7-Eleven rolled out new burgers and sandwiches with improved patty quality, a core materials and supplies for ready-to-eat meals, to bolster its premium ready-meal competitiveness.
7-Eleven said on the 5th that, as part of its "quality super-gap project" under way since last year, it will sequentially launch three burgers and sandwiches with upgraded patty quality.
On the 7th, it will launch the "incomparable shrimp cutlet burger" and the "incomparable shrimp cutlet sandwich." To secure high-quality shrimp patties, 7-Eleven jointly developed a dedicated shrimp patty with CPF, a food affiliate of Thailand's CP Group, without mixing in surimi.
For the "incomparable shrimp cutlet sandwich," 7-Eleven applied the "Rich Gold Mayonnaise," which it jointly developed last month with Lotte Wellfood and the Lotte Central Research Institute, to enhance the completeness of the taste.
Then on the 14th, it plans to release the "char-grilled bulgogi burger," which increases the pork content by 45% compared with the existing product.
Park Jae-hyun, MD on 7-Eleven's food team, said, "Beyond low-priced ready-to-eat meals that simply solve a meal, more 'value-satisfaction' consumers want to enjoy specialty shop-level quality at reasonable prices," and added, "Based on differentiated materials and supplies and manufacturing methods, we will continue to introduce products that raise the quality bar for convenience store ready meals."
Since February last year, 7-Eleven has been carrying out the quality super-gap project to strengthen ready-meal competitiveness. Starting with upgrading sandwich bread, in April it introduced triangle kimbap that preserves the stickiness of the rice and the crispiness of the seaweed, and in May it unveiled kimbap made with a superheated steam process.