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Popeyes expands chicken sandwich platform with buffalo ranch versionPopeyes expands chicken sandwich platform with buffalo ranch version

Brand innovates popular menu offering and offers promotion to loyalty members

Ron Ruggless, Senior Editor

May 3, 2022

1 Min Read
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Popeyes Louisiana Kitchen is extending its virally popular menu item today by introducing a new Buffalo Ranch Chicken Sandwich.

The division of Toronto-based Restaurant Brands International Inc. said the new sandwich will be available nationwide in restaurants and for delivery starting at $4.99 with Popeyes Rewards members receiving 150 bonus points when ordering it on the smartphone app or website.

The initial chicken sandwich became a viral hit in the summer of 2019 and was introduced full-scale in the fall of that year.

The company said the new Buffalo Ranch Chicken Sandwich features a creamy herb buttermilk ranch flavor, kicked up with buffalo sauce.

“This flavor profile complements the Popeyes brand’s famous hand-battered and breaded chicken served atop a buttery brioche bun with barrel cured pickles,” the company said.

“Two years ago, our chicken sandwich reintroduced the world to our chicken mastery, and we have not stopped innovating since,” said Sami Siddiqui, president of Popeyes North America, in a statement. “We have a lot of fun experimenting with new flavors in our test kitchen, and this Buffalo Ranch Chicken Sandwich is one I’m especially excited to bring to our guests.”

Popeyes teased this launch by offering 25 people early access to the reveal through the micro-website popeyesblinddrop.com.

On Tuesday, Popeyes will be popping up on Melrose and Fairfax Avenue in Los Angeles, home to some influential streetwear retailers, to give fans a taste of the Buffalo Ranch Chicken Sandwich.

Popeyes, founded in in 1972, as of Dec. 31 had 3,705 restaurants globally.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

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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