Because food has such an important place in ĂŢ»¨ĚÇÖ±˛Ąâ€™s Cajun and Creole cultures, it’s not surprising that it would become associated with the University’s brand. That blend came about with an innovative marketing tool: an edible logo.
Acadiana’s Sonic restaurants created a one-of-kind entrée, the Ragin’ Cajuns® burger, in conjunction with the start of the Fall 2012 football season. It wasn’t just the toppings that made it different, such as fried and grilled onions. It was the University’s athletics logo — right on the bun.
“It was our most successful promotion ever,” said Gary Wilkerson, president of Kergan Brothers, which holds the local franchise.
Wilkerson said it was also a first in the restaurant business. “As far as I know, this is the first time anyone’s used an edible logo on a hamburger bun in the United States,” he told La Louisiane.
The edible logo made its debut in 2010 on another Acadiana palate pleaser: Deano’s pizzas. The locally owned restaurant has added a specialty pizza to its menu, the Ragin’ Cajun, which ĂŢ»¨ĚÇÖ±˛Ąs pepperoni and chicken sausage topped with the logo. But the edible design can be added to any pizza.
The University is making its mark in another category, the hot dog. The Cajun Craw Dawg ĂŢ»¨ĚÇÖ±˛Ąs a Ragin’ Cajuns logo on its bun and is seasoned with a crawfish-and-cheese topping. It premiered during the 2013 baseball season at M. L. “Tigue” Moore Field. The spicy dog was created by Sodexo, which prepares and serves food on campus.
Edible logos are not the University’s first foray into the food category. Ragin Red®, introduced in 2005, was the first food product in the University’s line of licensed items that bear the school’s logo or name. The all-around seasoning, blended specially for UL Lafayette in St. Landry Parish, can be used on meat, in gumbo or on seafood.
Last year, the UL Lafayette Alumni Association began selling three Ragin’ Cajun wines.