The burger chain announced that it will now freshly use 100 per cent Australian cage-free eggs 16 months ahead of schedule across its national network of more than 400 restaurants.
Hungry Jack’s Chief Marketing Officer Scott Baird said the company’s move to cage-free eggs in Hungry Jack’s restaurants is one of many bold changes it has been making to the menu and operations to respond to customer feedback.
“Cage-free eggs are something our customers continued to highlight as very important to them so we worked closely with our supply chain to ensure we could convert sustainably. We are proud to have delivered on our promise ahead of schedule and together with no added hormone beef created distinctive points of difference against our main competitors in the category.”
Starting from today Hungry Jack’s Brekky Muffins, Brekky Wraps and The Aussie Burger will now contain 100 per cent freshly cracked cage-free eggs sourced from Australian producers.
Other improvements include eliminating all added hormones from its 100 per cent Aussie beef burgers, introducing a new gourmet burger range Grill Masters, switching from the traditional fries to new thick cut chips, moving to 100 per cent Arabica coffee and rolling out a revamped restaurant design.
To celebrate the move to cage-free eggs, Hungry Jack’s will be offering a limited time offer ‘Breakfast Combination’ of any freshly cracked cage-free egg muffin and 100 per cent Arabica coffee for only $4.95.
In addition, the first 50 customers to make a cage-free egg purchase at St Peters, Cabramatta, North Parramatta, St Mary’s and Wentworthville will be rewarded with half a dozen cage-free eggs for their very own fresh-cracking pleasure.
Hungry Jack’s stated that it recognises animal welfare and ethical sourcing is an important community demand and the company prides itself on sourcing its ingredients from reputable and trusted suppliers.
Do you know more about this story? Contact us anonymously through this link.