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BK to offer retail line of crinkle-cut friesBK to offer retail line of crinkle-cut fries

Ron Ruggless, Senior Editor

August 1, 2009

2 Min Read
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Ron Ruggless

MIAMI Burger King-branded fries are headed to your home microwave.

Burger King Corp. said Tuesday it has entered into a licensing deal with ConAgra Foods Lamb Weston to introduce a retail line of crispy, microwavable King Krinkz crinkle-cut fries to select grocery retailers, including WalMart, early this month.

In 2007, Burger King introduced Ketchup & Fries and Flamed Broiled burger flavored potato chips to the snack aisle.

Anumber of restaurants have been working with food manufacturers to create branded products as restaurant sales have slid during the recession. P.F. Chang’s last month announced a deal with Unilever for frozen meals. California Pizza Kitchen, T.G.I. Friday’s, Claim Jumper, Marie Callender’s and celebrity chef Wolfgang Puck have long offered retail products in grocery stories. In addition, a number of restaurant chains have been introducing or expanding branded grocery product lines, including Tony Roma’s, Starbucks, Steak n Shake and Jamba Juice.

Burger King’s crinkle cut fries introduction will be followed soon by King Kolossalz extra-large fries and King Wedgez, seasoned potato wedges, the company said. Prices will vary among retailers for the 4.5-ounce boxes.

“This licensing deal, brokered by Broadstreet Licensing Group, gives Burger King Corp. the ability to take our ‘Have It Your Way’ brand promise beyond our restaurants and engage customers in a new way,” said John Schaufelberger, Burger King’s senior vice president for global product marketing and innovation.

Sharon Miller, vice president of retail sales for ConAgra Foods Lamb Weston, added, “Now consumers can enjoy King-fries at home, in an easy-to-prepare, microwaveable format that’s perfect for today’s busy families.”

Burger King has more than 11,900 restaurants in the United States and 73 other nations. Con Agra produces, among other brands, Marie Callendar’s frozen meals.

Contact Ron Ruggless at [email protected]

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About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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