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Arby’s potato cakes return for a limited timeArby’s potato cakes return for a limited time

After removing them in 2021, the restaurant chain is bringing them back and marketing them with merch and Kyle MacLachlan

Bret Thorn, Senior Food Editor

July 1, 2024

3 Min Read
arbys potato cakes
Arby's potato cakes

Since its founding in 1964, Arby’s has had clear points of distinction from its competitors. Instead of burgers it sold roast beef sandwiches. Instead of chocolate, strawberry, and vanilla shakes, it had its own distinctive Jamocha. Instead of fries it sold potato chips, and then started offering crunchy yet rather succulent Potato Cakes, which incidentally went well with the chain’s unique, cloves-heavy Arby’s Sauce.

The Jamocha shake’s still on the menu, as is the Arby’s Sauce and the roast beef sandwich that it was developed for, although the 3,500-unit chain does also have an award-winning burger now.

But the Potato Cakes, which were supplanted in popularity by the curly fries that were introduced in 1988, exited the menu in March of 2021, when they were replaced by Crinkle Fries.

Until now. The potato cakes are back, albeit for a limited time, at a starting price of $2.39 for three cakes.

Fans of the unique side have been clamoring for it: Arby’s says over the past year the item has been mentioned on social media more than 10,000 times. It even has dedicated fan accounts, the chain, a subsidiary of Atlanta-based Inspire Brands, said.

“It’s great to see how our potato products are loved and embraced by our fans,” Arby’s vice president of integrated marketing communications, Tiffany Cameron, said in a statement. "We heard our Potato Cake devotees loud and clear and are happy to offer the fan favorite again for a limited time.”

Related:Why Cheez-It is exploring more foodservice opportunities

Arby’s is promoting the temporary return of the potato cakes with marketing featuring actor Kyle MacLachlan, who, according to Arby's marketing campaign, has founded a new society, the Order of Potato Cakes.

“As a Potato Cakes devotee myself, I’m proud to enlighten all Potato Cakes lovers about the return of our cherished menu item,” he said in a release announcing their return. “We’ve been waiting three long years, and our voices have finally been heard. Potato Cakes are back at Arby’s thanks to The Powers that Beef!”

MacLachlan is appearing in a series of social media videos, the first of which dropped on Monday and evokes the mood of Twin Peaks, the David Lynch series that he starred in during the 1990s.

Arby’s is also promoting the menu item with merchandise that is slated to be available on arbysshop.com on July 9. They include a Potato Cake amber necklace, candle, enamel pin, T-shirt, and hoodie.

“Arby’s has built a reputation on offering bold, delicious menu items — from our well-known classics like roast beef sandwiches and Jamocha Shake to our limited time specials like the Bourbon BBQ Sandwiches – that fans ask for again and again,” Arby’s brand president Rita Patel said in the release. “Now, we’re bringing back Potato Cakes, one of our most requested and most beloved items, to celebrate the true love, passion and devotion our guests show for them day in and day out.”

Related:Why Applebee’s is adding a new culinary capability every year

The chain has not said how long the potato cakes will be available.

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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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