Talk:Raising Cane's Chicken Fingers/Archive 1

Archive 1

Cane's Sauce

It's not as if the Cane's Sauce ingredients are some super-secret locked down corporate gift from the Lord. Everyone knows what's in it, leave that section alone. I know people who are allergic to Worcestershire Sauce, which is just 1 good reason to keep this information in there. I've kept the exact recipe out of the article so it's not like someone can go create a whole batch of Cane's sauce for themselves. --72.21.46.235 18:35, 14 June 2006 (UTC)

Could you post a link to the article?--Matteh (talk) 21:15, 17 June 2006 (UTC)

Ok, since people keep adding and deleting the sauce ingredient list, I think we should come to some agreement on whether or not it stays in the article. Since it's not an actual recipe, I don't know if it actually counts as a trade secret violation. If it's going to stay in the article, we need to cite where this information is coming from. It can’t be original research. If you're going to edit that section, please at least leave a comment here so we can come to some consensus. --Matteh (talk) 09:52, 22 July 2006 (UTC)

It's not a trade secret violation. The only people capable of violating trade secret agreements are those who are party to the agreement. So unless the recipe keeps getting added by a Cane's employee who is subject to an agreement to not add it, nobody has anything to worry about. This stuff isn't like copyright law; trade secrets exist as a result of a contract, and a contract can only bind those who are party to it. Recipes are not subject to copyright anyway. --Gordongekko909 21:25, 19 September 2006 (UTC)

Slightly tweaked the ingredients listed and added info on confidentiality agreements required upon employment at Cane's headquarters. The ingredients I listed (only one of which was missing) have been verified to me by a senior-level employee in the company.—Sampo Torgo ^[talk] @ 08:00, 21 September 2006 (UTC)

It's a known fact that the ingredient is not (or was not) black pepper and salt. Instead it was seasoned salt, preferably Tony Chachere's which is a popular Louisiana table item. Also at one time, although it may not currently be included, was a pinch of MSG in each bucket of sauce. The items were mixed in a bucket - the ones the chicken used to come in (don't know if they still do it this way as it was years ago that I worked there) - in a three to one ratio, ketchup to mayonnaise (this due to the ketchup containers being smaller than the mayonnaise ones). Add a half-cup of Worcestershire, more or less (it was NOT an exact science), four shakes of Tony's and one shake of MSG. I worked there in '98 and these were the ingredients. Pejorative.majeure (talk) 02:32, 2 January 2008 (UTC)

I'm a current shift manager at Raising Cane's, and I can give you all an update about the current vetting process given to prospective shift managers (as of 2008): I was never required to sign any confidentially agreement. Any references to such an agreement are now tongue-in-cheek and discussed as a matter of intrigue. The ingredients to the sauce are simple: 40 oz of French's Worcestershire sauce, 30 lbs of Kraft mayo, 3 pouch packs of Heinz ketchup, and a pre-packaged "Spice Pack" (commonly believed to be mostly garlic powder, black pepper, and seasoning salt). 74.195.36.79 (talk) 07:10, 29 January 2009 (UTC)

I made Cane's Sauce at the original Cane's. There were no confidentiality agreements back then. The mix was simple, a 5 gallon bucket with about 1/2 of it filled with mayo, add a food service pouch (or was it two) of heinz ketchup, then two quarts of powdered MSG, a quart of powdered worcestershire sauce, a cup or two of garlic salt or garlic powder, and some pepper (I don't remember which kind). Then we mixed it up with a drill like you'd use to mix concrete. That was a long time ago. I do remember being threatened with being fired once for telling a customer it contained MSG when she asked as she was allergic to it.Drew.ward (talk) 04:18, 26 June 2012 (UTC)

Layne's of College Station

To whoever keeps adding the stuff about Layne's, I'm not really sure if it's relevant to the article or not, but it really needs to be written from a more neutral point of view. Maybe someone who know more about the situation could improve it, but it sounds like a minor local issue to me.--Matteh (talk) 00:17, 25 October 2006 (UTC)

I would like to see someone more in tune with Wiki etiquette edit it for NPOV, but I feel it's quite germaine to the article about Raising Cane's. Cane's is known for having a "unique" menu, style, sauce, and business plan, when in reality there is a suspiciously similar restaurant in Layne's that predates them by 2 years, and is only a few hours away from Baton Rouge - home of LSU, which, when the owners of Raising Cane's attended LSU, played Texas A&M in College Station [1]. Obviously, there is nothing wrong with competition, but I feel the article should reflect this criticism since from the perspective of those familiar with Layne's, it seems not only plausible, but likely that the idea for Raising Cane's came from Layne's. There are several references in addition to those in the section I added that can be added as sources to remove the subjectivity of the section, though I don't know how to add these references in proper wiki fashion.--70.186.97.140 04:17, 25 October 2006 (UTC)

In The Spirit of Neutrality

If the above comments are germane, than so are a few more facts that were left out of your comments. These facts are really easy to find if anyone wanted to actually know them. First of all, I’m not real sure where anyone got the impression that Raising Cane’s is known for it’s uniqueness because it certainly wasn’t from them. I’ve seen a lot of their ads and have never heard the word unique. A few more facts that should be pointed out in an effort to help readers form their own neutral opinion.

1. Raising Cane’s did originate in Baton Rouge, home of LSU (go Tigers!) but the owner did not attend LSU – he attended and graduated from the University of Georgia in Athens, Ga.

2. As far as the comment that it is likely that the idea for Raising Cane’s came from Layne’s because Layne’s opened before Raising Cane’s and LSU played Texas A&M in 1992 – There’s a chicken finger restaurant that’s similar to Layne’s named Guthrie’s. It began in 1968 in Alabama. It has locations that predate Layne’s throughout Alabama, Georgia, Florida and Mississippi. Did Texas A&M play any games in any of those states in the 60s, 70s, 80s or early 90s? If so, it seems not only plausible, but likely that the idea for Layne’s came from Guthrie's. Or maybe the idea came from Zaxby’s the chicken finger restaurant that started in 1990 and has locations all over the southeast United Sattes.

3. In the spirit of giving all the facts – the owner of Raising Cane’s actually worked at the Guthrie’s location in Athens, GA while he attended UGA (yes, that was before Layne’s opened) so it would have been foolish of him to ever say that he came up with the idea of a chicken finger restaurant because he obviously didn’t. I can’t find anywhere that quotes him saying that.

Similar businesses open next to similar businesses every day. It’s a fact, and a freedom we enjoy in the United States. Without such openings, there would be no competition. I think we can all agree that competition drives us all to be better. That goes for businesses, too, including Raising Cane’s and Layne’s. Long live chicken finger choices!

A google search for "'raising cane's' 'guthrie's'" only shows 19 results, so I'm not sure how I was supposed to figure that one out, not having lived in any of the states in which Guthrie's has locations. But, after looking at Guthrie's website, you're right - it's a total knockoff of Guthrie's, as is Layne's.

I wasn't trying to say that competition is a bad thing, but the hype Raising Cane's has gotten for having a unique "one-item" menu and special sauce so unique the employees have to sign NDAs is ridiculous. Though Raising Cane's has never said that they were the originators of the idea, that's true - yet that's largely the perception of the media and the public.

As far as the football thing goes, I was just trying to say that College Station isn't that far from Baton Rouge and that the year before Raising Cane's started LSU played at A&M, so there would have been a reason for someone in Baton Rouge, LSU student or not, to go there.

I do appreciate you clearing the air, maybe you can add that information to the article before someone else makes my mistake.--70.186.97.140 07:10, 26 October 2006 (UTC)

Fair use rationale for Image:Caneslogo.gif

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This article is very poorly written

This article needs a major copywriting overhaul. Some of the sentences are totally redundant (i.e. the description of the Box Combo?) and the article just "feels" like it is overhyping this restaurant. Meg 19:16, 31 October 2007 (UTC)

WP:FOOD Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Restaurants or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. You can find the related request for tagging here -- TinucherianBot (talk) 10:53, 2 July 2008 (UTC)