In Focus
MENU INNOVATIONS | Staff Reporter, Australia

From Burgers to Broccoli, Hungry Jack's CEO Aaron McKie talks to QSR Media about their new Salad Stix offering

QSR Media has an exclusive interview with Aaron McKie, CEO, Hungry Jack's Australia about their new Salad Stix product. Find out why they are doing this now and what their expectation of the vegetable medley is.

QSR Media:  How did you come up with the concept?
McKie: One of the benefits of fast food is convenience. Our lives are busier and while we used to eat the occasional meal out of home, we’re now relying on takeaway and restaurant meals much more frequently because of our hectic lifestyles.

Hungry Jack’s is offering a genuine healthy alternative – fresh, hand-cut vegies with absolutely nothing added. It’s a full serve of vegetables for those who want nutritious food on the run.

Fresh, cut vegie sticks, often accompanied by a dip such as our hommus mini tub, are already a family favourite so we know there is a ready market for our Salad Stix.

While Australians still love a burger and fries, we’re also seeing a growing demand for healthier options. Consumers are more discerning and they have an increasing interest in the nutritional content of the foods they consume.

That’s why we have already made many nutritional improvements to our products including major reductions in saturated fat, sodium and sugar levels across our menu.

QSR Media:  What is your expectation of Salad Stix from a sales point of view?
McKie: While we won’t divulge specific numbers, we are confident in saying we expect Hungry Jack’s Salad Stix trial will be successful and we plan to roll them out nationally by the end of October.

QSR Media: How will you be promoting Salad Stix?
McKie: Marketing activity on Salad Stix will be low-key during the trial phase, using in-store point of sale.

QSR Media:: How long will the trial go for?
McKie: Salad Stix is being trialled primarily from an operational point of view as we intend having the product available from all our restaurants by the end of October.

QSR Media: Tell us what you changes you are making to improve the nutritional profile of your menu?
McKie: Hungry Jack’s has been quietly making many nutritional improvements to its products across the board.

The food our customers enjoy is now healthier than ever before, thanks to major reductions in saturated fat, sodium and sugar levels in our products.

Hungry Jack’s fries, for example, are now cooked in a canola-based oil blend which equates to a significant saturated fat reduction of 76 per cent. Our chicken range has also had its saturated fat content slashed by 15 per cent and additional improvements will be made across our menu range.

Improving our menu’s nutritional content is always a focus. We will continue to work away quietly behind the scenes to make even more significant improvements to the nutritional profile, the quality of our food without comprising on the great taste for which we are famous.

And an option always available to every Hungry Jack’s customer is our unique ‘Have it your way’ service, giving them the freedom to customise their order by adding or deleting ingredients to suit their individual dietary requirements.

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