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Cane’s owner and Cane’s founder Todd Graves recently admitted that he doesn’t like the coleslaw served at his chicken chain.
Graves did this in an Instagram interview when content creator Joe Bonham asked him about his Cane order.
“Box Combo, no slaw, extra toast and extra sauce,” replied the CEO.
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“You don’t make any coleslaw?” Bonham asked.
“I don’t like coleslaw, man, that’s why I’m trading it,” Graves replied.
The founder and owner of Raining Cane said he doesn’t mind the coleslaw, shown here, that his restaurant offers, which has thousands of people weighing in. (Bloomberg/Getty Images)
Bonham told Graves that no one likes coleslaw, and Graves was put off.
“Every once in a while, I find someone who likes it, but I’m not crazy about coleslaw, so trade it for toast,” he said.
“If you try to be all things to all people, you are great to no one.”
Bonham followed up by asking whose idea it was to add the coleslaw.
Graves says she wants a “vegetable portion of the meal,” and that coleslaw is “a Southern thing, but I don’t care for it.”
The viral video has garnered 8.5 million views, 457,000 likes and over 4,000 comments.
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Many commentators agreed with the sentiments expressed by one Instagram user: “Love the honest CEO.”
“You are one of us,” someone wrote.
“You know what’s going on,” wrote another.
Cane’s CEO, Todd Graves, has received a lot of praise on social media for his honesty about the coleslaw sold at his restaurant. (Raising Cane)
The discussion about coleslaw itself sparked a lively debate.
The comment, “I go double slaw,” received 35,437 likes, along with reactions such as, “Criminal,” “Diabolical” and “Federal prison for you.”
“The criminal is taken lightly,” commented another.
“The best part!” another wrote.
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“Everyone is saying to lock him up, but he is doing us a service,” commented another.
Others came in to promote different sides.
Potato salad, pickles and mac and cheese were among the ideas.
A 3.1-ounce serving of Raise Cane’s coleslaw is 100 calories, according to the restaurant’s website. The chain advertises the menu item as “creamy, creamy and freshly prepared.”
Todd Graves, founder and owner of Raising Cane, is shown here at a charity event. He said he doesn’t mind the chain’s coleslaw but isn’t willing to take it off the list. (Sean Gardner/Getty Images)
“If you try to be all things to all people, you’re not good for anyone,” Graves said in a statement to Fox News Digital.
“So, we focus on serving up desirable chicken finger foods and doing it better than anyone else, which is why you won’t see limited-time offerings or new items coming in and out of the menu. I always say, don’t fix what’s not broken. Our coleslaw isn’t going anywhere.”
There are many Reddit forums debating Cane’s coleslaw. “Coleslaw is the best part of Raining Cane’s” was posted on the r/unpopularopinion subreddit.
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“Why are they making slaw?” asked a poster on the r/RaisingCanes forum.
“Does anyone actually eat coleslaw from here? I always send it for extra toast/fries,” wrote someone on the same forum.
“I get asked all the time if I’m going to add another item to the menu and the answer is no,” Graves told Fox News Digital.
“We’ve had the same menu since I opened the doors of the first Raising Cane’s in Baton Rouge nearly 30 years ago: chicken fingers, Cane’s Sauce, coleslaw, Toast’s Cane and chopped fries. This focused menu means our staff can focus on doing one thing and do it better than anyone else.”
The behavior of the restaurant, according to Graves, is based on the principle of “one love” that “allows us to create the perfect box combo that is served hot, fast and always fresh.”
The Raising Cane’s restaurant chain has been expanding nationwide and recently opened its 1,000th location. (Stock)
“When I created the menu, I wanted to give people something so they could change it up, so they could have more fries, Cane’s Sauce or more Texas toast,” Graves said.
“Coleslaw gives them that something so they can put together their perfect box. And if someone likes coleslaw, that’s great!”
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Raising Cane’s opened its 1,000th restaurant – in Hollywood, California, – in March.
The restaurant’s website lists six new locations opening this month.
