Burger King Specialty Sandwiches
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| Nutritional value per 1 sandwich (219 g) | |
|---|---|
| Energy | 640 kcal (2,700 kJ) |
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53 g
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| Sugars | 7 g |
| Dietary fiber | 3 g |
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36 g
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| Saturated | 6 g |
| Trans | 0 g |
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29 g
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| Minerals | |
| Sodium |
(76%)
1140 mg |
| Other constituents | |
| Cholesterol | 70 mg |
|
May vary outside US market.
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| Percentages are roughly approximated using US recommendations for adults. Source: [1] |
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The Burger King Specialty Sandwiches are a line of sandwiches developed by the international fast-food restaurant chain Burger King in 1978 and introduced in 1979 as part of a new product line designed to expand Burger King's menu with more sophisticated, adult oriented fare beyond hamburgers. Additionally, the new line was intended to differentiate the company from other fast food hamburger restaurants at the time. Since the line's introduction, the other sandwiches have been discontinued, leaving the chicken offering, the Original Chicken Sandwich (abbreviated as OCS), as the primary product left. Additionally, other sandwiches that utilize the same roll as the chicken sandwich have been introduced to the company's menu both domestically and internationally since the original product line was introduced.
Burger King markets the Original Chicken Sandwich under several different names globally, including the Long Chicken, BK Chicken and Chicken Royal in the international markets it does business. The company also produces other variants that are specifically tailored to meet local taste preferences or customs of the various regions and countries in which it does business. To promote continuing interest in the product, Burger King occasionally releases limited-time (LTO) variants in the line that have different toppings or ingredients such as ham, Italian sausage or pulled pork. Being one of the company's major offerings, the Specialty Sandwiches are sometimes the center of product advertising for the company. Despite being a major product line in the company's portfolio, Burger King has registered very few global trademarks to protect its investment in the products.
During the mid-1970s, Burger King was having issues with its operations, franchises and image. In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations of Burger King to better compete against his former company as well as the then up-and-coming chain, Wendy's. As part of an operational overhaul he dubbed "Operation Phoenix", Smith reorganized the corporate operations of Burger King. He also initiated a development plan for a new product line that would become the Specialty Sandwich line. Development began that year, and while the company found that the new product lines would add an approximate eight second delay to the production time of orders and would cost about $39 million in lost productivity, the product was introduced in 1979. Despite these possible sales losses and time issues, the new products were successful and the company's sales increased by 15 percent.
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