Sponsored By

Hardee’s enlists NASCAR Hall of Famer Richard Petty to promote chicken sandwichesHardee’s enlists NASCAR Hall of Famer Richard Petty to promote chicken sandwiches

The stock car celebrity to hand out menu items at a North Carolina restaurant

Bret Thorn, Senior Food Editor

July 12, 2022

3 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Hardee’s is leveraging many of its customers’ love of stock car racing by teaming up with NASCAR Hall of Famer Richard Petty to promote its chicken sandwich.  

Petty, an 85-year-old native of Randleman, N.C., and self-proclaimed fan of the 1,722-unit quick-service chain, is scheduled to surprise customers at a Charlotte-area unit of Hardee’s to hand the brand’s Hand-Breaded Chicken Sandwich to customers who order it.

The seven-time NASCAR champion and seven-time winner of the Daytona 500 will be at the Hardee’s location at 4280 State Highway 49 in Harrisburg, N.C., on July 18, from 12 p.m. to 2 p.m.

“Hopefully it’s a little bit of a surprise for Richard Petty to hand somebody a sandwich,” the racing celebrity said with a laugh.

Petty said it was actually he who approached Hardee’s about doing a promotion with them.

“We had a Hardee’s in Randleman, North Carolina, and it burnt down,” he said. “All of a sudden there wasn’t a Hardee’s around, so we kept going by and saying ‘What are y’all going to do?’ We kept an eye on it as they were building it back, got talking to the people … one thing led to another and then we just got to the main office and said ‘Hey, I’ve been using these things forever. Can we get together and do a promotion?’ Basically that’s how it came about.”

Petty said Hardee’s also had sponsored race cars on the NASCAR circuit, although not his own. “So that really got my attention,” he said. “Whenever we were out on the road we stopped at Hardee’s and got what we wanted.”

“I grew old eating them things,” he added with a laugh.

The promotion is part of marketing efforts by Hardee’s around the Hand-Breaded Chicken platform that it launched last year, starting in May with three sandwiches: A breaded and fried seasoned chicken breast with pickles and mayonnaise on a toasted potato bun, the same breast between two Belgian waffles buns topped with maple butter glaze, and the breast on the chain’s signature Made from Scratch Biscuits.

That was followed by a BLT Ranch Chicken Sandwich highlighting a dill ranch sauce at both Hardee’s and sister chain Carl’s Jr. through the summer. In the fall both chains offered the Hand-Breaded Chicken Sandwich, on a bun, biscuit or waffle bun with hot honey as a limited-time offer.

Also as part of the chicken sandwich marketing efforts, members of the My Rewards loyalty program that CKE Restaurants, parent of Hardee’s and Carl’s Jr., launched earlier this year, who order one of the sandwiches get an offer for a second one for $1. New My Reward members are being offered a free chicken sandwich with a separate purchase for signing up.

CKE chief brand officer Chad Crawford said in a release announcing the promotion that the tie-in with Petty was a natural fit for Hardee’s.

"Richard Petty has been a fan favorite for years and has always brought that extra flavor to the track like no one else can — just like our Hand-Breaded Chicken," he said. "We really value the authenticity of this partnership because Petty is an organic fan. Like Petty, so many of our customers have been loyal to our brands, so we are excited to give back this summer in a fun, interactive way."

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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.