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Carl’s Jr. introduces fried zucchini sandwich as a new vegetarian option, while Burger King promotes its Impossible WhopperCarl’s Jr. introduces fried zucchini sandwich as a new vegetarian option, while Burger King promotes its Impossible Whopper

The two chains take different approaches to offering a meatless entrée

Bret Thorn, Senior Food Editor

August 8, 2024

3 Min Read
carls jr zucchini star
Carl's Jr. is promoting its new sandwich on National Zucchini Day.

Carl’s Jr. has introduced a new vegetarian entrée to its menu: The Fried Zucchini Star. It combines the chain’s fried zucchini side dish with American cheese, lettuce, tomato, sliced onion, dill pickles, mayonnaise, and “special sauce” on a seeded bun.

The quick-service burger chain, a subsidiary of CKE Restaurants, based in Franklin, Tenn., chose National Zucchini Day, Aug. 8, to launch the item, which is available at a special price of $4 for Carl’s Jr.’s My Rewards loyalty program members through Aug. 11. After that it will be priced at around $5.79 and will be available indefinitely. Though listed on the app and the chain’s website, it will only be available as an off-menu “secret item” when ordered in restaurants, a company spokesperson said.

The chain said the Fried Zucchini Star was invented and perfected by crew members. Its build is similar to the signature Famous Star, with the beef patty replaced by fried zucchini.

Carl’s Jr. has been a pioneer among quick-service chains in offering meatless options. It partnered with plant-based protein company Beyond Meat to introduce the Beyond Famous Star at the beginning of 2019.

That item has since been removed from the menu, having been phased out of most restaurants in April.

CKE, a privately held company associated with private equity firm Roark Capital, didn’t say why it was removed. However, overall sales in the United States of plant-based meat and seafood analogs declined by 13% in dollar terms and 26% in unit terms between 2021 and 2023, according to a report by The Good Food Institute, which advocates for substitutes for conventional meat.

Related:The future of plant-based food is … plants

Restaurant operators have said anecdotally that, while trial of plant-based meat analogs tends to be high, retrial is less so.

Nonetheless, Burger King, another pioneer in plant-based protein, which introduced the Impossible Whopper in 2019, developed in collaboration with Impossible Foods, several months after Carl’s Jr. introduced the Beyond Famous Star, is currently promoting the plant-based sandwich.

The Miami-based subsidiary of Toronto-based Restaurant Brands International, and the second largest burger chain in the country, has declared Aug. 8 Impossible Day in honor of the Impossible Whopper’s 5th anniversary. To celebrate, it’s giving away the sandwich with any purchase of $3 or more. Royal Perks loyalty program members also can purchase an Impossible Whopper for 550 Crowns instead of the usual 1,000 Crowns through Aug. 11.

On top of that, BK has added an Impossible Whopper Words puzzle to its app. People who guess the word correctly will win 50 Crowns.

Related:Hart House offers vegan food for the masses

A Burger King spokesperson explained the company’s motivation in an email.

“Burger King is committed to letting guests ‘Have It Your Way,’ and that includes offering a plant-based option for those who want to enjoy our delicious flame-grilled flavor without the traditional beef patty. We know the Impossible Whopper is a favorite amongst many BK guests, so we’re excited to be celebrating five years of partnership with Impossible.” 

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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