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Jack in the Box adds mini chicken sandwichesJack in the Box adds mini chicken sandwiches

Lisa Jennings, Executive Editor

June 8, 2009

1 Min Read
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Lisa Jennings

SAN DIEGO Jack in the Box is multiplying its minis with the addition of new Mini Buffalo Ranch Chicken Sandwiches to the menu, the chain said Monday.

Mini sandwiches have become a popular menu item across the quick-service segment, with chains such as El Pollo Loco, Burger King, Johnny Rockets and others offering smaller versions of signature items in recent months.

In March, Jack in the Box introduced Mini Sirloin Burgers, which company officials credited with enhancing sales in the second quarter, when the company reported a nearly 14-percent increase in earnings.

The new minis feature three Homestyle chicken fillets, topped with Frank’s RedHot sauce, ranch sauce and shredded lettuce on toasted mini buns. The sandwiches are available for the suggested price of $3.89 at participating restaurants within Jack in the Box’s 2,180-unit chain.

“Given the popularity of the Mini Sirloin Burgers, we wanted to offer guests additional ‘mini’ options,” said Teka O’Rourke, director of menu marketing and promotions for San Diego-based Jack in the Box Inc. “And, just like our burgers, the Mini Buffalo Ranch Chicken Sandwiches are ideal for sharing with friends or as a meal for one.”

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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