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Sonic Drive-In launches branding initiative to highlight the chain’s distinctivenessSonic Drive-In launches branding initiative to highlight the chain’s distinctiveness

A new shopping website will allow guests to buy machines to make the chain’s beloved ice

Bret Thorn, Senior Food Editor

June 12, 2024

3 Min Read
sonic drive in live free eat sonic
An image of a van in a new Sonic Drive-In commercial whose driver is on a mission to rescue people from monotonous eating.Courtesy of Sonic

Sonic Drive-In has launched a new marketing initiative to promote the quick-service chain as a place to have great experiences.

It’s also offering customers a chance to make a machine that makes the same beloved nugget ice that’s offered at its restaurants.

The Live Free Eat Sonic campaign positions Sonic as a venue for fun that breaks the monotony of other fast-food.

In a statement announcing the branding initiative, chief marketing officer Ryan Dickerson said the chain was highlighting its distinguishing characteristics, especially its customizable beverages, “whether it’s a classic chili cheese coney paired with tots or a beverage you’ve customized yourself like the viral Dr. Pepper with pickle slices.”

The chain has long offered hot dogs, which it calls coneys, and adding pickles to Dr. Pepper, a beverage not found at most chains, has been trending on TikTok.

Sonic also offers other not-so-usual menu items, including a burger with garlic butter and bacon, and some fairly off-the-wall limited time offers.

A January LTO burger had peanut butter on it, and that same month it jumped on the “dirty soda” trend, by allowing customers to add coconut cream to any soda.

One new ad in the Live Free Eat Sonic series features a fictional Wonkalike Department of Research and Deliciousment where the very real Groovy Fries, reworked crinkle-cut fries that the brand launched in May along with a tangy and rather spicy Groovy Sauce.

Related:Sonic Drive-In to partner with X Games to host the extreme sports competition at the end of June

Dickerson added that the new branding is a continuation of a shift away from the Two Guys ads, in which two friends joke about Sonic items while sitting in one of their cars, which were phased out in 2020. Since then the marketing has focused more on its food and beverage, sometimes with the help of celebrities, such as Reba McEntire, who promoted the chain as a date-night venue for Valentine’s Day, and various other musical artists, who posted their favorite drink combinations on Instagram.

“However, with this new campaign, we’re thrilled to reintroduce a fun and colorful duo into our spots in a new way, allowing them to be the faces and voices of our ingenious menu creations.” He said.

That duo is the chain’s fictional Chief Ingenuity Officer, played by actor Mitch Eakins, and his sidekick Tia Saborita, played by Veronica Osorio.

Sonic also is launching a new website to sell a rotating line of clothing and other merch, including nugget icemakers and extreme sports accessories. The site, LiveFreeShopSonic.com, is slated to go live on June 17, and Sonic said net proceeds will be donated to support public education through the Sonic Federation.

Related:Reba McEntire to promote date-night meal at Sonic Drive-In

The chain is also sponsoring extreme sports at the end of the month in the X Games Ventura 2024 Presented by Sonic.

The Live Free Eat Sonic campaign was developed in partnership with Sonic’s creative agency of record, Mother Los Angeles.

There are more than 3,700 Sonic Drive-In locations in 47 states. The chain is a subsidiary of Atlanta-based Inspire Brands.

Contact Bret Thorn at [email protected] 

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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/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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