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Carl’s Jr. expands ‘More Bang, Less Buck’ meal to more than half of its locationsCarl’s Jr. expands ‘More Bang, Less Buck’ meal to more than half of its locations

The latest value offering will likely be extended to more restaurants this fall

Bret Thorn, Senior Food Editor

August 15, 2024

2 Min Read
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CKE Restaurants logo

Carl’s Jr. has expanded its “More Bang, Less Buck” value meal to more than half of its more than 1,000 locations, the quick-service burger chain said Wednesday, adding that it plans to introduce it to more locations in the autumn.

The menu, which offers 10 items, each for less than $4, was offered at a few select restaurants earlier this summer, a company spokesperson said.

The menu includes the Spicy Chicken Sandwich, six Chicken Stars (Carl’s Jr’s version of nuggets), a small drink, small fries, chocolate chip cookie, and shake, as well as four small burgers:  

Cali Jr.: Beef patty, American cheese, grilled onions, Classic sauce, lettuce, and tomato on a toasted four-inch bun

Jalapeño Jr.: Beef patty, pepper Jack cheese, pickled jalapeños, Santa Fe sauce (a creamy Southwestern-inspired sauce with cumin, chile, and paprika), tomato, and lettuce on a toasted bun

Bacon Cheese Jr: Beef patty, American cheese, two strips of bacon, tomato, lettuce, and mayonnaise on a toasted four-inch bun

Guac Jr.: Beef patty, guacamole, Swiss cheese, mayonnaise, tomato, and lettuce on a toasted four-inch bun.

Additionally, the chain, a subsidiary of Franklin, Tenn.-based CKE Restaurant Holdings, is allowing guests to add an extra beef patty to any burger for 99 cents, although participation in that may vary.

Related:Jimmy John’s, Hardee’s, and Taco John’s join the value-menu game

“Carl’s Jr. guests won’t settle for any old value meal – they want bold, craveable flavors, all without breaking the bank,” vice president of brand marketing Anthony Nguyen said in a statement. “‘More Bang, Less Buck’ offers the bold ingredients Carl’s Jr. is known for, like crispy bacon, fresh guacamole, and fiery jalapenos, and we’re really proud to deliver a budget-conscious menu that doesn’t sacrifice on adventurous flavors.”

The “More Bang, Less Buck” meal joins another Carl’s Jr. value offering, the 2 for $6 Double Take, which offers customers a choice of any two of the following: French Toast Dips, small Hash Rounds, a Spicy Chicken Sandwich, a six-piece order of Chicken Stars, a small order of fries, a small cheeseburger, or a Spicy Lil’ Cheeseburger.

This is the latest in a flurry of value menus that have been introduced recently as customers, particularly low-income ones, have been pulling back on their spending, resulting in declining sales at most restaurant chains across the country, according to recent earnings reports.

CKE is privately owned, mostly by private equity firm Roark Capital, based in Atlanta.

Quick-service chains McDonald’s, Burger King, Taco Bell, Jack in the Box, Taco John’s, KFC, and Carl’s Jr.’s own sibling brand, Hardee’s, have all introduced value menus since May.

Related:QSRs ramp up value promotions to win back traffic

 

Contact Bret Thorn at [email protected] 

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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