Latest news with #RayBlanchette
Metro
15-05-2025
- Business
- Metro
TGI Fridays overhauls menu in comeback attempt after closing dozens of locations
The popular American casual dining chain TGI Fridays is giving its menu a makeover in an attempt to bounce back from bankruptcy and restaurant closures. TGI Fridays on Tuesday announced it is revamping 85% of its menu as part of its 'ongoing comeback story' as it pushes to keep the doors of its 89 remaining locations in the US open. The chain filed for bankruptcy in November and has shuttered more than a 100 locations over the past year. A TGI Fridays spokesperson said they 'took a hard look' at their existing menu and upgraded ingredients and cooking techniques to boost consistency and speed. TGI Fridays' CEO since April, Ray Blanchette, said it's 'just the beginning' of the chain's overhaul. 'Fridays has a legacy worth celebrating, and we're leaning into that,' Blanchette told on Tuesday. 'We leveled up the flavor on our Mozzarella Sticks, along with nearly the entire menu. Longtime fans will see familiar favorites made better, and first-time guests will get a fresh take on what makes Fridays special.' Some items will disappear from the menu to make way for the new additions. ' TGI Fridays is reworking its mozzarella sticks, which it helped make popular in the 1980s. They will now come sauced with three flavors: RedHot Buffalo, Garlic Parmesan and the Whiskey Glaze only. More Trending Other new items include the Big Queso Energy Burger, Loaded Tots and the TGI Sauce that is 'creamy and tangy with a sweet-smoky kick'. The chain is also debuting seven drinks including the The eL.I.T.e, Jack's New Fashioned, Fri-Yay Rita, Turbo Toro, Tito's Thunderbolt, The Late Checkout and Strawberry Henny. TGI Fridays had 270 restaurants in America at the start of 2024, and had 164 left when it filed for bankruptcy near the end of the year. In its heyday in 2008, the chain had 600 locations. The remaining locations are run by franchisees with an 'advisory board empowering and shaping brand-wide decisions', TGI Fridays stated in earlier this year. Get in touch with our news team by emailing us at webnews@ For more stories like this, check our news page. MORE: Students busted for bizarre TikTok 'Chromebook Challenge' to insert objects in laptops MORE: Urgent recall of soups, rice and porridge mixes over 'life-threatening' risk in US MORE: History of Air Force One as Trump eyes accepting $400,000,000 Qatari plane
New York Post
14-05-2025
- Business
- New York Post
TGI Fridays plans massive menu changes in hopes of a post-bankruptcy ‘comeback story'
One of America's most nostalgic restaurant chains is getting a facelift. TGI Fridays announced a menu overhaul on Tuesday as part of what they're calling 'TGI Fridays' ongoing comeback story.' The plan for bankruptcy bounce-back involves changes to a whopping 85% of its menu, with multiple new items launching nationwide Wednesday, May 14. Advertisement When making the adjustments, the brand 'took a hard look' at the previous menu to remove some items, upgrade ingredients and make cooking techniques more efficient for faster service and consistency, reported. 5 TGI Fridays announced a substantial menu overhaul on Tuesday. wolterke – The spruced-up menu comes after the fast-casual restaurant filed for bankruptcy in November 2024, which led to a significant decrease in locations across the U.S. Advertisement According to a spokesperson, the chain now has 89 remaining locations — compared to the start of 2024 when there were triple that, around 270. 5 TGI Fridays' new Big Queso Energy Burger. TGI Fridays Ray Blanchette, who took the helm as the company's CEO in April, told that the menu overhaul is 'just the beginning' of changes to come to TGI Fridays. 'Fridays has a legacy worth celebrating, and we're leaning into that,' Blanchette said. Advertisement 'We leveled up the flavor on our Mozzarella Sticks, along with nearly the entire menu. Longtime fans will see familiar favorites made better, and first-time guests will get a fresh take on what makes Fridays special.' TGI Fridays helped popularize mozzarella sticks in the 1980s, and now the chain is modernizing the beloved appetizer with three different sauces — one of which is only available at the restaurant. 5 TGI Fridays updated mozzarella sticks, which they helped popularize in the 1980s. Center Reach Group Account / TGI Fridays 5 TGI Fridays' upgraded Loaded Tots. Center Reach Group Account / TGI Fridays Advertisement Here are the new menu items that patrons will find at TGI Fridays: TGI Sauce: The chain is launching a new all-purpose signature sauce, which they describe as 'creamy & tangy with a sweet-smoky kick.' The chain is launching a new all-purpose signature sauce, which they describe as 'creamy & tangy with a sweet-smoky kick.' Mozzarella Sticks: The beloved item can now come sauced in three different flavors: RedHot Buffalo, Garlic Parmesan and the Fridays-only Whiskey Glaze. Of course, customers can still opt for the original with all three sauces on the side. The beloved item can now come sauced in three different flavors: RedHot Buffalo, Garlic Parmesan and the Fridays-only Whiskey Glaze. Of course, customers can still opt for the original with all three sauces on the side. Big Queso Energy Burger: A messy burger that comes with lettuce, pico de gallo, roasted jalapeños, cheddar cheese, poblano queso and a side of even more queso. A messy burger that comes with lettuce, pico de gallo, roasted jalapeños, cheddar cheese, poblano queso and a side of even more queso. Loaded Tots: The revamped app now comes fully loaded with bacon, cheese, green onions and the new TGI Sauce. TGI Fridays is also introducing 'sips that slap' — or, for those who don't care for slang, seven new signature drinks. 5 The chain has concocted seven new drinks. TGI Fridays The eL.I.T.e: A mega-sized Long Island iced tea and Lemonade hybrid featuring Smirnoff vodka, New Amsterdam gin, Captain Morgan Spiced rum, Grand Marnier, lemonade and a splash of Coca-Cola. A mega-sized Long Island iced tea and Lemonade hybrid featuring Smirnoff vodka, New Amsterdam gin, Captain Morgan Spiced rum, Grand Marnier, lemonade and a splash of Coca-Cola. Jack's New Fashioned: Jack Daniel's whiskey, torched sugar, Angostura bitters and black cherry, topped with a cherry. Jack Daniel's whiskey, torched sugar, Angostura bitters and black cherry, topped with a cherry. Fri-Yay Rita: A 'sweet, sour and a little bit salty' drink with Patrón Silver tequila, Fridays' own agave sour, a splash of Grand Marnier, a half-salt rim and a lime squeeze. A 'sweet, sour and a little bit salty' drink with Patrón Silver tequila, Fridays' own agave sour, a splash of Grand Marnier, a half-salt rim and a lime squeeze. Turbo Toro: Patrón Silver tequila, blue curaçao, lime juice, passion fruit, with a full can of Red Bull Tropical. Patrón Silver tequila, blue curaçao, lime juice, passion fruit, with a full can of Red Bull Tropical. Tito's Thunderbolt: Described as the 'jolt you didn't know you needed,' Tito's Handmade Vodka, lemonade and Owen's Transfusion Mix, over ice and topped with lemon. Described as the 'jolt you didn't know you needed,' Tito's Handmade Vodka, lemonade and Owen's Transfusion Mix, over ice and topped with lemon. The Late Checkout: Bacardi Gold rum, Chambord, passion fruit, lemonade and a splash of grenadine, all over ice. Bacardi Gold rum, Chambord, passion fruit, lemonade and a splash of grenadine, all over ice. Strawberry Henny: Hennessy V.S, Grand Marnier and fresh strawberry purée, topped with a sliced strawberry.
The Independent
13-05-2025
- Business
- The Independent
Beleaguered TGI Fridays has changed 85% of its menu in bid to extract chain from bankruptcy threats
Beleaguered TGI Fridays has revamped 85 percent of its menu in a bid to stave off looming bankruptcy threats. The fast food chain has seen dozens of restaurant closures across the U.S. after entering bankruptcy last November with roughly $37 million in debt. At its peak, the family restaurant had 600 branches nationwide. Now it has just 85 locations remaining. In an effort to keep bankruptcy concerns at bay and attract new customers, the restaurant is focusing on improving the quality of its food as it rolled out the new menu Tuesday. 'We've touched 85 percent of the menu, including improving the quality and cooking methods as well as getting back to hand-breading (chicken fingers) and doing things that we've always been known for, like hand-cutting steaks,' CEO Ray Blanchette told CNN. Blanchette was the CEO of the chain from 2018 to 2023, before returning this year to steer the company through bankruptcy proceedings. He hopes it will be completed by this summer before returning to growth. Like many in the hospitality sector, TGI Fridays has struggled as customers tighten their wallets amid the economic instability. Its rivals Hooters and Red Lobster have both filed for bankruptcy in the last year. Blanchette is hoping that the new menu will appeal to new diners, including Gen Z, according to CNN. 'We approached it from the standpoint of let's make sure everything we have on our menu is something we're proud to serve,' the CEO said. 'If it's not and if we're not proud to serve it, either delete it or improve it.' The cocktail menu has also been overhauled, with a focus on 'handcrafted, fresh ingredients built right in front of [customers.]' Reflecting on the last few months, Blanchette told Yahoo Finance, 'It's been drinking from a fire hose, really.' He told the outlet that he hopes TGI Fridays will have opened new locations and refurbished others by this time next year.
Yahoo
13-05-2025
- Business
- Yahoo
TGI Fridays changed 85% of its menu. Here's what's new
TGI Fridays, toiling in bankruptcy and dealing with a steady pace of closures, perhaps has a simple solution for all of its ills: Better food. On Tuesday, TGI Fridays is rolling out a revamped menu at its US restaurants which includes more mozzarella sticks options, upgraded steaks and chicken, a new signature sauce as well as a visually appealing cocktail list to appeal to the TikTok generation. A new menu is the first step CEO Ray Blanchette is making to revitalize the 60-year-old chain, which has all but diminished into irrelevancy under its former private equity owner who took the flavor out of TGI Fridays. 'We've touched 85% of the menu, including improving the quality and cooking methods as well as getting back to hand-breading (chicken fingers) and doing things that we've always been known for, like hand-cutting steaks,' he told CNN. Blanchette had served as TGI Friday's CEO for five years until May 2023, before returning in January. He immediately took on the Herculean task of helping to usher the iconic business out of Chapter 11, which it hopes to complete this summer, and return it to growth. TGI Fridays has 85 US locations remaining — a far cry from the 600 it had at its peak in 2008. Adding to the challenge, the casual dining sector is struggling, with many chains (barring one notable exception) reporting slumping sales as customers pull back their spending amid economic uncertainty — making a TGI Fridays relaunch even more difficult. Part of the reason for slumping sales is that heritage chains haven't innovated enough compared to their quick service competitors, according to Maeve Webster, president of consulting firm Menu Matters. 'When times were good before the pandemic, they got a bit lazy with the way they were thinking about their concept, their position in the marketplace and the idea that consumers would always go,' she told CNN. 'After the pandemic, that put a lie to that idea. Now suddenly they found themselves having to really re-think what their position was in the marketplace, layered on top of that all of the challenges that are facing restaurants in general with labor, supply chain and increased costs.' Within his first 100 days on the job, Blanchette wanted to make 'no regrets moves' with the menu. That meant leaning into what its fans are familiar with — notably appetizers, meats and cocktails — plus hopefully attracting Gen Z eaters that crave different flavors. 'We approached it from the standpoint of let's make sure everything we have on our menu is something we're proud to serve,' he said. 'If it's not and if we're not proud to serve it, either delete it or improve it.' A hallmark of the menu is a new 'TGI Sauce,' which the chain calls the 'flavor anchor we've been missing.' It's described as a 'craveable, all-purpose sauce built to elevate fries, burgers, and hand-breaded chicken.' TGI Fridays is also expanding its mozzarella sticks sauce selection, which is the 'most-Googled item associated' with the chain, to include Frank's RedHot Buffalo, garlic parmesan and whiskey-glaze options; improving its tater tots and introducing a new 'Big Queso Energy Burger,' a Southwestern-inspired cheeseburger. Chicken is getting an upgrade, with the chain now buying better-quality poultry and hand-tossing the coating of fried chicken at the restaurants. Steaks, too, are now being cut in-house. Blanchette also teased that pot stickers are returning to its Thai Chicken Salad. 'We're going back to be more distinctive,' he said. 'We knew one of the broad-based assumptions that Fridays is known for bold innovation, interesting presentations of the food and proper cooking … we knew we wouldn't regret going back to really pure and true cooking methods.' But TGI Fridays could get too bold, like with sushi, an offering added during Covid-19 to make use of its empty dining rooms and was sold via delivery under a virtual brand. That's gone, with Blanchette admitting it was 'easy to move away from.' Steakhouse Meatballs, an appetizer topped with a garlic and herb chimichurri sauce and served with tortilla chips, plus Truffle Tot-Chos, both got the axe, too. The changes are more 'new-ish' rather than a total makeover, in Webster's opinion. TGI Fridays is 'revamping some of the stuff that's already been there, which is not bad — people like mozzarella sticks and there's nothing wrong with them — but I'm not sure that that addresses some of the more critical issues that might be facing them,' she said. It's not only the food that's changing, so are the drinks. After all, TGI Fridays got its start in 1965 in Manhattan as a place for singles to meet each other. It was one of the first major chains to popularize the 'happy hour' concept. Blanchette is changing the drinks menu to reflect the classics TGI Fridays served in years past, like when he was a manager and then in other leadership roles from 1989 to 2007. The chain used to display seven goblets at its bars, each representing its signature cocktails that are now being modernized into 'Power Pours.' The drink list includes a 'Jack's New Fashioned,' a fresh take on a Jack Daniel's whiskey cocktail that switches out the orange for a black cherry; a new Long Island iced tea called the 'The eLITe' that mixes vodka, gin, rum, an orange liqueur, lemonade and a splash of Coca-Cola. There's also a stronger 'Strawberry Henny,' which has Hennessy V.S. cognac, a splash of Grand Marnier, and fresh strawberry purée topped with a sliced strawberry. Blanchette has seen in their tests that 'people are drinking less cocktails, but they're drinking more premium cocktails,' especially younger consumers. When they do indulge, he added, 'there's a need to focus on handcrafted, fresh ingredients built right in front of them.' All the drinks have a 'high visual appeal,' the company said, likely in hopes of imitating the success other chains have seen with colorful cocktails that have gone viral on social media. This month, Chili's rolled out a '90s-inspired color-changing margarita. For Webster, leaning too much into trends isn't a panacea for the difficulties casual dining chains are facing and TGI Fridays is 'going to find that that's probably not going to be the answer to their problems.' However, a reinvention for TGI Fridays isn't 'impossible,' she said referencing how Chili's is 'killing it' again. 'Our industry needs some wins and I'd like to see some of these heritage brands reclaim the things that made them unique,' she said. Sign in to access your portfolio
CNN
13-05-2025
- Business
- CNN
TikTok-worthy cocktails, upgraded meats and a signature sauce: TGI Fridays debuts a new menu
TGI Fridays, toiling in bankruptcy and dealing with a steady pace of closures, perhaps has a simple solution for all of its ills: Better food. On Tuesday, TGI Fridays is rolling out a revamped menu at its US restaurants which includes more mozzarella sticks options, upgraded steaks and chicken, a new signature sauce as well as a visually appealing cocktail list to appeal to the TikTok generation. A new menu is the first step CEO Ray Blanchette is making to revitalize the 60-year-old chain, which has all but diminished into irrelevancy under its former private equity owner who took the flavor out of TGI Fridays. 'We've touched 85% of the menu, including improving the quality and cooking methods as well as getting back to hand-breading (chicken fingers) and doing things that we've always been known for, like hand-cutting steaks,' he told CNN. Blanchette had served as TGI Friday's CEO for five years until May 2023, before returning in January. He immediately took on the Herculean task of helping to usher the iconic business out of Chapter 11, which it hopes to complete this summer, and return it to growth. TGI Fridays has 85 US locations remaining — a far cry from the 600 it had at its peak in 2008. Adding to the challenge, the casual dining sector is struggling, with many chains (barring one notable exception) reporting slumping sales as customers pull back their spending amid economic uncertainty — making a TGI Fridays relaunch even more difficult. Part of the reason for slumping sales is that heritage chains haven't innovated enough compared to their quick service competitors, according to Maeve Webster, president of consulting firm Menu Matters. 'When times were good before the pandemic, they got a bit lazy with the way they were thinking about their concept, their position in the marketplace and the idea that consumers would always go,' she told CNN. 'After the pandemic, that put a lie to that idea. Now suddenly they found themselves having to really re-think what their position was in the marketplace, layered on top of that all of the challenges that are facing restaurants in general with labor, supply chain and increased costs.' Within his first 100 days on the job, Blanchette wanted to make 'no regrets moves' with the menu. That meant leaning into what its fans are familiar with — notably appetizers, meats and cocktails — plus hopefully attracting Gen Z eaters that crave different flavors. 'We approached it from the standpoint of let's make sure everything we have on our menu is something we're proud to serve,' he said. 'If it's not and if we're not proud to serve it, either delete it or improve it.' A hallmark of the menu is a new 'TGI Sauce,' which the chain calls the 'flavor anchor we've been missing.' It's described as a 'craveable, all-purpose sauce built to elevate fries, burgers, and hand-breaded chicken.' TGI Fridays is also expanding its mozzarella sticks sauce selection, which is the 'most-Googled item associated' with the chain, to include Frank's RedHot Buffalo, garlic parmesan and whiskey-glaze options; improving its tater tots and introducing a new 'Big Queso Energy Burger,' a Southwestern-inspired cheeseburger. Chicken is getting an upgrade, with the chain now buying better-quality poultry and hand-tossing the coating of fried chicken at the restaurants. Steaks, too, are now being cut in-house. Blanchette also teased that pot stickers are returning to its Thai Chicken Salad. 'We're going back to be more distinctive,' he said. 'We knew one of the broad-based assumptions that Fridays is known for bold innovation, interesting presentations of the food and proper cooking … we knew we wouldn't regret going back to really pure and true cooking methods.' But TGI Fridays could get too bold, like with sushi, an offering added during Covid-19 to make use of its empty dining rooms and was sold via delivery under a virtual brand. That's gone, with Blanchette admitting it was 'easy to move away from.' Steakhouse Meatballs, an appetizer topped with a garlic and herb chimichurri sauce and served with tortilla chips, plus Truffle Tot-Chos, both got the axe, too. The changes are more 'new-ish' rather than a total makeover, in Webster's opinion. TGI Fridays is 'revamping some of the stuff that's already been there, which is not bad — people like mozzarella sticks and there's nothing wrong with them — but I'm not sure that that addresses some of the more critical issues that might be facing them,' she said. It's not only the food that's changing, so are the drinks. After all, TGI Fridays got its start in 1965 in Manhattan as a place for singles to meet each other. It was one of the first major chains to popularize the 'happy hour' concept. Blanchette is changing the drinks menu to reflect the classics TGI Fridays served in years past, like when he was a manager and then in other leadership roles from 1989 to 2007. The chain used to display seven goblets at its bars, each representing its signature cocktails that are now being modernized into 'Power Pours.' The drink list includes a 'Jack's New Fashioned,' a fresh take on a Jack Daniel's whiskey cocktail that switches out the orange for a black cherry; a new Long Island iced tea called the 'The eLITe' that mixes vodka, gin, rum, an orange liqueur, lemonade and a splash of Coca-Cola. There's also a stronger 'Strawberry Henny,' which has Hennessy V.S. cognac, a splash of Grand Marnier, and fresh strawberry purée topped with a sliced strawberry. Blanchette has seen in their tests that 'people are drinking less cocktails, but they're drinking more premium cocktails,' especially younger consumers. When they do indulge, he added, 'there's a need to focus on handcrafted, fresh ingredients built right in front of them.' All the drinks have a 'high visual appeal,' the company said, likely in hopes of imitating the success other chains have seen with colorful cocktails that have gone viral on social media. This month, Chili's rolled out a '90s-inspired color-changing margarita. For Webster, leaning too much into trends isn't a panacea for the difficulties casual dining chains are facing and TGI Fridays is 'going to find that that's probably not going to be the answer to their problems.' However, a reinvention for TGI Fridays isn't 'impossible,' she said referencing how Chili's is 'killing it' again. 'Our industry needs some wins and I'd like to see some of these heritage brands reclaim the things that made them unique,' she said.
