Wendy’s: Sharing Beef Quality Story
Key staff share Wendy’s support for beef industry, plans for future beef promotions.
by Kindra Gordon, field editor, for Angus Media
SAN DIEGO, Calif. (Jan. 28, 2016) — “We are here because we think we have a lot in common,” said Liliana Esposito, director of communications for the hamburger chain Wendy’s. Esposito shared remarks about the company during a Learning Lounge session in the NCBA Trade Show area at the 2016 Cattle Industry Convention in San Diego Jan. 28. A Wendy’s food truck was also on hand for two days, offering free burgers and frosties to convention attendees.
Esposito explained that Wendy’s is “investing more in our brand and our beef business,” and said the company is looking to work with the beef industry to “help us bring a product to our customers that they love.”
“Quality is a way of life at Wendy’s,” Dennis Hecker told his Learning Lounge audience.
Established in 1969 by Dave Thomas, Wendy’s was built around “fresh, never frozen” burgers.
“Fresh is unique and sets us apart,” Esposito noted.
Dennis Hecker, head of quality assurance for Wendy’s also shared remarks about the company’s focus on quality, saying, “Quality is a way of life at Wendy’s.”
Hecker noted that they have an animal welfare and auditing program in place to ensure that animals are treated humanely and that the company is supplied quality beef. He emphasized, “Data drives our decisions on quality. We’re not going to make a snap decision, but will look at the data.”
The company has an animal welfare council of staff and food industry consultants that meets quarterly to review animal welfare standards and consumer issues and provide guidance.
Regarding antibiotics, the company’s policy states that “antibiotics are only to be used when there is clear evidence that the animal has, or is at risk of developing, a health condition that antibiotics are needed to treat.”
In reference to the move by other food companies to source “antibiotic-free” beef, Esposito added, “We won’t make inflammatory statements that affect the industry and don’t have a plan in place as to how to achieve that supply. … The best beef comes from healthy, well-cared-for animals. Sick animals need to be treated, and you’re not going to hear anything different from us.”
Established in 1969 by Dave Thomas, Wendy’s was built around “fresh, never frozen” burgers.
For the future, Esposito noted that Wendy’s will be incorporating more information about their beef quality efforts into their marketing.
“We recognize consumers are looking for more information and transparency," she said." We need to convey to them the quality assurance practices in place and that they are constantly being improved.” She also emphasized the importance of having producers be part of the journey with Wendy’s in reaching consumers.
In spring 2016, Wendy’s will be re-launching its Dave’s Single and Dave’s Double hamburgers. The burgers will feature a new bun, foil packaging and a new campaign that promotes a back-to-basics fresh, quality take on food. Learn more about Wendy’s animal welfare policies at https://www.wendys.com/en-us/about-wendys/animal-welfare-program.
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