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Sonic Drive-In adds to $1.99 value menuSonic Drive-In adds to $1.99 value menu

The ‘Fun.99’ offerings now include cream slushes and a grilled cheese burger

Bret Thorn, Senior Food Editor

October 1, 2024

2 Min Read
sonic value menu
Sonic Drive-In's updated value menuCourtesy of Sonic Drive-In

Sonic Drive-In has reworked its $1.99 value menu with new sandwiches and drinks.

Launched at the end of June and dubbed the “Fun.99” menu.

The chain of more than 3,500 restaurants, a subsidiary of Atlanta-based Inspire Brands, is bringing back the Grilled Cheese Burger that it debuted in the summer of 2021 for $2.49. Now the item — a grilled cheese sandwich made with buttered Texas toast and American cheese around a beef patty, mustard, ketchup, and diced onions — is $1.99 and is joined by small Cream Slushes as new items on the value menu. The slushes are made with vanilla soft serve added to an icy slush, available in blue coconut, strawberry, and blood orange flavors.

Also on the menu are two queso wraps that were introduced as part of the original Fun.99 menu in June, Bacon Ranch and Southwest Crunch, made with a breaded and fried chicken tender and either bacon and ranch dressing or a Southwest-inspired sauce and crunchy tortilla strips, both combined with cheddar cheese and white queso in a flour tortilla.

The value menu is rounded out with a small order of Jumbo Popcorn Chicken or small tots.

Sonic is also introducing two other specials for value-conscious customers. Medium slushes are now available for 79 cents every Monday, and a buy one, get one offer is available each Thursday for its Footlong Quarter Pound Coney hot dog, limited to one order per customer.

Related:Sonic Drive-In introduces queso as a limited time offer

“We know our guests crave flexibility and value, and our $1.99 Menu continues to deliver delicious, craveable options that please the palate and your wallet,” chief marketing officer Ryan Dickerson said in a statement. “While other fast-food spots might lock you into pre-built bundles, Sonic gives you the freedom to mix, match and save on your favorite items, making it easy to tailor your order to suit your tastes. Whether you're stopping by for a quick Queso Wrap snack on the way home from work or enjoying a full lunch with our beloved Grilled Cheese Burger, Tots and Cream Slush, Sonic is giving fans a personalized experience at a price that's hard to beat..”

Trash-talking competitors is part of the branding initiative that Sonic launched in June.

The Live Free Eat Sonic campaign positions the chain as a fun and unconventional brand and highlights its unconventional offerings including hot dogs and nearly infinitely customizable beverages.  

The expansion of its value menu plays into an ongoing trend in quick-service restaurants that are battling traffic declines with lower prices.

The gambit has yielded positive results for some brands, especially McDonald’s, whose $5 Meal Deal has helped it to capture market share.

Related:Sonic Drive-In to give away 3 vacations in latest marketing effort

 

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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