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

The bundles come as many limited-service chains struggle with traffic

Bret Thorn, Senior Food Editor

August 5, 2024

3 Min Read
Jimmy John's value
Sandwich concept Jimmy John’s is entering the value fray with a large combo comprised of a sandwich, chips, dessert, and drink.Jimmy John’s

Jimmy John’s, Hardee’s, and Taco John’s are the latest chains to offer value meals.

Sandwich concept Jimmy John’s is entering the fray with a large combo comprised of a sandwich, chips, dessert, and drink.

The limited-time $10 Total Package Meal debuted on Aug. 5 and includes an eight-inch Original sandwich of guest’s choice, a bag of Jimmy Chips potato chips, a cookie or brownie, and a regular sized drink.

Normally, sandwiches alone cost around $10 at the sandwich chain of around 2,600 locations, although combos, without dessert, were available for around $11.50 before the deal was introduced.

The combination is being marketed as a larger, more filling meal than most of the value menus available.

Quick-service concept Hardee’s, which operates and franchises some 1,600 restaurants, is reprising The Hardee’s Original Bag, which returned on Friday, for $5.99. It includes a choice of two entrées, such as a Hot Ham & Cheese sandwich, Double Cheeseburger, or Hand-Breaded Chicken Tender Wrap, plus a small fry and drink, both of which can be upgraded to a medium for an additional charge. The chain has offered similar deals in the past, most recently in 2017, according to a company spokesperson. 

In some markets other Hardee’s favorites such as a Chili Dog and Regular Roast Beef Sandwich are being offered as options.

Related:Denny’s will return $2-$4-$6-$8 value menu with $10 option

Taco John’s, a 350-unit quick-service chain based in Cheyenne, Wyo., also just added a digital-only $7 Meal Steal. It includes two tacos, a Nacho Crunch Beef Burrito, a small order of Potato Olés (the chain’s trademark hash browns), and a small drink. It mirrors Taco Bell’s $7 Luxe Box of a Chalupa Supreme, Beefy 5-Layer Burrito, Double Stacked Taco, chips with nacho cheese sauce, and a medium drink.

Those chains are competing with other value meals, including McDonald’s $5 Meal Deal of a McDouble or McChicken sandwich, small fries, four chicken McNuggets and a small soft drink; Burger King’s $5 Your Way Meal, similarly comprised of a sandwich (Whopper Jr., Chicken Jr., or Bacon Cheeseburger), nuggets, fries and a drink; and Jack in the Box’s Jack’s Munchies Under $4, which gives guests a choice of low-priced items including 99-cent tacos, three French Toast Sticks for $2.99, and a Junior Cheeseburger for $2.59

BK also has digitally-exclusive $5 breakfast bundles including a biscuit sandwich with orange juice, Croissan’wich with French Toast Sticks and hash browns, and a double Croissan’wich with coffee.

KFC has a variety of value deals, including a $4.99 meal for one (two pieces of dark-meat chicken, mashed potatoes and a biscuit), a meal for two for around $10 that’s basically double the meal for one, and a $20 family meal with six pieces of chicken, four sides, and four biscuits.

Related:What we learned about ‘value’ from McDonald’s rare sales decline

Jimmy John’s and Hardee’s are both owned by private companies controlled by private equity firm Roark Capital, so it’s unclear how they’re performing, but the other deals come in the face of waning traffic as consumers, especially low-income ones, pull back from eating out, apparently becoming skittish at rising prices.

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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