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LOUISVILLE, KY, Nov. 1, 2013 –
Long John Silver’s, the world’s largest quick service seafood company, has named Brian Scantland, Vice President Planning and Performance Improvement. Scantland will report to Chief Executive Officer, Mike Kern.
Scantland brings 13 years of experience in restaurant and retail industries to Long John Silver’s, previously serving as the Senior Director of Innovation for YUM! Brands, as well as founding Louisville based consulting firm, Novanas Group, LLC. Scantland most recently served as the Senior Director of Fresh Food Transformation at 7-‐Eleven Incorporated in Dallas, Texas.
“Brian has a proven track record of leading profitable growth and change across organizations and we are thrilled to have him as a member of our team,” said Mike Kern, Chief Executive Officer, Long John Silver’s. “With Brian spearheading the future vision concept for our brand, we will be one step closer to our ultimate goal of brand revitalization.”
While in leadership roles with YUM! Brands and 7-‐Eleven Incorporated, Scantland produced growth in areas of product development, supply chain, brand positioning, operational execution and product cost structures. Scantland earned an M.B.A. from Arizona State University with a concentration in supply chain and logistics, and a Bachelor of Arts degree from the University of Louisville.
“Long John Silver’s is bringing the best leaders in the food service industry to the table,” said Kern. “Brian will be joining a group of industry veterans, who together will be launching some very exciting things for our brand in the next 24 months.”
A dollar donation earns a free slice of pie on National Dessert Day
Long John Silver’s, the world’s largest quick service seafood company, has introduced a month-long campaign to raise money for Children’s Miracle Network Hospitals (CMNH); the restaurant’s national charity partner. Customers who visit any participating Long John Silver’s restaurant during the month of October are encouraged to donate to the cause. Customers who make a minimum $1.00 donation on October 14, 2013 will receive a free slice of pie, honoring National Dessert Day.
“Children’s Miracle Network Hospitals is a vital organization, raising funds for children’s hospitals, medical research and community awareness of children’s health issues,” said Mike Kern, Chief Executive Officer of Long John Silver’s. “If each Long John Silver’s customer donates at least a dollar during October, we can make a big impact in the lives of these children.”
In 2012, Long John Silver’s raised more than $323,000 for CMNH. Long John Silver’s presented the donation during a fish fry at Kosair Children’s Hospital in Louisville. Long John Silver’s has set a goal of $500,000 this year to benefit the 170 children’s hospitals across the United States and Canada. Long John Silver’s will give a free slice of pie to its donating customers on National Dessert Day – October 14.
“This is one case in today’s world where a dollar can go a long way,” said Kern. “Each dollar donated can help save a child. With a free slice of pie in exchange, saving a life has never tasted so good.”
Throughout October, Long John Silver’s will encourage donations through in-store signage and through social media outreach on the restaurant’s Facebook and Twitter.
All Long John Silver’s to be converted to trans fat free oil by end of 2013
Center for Science in the Public Interest (CSPI) Praises Move
LOUISVILLE, Ky., August 28, 2013 – Long John Silver’s announced today that the seafood chain has begun switching all U.S. restaurants to trans fat free cooking oil. Long John Silver’s restaurants in states or cities with trans fat free laws converted several years ago, and the remainder will be fully trans fat free by the end of this year.
Next month, Long John Silver’s restaurants that are transitioning will begin using trans fat free cooking oil for non batter-dipped products. This includes french fries, hushpuppies, clams, crab cakes, catfish and all breaded seafood products. Many locations will complete the transition later in the fall so that by the end of 2013, all U.S. locations of Long John Silver’s will be using trans fat free cooking oil for all fried products.
“The move to trans fat free cooking oil is part of the evolution of Long John Silver’s to a contemporary, relevant seafood brand which we began in 2012 after becoming an independent company,” said Mike Kern, CEO of Long John Silver’s. “We have been launching new flavors, new products and new ways to enjoy Long John Silver’s including the upcoming launch of a specialty, classic fish sandwich on Sept. 2.”
"We are glad that Long John Silver's will, by the end of the year, transition to a trans-fat-free oil for frying," said CSPI executive director Michael F. Jacobson. "We appreciate the speed and seriousness with which Long John's Silver's leadership addressed our concerns and made this important change for the better."
Since separating from YUM! Brands, Inc. in late 2011, Long John Silver’s has undertaken an historic brand evolution. While preserving and celebrating its classic fried fish and chips heritage, the company has introduced a variety of new products and new flavors. The trans fat free oil transition is just one step in the bigger plan to make Long John Silver’s more contemporary and desirable. Fans can now enjoy a menu that offers 1 more tasty choices, including baked items and a variety of new sauces and sides. For example, look for the new Ciabatta Jack fish Sandwich, coming in September. The website (www.LJSilvers.com) also features a selection of under 600 calorie meals for consumers interested in calories.
Restaurant Offers Free Classic Whitefish on National Talk Like a Pirate Day
LOUISVILLE, Ky., September 3, 2013 – Long John Silver’s, the world’s largest quick service seafood company, today announced the September 3rd launch of the Ciabatta Jack Sandwich; a mouth-‐watering artisan sandwich served on warmed Ciabatta bread with Long John Silver’s legendary batter-‐dipped fish or chicken.
To celebrate the first month of the Ciabatta Jack sandwiches, Long John Silver’s is encouraging customers to join them in some fun on September 19 for “Talk Like a Pirate Day.” Customers who visit the restaurant that day can earn a free piece of the classic batter-‐dipped white fish for serving up their best pirate impression! Visit Facebook.com/LongJohnSilvers for more details.
“Finding a truly memorable fish sandwich is tough to do,” said Long John Silver’s Chief Marketing Officer, Charles St. Clair. “We are leaving the tired buns and square fish for the competition and offering our customers delicious batter-‐dipped fish on warm Italian Ciabatta bread.”
The handcrafted Ciabatta Jack Sandwiches combine warm Italian Ciabatta bread, melted Monterey Jack cheese, Romaine lettuce blend and the choice of Zesty Tartar or Baja sauce, pushing the sandwich above the competition. For a limited time only, the Ciabatta Jack Sandwich will be offered to customers for $1.99, delivering a great taste for an even better value. The sandwich will also be available as a combo with a choice of one side and a 20 oz. drink.
“We believe that high quality shouldn’t come at a high price,” said St. Clair. “Ciabatta Jack sandwiches offer the artisan bread customers crave and the Long John Silver’s taste they love, all at an irresistible price.”
Long John Silver’s will announce the Ciabatta Jack Fish sandwich and the Ciabatta Jack Chicken sandwich through a national advertising campaign that includes print, TV, in-‐store signage, social media and a national coupon drop. To learn more about the Ciabatta Jack Sandwich click here.
Long John Silver’s Big Catch is a limited time only special that delivers tremendous value to value hungry consumers. The Big Catch can be paired with a variety of side items including corn, green beans, rice, cole slaw, fries, onion rings and hushpuppies. The Big Catch is a wild-caught whitefish three times the size in weight of our normal uncooked whitefish. The Big Catch basket meal is offered at $4.99 and includes a choice of sides and delicious hushpuppies.
Long John Silver’s offers a variety of meal choices including baked fish and shrimp that can satisfy almost every diner’s dietary choices.
We stand behind our published food data and will review any requests from CSPI that raise questions about our data.