A Chicken Sandwich Gives Popeyes and Burger King Latest Reason to Beef Up Digital Marketing – Wall Street Journal

Popeyes sparked a war of words between chicken-sandwich chains with its product launch this summer.


Eric Gay/Associated Press

The runaway success of Popeyes Louisiana Kitchen’s chicken sandwich has encouraged the chain’s parent company to rethink how it promotes new menu items.

TV figured prominently in the original launch marketing plans for the Popeyes sandwich in August, with a commercial produced and ready for distribution, said Fernando Machado, global chief marketing officer for Burger King and Popeyes, which are owned by

Restaurant Brands International Inc.

But once a well-timed Popeyes tweet kicked off a so-called chicken sandwich war, the company decided to hold back its TV campaign to let the enthusiasm grow organically.

That tweet, in which Popeyes snarkily responded to a


post by rival Chick-fil-A Inc. claiming its own sandwich was the “original,” has been retweeted more than 86,000 times.

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The tactic, combined with related publicity and the appeal of the product itself, worked: Sales at comparable Popeyes restaurants grew 10.2% in the U.S. during the third quarter, largely driven by the furor over the chicken sandwich, which sold out in roughly two weeks.

When Popeyes decided to bring the sandwich back in October, the company again decided to forego TV advertising and committed all of its paid media to digital and social media, print and out-of-home advertising.

“It was all to drive talkability on social and get coverage through PR,” said Mr. Machado. “Normally we do a lot of TV, a little bit of digital, and really push on launch—here we have the most successful product launch since I started here six years ago, and it involved zero TV advertising.”

“It was an unusual approach for us, which will help shape other launches in the future,” he added.

Broader shift

Popeyes and Burger King have both been edging toward spending more on digital media as their investment in tech products and services, including mobile ordering and delivery, has grown. It is easier to get users to download and use an app through digital advertising and promotions than by using TV commercials, while younger consumers’ dwindling TV time and rising use of other screens has also driven investment, Mr. Machado said.

But TV still typically reaps about 80% to 90% of Burger King and Popeyes’ global media budget, especially during new product launches, when the goal is to get the message out as far and as wide as possible.

That is typical for fast-food marketing, Mr. Machado said. “It’s a very retail type of category; you are constantly reminded of the brands, the offers, the promotions,” he said.

Burger King and Popeyes devote a smaller share of ad spending to digital in the U.S. than in some other markets, Mr. Machado said.

And TV will remain a big part of the company’s marketing plans, he said. “It’s still a very effective way to get the word out and get massive reach, though this launch breaks the thought that you can’t launch without TV,” he said.

But he hopes to boost digital ad spending to as much as 20% to 30% of the overall media budget within the next few years.

Mr. Machado declined to comment on how much Popeyes spent promoting its new chicken sandwich, but said the company didn’t spend less by skipping TV.

“Sometimes people have the misconception that a digital campaign should be cheaper than a TV one. The reality is that if you want to trigger talkability in social media, you need to invest properly behind the idea,” he said.

Digital lag

“Restaurants brands at large have been behind other verticals in digital because restaurant sales have moved online more slowly than sales in categories like electronics and apparel,” said William Duffy, a research director at Gartner Inc.

“But with couriers surging in usage and leading brands reporting strong digital growth, restaurant brands are recognizing digital as an opportunity and a threat, and many are now focusing on improving their native digital fulfillment options,” he added.

The RBI brands have been known to create interest using digital marketing stunts. Last year, Burger King ran a promotion on its app which offered customers a Whopper for 1 cent if they went near a


location. The campaign helped drive 1 million downloads of Burger King’s updated app in October 2018.

“They do a great job with buzzy campaigns,” Mr. Duffy said of Burger King. The goal for marketers is to translate any excitement they generate into repeat customers.

With Popeyes, the chicken sandwich craze was fueled by conversations on Twitter. Tweets about the Popeyes brand rose to about 4,000 a day—twice the regular volume, year over year—in the first week after the sandwich’s launch on August 12, said God-is Rivera, global director of culture and community on Twitter.

One of the most active pro-Popeyes groups on Twitter was what some refer to as “Black Twitter,” where people were talking about the sandwich even before the sandwich wars, Ms. Rivera said. She noted that the buzz wasn’t just coming from stars with large follower-counts, in what could be a sign that it is getting easier for regular social-media users to influence the conversation around a brand.

Write to Sahil Patel at sahil.patel@wsj.com

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How meat will reinvent itself in 2020 – Beef Magazine

I recently read an article that suggested packers should blend plant-based proteins with raw beef products. Frankly, this feels like a move your mom would make in an ill-fated attempt to sneak spinach into the meat loaf or spaghetti.

Market your product anyway you like, but please make sure it’s labeled if you do! When I go to the grocery store, I want the real deal. I’m not looking for a “wannabe” imitation product, thank you very much!

Turns out, other consumers feel the same way. That’s according to a recent trends analysis conducted by NewNutrition Business.

Julian Mellentin, is a consultant to the food and beverage industry and author of the new study, titled, “10 Key Trends in Food, Nutrition and Health 2020.”

Mellentin said, “In an era where plant-based is getting all the attention, and meat is under attack, creative meat producers are taking steps to reinvent their category, for example with convenience. They’re moving away from selling big lumps of meat that people have to take home and prepare, to providing easy-to-use products such as meat snacks, sales of which are growing steadily in many countries.”

So how will meat reinvent itself in 2020? Meat as a convenient snack will drive sales in the upcoming year. The global meat snacks market was valued at $7 billion in 2019, according to the report, with an anticipated growth of 7-8% in the next five years. In the U.S., meat snacks grew 6.7% in 2018. And around the world countries including India, China, Brazil and Turkey are quickly developing a taste for convenient meat snacks on the go.

I’m on the road quite a bit for speaking engagements, and this is exciting news for me personally. I love to have options for protein-dense snacks at the gas station, convenience store or airport that I can eat on the run.

The data also showed that consumers want to hear more about sustainability and animal welfare. It also shows that companies who are able to effectively communicate these messages will earn premium prices.

According to the report, “U.S. sales of meat with health or environmental claims are growing rapidly, led by ‘organic,’ up 13.1%, and ‘grass-fed,’ up 12.2%.

Mellentin added, “It’s worth remembering that although meat substitutes are getting lots of media attention, they’re a tiny niche. Sales of organic meat by itself are bigger than those of meat substitutes.”

As meat reinvents itself, flipping misconceptions about health and the environment into talking points about the facts, they will reach a new generation of consumers, who will naturally gravitate toward convenient, sustainable and quality products.

NewNutrition Business said, “It’s a transformation that will be welcomed by consumers. In the U.S. and in the E.U., meat sales have increased in recent years. Americans spent $850 million more on beef alone in 2018-2019 than they did the previous year, and $350 million more on meat snacks. Their additional spending on meat substitutes, by contrast, was just $100 million.”

Mellentin says this growth in sales is because consumers prefer the taste of meat and perceive it to be a high-quality protein. What’s more, diet trends including low carb and kept are giving a resurgence to increased meat consumption.

“Recently-published scientific studies that question the negatives around meat and health are welcome news to consumers, who love to hear that something they enjoy is also good for them – as happened with red wine and chocolate,” said Mellentin.

While most of us aren’t directly involved in direct sales of premium snack products, there is certainly an opportunity to find yourself in a niche and supply to companies who want specific things that consumers are demanding.

Per the report, “Creative meat companies are improving their planetary health profile by taking steps to, for example, improve their sequestration of greenhouse gases, something that will become more common and alleviate the common criticism often made against cattle and sheep.”

“Sustainable” beef snacks for busy on-the-go consumers will be king in 2020. As for the plant-based guys, you can try to sneak your subpar products by blending it into beef, but I suspect, consumers won’t bite as you hope.

The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Farm Progress.

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Wyoming Beef, It's What's For Dinner In Taiwan – Wyoming Public Media

Wyoming beef is already in two small restaurants in Taiwan, but soon it'll be more common.

Wyoming beef and lamb could be a regular food item on Taiwanese tables soon thanks to a letter of intent signed by representatives from the Taiwanese meat packing district and several Wyoming agriculture councils.

Taiwan has been purchasing small quantities of beef from Wyoming for almost a year, and soon, they’ll be purchasing lamb too. The letter outlined these plans as well as Wyoming’s promise to meet the growing demand.

“Taiwan has a population of over 23 million people. And it’s an evolving nation in terms of increasing their consumption of beef,” said Jim Magagna, Executive Vice President of the Wyoming Stock Grower’s Association. “It’s the sixth largest export market for beef from the US. For 2017, it was the fastest growing export market in the world for US beef.”

Ron Gullberg, the Business Development Director at the Wyoming Business Council (WBC), also said that in just the two years that US lamb has been imported into Taiwan, consumption increased by 266 percent. That makes a favorable market for Wyoming lamb.

This high demand can be problematic for Wyoming though. If meat is intended for export out of the state or country, it must be processed in a USDA certified processing facility, and there are only two small USDA certified facilities in Wyoming, which are only certified to export interstate–not out of the country.

“Now our big challenge is on this end of the equation, that we don’t have any processing facilities in Wyoming for beef. So, anything we ship has to be processed in a facility somewhere else,” Jim Magagna said. “Right now, we’re doing some in Colorado. And for our producers in Wyoming to benefit, we’re going to have to develop some processing in Wyoming that can process on the volume that we can export into a market like Taiwan and other places in Southeast Asia.”

Processing out of state diminishes some of the return that Wyoming sees on their meat.

“This letter of intent is obviously not a contract, but it’s a conversation starter. The big issue we’re working on public-privately is the tariffs on lamb in Taiwan,” said Ron Gullberg. “So, again, this ceremonial letter of intent gets all these conversations started on how to develop strategies to overcome the barriers and get a steady supply of lamb and beef to Taiwan.”

Trade with Taiwan started after the establishment of the Wyoming Asia-Pacific Trade Office was opened in Taiwan in September of 2018 – making Wyoming the seventh state to establish trade offices in Taiwan.

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Pub burger that is Half Beyond Meat, half beef draws criticism: 'All or nothing' – Fox News

Fifty percent beef, fifty perfect fake – all controversial.

U.K.-based craft beer and pub chain BrewDog has come under fire on Twitter for its earnest attempt at bridging the food world gap between meat eaters and faux-meat eaters with its “Hybrid Burger” launch.


The newest offering is made with a 50/50 patty mixture of beef burger and Beyond Meat. The patty is stacked under a potato rosti cake, crispy onion straws, melted vegan gouda cheese and sandwiched between matcha tea buns.


Much like the patty itself, the Hybrid Burger – which the restaurant touts as “50 % less meat, 100 % delicious” – has received mixed reviews, with most criticizing the burger as unnecessary.


That said, there were a number of people who admitted they would like to try the burger – or at least understood where the company was coming from with the offering.

Despite the backlash, BrewDog defended its quirky menu addition, stating it was meant to offer an option to those who are interested in meat alternatives, but do not want to completely stop eating meat.


As the demand for fake meat grows, Beyond Meat has been added to the menu of many chains across the globe.

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Beef prices tumble as America's tastes shift toward chicken – Axios

A butcher arranges meat products.
A butcher arranges meat products. Photo: Spencer Platt/Getty Images

Chicken is starting to become Americans’ favorite meat and beef looks to be be paying the price, per Bloomberg.

Why it matters: While there’s normally a decrease in demand of beef around this time at the end of grilling season, the declines this year are far more drastic than usual and beef prices are tumbling.

By the numbers: Wholesale-beef prices, a proxy for short-term demand, have fallen 10% from a peak in August, and an indicator for burgers has tumbled about 35%.

  • The U.S. Department of Agriculture this month cut its outlook for beef consumption and now projects that demand for beef will stay stagnant from last year.

Of note: Darden Restaurants Inc., the operator of Olive Garden and Longhorn Steakhouse, said beef inflation has been cutting into profit margins during its first quarter.

Go deeper: Popeyes’ chicken sandwich and the future of fast food

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This one-pot beef stew recipe will ease you right into fall – TODAY

Chef, cookbook author and restaurateur Ryan Scott is swinging by the TODAY kitchen to share a few of his favorite early fall recipes. He shows us how to make braised beef stew and roasted asparagus with a delicious pistachio pesto.

Pinot-Braised Beef Stew with Baby Potatoes and Pearl Onions

Nathan Congleton / TODAY

When the weather starts to turn a little chilly, I can’t wait to make a giant pot of this beef stew. I portion it up and freeze some for my wife to warm up and feed our little one on busy weeknights or when I’m traveling. It’s the perfect make-ahead comfort food for fall suppers.

Quick-Roasted Asparagus with Pistachio Pesto

Nathan Congleton / TODAY

I don’t have a lot of time, but I love to make healthy and delicious food for my family. The great thing about this recipe? I can make a big batch of pesto and keep it in my fridge or freezer, then cook up a batch of any seasonal veggie (asparagus is one of my favorites) in five minutes using my quick-roasting method. When cooking is this easy and delicious, there’s no excuse to not eat your veggies!

If you like those easy autumn recipes, you should also try these:

Maple Glazed Hasselback Butternut Squash

Nathan Congleton / TODAY

Quinn Daly's Chicken Pot Pies

Nathan Congleton / TODAY

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Performance trace minerals help improve young cow reproduction – Beef Magazine

One of the keys to a successful and profitable beef cow operation is getting cows to breed early and maintain a shorter calving interval. In most cases, a cow isn’t profitable until she has given birth to at least four calves. For young cows, those that are having their first or second calves, including performance trace minerals as a part of beef cow nutrition can help them develop into more efficient and more profitable cows.

According to Bruce Carpenter and L.R. Sprot with the Texas A&M University System Extension, heifers that calve in the first 21 days of the calving season tend to remain early calvers and tend to be a beef producer’s most profitable cows. Heifers that calve from 20 to 40 days tend to remain late calvers and it is difficult for these animals to become profitable.

If cows are to maintain a 12-month calving interval with a gestation period of 285 days, that means that the calving season can be no longer than 80 days. A calving season would then be followed by a breeding season of 80 days, which is the only window of opportunity for the whole year. The goal of all herd management during the year is to have cows and heifers that are receptive to breeding during this 80-day period, which is why cows that calve early are the most fertile and profitable in the herd, while late calvers are the least fertile and profitable.

With many beef cow operations having a single weaning date for all cows, getting calves born early in the calving season is essential. Figuring an average weight advantage of 2 pounds (0.9 kg) per day, a calf born early in the calving season versus 30 days later will see a 60-pound (27 kg) weaning weight advantage.

Feeding young cows performance trace minerals for cattle has been shown to increase pregnancy rates and decrease the calving interval, therefore, making them more profitable throughout their lifetime.


Feeding Performance Trace Minerals Improves Calving Interval

In a study that was conducted on grazing Braford cows at the University of Florida’s Range Cattle Research and Education Center in Ona, Fla., cows 3 or 4 years of age fed performance trace minerals from Availa®4 had increased pregnancy rates and lower calving intervals than cows that were fed inorganic trace minerals. The cows that were fed Availa-4 had a pregnancy rate more than 18 percent higher on average than the cows that were fed inorganic trace minerals over a 3-year period. The calving interval for cows that were fed trace minerals from Availa-4 was more than 16 days shorter on average over the same 3-year period.

The most important thing for a beef cattle producer is to have cows that are calving on a calendar-year basis. Anything you can do to help her to breed back early in that breeding season is going to make her a more profitable and more efficient cow in terms of her lifetime production.

Feeding cows performance trace minerals early in their life is essential, as younger first and second calf cows undergo greater production stress than mature cows. The response to trace minerals during this time in their development is often more prominent.

How Performance Trace Minerals Play a Role in Cow Reproduction

Preparing a cow for the next breeding season is a common challenge beef cow producers face, along with maintaining energy intake in their cows. A cow’s body will utilize nutrients first for maintenance. Once she maintains her body weight, she starts utilizing nutrients towards reproduction.

The four trace minerals in Availa-4 — zinc, manganese, copper and cobalt — all play a role in improving beef cow reproduction performance.

  • Zinc helps to get a cow ready to conceive again by helping repair a cow’s reproductive tract after she goes through the inflammatory processes that occurs around parturition. After calving, the reproductive tract needs to go from being the support for a fetus to being ready for the next breeding season.
  • Manganese helps to mitigate inflammation. It plays an important role in the production of reproductive hormones and is key in egg production.
  • Copper plays a role in creating a shorter calving interval and is critical for early embryonic survival. Oftentimes, a cow gets bred but may not maintain that embryo, which will put her behind.
  • Cobalt plays into energy for beef cows. It is utilized in the rumen to increase forage fiber digestibility. Cobalt is also used in the rumen to synthesize vitamin B12, which gets absorbed and works in the liver for glucose production and energy metabolism. Better energy utilization of the forages contributes to maintaining adequate body condition.

Feeding performance trace minerals as part of a balanced diet can ensure that a cow has effective nutrients that contribute to profitable reproduction performance.

To learn more about Availa-4 and its effect on cow reproduction, or about adding Availa-4 to your beef cattle diet, contact a Zinpro Representative today.

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Floyd Mayweather Reignites 50 Cent Beef – XXLMAG.COM

The beef between frienemies Floyd Mayweather Jr. and 50 Cent has been dormant for a little while but all it takes is the wind blowing to stir up some problems between the entertainers. Seemingly out of nowhere, on Saturday (Aug. 10), Floyd decided to take a shot at the Queens rap mogul.

Floyd hopped on Instagram and delivered a fully laid-out dissertation on his perception of the downfall of 50’s career, which the boxer thinks started with him losing the famous battle with Kanye West over the first week sales of their 2007 albums Curtis and Graduation.

“It was only 4 shots that ended Curtis 🐀 Jackson rap career,” Floyd began before delivering the break down.

“1. You tried desperately to revive your career by going head to head with Kanye West and got dragged publicly, taking a unanimous decision loss,” Floyd wrote. “2. Jay Z been killing the champagne game with Ace of Spade selling worldwide at premium prices for well over a decade, while Curtis got a bottle with a cheap chess piece on it that taste like shampoo,” he added next.

Mayweather then attempted to clown 50’s business endeavors in headphones and vodka.

“3. Beats by Dre headphones was a home run smash, we all know that, but what the fuck was Curtis’s SMS Audio headphones? That was some straight bullshit the FEDs had something to do with. Those are snitch headphones, you can be in your car and hear the people’s conversation in the vehicle next to you,” he asserted. “4.Diddy got Ciroc and its still selling worldwide and you can’t find Efen in no stores and it’s well known the shit taste like rubbing alcohol.”

It is unclear what sparked Floyd’s post. 50 has a performance in Mayweather’s neck of the woods in Las Vegas tonight. Fif’ has yet to respond, but it shouldn’t take long.

Check out Floyd’s post below.

See Hip-Hop Fans Name The Most Disrespectful Diss Track of All Time

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