettuce, tomatoes, onions, pickles, and a special burger sauce on a brioche bun, starting at $6.99, and the Big Cheesy Bacon Burger, which is topped with six pieces of bacon, American and Swiss cheeses, lettuce, tomato, onions, pickles burger sauce on a toasted brioche bun, starting at $7.99

Related:Arby’s to offer free sandwiches to loyalty program members

Arby’s has also declared June 10-16 Beef Week and is offering five of its Classic Roast Beef Sandwiches for $5 when guests order via the chain’s app or web site.

National Roast Beef Day is June 12.

Arby’s is a subsidiary of Atlanta-based Inspire Brands and operates or franchises more than 3,500 locations globally.

Contact Bret Thorn at [email protected] 

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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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