Burger King puts fire-grilled ribs in test markets
June 08, 2009
by Bryan Salvage
DES MOINES — Roughly 300 Burger King restaurants are test marketing its smoky, bone-in, Fire-Grilled Ribs. Research and development for the new product was conducted in conjunction with the National Pork Board.
"During the past year, the Pork Checkoff has been actively involved with the conception and development of this exciting new product," says Paul Perfilio, national foodservice marketing manager for the Pork Checkoff. "For more than a year, we’ve worked with experts in food innovation, product marketing and research and development to provide Burger King with industry data and information, market trends and menu concepting, along with product review and evaluations."
Available in 3-, 6- or 8-piece portions and served with dipping sauce, the ribs are being tested at approximately 300 locations in four markets — Las Vegas, N.V., Indianapolis, Ind., Greensboro, N.C., and Orlando. Burger King will be offering this new pork product for a limited time only, N.P.B. relays.
Depending on consumer acceptance in the test markets, the chain plans to offer the product in up to 3,500 of their nearly 8,000 U.S. restaurants next year.