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Carl’s Jr. and Hardee’s parent CKE Restaurants launches menu items tied to Jurassic World DominionCarl’s Jr. and Hardee’s parent CKE Restaurants launches menu items tied to Jurassic World Dominion

New dinosaur-themed burgers, biscuits and wraps to be supported by multifaceted marketing campaign

Bret Thorn, Senior Food Editor

May 18, 2022

3 Min Read
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CKE Restaurants Holdings, the parent company of the Carl’s Jr. and Hardee’s quick-service chains, has launched a line of limited-time menu items tied to the release of the film Jurassic World Dominion by Universal Pictures and Amblin Entertainment, which will arrive in movie theaters June 10.

But the menu items are available now.

Both chains are offering the Primal Angus Thickburger, made with a charbroiled burger patty topped with pepper-crusted prime rib cooked in sous-vide for around 8 hours to about medium-well doneness along with a new Amber BBQ sauce, smoked cheddar cheese and onions rings on a toasted potato bun. Pricing starts at $7.99 at Carl’s Jr. and $6.79 at Hardee’s, but may vary by location as the system is 94% franchised.

Both chains also have the Primal Burrito, which features the prime rib and Amber sauce, plus the chains’ “hash rounds” hash brown nuggets, smoked cheddar and shredded cheddar cheese and eggs — scrambled at Carl’s Jr. and folded at Hardee’s — in a warm flour tortilla. It starts at $5.49 at Carl’s Jr. and $4.29 at Hardee’s.

They also both have a Primal Biscuit with Fried Egg made with prime rib, smoked cheddar, a fried egg and Amber sauce, starting at $4.49 at Carl’s Jr. and $4.29 at Hardee’s.  

Additionally, Carl’s Jr. is using the Beyond Burger plant-based protein that it introduced in 2019 for the Beyond Wraptor Burger, which also has the Amber sauce, Swiss cheese, fried zucchini and tomatoes in a green leaf lettuce wrap, starting at $6.99 for a single and $9.99 for a double.

Related:Carl’s Jr. and Hardee’s to undergo $500 million brand transformation

Owen Klein, CKE’s vice-president of global culinary innovation, said the Beyond Wraptor Burger “is playing off carnivores versus herbivores, a common tension in the Jurassic movies.”

Klein said he and his team watched all of the Jurassic movies in preparation for the menu development, which was a long process: He said they spent around nine months developing the prime rib.

“’Primal’ has a lot of linkage with the Jurassic brand — the life finds a way kind of thing, a wild side to the dinos,” he told Nation’s Restaurant News.

The Amber sauce is a reference to the source of the dinosaur DNA from the original Jurassic Park film, in which the genetic material was retrieved from amber.

He said the sauce is “smokey, it’s sweet, kind of got a barbecue [flavor] to it — a little bit of tang,” plus a “skosh” of mustard.

The new menu items will be promoted starting May 23 with local and national media, including television, radio, social media, print, billboards and in movie theaters, including an augmented reality lens on Snapchat and a branded digital game via the Octopus gaming platform for Uber and Lyft riders.

Related:NRN editors discuss CKE’s rebrand, restaurant chain earnings, Raising Cane’s culture

“From TikTok to Waze, the brands invested in unique partnerships as well as captivating billboards to showcase this compelling collaboration,” CKE chief brand officer Chad Crawford said in a release announcing the campaign.

There will also be a “Dino Takeover” June 1-8 at a Carl’s Jr. location in Glendale, Calif. and a Hardee’s restaurant in Nashville, near CKE’s Franklin, Tenn., headquarters, the company said. That will include redecorating the restaurants to “bring the atmosphere of Jurassic World Dominion to life, giving customers the ultimate experience between the events and menu,” a spokesperson said, adding that a “surprise” T. rex will be at the Glendale location.

Restaurants in the Middle East and Canada also will have their own Jurassic World Dominion offerings, CKE said.   

There are a total of 1,058 Carl’s Jr. restaurants and 1,734 Hardee’s.

 

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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