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Arby's ups the ante with free tattoosArby's ups the ante with free tattoos

Multifaceted marketing blitz encourages customers to think beyond roast beef

Bret Thorn, Senior Food Editor

September 20, 2018

3 Min Read
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Arby’s has been engaged in a fair amount of ad hijinks lately. But the quick-service chain’s marketing chief says a common thread weaves through the churlish new spokesman, the Twitter images and the tattoo artist who will be inking fans this weekend.

Earlier this month the Atlanta-based chain launched a series of commercials featuring a Head of Sandwiches, played by H. Jon Benjamin, best known as the voice of Sterling Archer, the narcissistic womanizer in the cable network FXX animated sitcom “Archer.”

In the ads, the fictitious sandwich chief roams his test kitchen expressing disdain for people who don’t understand that Arby’s has 17 sandwiches besides the iconic roast beef, and he also blames the chain’s giant hat-shaped sign that promotes the classic sandwich.

Arby_s-Wendy_s_1_2.pngHe then expands on the chain’s current marketing tagline, “We have the meats,” by adding “for sandwiches.”

Arby’s also launched a sandwich hotline — 1-833-44-ARBYS — with a relatively elaborate directory tree in which the Head of Sandwiches recommends menu items based on the occasion: sliders to sneak into movies, the Reuben if you’re celebrating your wedding anniversary, the Buttermilk Chicken Cordon Bleu if it’s payday (because it sounds fancy), the Roast Turkey Ranch & Bacon sandwich on honey wheat bread following a cardio workout (“It’s almost like you can taste the health,”) and so on.

Meanwhile, the chain’s Twitter feed has been posting portraits made of sandwich ingredients.

Lucky tweeters asking @arbys to #MakeMySandwich got thoughtful likenesses made with bread, meat, cheese and other fixin’s.

The pepperoni used to make the red hair of Wendy’s icon was so fetching that, as Thrillist observed, it got the burger chain’s notoriously obstreperous Twitter feed to say something nice.

It should be noted that Wendy’s and Arby’s are former sister chains: Wendy’s sold then-troubled Arby’s to Roark Capital Group in 2011, completing its divestiture just last month.

Next, Arby’s announced that it had teamed up with tattoo artist Miguel “Uzi“ Montgomery, who will be giving free Arby’s-themed tattoos to fans who show up at Port City Tattoo in Long Beach, Calif., on Saturday, Sept. 22, from 11 a.m. to 8 p.m.

“A love of sandwich takes on many forms,” Arby’s says on its Sandwiches for Life microsite promoting the event. “Only one of them involves a panther with a Loaded Italian [sandwich] in its mouth being permanently inked onto your body.”

Full_Final_Flash_Sheet-1_2.png“The team at Arby’s knew of ‘Uzi’ for his classic, flash-art tattoo designs, and we knew he’d do these Arby’s sandwich-themed tattoos justice,” Arby’s chief marketing officer Jim Taylor said in an email. “Once we got into the project, we just really clicked. His work is amazing, and like us, he likes to have fun, so our partnership has been seamless from the start.”

He said all of these activities have to do with promoting Arby’s as a multifaceted sandwich chain.

“At the core of the Head of Sandwiches campaign, beginning with the evolved ad creative and reinforced with the sandwich portraits and tattoo activation, is a single message: Arby’s is an amazing sandwich shop with quality meats at the center.”

There might be future shenanigans in the works. Although Taylor said he had “nothing specific to share just yet,” he did refer obliquely to the previous launch of venison and elk sandwiches during hunting season.

“Hunting season is just around the corner, which we’ve had some fun with in the past,” he said.

Arby’s has more than 3,400 units in the United States and abroad.

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
Instagram: @foodwriterdiary

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