Premium buns prove to be a success at Wendy’s
The Bacon Portabella Melt on brioche will be available starting Nov. 11 for a limited time.
Well, it’s time to say goodbye to the pretzel bun and hello to brioche at Wendy’s. Although the pretzel bun was nice while it lasted, the chain is betting that you’ll be just as happy with the lighter, eggier French bun.
Wendy’s will be re-introducing their Bacon Portabella Melt starting Nov. 11 but now it will come on a brioche bun instead of a traditional one, according to a press release.
First introduced last year, it’s a burger patty topped with sautéed portabella mushrooms in creamy cheddar cheese sauce, Applewood smoked bacon, and American cheese in a toasted brioche bun.
Wendy’s had a successful summer with their Pretzel Bacon Cheeseburger and Pretzel Pub Chicken sandwich. It seems that premium buns are a crowd-pleaser, hence the brioche.
The Bacon Portabella Melt will be available until the end of December for $4.79. All we can say is this has to be the fanciest burger in the fast food market as of now and looks just as good (if not better) than the well-loved Pretzel Bacon Cheeseburger.
Wendy's introduces new brioche bun
Just this year, Wendy's has introduced pretzel buns and multigrain flatbreads to its menu, and now the brand is adding a new brioche bun. The buttery, French-style bun is made with real eggs and butter and is toasted to order when served with the brand's new Bacon Portabella Melt.
Available for a limited time beginning Nov. 11, Wendy's Bacon Portabella Melt on brioche includes one-fourth pound fresh North American beef patty, sautéed portabella mushrooms in cheddar cheese sauce, thick-cut Applewood Smoked Bacon and two slices of American cheese.
"We've made our Bacon Portabella Melt even more irresistible with a new brioche bun –the kind you'd expect a French chef to make — but at a quick-service price and convenience," said Craig Bahner, Wendy's chief marketing officer. "We know our new Bacon Portabella Melt on Brioche may be a mouthful to say. But no matter how you say Brioche or Portabella — we'll gladly serve it to you."
The Bacon Portabella Melt on brioche is available for a limited time until late December. The recommended price is $4.79 (prices will vary by market).
During today's earnings call, Wendy's CEO Emil Brolick said the new product tested "extremely strong." Wendy's has previously run a Bacon Portabello Melt, but the brioche bun provides an upgrade.
"Goodbye, Pretzel. It's Time to Start Seeing Other Buns."
To promote the new offering, Wendy's is introducing a new campaign, "Goodbye, Pretzel. It's Time to Start Seeing Other Buns."
Wendy's pretzel bun is leaving restaurants this month as supplies end.
"We don't want to bring heartache to our loyal pretzel fans, but we're standing by our original commitment to serve our pretzel offerings for a limited time," Bahner said. "With the departure of the pretzel bun comes the introduction of other innovative breads paired with unique flavors we believe our customers will love."
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You’ve Earned It: Reward Yourself with Wendy’s Bacon Portabella Melt on Brioche
Dublin, OH (RestaurantNews.com) While the time of year for giving and thanking is upon us, there’s always a reason to treat yourself to a little indulgence. Cheeseburger lovers can once again “high–five” their taste buds with the return of Wendy’s® Bacon Portabella Melt on Brioche – a shamelessly decadent, mushroom-abundant, juicy cheeseburger on a premium toasted bun – that’s back for a limited-time.
“Life should be full of little rewards, and consumers really love this crave-worthy one,” said Liz Geraghty, Wendy’s Vice President, Brand Marketing. “Wendy’s Bacon Portabella Melt on Brioche is one of those cheeseburgers that will take your dining experience to the next level – a warm, rich reward you know you deserve.”
Each Wendy’s Bacon Portabella Melt on Brioche is crave-able from top to bottom, featuring a hot quarter-pound of fresh, never-frozen North American beef* hamburger patty, savory sauteed portabella mushrooms, a slice of American cheese and crisp, thick-cut Applewood Smoked Bacon, all drenched in a rich, warm cheddar cheese sauce. Topping (and bottoming) this sumptuous treat is a premium, French-style brioche bun made with real eggs and butter for a soft, rich texture that’s toasted to perfection.
Hot on the heels of Wendy’s limited-time BBQ Pulled Pork menu, the return of Wendy’s Bacon Portabella Melt on Brioche continues the brand’s commitment to elevate consumers’ food experiences with premium options and ingredients offered at quick-service prices. Wendy’s Bacon Portabella Melt on Brioche will be available for a recommended price of $4.99.**
* Approximate weight before cooking. Fresh beef available in contiguous United States and Canada.
Wendy’s Mouthwatering Bacon Portabella Melt Now Served on Brioche Bun
Dublin, OH (RestaurantNews.com) Wendy’s is at it again with bun innovation – and this time it might leave you tongue-tied. Wendy’s® is bringing back its Bacon Portabella Melt and serving it on a toasted brioche bun, making Wendy’s Bacon Portabella Melt on Brioche (bree-ohsh) as mouthwatering in flavor as it is tongue-twisting in name.
“We’ve made our Bacon Portabella Melt even more irresistible with a new brioche bun –the kind you’d expect a French chef to make—but at a quick-service price and convenience,” said Craig Bahner, Wendy’s chief marketing officer. “We know our new Bacon Portabella Melt on Brioche may be a mouthful to say. But no matter how you say Brioche or Portabella – we’ll gladly serve it to you.”
Starting with ¼ lb. fresh North American beef patty*, each Wendy’s Bacon Portabella Melt on Brioche is loaded with irresistible flavor, including sauteed portabella mushrooms in creamy cheddar cheese sauce, thick-cut Applewood Smoked Bacon cooked fresh in every restaurant and two slices of American cheese. And the piece de resistance – a soft, buttery, French-style brioche bun made with real eggs and real butter and toasted to order.
The brioche bun is the latest in Wendy’s bread innovation line-up. From the multi-grain flatbread introduced in the spring to the wildly popular authentic pretzel bun, the new brioche is the third premium bread introduced by Wendy’s this year.
Beginning November 11 th
The Bacon Portabella Melt on Brioche is rolling out to all U.S. Wendy’s restaurants beginning Nov. 11 th . It’s available for a limited time — until late December. Recommended price is $4.79 (prices will vary by market).
Goodbye, Pretzel. It’s Time to Start Seeing Other Buns.
Consumers’ summer love affair with Wendy’s pretzel bun offerings extended into the fall, but now it’s time to say goodbye to make room for other buns. Wendy’s pretzel bun is leaving restaurants this month as supplies end. While this may go down as one of the toughest break-ups in the history of quick-service restaurants, consumers must soon set their love of Wendy’s pub-inspired pretzel offerings free. Perhaps absence will make the heart grow fonder…
“We don’t want to bring heartache to our loyal pretzel fans, but we’re standing by our original commitment to serve our pretzel offerings for a limited time,” Bahner said. “With the departure of the pretzel bun comes the introduction of other innovative breads paired with unique flavors we believe our customers will love.”
Nov 17, 2014
Wendy's Bacon Portabella Melt on Brioche Returns
Wendy's Bacon Portabella Melt on Brioche burger returns for a limited time as Thanksgiving nears.
The burger was first introduced last year as a Bacon Portabella Melt with an upgraded bun.
Inside the brioche bun, you'll find a quarter-pound beef patty, sauteed portabella mushrooms, a slice of American cheese, thick-cut applewood-smoked bacon, and a warm cheddar cheese sauce.
The suggested price for Wendy's Bacon Portabella Melt on Brioche is $4.99. The burger is available through mid-December.
Wendy’s unveils newest premium offering
DUBLIN, Ohio — Following the success of this year’s pretzel bun and flatbread launches, Wendy’s Corp. is adding a third premium bread to the mix: brioche.
The fast-food chain hopes its new Bacon Portabella Melt on a brioche bun, rolling out soon, will match the performance of the Grilled Chicken Flatbread sandwich and the Pretzel Bacon Cheeseburger, as well as its spinoff Pretzel Pub Chicken Sandwich, which helped Wendy’s narrow its loss during the third quarter.
“The strength of the third-quarter sales performance came from high-end product promotions, as we worked to re-gain our heritage of product innovation,” said Emil Brolick, president and CEO, during a Nov. 7 earnings call with financial analysts. “On the high end, our very successful Pretzel Bacon Cheeseburger delivered excellent results, while the second appearance of our Grilled Chicken Flatbread in the latter part of the quarter did not perform as strongly as we had anticipated. While sales momentum slowed at the end of the quarter, we have seen a very solid response to our October Pretzel Pub Chicken sandwich promotion. Pretzel Pub Chicken is a fantastic product that delivers a cut-above eating experience that’s new-QSR quality at a QSR price.”
Wendy’s previously has offered a Bacon Portabella Melt sandwich, featuring a beef patty topped with thick-cut Applewood-smoked bacon and portabella mushrooms smothered in a cheddar cheese sauce, but the latest incarnation will feature a brioche bun that “simply melts in your mouth,” Brolick said.
“This really had been upgraded with the brioche bun, and we have conducted consumer research on this product,” he said. “The research numbers, and I won’t be specific, but they were extremely strong.”
While premium menu items have figured largely into Wendy’s growth strategy, the chain said its value platform remains a critical component.
“We have also not lost sight of the fact that consumer benefits of convenience and value are the cornerstone of the business, and they always will be,” Brolick said. “There’s a meaningful group of consumers today whose personal economic situation involves frequent usage of quick-serve restaurants and a high degree of price sensitivity.”
During the third quarter, Wendy’s continued to push its Right Price, Right Size menu, launched earlier this year and featuring items ranging between 99 cents and $1.99.
“Wendy’s went through a period of time when we lost share of this consumer segment but are now seeing very encouraging trends in regaining our historical position with economically sensitive consumers,” Brolick said.
For the quarter ended Sept. 29, the company reported a loss in net income of $2.2 million, compared with a loss of $26.2 million during the same period of the previous year.
Operating profit dropped to $26.8 million from $31.2 million last year on charges related to facility actions.
Sales for the quarter totaled $640.8 million, up slightly from $636.3 million during last year’s third quarter. Same-store sales increased 3.2 percent, compared with a 2.7 percent growth last year. Franchise same-store sales in North America rose 3.1 percent, compared with 2.9 percent last year.
Wendy’s in July announced plans to sell 425 company-operated restaurants. The company has sold 118 restaurants through Nov. 7 for total proceeds of $66 million and expects to complete all transactions by the second quarter of 2014.
The company also continues to make progress in its initiative to update restaurants to feature fireplaces and flatscreen televisions, with more than 180 re-imaged restaurants open and nearly 300 expected to be opened by the end of the year.
Looking ahead, Wendy’s expects its fourth quarter will be impacted by the construction and opening of 125 new or remodeled restaurants and related franchise incentive fees.
Wendy's Bacon Portabella Melt on Brioche Is a Delicious Mouthful (in More Ways than One)
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In spite of the incredibly stupid commercial for Wendy's Bacon Portabella Melt on a Brioche bun (see above), the actual sandwich itself proved to be irresistible. And even though I wasn't impressed by Wendy's efforts in the pretzel bun department, I found the idea of sweet brioche, smoky bacon, and earthy mushroom (never mind the burger) too tempting. Even the NPR report on the dangers of trans fats that was on the radio while I waited in the drive-thru line couldn't deter me -- I would have my "Melty. Bacony. Mushroomy. Brioche-y" burger if it killed me.*
Opting for just the sandwich, rather than the meal -- 'cause it's healthy! -- I was a little suspicious upon opening the take-out box. The burger in the ads is pretty oozy, but my burger looked neat and tidy. I lifted up the top bun to find a satisfactorily melted mess, thanks to a double dose of cheese -- American slices, and a melted cheddar sauce -- as well as some impressive-looking bacon. In fact, the whole sandwich was really visually appealing, with a glossy golden bun and a meaty (for fast food) hamburger patty. Could this Portabella Mushroom Melt (on Brioche!) possibly be delicious?
It could, and it is. Well-cooked, good-sized beef patty -- check. Delicious, crispy, smoky bacon -- check. Soft, moist, sweet brioche bun -- check. Earthy portabella mushrooms--check, and a small check minus. Yes, there were plenty of mushrooms, yes they were portabellas, and yes, you could taste them. However, there was a slightly canned aftertaste. It's not horrible, it's not sandwich-ruining, but it is detectable, and so -- depending on your level of mushroom tolerance -- you may want to keep it in mind. I hardly noticed after the first bite.
Easily one of the best quality fast food promotional items I've had in a long time, I am compelled to highly recommend the Wendy's Bacon Portabella Mushroom Melt (on Brioche!). No one is more surprised than I am, trust me.
Nutrition Info: 600 calories, 34 grams fat, 1390 mg sodium, 2 grams fiber, 34 grams protein
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6. Steakhouse Cheeseburger deluxe
The highlight of this burger is undoubtedly the beef hamburger patty with Montreal steakhouse seasoning. With a strong peppery note on the palette, this Steakhouse Cheeseburger deluxe is lighter on the wallet when compared to the rest of Wendy’s burgers. So, yes, this is definitely the place for a date.
Who Is Mcdonald's?
They pride their company on their desire to keep a clean environment despite the location. In the late 1900’s Mc. Donald’s began to see a shift in the fast industry. They began to have less control of the market because of stores such as Starbucks, Cosi and Panera Bread. These companies came by storm threaten to take the number two spot of the most recognizable symbols in fast food the golden M. They also began to drift consumers ' attention because of the healthy menu option they were unable to provide&hellip
Why Wendy's Is Succeeding, While McDonald's Is Not
A new look -- for both its buildings and its logo -- has given Wendy&aposs a leg up on other fast food rivals. Source: Wendy&aposs.
McDonald&aposs just can&apost catch a break. First, Burger King shows that fast-food joints can still successfully grow sales now Wendy&aposs has reported higher quarterly comparable sales as well.
At a time when McDonald&aposs is complaining that fast-casual chains are eating its lunch (and breakfast and dinner, too), the burger joint&aposs fast-food brethren are showing it&aposs possible to not only survive in this environment, but thrive, too.
First impressions countWhat really must goad McDonald&aposs is that Wendy&aposs is succeeding by projecting a better, more upscale image, something the Golden Arches is failing miserably at.
Where Wendy&aposs recorded a 2% increase in comps on the strength of fancier menu items like the Bacon Portabella Melt on Brioche and the expansion of its Image Activation program, McDonald&aposs reported total revenues tumbled 10% in the second quarter, with U.S. comparable sales dropping 2% from the year-ago period. This despite its own attempts to spruce up its image with trendy foods like kale bowls, lobster rolls, and sirloin burgers.
Despite its fancy name, theBacon Portabella Melt on Brioche is still a bacon burger at heart. Source: Wendy&aposs.
So, why is Wendy&aposs able to do it, but not McDonald&aposs? Reputation.
McDonald&aposs has long been the go-to place for families wanting decent food at a good value. Coffee in the morning, and burgers and fries throughout the day were the main reasons McDonald&aposs was able to grow into the worldwide empire it presides over today.
But the crown is weighing heavy on its head, and in the mistaken belief that it has to change in order to appeal to some millennial consumer archetype in search of a better class of burger, McDonald&aposs changed its menu.
With the elevation of Steve Easterbrook to CEO, his vision of McDonald&aposs as a "modern, progressive burger company" sends the wrong message to its core customers.
You are what you eat?McDonald&aposs isn&apost some high-falutin&apos burger bistro its customers are the low- and middle-income crowd looking to feed a family a satisfying meal at a discount.
It&aposs why Burger King&aposs parent Restaurant Brands International has been a success. It&aposs been focusing on a limited bundle of items at the value end of its menu, and consumers are flocking to it.
Similarly, Sonic has found that keeping its menu restricted to what it knows and does best -- burgers, fries, and shakes -- caused profits to leap 22% this past quarter.
Yet Wendy&aposs seems to be a bit of an anomaly.
The inviting storefront continues to lure in more customers with the promise of better quality food. Source: Wendy&aposs.
It opened its 1,000th enhanced-image restaurant earlier this month and plans to have 60% of its stores remodeled and upgraded by 2020.
It&aposs always been about appearancesImportantly, the Image Activation program is leading to more customer traffic and greater sales. Wendy&aposs reported that restaurants that underwent the extreme makeover contributed 170 basis points to the 2.4% increase in comps and helped it achieve a 40 basis point improvement in its restaurant operating margin. Further, company-owned restaurants -- which have a much higher rate of conversion to the Image Activation program -- saw a larger increase in comps than franchised restaurants did.
Because the franchisees are footing the bill for the makeover (Wendy&aposs does offer a financing program for them), it&aposs been a slower conversion rate. But as Wendy&aposs refranchises its restaurants, or sells company-owned stores to franchisees -- it wants to own just 5% of the total restaurants in the system -- it is only considering those who are committed to participating in the Image Activation program.
How is it possible that an upgraded Wendy&aposs is succeeding where McDonald&aposs is not?
The difference is Wendy&aposs has always been considered more of a better burger chain than McDonald&aposs (or Burger King, for that matter). The chain&aposs square burgers were always marketed as a step up from the competition. Its food, while not necessarily thought of as healthier, projected an image that it was of greater quality, regardless of whether that was true or not.
So, a Wendy&aposs that&aposs gives its restaurants an upgraded appearance is not such a stretch as it is for McDonald&aposs to suddenly ascribe to itself an image completely out of character with its roots.
A simple recipe for successBut like Burger King and Sonic, Wendy&aposs also keeps its menu relatively simple. It may dabble with portobello mushrooms and brioche, but it&aposs still a bacon burger in the end. It&aposs not going too far off the reservation. Moreover, its menu remains limited in size and scope with hundreds of fewer options.
Although McDonald&aposs says it wants to limit its menu, it keeps introducing new limited-time offers, items that franchisees are loathe to foot the bill for.
McDonald&aposs needs to get its menu under control and focus intently on the value end of it. It also needs to stop pretending it&aposs something it&aposs not.
The burger chain&aposs rivals have all seemingly figured out that by playing to their strengths, they can easily defend against the encroachment fast-casual chains are making on the industry. McDonald&aposs is instead chasing those chains, and it&aposs losing in the process.
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Wendy’s Kills Its Popular Pretzel Bun—for Brioche?
Since Wendy’s launched the pretzel bun in July, it has spouted nothing but praise for its bread-y sandwiches𠅎ven persuading 98 Degrees star Nick Lachey to sing love songs about them based on customers’ tweets. All the manic buzz helped to make the Pretzel Bacon Cheeseburger among the chain’s best-selling, limited-time offers in decades. And when that promo ended, it revived the pretzel bun via a chicken sandwich this fall. How is Wendy’s handling the success? Quitting while its ahead, it seems. For now, the pretzel bun’sꃚys at Wendy’s are over𠅎nter the brioche bun.
Wait a flame-broiled minute—why would Wendy’s want to end such a successful promotion? And what the heck is brioche? ( Look it up, dude.) “We said all along that the pretzel bun was an LTO sandwich,” spokesman Denny Lynch says in an e-mail, using the abbreviation for “limited time only.”
Pretzel bun fans weren’t happy to see the item go.
Well since Wendy&aposs got rid of the pretzel bun I&aposm never going back there again. Nice going Wendy&aposs.— Emerald-Skye Fink (@emeraldskyeee) November 23, 2013
Wendy&aposs doesn&apost have the pretzel burger anymore and I&aposm grieving it&aposs loss— Marissa Counts (@Marissa_counts) November 24, 2013
The revolving door of artisanal breads at Wendy’s appears to be part of a strategy to brand the chain as a higher-end quick-service option via limited-time offers. These fleeting items can help boost traffic to restaurants, and in this case, it seems Wendy’s is looking to pique the curiosity of diners willing pay for a premium fast-food burger.
While it would be nice to keep successful launches on menus longer, Lynch boils down the problems to “logistics.” 𠇎very time you add a new product, you add inventory in the restaurants,” he says. “Imagine making a cheeseburger on either a regular bun, pretzel, orrioche.”
Chief Executive Emil Brolick explained the challenges during an earnings call in July:
“When you look at our operating system, I will tell you it’s not easy handling things like Pretzel Baconheeseburgers in the back of the house. And when you think about the build of that sandwich, you’ve got naturalheddar cheese, a very, very high-quality natural cheddar cheese. You’ve got cheddar cheese sauce, you actually have a Smoky Honey Mustard that’s specifically brought in for this. You have a bacon that is extremely hard to find out there it’s center-cut bacon. … You put this on a spring mix, and not just leaf lettuce, and you put all of these things together, and we’re used to custom-building sandwiches and building sandwiches to order.”
While complex menus can jam up fast-food kitchens, it does seems like a lame excuse to ditch the popular pretzel bun𠅊n innovation that Brolick recently hailed as “one of our most highly anticipated product launches in recent history”𠅎specially since Wendy’s just replaced it with brioche. (So much for simplifying the bread bin.)
Here’s how Huston Chronicleolumnist Ken Hoffman describes the new Bacon Portabella Melt on Brioche cheeseburger, which will be available until late December. 𠇊h, the brioche bun. It’s made with fresh eggs and milk, so the texture is moist and flaky. It bakes up billowy tall, with a distinctly sweet flavor. Brioche gets pretty close to pastry, which could push Wendy’s perilously close to putting a burger between two doughnuts.” Yum?
Barbara Cappaert, an analyst at KDP Investment Advisors, said in an e-mail: “They may be taking a play out of McDonald’s playbook on the McRib sandwich. Have consumers clamor for the productਊnd bring it back periodically to drive sales.” Still, she adds, competitors have recently introduced their own pretzel buns, which makes the offering less unique.
Lynch did not respond to questions about plans for the pretzel bun, saying only that whether a product becomes a permanent item depends on “many factors, and measured over a longer time.” Other hits that Wendy’s brought back onto menus weren’t always successful𠅏latbread sandwiches, for instance, were disappointing in their second run this year. So distance from the pretzel bun won’t necessarily make our hungry hearts grow fonder for a return.