Meat+Poultry - September 2017 - 42

QSR MARKETING

sandwiches, but we had set the bar pretty high
for ourselves with our All-Natural Burger," he
said when the chicken was launched in March.
Klein adds that expectations among
consumers have evolved and CKE isn't about
to ignore their preferences.
"Thanks to our purposeful and continuous
feedback process across our product
and menu development process,
we've known that our customers
today care more about what goes
Exhaust Filtration Systems
Syste
ems
into their food," he says. "And
for chicken, antibiotics has been
one of the biggest motivators in
the decision-making process for
restaurants in the quick-service and
fast-casual segments."
More recently, the chicken
sandwich line expanded to include
a Hawaiian-style variety and the
Chicken Club. It's part of a menu
that is always evolving, Klein says,
and in this case heading off dried out
breast meat.
"We had two drivers behind
our
move to a no-antibiotics ever
Before
After
chicken breast lineup, listening to
Extend The Useful Life Of Your Roof By
our customers about not only what
Keeping It Clean.
goes into their food, but their desire
to explore new, more adventurous
* Filter grease, oil and other contaminates from
flavors. Our marinating and
exhaust air stream
charbroiling process ensures a
* Eliminate grease and oil accumulation on roof
juicer chicken, and we know from
* Three stage filtration:
comments we see every day that
- Centrifugal
consumers aren't shy about calling
- Wet Scrubber
out dry chicken," Klein says. "We
wanted to give them a tastier,
- Demister Pad Filter
juicier option."
* No moving components, easy to maintain

Haley this past March. "A few years ago, we
became the first major fast food chains to offer
all-natural, grass-fed beef burgers with no
added hormones, steroids or antibiotics, and
we're still the only ones doing so today. So, we
naturally wanted to try to do something similar
with our charbroiled, chicken breast fillet

Food
F
ood Industry
y

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quickdraft.com/food
See us at Booth
#1469

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42

MEAT+ POULTRY | 09.17 | www.meatpoultry.com

NEXT ON THE MENU
When it comes to developing the
next tastier, juicier option, CKE's
innovation team will experiment
with about 500 menu ideas for
limited-time offers each year. As
those 500 items are analyzed and
assessed internally, only a fraction
of them make the cut to be test
marketed at select restaurants.
Klein says, "This gives us a sense
of its sales viability and projecting
how the menu would perform
across the entire system, which is
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Meat+Poultry - September 2017

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