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Thrillist: Slowly, Surely, and Without A Lot of Fuss, Arby’s Became Great

August 30, 2018
By Raj Prashad

When you take a step back and look, you can see how Arby’s has avoided the industry craze of brash and outlandish food. No knock-offs, no gimmicks. Instead, the brand has followed a successful strategy that is simple in its description: authenticity.

And in doing so, Andy Kryza of Thrillist writes, “Arby’s became great.”

“While everyone else was coating meat in smashed up chips,” Arby’s has introduced more than 10 protein variations in recent years.

“That’s innovation but it isn’t loud.

 

… that’s kind of the beauty of Arby’s, and what makes them arguably the best nationwide fast-food chain out there.” Andy Kryza, Senior Editor, Thrillist

This is a brand that prides itself on its Beef ‘n Cheddar and Curly Fries, but has also served 13-hour smoked brisket, thick, New Zealand-sourced venison, six-hour mesquite smoked short rib and traditional Greek gyro meat sliced from spit rotisseries.

That’s the amazing balancing act of Arby’s: a sandwich shop where you can enjoy a roast beef sandwich with a side of mozzarella sticks, and where you can order proteins like pork belly and porchetta, the likes of which have never been seen before in a national fast-food restaurant.

And that’s what’s perfect about Arby’s — it has become beloved in heartland America and big cities alike by bringing forth high-quality protein sandwiches.

“While everybody was futzing around with stunt food, Arby’s went from a good restaurant you tend to forget until you’re desperate on a road trip to fast food’s most innovative and consistently impressive empires,” Andy wrote.

To read more of Andy’s story on Arby’s resurgence, click here.