TGI Fridays Chefs Raid the Bar to Create New Spiked Plates



TGI Fridays Chefs Raid the Bar to Create New Spiked Plates

Fridays Introduces New Menu with Spirit-Infused Goodness

TGI Fridays Chefs Raid the Bar to Create New Spiked PlatesAmerica’s favorite corner bar once again has nailed it. TGI Fridays takes pride in the experts we have behind the bar, but the tables have turned. Now the chefs are taking over, raiding the bar for inspiration and combining what Fridays does best—food and spirits. For a limited time, Guests have the freedom to explore new flavors at a great price with new Spiked Plates for $10 and appetizers for $5—dishes infused with your favorite libations.

Enjoy Bourbon Barrel Chicken—all-natural chicken fire-grilled and served over bourbon-infused wood planks—or the Bourbon Barrel Sirloin—prepared using the same method but with a fresh USDA choice 6-ounce sirloin. We’re also featuring Hard Cider Half Rack Ribs—slow-cooked, fall-off-the-bone tender baby back ribs fire-grilled and basted with our new hard cider glaze and rubbed with Sriracha seasoning. The Spiked Plates options don’t end there—you can also check out a juicy Jack Stacked Burger—with melted sharp cheddar, onion bacon jam, Asiago & Parmesan, and Jack Daniel’s glaze.

Fridays Guests are notoriously generous, so sharing isn’t just an option—it’s practically a mandate. So, start by sharing some of our delicious $5 appetizers—including Jack Sliders, Pretzels with Beer Cheese and Boneless Wings with new Cider Glaze.

“Fridays Guests are adventurous. They want to explore unique flavor experiences that can’t be replicated at home,” said Brian Gies, Chief Marketing Officer, TGI Fridays. “We’re famous for doing it with our signature Jack Daniel’s Grill and now with our chefs taking even more inspiration from the bar, our menu pushes into bold new territory. Spiked Plates will take Guests on a new flavor ride—combined with great friends, you can’t go wrong.”

Innovative menu options—particularly those inspired by fine spirits—are on the rise across the country. According to Datassential & Mintel, bourbon alone has experienced a 68.8% increase on food menus over the last 5 years.1

Fridays is also mixing up its fresh salad lineup with the new Harvest Apple Salad with Chicken or Ahi Tuna—including mixed greens with kale drizzled with pomegranate dressing and topped with goat cheese, green apples, sea salted almonds, crunchy rice noodles, dried apricots and pumpkin seeds.

So, grab any combination of your closest friends, come in and enjoy new combinations of flavors in plates and apps with #SpikedPlates tonight @TGIFridays.

In 1965, Fridays opened its first location in New York City. Today, there are over 900 restaurants in 60 countries which offer high quality, authentic American food and legendary drinks, served with genuine personal service. Bringing people together to socialize and celebrate the freeing and liberating spirit of “Friday” is the concept’s founding premise, from which the brand promise “In Here, It’s Always Friday” was born. For more information, visit www.fridays.com or follow us on Twitter at @TGIFridays.

1 Datassential & Mintel; Emerging Flavor & Ingredient Report; October, 2014.