Wendy's Is Giving Away Free Frostys This Week
Wendy's Frosty has had a big couple of weeks. First, it launched its new Thin Mints Frosty made with a first-of-its-kind Girl Scout Thin Mints-inspired cookie butter at the end of February. Then, it announced that it's releasing all-new Frosty Swirls and Frosty Fusions—letting you add sauces and mix-ins to your favorite Frosty flavor—later this spring.
While we await the new Frosty innovations, whose official arrival date and flavors have yet to be revealed, we can still celebrate the delicious Thin Mints Frosty and its milestone as the first time Wendy's has ever had four Frostys on its menu. Because, unlike the other seasonal flavors, the Thin Mints Frosty didn't replace the beloved Vanilla Frosty—instead, you can add the Thin Mints cookie butter to either the Vanilla or Chocolate Frosty.
The Thin Mints Frosty has quickly become a fan-favorite flavor at the drive-thru, and if you haven't had a chance to try it yet, Wendy's is giving you one for free. Don't worry, if you have tried (and love) the new Thin Mints Frosty, you can also get one for free with this deal.
On March 12, otherwise known as National Girl Scout Day, Wendy's is giving away free small Thin Mints Frostys all day long.
To score the free Frosty, you'll simply need to make a purchase using the Wendy's app. On March 12, when you order anything—no matter if it's a small fry or an entire combo meal—you will automatically qualify for a free small Thin Mints Frosty with your choice of Chocolate or Vanilla.
You'll need to download the Wendy's app and sign up for a free rewards account to make the purchase, then navigate to the 'Offers' section. There, you'll find the free Frosty deal, and you'll click either 'Use in Mobile Order' or 'Use in Restaurant,' depending on how you want to order.
If you're ordering ahead for pick-up or delivery, you'll click 'Use in Mobile Order,' then add your food and a small Thin Mints Frosty of your choice.
If you're at the restaurant, you'll click 'Use in Restaurant,' which adds the offer to your digital rewards card. Before you pay, show the Wendy's employee your barcode for them to scan, and the free Frosty will automatically be applied.
Once you have the Wendy's app, you'll also be able to play its new Thin Mints Frosty Adventure game. The in-app exclusive allows you to win food prizes daily and be entered into a drawing to win up to $10,000.
A free Frosty to celebrate hump day? Now that's our kind of mid-week pick-me-up.
Read the original article on ALLRECIPES
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
11 hours ago
- Yahoo
Red Lobster's 36-year-old CEO started as a Goldman Sachs intern. He reveals 3 bold moves he's cooking up for the seafood chain's comeback
Red Lobster CEO Damola Adamolekun came from a private equity and finance background, breaking into the restaurant industry through a successful deal he navigated. The former P.F. Chang's CEO outlined the changes he's enacting to save the beleaguered seafood chain from bankruptcy and to make it the beloved brand it once was. Damola Adamolekun reached the pinnacle of restaurant leadership in a somewhat unconditional way. Although the Red Lobster CEO waited tables back in high school, his first big career move was landing an internship with global investment bank Goldman Sachs at age 19. At the time, Adamolekun was a student athlete at Brown University, where he studied economics and political science. He continued to work as an analyst with Goldman Sachs following graduation for a couple of years, then moved on to become a private equity associate with TPG Capital, where he worked until 2015. But Adamolekun's big break came while he was a partner at hedge fund Paulson & Co., which now operates as a family office. In 2019, Paulson purchased Asian-inspired restaurant chain P.F. Chang's in a $700 million deal. Adamolekun said during a podcast episode of The Breakfast Club that he was the one who pitched the idea to buy P.F. Chang's to the firm. 'I thought we could do a lot of new things with it. We could add delivery, we could remodel the restaurants. We could make it more interesting,' Adamolekun said. The deal was successful—until the pandemic hit, wiping out restaurant and retail businesses. The P.F. Chang's CEO even stepped down during COVID, and Adamolekun had to 'rescue the situation,' he said. And with that, Adamolekun stepped in as CEO, officially charting his path to become a revered restaurant executive. The P.F. Chang's deal 'ended up being a really good deal, but not without a lot of blood, sweat, and tears for a few years,' Adamolekun said. He masterminded a plan to remodel the chain's restaurants and revamp the menu—and is largely using the same playbook as CEO of Red Lobster. Adamolekun, 36, took over as CEO of Red Lobster in September, as the seafood chain was crawling from the ashes of bankruptcy. He has a three-pillar roadmap for reviving Red Lobster, particularly in the aftermath of its endless-shrimp debacle. One of the biggest mistakes Red Lobster made was its endless-shrimp promotion. Because guests took advantage of the bonkers deal by consuming pound after pound of shrimp, the seafood chain ended up losing millions of dollars. So, needless to say, Adamolekun is steering clear of any future bottomless-shrimp promotions in the future. Instead, he's focused on revamping the seafood chain's menu. 'There's a lot of chain restaurants, [but] there's only one that serves lobster and crab the way we do,' Adamolekun told The Breakfast Club. The seafood chain is leaning into that differentiator, and one new crab dish has become Adamolekun's favorite. Adamolekun's master plan for reinvigorating Red Lobster includes remodeling the chain's 545 restaurants. But remodeling at that scale takes time—and money. For now, Adamolekun has implemented small changes, like changing up the music diners listen to while at the restaurant. 'We fix the things we can fix quickly,' he said during the podcast. 'The music is better.' The restaurant chain has also printed market prices for lobsters on table liners, and will continue to implement 'small things you can do now.' 'But comprehensively there needs to be a remodel…and that's something that we'll do in the future, I think,' Adamolekun said. Another cost-effective way the restaurant chain is making incremental improvements is through service and hospitality changes. Service workers are expected to greet guests more quickly and be more attentive. And Red Lobster has already seen tangible improvements from service changes. The restaurant chain tracks a sentiment score, which is a net positive versus negative sentiment, Adamolekun explained, or what people are saying is good versus bad at Red Lobster. The sentiment score was only 30 when he first took over, but last month it had doubled to 60, Adamolekun said during the podcast. 'When you go to Red Lobster next, you'll see it's going to feel different,' Adamolekun told The Breakfast Club. A version of this story originally published on on February 26, 2025. This story was originally featured on

Yahoo
18 hours ago
- Yahoo
New Gold Star on Hamilton's west side is open and has an expanded menu
Jun. 6—A relocated Hamilton west side Gold Star restaurant is now open and is much larger than its former location on Main Street. It is in a plaza on North Brookwood Avenue that will see explosive growth in the next few years. A Valvoline is being built nearby, next to Wendy's and a newly announce Kroger Marketplace will be close, too. The Gold Star is corporate-owned as it replaces a building owned by now-former franchisee Carlo Salem, who is retiring. Gold Star Chili CEO Roger David said the work to select a location and build it took at least five years. However, it's been his priority for just about his entire 10-year tenure as CEO. Plans for the project were approved by Hamilton City Council in 2023. "It's very, very rewarding to be here," he said. David said patrons will notice a few things walking through the door, one being "an elevated level of hospitality." Another is an expanded menu, which in addition to the classic conies and ways, the restaurant will serve single and double burgers, deckers, fried chicken sandwiches, milkshakes and garlic parmesan fries, which David says "are the best in the city." The westside Hamilton store is a little bigger than the newer prototype restaurants being built over the past few years. The new Gold Star store replaced an old Pizza Hut, but David said they used that pizza restaurant's existing footprint, which resulted in a bigger space. "It has a tremendous dining room in there, we can accommodate a large group," he said. Gold Star plans to continue its partnership with community groups, including the schools, churches "and any organization that congregates." "We'll be a part of whatever their needs may be," he said. But helping with food banks and pantries is where the 60-year-old restaurant chain "really, really leans in heavily." "Understanding community needs is kind of where it starts, but with hunger, that's typically where we lean in a little heavier," he said. While the North Brookwood Gold Star has been open for a couple of weeks, the Cincinnati-based chain will formally celebrate its opening the weekend of Aug. 9 and 10, where guests can get free cheese coneys with the purchase of a drink, and chances to win free burgers for a year. The restaurant is open daily from 10 a.m. to 10 p.m. at 108 N. Brookwood Ave.


Los Angeles Times
19 hours ago
- Los Angeles Times
Burns Road brings the heat with burgers inspired by Pakistan street food
The city of Karachi in Pakistan is best known for its vibrant Burns Road, which is packed with street food vendors and lined with a host of restaurants. The food mecca inspired the name of Tustin's fast casual burger spot, Burns Road, where flame-grilled cheeseburgers and other fare inspired by the flavors found in Southeast Asia can be found. Business partners Imran Dadabhoy and Naveed Siddiqui opened the Pakistan-inspired restaurant in January with the idea of bringing the global cuisine found on the original Burns Road to Orange County. 'We looked at things like pizza, or the gyro or the bagel and these are things that came from Italy or from Greece and they went around the world and they changed, because they took on the cultures and spices from different parts of the world,' said Siddiqui. 'What is the American thing that has gone global? The burger.' The smash burger in particular has reigned supreme in the culinary world the last few years, known for its thin, crispy laced edges. Orange County has several places that serve up expertly grilled smash burger, like Hammer Burger in Santa Ana and Mario's Butcher Shop in Newport Beach. But Siddiqui and Dadabhoy, experts on burgers outside the U.S., learned they had taken on new life abroad. 'Everywhere I went, whether I was in the Middle East or in Europe… the burger was always being served as a burger and people wanted that,' said Siddiqui. Instead of a smash burger, the cheeseburgers at Burns Road in Tustin are made with grass-fed Halal beef, spiced like slow-cooked nihari, a braised dish popular in Pakistan. 'Nihari is a breakfast meat stew dish from the South Asian region,' Siddiqui explained. The Roadside burger is made with a nihari-inspired beef patty, watermelon radish, house slaw, tomato, red onion and Fresno chiles for extra heat, while the Burnswich is a take on the Philly cheesesteak, with pulled nihari beef, melted Jack cheese, ginger citrus slaw, Fresno chiles, and horseradish-mint aioli on a French roll. Steven Delgado, Burns Road's general manager and executive chef, said the kitchen achieves the unique flavor profile of each sandwich by using specific spices in a multitude of ways. 'There is a lot of cumin, coriander; we use whole and ground spices,' said Delgado. 'When we use whole, it is usually toasted into the recipe or seared in oil to bloom the flavor.' Delgado said they don't use curry powder, but diners will taste turmeric, cayenne pepper and 'super bright red' Kashmiri chili powder. 'All our produce also comes in fresh,' Dadabhoy adds. 'Produce comes in regularly too, so nothing is sitting around frozen. Everything is made to order.' On a recent visit, grill cooks threw down beef patties for Burns Road's Katakat chopped cheese. The meat sizzled as it hit the grill top, then cook Felipe Contreras used two metal spatulas to chop the meat. The sandwich is a blend of the Pakistani street food made from offal meat known as Katakat with the New York City bodega classic. 'In New York City you can order these chopped cheese sandwiches, and its this cheeseburger chopped up on the grill with the onions and of course everyone has their variations,' said Delgado. The concept of the chopped cheese reminded Siddiqui of the technique used in Karachi to make Katakat, a mixture of meat organs. 'If you go to Burns Road, they have these massive pans where they take all sorts of meats for Katakat, there is fire underneath the pan and they are just chopping vegetables and spices with their spatulas, chopping, chopping just like the chopped cheese and they put it on naan and serve it to you,' said Siddiqui. The Katakat chopped cheese is one of the top sellers at Burns Road. While the fusion sandwiches are popular, the team also began to notice a demand for the traditional dishes that inspired the burgers. 'People will turn around and say, what is nihari? Where are you getting these flavors from?' said Siddiqui. 'We have introduced traditional nihari served with naan, for people that don't just want to go for the burger.' Beginning on the Islamic festival of Eid al-Adha on June 6, Burns Road will serve nihari and naan along with the other traditional breakfast platters currently on the weekend menu, like halwa poori nashta, paratha and qeema thali, as well as the Burns Road omelet of egg with chopped tomato, onion, cilantro, serrano peppers, spices and herbs. 'We want people to come in and feel like it's home,' said Dadabhoy. 'We have the older generation that wants that nostalgia, that wants that taste of home but we also have the next generation that wants it in a burger form.' Burns Road opens at 9 a.m. on Saturdays and Sundays to serve breakfast. On Fridays and Saturdays it stays open until 2 a.m., when hookah is offered on the patio. The team wants Burns Road to give diners a taste of the experience they might find in Karachi, without having to leave Orange County. 'We want you think of this as your new home away from home,' said Siddiqui. 'Come in and share the taste of the food.' Burns Road restaurant and hookah lounge is located at 15712 Tustin Village Way in Tustin. For full menu and hours visit