Jack In The Box 2006 Annual Report Download - page 8

Download and view the complete annual report

Please find page 8 of the 2006 Jack In The Box annual report below. You can navigate through the pages in the report by either clicking on the pages listed below, or by using the keyword search tool below to find specific information within the annual report.

Page out of 88

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88

ON INNOVATION
c
reinvention
Innovation has distinguished the Jack in the Box
brand from competitors since our first restaurant
opened in 1951. We were pioneers in the concept of
drive-thru dining and 24/7 service. We also recorded
several industry firsts over the years, from launching
the first breakfast sandwich to packaging the first
portable salads. Although we were also given credit
for resurrecting the antenna ball craze that continues
to inspire Madison Avenue marketers and brand
builders, it’s clearly our creativity in the kitchen that
has brought us the most acclaim.
At a time when consumers have more dining options
and higher expectations than ever before, it’s critical
that we remain relevant to our guests. And that’s
where our 70,000-square-foot innovation center gives
us a competitive advantage. With state-of-the-art
test kitchens and consumer research facilities,
we have R&D capabilities to maintain the product
development pipeline that has added even more
variety, flavor and quality to our Jack in the Box menu.
In 2006 we expanded our line of burgers and sand-
wiches served on artisan, hearth-baked ciabatta bread
to include the Chipotle Chicken Ciabatta sandwich.
We also spiced up our line of entrée salads with an
Acapulco Chicken Salad that added a zesty, south-
of-the-border flavor. And we introduced buttermilk
biscuits to our breakfast menu, along with two new
biscuit sandwiches – a Bacon, Egg & Cheese Biscuit
and Sausage, Egg & Cheese Biscuit.
Complementing the product-development capabilities
of our innovation center, we also enhanced our menu
with several products developed by some of the biggest
names in the foodservice arena, including a fresh
fruit cup from Del Monte®, Minute Maid®orange juice,
Dannon®bottled water, a Butterfinger®Cheesecake,
and a Chocolate Chip Cookie Cheesecake made with
Nestlé®Toll House®semisweet morsels.
Response to these and other new products suggests
that we’re definitely on track with our strategic initiative
to reinvent the Jack in the Box brand. When we
announced this ambitious vision three years ago, we
saw an opportunity to create a guest experience that
did not exist in the quick-serve segment of the
restaurant industry. Our goal was to create a dining
destination that still offered drive-thru convenience,
but with enhanced interior amenities that invited
guests to relax and enjoy their meals in a comfortable
environment.
With breakfast traffic on the rise
at QSR chains, Jack in the Box
knows the importance of having a
strong morning menu. In 2006 we
introduced buttermilk biscuits,
along with two new biscuit sand-
wiches: the Bacon, Egg & Cheese
Biscuit and the Sausage, Egg &
Cheese Biscuit. Unlike many
chains, our full menu is available
all day every day.
c