Chuch's Chicken is giving its classic chicken sandwich an upgrade with the debut of the new Texas-Cut Bacon Church’s Chicken Sandwich.
Starting on October 28, Curch's will be offering a chicken sandwich made with crispy, thick-cut applewood smoked bacon. The bacon is designed to pair with the brand's signature hand-breaded chicken breast filet, which features a homestyle seasoned breading and a hint of buttermilk. As Church's Chicken's Chief Marketing Officer, Brian Gies, explains, the new Texas-Cut Bacon Church’s Chicken Sandwich is a natural evolution for the brand. He adds, "Our thicker-cut applewood smoked bacon is unlike any other in quick-service dining, creating a perfect flavor pairing, while still bringing the signature Church’s Texas flair that guests know and love."
The new Texas-Cut Bacon Church’s Chicken Sandwich is a limited-time offering available only until December 26, 2021.
Image Credit: Church's Chicken
Why This Trend Is Growing
- Bacon-topped Sandwiches
- Quick-service restaurants can innovate their menus by offering sandwiches or burgers topped with bacon for a unique flavor experience.
- Limited-time Menu Offerings
- Quick-service restaurants can create a sense of urgency and encourage repeat visits by offering limited-time menu items like the Texas-Cut Bacon Church’s Chicken Sandwich.
- Signature Flair
- Quick-service restaurant can differentiate themselves by adding unique regional flavors or ingredients to signature items, like Church's Texas-Cut Bacon to the classic chicken sandwich.
Industries Being Reshaped
- Quick-service Restaurants
- Quick-service restaurants can offer innovative, limited-time menu items that feature unique ingredients like bacon to drive sales and create repeat business.
- Food and Beverage Manufacturing
- Food and beverage manufacturers can create new, marketable bacon products or offer unique cuts and flavors to differentiate themselves and appeal to consumers' taste preferences.
- Foodservice Distributors
- Foodservice distributors can offer unique bacon and other regional ingredients to quick-service restaurants, enabling them to offer signature, differentiated menu items to their customers.
