Bless Wendy's little oxymoronic heart for new 'giant junior' burger

| by S.A. Whitehead
Bless Wendy's little oxymoronic heart for new 'giant junior' burger

It had to happen. In this day of "fake news" and "alternate facts," we all just kind of knew restaurant chains would not be far behind. Alas, this week, Wendy's is introducing its new LTO, the "Giant Jr. Bacon Cheeseburger," or "Giant JBC" to its friends. 

While customers might be a little confused (Perhaps wondering whether a "Giant Jr." anything is actually a medium-size item or maybe a really big bite of something really small?) the chain itself knows exactly what this taunting title means.

As Wendy's explained in a news release about the offering, the burger is "double the fresh, never-frozen beef, double the oven-baked bacon, and double the cheese," or just "double the goodness." Oh, and that never-frozen beef is only in the contiguous U.S., by the way. 

Now maybe the "giant" in this "junior" really refers to the way the chain sees the deal it's offering on the item. Wendy's said the LTO is truly "'uge" (to quote our commander in chief), including the Giant Jr. Bacon Cheeseburger, four chicken nuggets, small fries and small drink for $5.

But, now again there, Wendy's, I have to ask, if it's really a "giant" junior, shouldn't those be giant-size drinks? 


Topics: Marketing / Branding / Promotion

S.A. Whitehead

Award-winning veteran print and broadcast journalist, Shelly Whitehead, has spent most of the last 30 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of and after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips.

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