As was posted earlier, Domino's still survives in this market. Can a Wendy's IB be any worse than a Domino's or Little Caesar's pizza?

If Gresham's Law ("Bad money drives out good.") has any applicability to the food trade, Al's and Johnnie's (or at least many of their lesser known neighborhood-corner competitors and up-and-comers) better keep a lookout. Never underestimate the power of the cheap, the mediocre, and the banal/standard/lowest-common-denominator in a mass-market economy.

JBW wrote

If Gresham's Law ("Bad money drives out good.") has any applicability to the food trade,..

Many years ago I visited Pittsburgh and was stunned to see billboards by Pizza Hut thanking Pittsburgh for being named the best pizza in town.

George R wrote:JBW wrote

If Gresham's Law ("Bad money drives out good.") has any applicability to the food trade,..

Many years ago I visited Pittsburgh and was stunned to see billboards by Pizza Hut thanking Pittsburgh for being named the best pizza in town.

It must have been one of those contests driven by 'popular demand.' Too easy to influence the results when you get your employees, friends and customers organized to 'vote' in your favor.

Regards,

Jim, I will second the Pop's in Homewood for a good beef sandwich. In fact, I had one Saturday for my pre-Passover lunch. Be sure to get the hot peppers. They are an insane neon green color, but very tasty. I will usually order one with both hot and sweet peppers, and my husband will go farther than that -- he'll get hot peppers, sweet peppers and giardinara. And ask to have it dipped, which makes it really, really juicy, but hard to eat at the end as the bread starts deteriorating if it gets too soggy.

Marnell's, which was just horrible when we did the far south suburban Beefathon, has finally closed its doors. They were the best beef sandwiches I ever had, back in the day (and we're going wayyy back). My roommates and I used to get them every Saturday for lunch for years. I was hearbroken at how badly the quality had deteriorated on my last visit there (the day of the beefathon).

Suzy

Cathy2 wrote:
It must have been one of those contests driven by 'popular demand.' Too easy to influence the results when you get your employees, friends and customers organized to 'vote' in your favor.

Regards,

Maybe, maybe not. I know I've told this story here before. I was in Akron Ohio for 2 weeks of training back in the early 90's. The first thing I did when I got to town was ask people where to get the best pizza. I stopped asking after the 1st 3 people all said Domino's. The worst part, they were right. I tried 4 pizza places in those 2 weeks and Domino's would have been better.

I have found it to be a waste of time to try and figure out why a chain does what it does unless you are part of the culture, which I am not.

In Texas it seemed that Arby's introduced a new sandwich every month and Italian Beef seems to have come and gone a few times. A friend of mine was working for a company that supplied the beef to Arby's and I was getting the play by play leading up to the introduction of a Pot Roast sandwich. I really liked the sandwich however it failed miserably after being test marketed in the DFW area during July and August. Go Figure.

PS Pizza hut was rated the Best Pizza in the Entire FT. Worth area 3 years running.

Hi,

I thought I would do something radical this evening: eat a Wendy's Italian beef. A blessing of circumstances, there was a Brown's Chicken across the driveway, which meant a side by side comparison of both chain's Italian beefs. However I didn't commit to eating either until I knew my local Wendy's offered an Italian beef.

I went to the drive-thru to find an Italian beef on the menu. I ordered an Italian beef dipped with sweet peppers. The person collecting my order didn't understand my request for dipped and there was some confusion over my intentions. I advised I would come in instead. I did after a quick trip across the driveway to Brown's Chicken. I easily ordered an Italian beef dipped and had the choice of gardinera or sweet peppers. I choose the sweet peppers and declined the option to add cheese.

I tucked into the Wendy's to order my Italian beef dipped. The request for dipped threw them off, I explained what I desired then hoped for the best. I learned the only peppers were gardinera, though I was offered cheese and declined it, too. Once I had my sandwiches, I took them to the parking lot for a few pictures:

Italian beef unwrapped: Wendy's on the left (yes, I know it says chicken, but it isn't) and Brown's Chicken on the right.


Italian beef unwrapped


The Wendy's Italian beef was not dipped by any stretch of the imagination. However it did have a nice chewy high quality bun:


The Brown's Italian beef was clearly dipped with the soggy look that is all too familiar for the type. It was also wrapped for security against gravy leakage like Fort Knox. Inner most cover was the foil, then several layers of the exclusive Brown's Chicken paper sleeve all tucked into a plastic bag and inserted into a carry-out bag.


The Brown's Chicken Italian beef meat on the left has the typical Chicago IB weathered look. The Wendy's beef was smooth, the meat almost feathered and very neat in appearance. I have some guestimates on what may be going on here, but I am cognizant I am no food scientist.


I had asked for the Wendy's gardinera to be put on the side, which was finely minced:


I opened the Wendy's to find a small bit of gardinera present. I later learned from the manager the initial interpretation of, "On the side," was understood to apply a little on the side of the sandwich:


The manager had observed my analyzing the two sandwiches and came over to learn what I was thinking. We discussed the odd distribution of gardinera, which he knew typically it should be evenly distributed on the sandwich. It was my request for "On the side," that caused some confusion. I also clarified what was meant by "dipped," which he was not aware. When I offered Italian beef sandwich purveyors usually allow a choice of sweet peppers or gardinera. He offered as explanation that it was a, "Wendy's version" (with quote marks emphasized with his fingers) is not always precisely like the local version. He then inquired what I thought of the sandwich. I began by commenting the Italian sandwich offered by Brown's Chicken was more reflective of the rough and tumble local version. The Wendy's certainly had a better bun and it was a bummer not to have a choice in peppers. However if someone had never ever had an Italian beef in their life, the Wendy's version would certainly not turn them off from trying one in the future. While some may not find that acceptable, I can see where they could have done worse and turned people off, but they did not.

I know I am not a highly sensitive afficionado of an Italian beef. I will eat and appreciate a Johnnie's or a Chickie's whenever the opportunity allows because those who are in the know love those. While neither Brown's Chicken or Wendy's sandwich could hold a candle to those iconic sandwiches. I also have to say they were not the worst of the breed either. The Wendy's was a close approximation with some thoughtful choices in ingredients, though it is not a real Italian beef but it is not an embarassment to the name, either.

Regards,

Cathy2 wrote:I later learned from the manager the initial interpretation of, "On the side," was understood to apply a little on the side of the sandwich:

LMAO!!!! I have been told that Brown's IB comes from Portillo's, so I have thought it must not be too bad?

Cogito wrote:

Cathy2 wrote:I later learned from the manager the initial interpretation of, "On the side," was understood to apply a little on the side of the sandwich:

LMAO!!!! I have been told that Brown's IB comes from Portillo's, so I have thought it must not be too bad?

The owner of Brown's Chicken is a brother to the owner of Portillo's. After Brown's Chicken came out with an Italian beef, there either was a meeting of the minds between the brothers or their attorneys. Brown's Chicken had these very carefully worded statements that while the owner may have the name Portillo, the Brown's Chicken IB was not from Portillo's Italian Beef.

Regards,

Frank Portillo, the president of Brown's Chicken is the older brother of Dick Portillo, founder of Portillo's. How did the Brown's beef compare to Portillos? I was going to write somewhere in this thread that if one were to try a fast food beef, Browns has been offering them for a few years now, still havent tried one yet. The Wendy's beef looks like a french dip or and arbys sandwich and nothing like a IB .The giardinara literally on the side and not knowing what "dipped" meant shows they have no clue whats goin on. Funny thing is that pic doesnt look as unappetizing as I thought it would, just nothing like a IB and if I was stranded in Wndy's one day I may of even ordered one if it wasnt called Italian beef.

Da Beef wrote:The giardinara literally on the side and not knowing what "dipped" meant shows they have no clue whats goin on.

The truth is, this shows how food is different to us here. Remember, neither the drive-thru person nor the manager were imported to Chicago just to sell IB. No, they are likely Chicago natives that don't even know what a dipped IB is. If there are more like them than there are of us than a Wendy's IB might actually sell in this area.

the Wendys "italian beef" looks likea "roast beef" sandwich I would expect to receive at Arbys.

jimswside wrote:the Wendys "italian beef" looks likea "roast beef" sandwich I would expect to receive at Arbys.

Certainly the meat had an Arby's quality to it. I haven't been to an Arby's in years, so I don't know where the bun fits into a typical Arby's experience or not. Wendy's certainly offered a better bun than one usually associates with an Italian beef.

The people I encountered at Wendy's were Mexican. The manager may not have been aware of the dipped option, though to his credit he was willing to listen and learn. He was well aware of the usual options for sweet peppers or gardinera, though whether it is offered or not was not at his level. The server was simply presented with a new situation she wasn't quite sure how to navigate. However if they did dip the bun, I am not sure what the sandwich would have been like. The bun wasn't going to collapse easily like the typical bun choice for IB.

Regards,

Cathy,

I salute your adventurous spirit. Once again, you have taken one for the team. I must admit, I was curious about the Wendy's IB, but not curious enough to actually eat one. Thanks for doing that.

P.S. Both sandwiches pictured show the sad result of being wrapped in foil, although the Wendy's sandwich, not being dipped, is effected less than the Popeye's version. Foil is the natural enemy of an Italian Beef sandwich. My rule of thumb is that if I see foil being used to wrap an IB sandwich, I immediately walk out of the establishment and go somewhere else.

Cathy2 wrote:I thought I would do something radical this evening: eat a Wendy's Italian beef. A blessing of circumstances, there was a Brown's Chicken across the driveway, which meant a side by side comparison of both chain's Italian beefs.

Way to show how it's done right...your constant, enthusiastic willingness to venture beyond speculation and dive right into a food challenge in the name of research is, as always, much appreciated and admired.

crrush wrote:

Cathy2 wrote:I thought I would do something radical this evening: eat a Wendy's Italian beef. A blessing of circumstances, there was a Brown's Chicken across the driveway, which meant a side by side comparison of both chain's Italian beefs.

Way to show how it's done right...your constant, enthusiastic willingness to venture beyond speculation and dive right into a food challenge in the name of research is, as always, much appreciated and admired.

If my original plans hadn't fallen through, then I would have been eating a spaghetti dinner and listening to a lecture on outhouse archeology. I had to do something to fill the void!

Regards,

You mean after all this yapping someone actually tried the Wendy's IB? Good job, Cathy!

You have nerves of steel and a stomach of cast iron. I salute you, Cathy.

I did catch the radio commercial for this. Said the IB came from Pappa Charlies and that the Wendy's version was the most authentic. I kid u not.

My expectations were pretty low going in but after finishing one and ordering another, I would have to say this is the 6th best IB I have ever eaten in Chicago.

Admission: I have only had 5 IB sammiches previous to this one.

B

charmattack wrote:Foil is the natural enemy of an Italian Beef sandwich. My rule of thumb is that if I see foil being used to wrap an IB sandwich, I immediately walk out of the establishment and go somewhere else.

Why? I would think it would keep all the juices in....?[/quote]

It causes the bread to steam, making it mushy and not able to stand up to the beef. Take a look at the Brown's beef upthread. See how limp and mushy the bread has gotten? That's what foil does to the sandwich.

stevez wrote:Foil is the natural enemy of an Italian Beef sandwich. My rule of thumb is that if I see foil being used to wrap an IB sandwich, I immediately walk out of the establishment and go somewhere else.

How come? I would think it would keep it all juicy & warm & such....?

& does this apply to the foil with the paper insides, too?

That Brown's roll looks simply terrible, soggy or not.

SHAVED roast beef.... yum?

ARBY's OWNER BUYING WENDY'S FOR $2.34B
April 24, 2008
COLUMBUS, Ohio (AP) - After two past rejections, the owner of Arby's shaved roast beef sandwich restaurants is buying Wendy's, the fast-food chain famous for its made-to-order square hamburgers and chocolate Frosty dessert, for about $2 billion.
Triarc Companies Inc., which is owned by billionaire investor Nelson Peltz, said today it will pay about $2.34 billion in an all-stock deal for the nation's third-largest hamburger chain started in 1969 by Dave Thomas. Wendy's had rejected at least two buyout offers from Triarc.
Thomas' daughter Pam Thomas Farber said the family was devastated by the news. "It's a very sad day for Wendy's, and our family. We just didn't think this would be the outcome," said Farber, 53. If her father were alive to hear news of the buyout, "he would not be amused," she said.
Thomas became a household face when he began pitching his burgers and fries in television commercials in 1989.
The deal caps two chaotic years for Wendy's in which it has sold or spun off operations, slashed its corporate staff and had its wholesome image tarnished by a woman who falsely claimed she found part of a finger in her chili.
Wendy's, which will continue to be based in Dublin, Ohio, operates about 6,600 restaurants in the United States and abroad. It trails McDonald's and Burger King Holdings Inc. in the burger business. Arby's is headquartered in Atlanta.

In Naperville last night, we noticed a Wendy's advertising its Italian beef. It was directly across the street from a Buona Beef, which made me wonder.

I considered a taste-off but we had just eaten a huge dinner at Mapo and couldn't face it.

tarte tatin wrote:ARBY's OWNER BUYING WENDY'S FOR $2.34B

Wow, read that real fast and thought it said they were buying it for $2.34 LB.