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Jack in the Box to develop new strategy as executive team takes shapeJack in the Box to develop new strategy as executive team takes shape

Sales surge as consumers respond to premium items and Tiny Tacos

Bret Thorn, Senior Food Editor

February 18, 2021

3 Min Read
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With a new executive team largely in place, Jack in the Box is preparing to announce a new strategy in the coming months that will include a better relationship with franchisees, CEO Darin Harris told investors during the quick-service chain’s first-quarter earnings call Thursday.

“Jack cannot succeed unless our franchisees succeed,” Harris said. “I like to think of it as a race, and historically we have passed the baton to the franchisee at the 4th leg and asked them to cross the finish line. Now we’re bringing them to the starting line with us. By doing so, we have reenergized the relationship, and look forward to seeing this transpire into further growth of the Jack in the box brand.”

Harris joined Jack in the Box last spring, as the San Diego-based company faced conflict with franchisees who had sued the parent company for, among other things, lack of cohesive strategy.

That conflict was resolved last November, and since then Harris has worked on shaping his own executive team, most recently with a new chief financial officer, Tim Mullany and chief marketing officer, Ryan Ostrom.

Harris said a search for a new chief operating officer was still in progress.

He said many franchisees had expressed an interest in expanding, and he anticipated between 20 and 25 restaurants would open over the course of 2021. Three new restaurants opened in the first quarter, although 10 closed, according to the company’s earnings statement. Four franchised locations also were purchased by the parent company during the quarter, so as of the end of the first fiscal quarter, Jan. 17, 2021, there were 148 company-owned restaurants and 2,097 franchised restaurants.

Related:Jack in the Box names Darin Harris CEO

The chain reported 12.5% increase in same-store sales for the quarter, driven by higher average checks — its best performance since 1994. Net earnings were $50.9 million, or $2.21 per share, on revenue of $339 million. That’s compared to earnings of $7.9 million, or 33 cents per share, from revenue of $308 million, in the first quarter of 2020.

That growth was driven by increased average checks as customers bought more premium items, including improved chicken strips, the Cluck Sandwich, the breakfast platter and the Ultimate Cheeseburger. Tiny Tacos, which were introduced as a permanent menu addition last January, continue to contribute to incremental sales, he said. 

At company-owned locations, average checks were up by 21.2% while the number of transactions were down by 13.7%, according to the earnings statement.

Harris credited his operations and marketing teams for adjusting quickly to the changes wrought over the past year.

Related:Jack in the Box reports 12.2% same-store sales jump and prepares to expand

“We have certainly learned a lot about where consumers are headed during this pandemic: The continued importance of digital, the consolidation of transactions to drive higher check gains and the desire for craveable and snackable items,” he said. “Jack pivoted early in the pandemic to capitalize on changing consumer trends, including changing media placements, leaning into delivery and offering new flavorful and portable menu items. Many of these consumer trends held strong through our first quarter.”

Elaborating on the chain’s media strategy, he said, “The media team has remained extremely nimble, capitalizing on shifts in consumer consumption trends around gaming and video content to really meet the consumer where they are during this time. We have increased our social media presence and converted all sports sponsorships into digital formats.”

Mullany added that same-store sales trends had been consistent in the first part of the second quarter.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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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

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