Friday’s invites guests to ring in the New Year with half-priced appetizers and fun holiday drinks

T.G.I. Friday's Throws New Year's Eve Party

Carrollton, TX  (RestaurantNews.com)  The energy and vibe of T.G.I. Friday’s® bar has always drawn in guests looking to gather with friends, put aside the issues of the day and enjoy their time with others in an energetic and fun environment. So, Friday’s is taking that Friday feeling and extending it to New Year’s Eve. What better place to start the New Year off right?

From 9:00 p.m. to midnight on New Year’s Eve, December 31, 2011, Friday’s guests will enjoy great food for half the price. Menu items included in this special pricing are: Pan Seared Pot Stickers, Crispy Green Bean Fries, Fried Mozzarella, Spinach Florentine Flatbread, Tuscan Spinach Dip and half orders of Loaded Potato Skins. Check local Friday’s restaurants for holiday hours and additional details.

And, no party is complete without great party favors. Participating T.G.I. Friday’s restaurants will celebrate the New Year complete with hats, tiaras, blowers and streamers, courtesy of Zonin, for every guest attending the celebration. Zonin Sparkling Splits will also be available for purchase.

“Our guests come to Friday’s for great food, great drinks and a celebratory environment every day, so on one of the biggest celebration nights of the year, we wanted to give our guests something special,” said Shannon Gewinner, vice president, brand marketing at T.G.I. Friday’s. “The excitement in our bar is the perfect place for everyone to come together, celebrate and have a fantastic time.”

Additionally, Friday’s has three drinks that will be sure to get all into the holiday spirit, including:

• Ultimate Sangria–Friday’s signature blend of Barefoot Cabernet, Grand Marnier, agave nectar, red sangria, lemon-lime soda and fresh, house-made sour mix. A little taste of summer served with our warmest holiday wishes.
• Irish Coffee–Relax from the holiday grind with traditional Irish Coffee, all decked out for the season.  Coffee, Jameson Irish Whiskey topped off with whipped cream.
• Espresso Martini–This martini is served with a holiday twist. Smirnoff Vanilla vodka, Kahlua, White Creme de Cacao, half and half and a drizzle of chocolate. A little bit naughty, a whole lot of nice.

For those looking for something a bit different, check in with a Friday’s mixologist to pick that perfect concoction for the occasion.

For more news and updates from T.G.I. Friday’s, consumers can follow the brand on Facebook (http://www.facebook.com/TGIFridays), Twitter @TGIFridays and YouTube (http://www.youtube.com/tgifridays). For any additional information, visit www.fridays.com.

About T.G.I. Friday’s

T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! It is also famous for its knowledgeable and charismatic bartenders, nearly 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.” As the original casual dining restaurant, Friday’s delights guests in more than 900 restaurants across more than 60 countries around the globe. For more information, visit www.fridays.com.

At Olive Garden restaurants, diners were casting a wary eye at the gnocchi.

Customers didn’t order the doughy potato pasta in a red wine marinara sauce, or in a Parmesan cream sauce. The dishes failed these field tests until chefs at the company’s Orlando, Fla., headquarters tried gnocchi in chicken soup, billed as a “traditional Italian dumpling.” Sales took off.

Ordering a potentially unfamiliar ingredient in soup is “less of a commitment,” says Julie Elkinton, senior vice president of culinary and beverage operations for Olive Garden, the largest of Darden Restaurants Inc.’s chains.

Casual-dining restaurants, the chains dotting the suburban landscape that serve $13 entrees, increasingly find themselves in a difficult spot—riding the fine line between the culinary advanced and the utterly familiar.

Continue reading . . .

T.G.I. Friday's Puts Extra Cheer in the Holiday Season

Carrollton, TX  (RestaurantNews.com)  In keeping with the celebratory spirit of the holidays and T.G.I. Friday’s® fun-loving atmosphere, Friday’s is giving back to its guests that come in to enjoy the season, both with Best Buy® prizes and gift card promotions – including a $5 Bonus Bite card for every $25 gift card purchased.

Beginning today and ending December 25, guests dining at Friday’s will receive a special code on their check to win daily and weekly prize giveaways and two chances to win 1,000,000 Best Buy Reward Zone® points – a $20,000 value. Simply enter the code from the Friday’s receipt online to find out if it’s one of the 551 winners. And, the more a guest visits, the more chances they have to win!

“Our guests know we’re the spot where they can come in and escape the hectic feeling of the holidays,” said Trey Hall, chief marketing officer at T.G.I. Friday’s. “And this holiday season, our guests have even more ways to get that famous Friday’s feeling with our new Best Buy Reward Zone promotions and our Friday’s gift card program. It’s our gift to our loyal guests to show them that we’re thankful for them making us their favorite place to do everything from kicking back and relaxing to enjoying a night celebrating with their friends.”

In the holiday spirit of giving, Friday’s is giving guests a treat for themselves as they’re treating others. With the purchase of a Friday’s gift card, either in the restaurant or on the Friday’s website, guests will receive an extra $5 Bonus Bite for every $25 purchased. The more a guest gives, the more they get back!

And, whether buying a gift for a loved one or wanting to treat coworkers out for a holiday celebration, giving the gift of that Friday’s feeling is easy. With customizable eGift Cards, guests can order and even personalize gift cards online by choosing from multiple designs or even uploading a photo. The steps are simple – just select the gift card value, write the greeting and add the recipient’s email address. Guests also have the option of picking a delivery date or sending immediately for that instant gift giving feeling.

Friday’s® Holiday Giveaway Prizes:  

• 504 daily winners of 1,000 Best Buy Reward Zone points ($20 value each)
• 42 daily winners of 10,000 Best Buy Reward Zone points ($200 value each)
• Six weekly winners of 100,000 Best Buy Reward Zone points ($2,000 value each)
• One first prize winner of 250,000 Best Buy Reward Zone points ($5,000 value)
• Two grand prize winners of 1,000,000  Best Buy Reward Zone points ($20,000 value each)

For full rules of Friday’s® Holiday Giveaway promotion, visit: http://www.tgifholidaygiveaway.com/

For more news and updates from T.G.I. Friday’s, consumers can follow the brand on Facebook (http://www.facebook.com/TGIFridays), Twitter @TGIFridays and YouTube (http://www.youtube.com/tgifridays). For any additional information, visit www.fridays.com.

About T.G.I. Friday’s

T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! It is also famous for its knowledgeable and charismatic bartenders, nearly 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.” As the original casual dining restaurant, Friday’s delights guests in more than 900 restaurants across more than 60 countries around the globe. For more information, visit www.fridays.com.

T.G.I Friday's Introduces New Jack Daniel's Premium Grill Entrees

Through the holiday season, Friday’s is inviting its guests to get into the spirit and indulge in the rich flavor of the new Jack Daniel’s Premium Grill items, including the juicy Black Angus Rib-Eye and the fresh Norwegian Salmon. Guests can also treat themselves to new, mouth-watering Langostino Lobster Topped Premium Entrees like the Black Angus Flat Iron Steak and the Black Angus Sirloin.

When people think of Friday’s, often what comes to mind is the signature Jack Daniel’s menu and the relaxed, celebratory atmosphere. The new, savory additions to this beloved menu expand on what guests already love about Friday’s and provide the perfect way to celebrate the season at a great value.

“We’re always looking for new ways to help our guests celebrate and enjoy that unique Friday’s feeling, and this holiday season is no exception,” said Ricky Richardson, executive vice president and chief concept officer, T.G.I. Friday’s. “We want to invite our guests to indulge and treat themselves to a new twist on our Jack Daniel’s menu, a mouthwatering Langostino Lobster topped entree or a completely new option or drink.”

The new 10-ounce USDA Choice Black Angus Rib-Eye and fresh Norwegian Salmon are marinated in a homemade whiskey brine with hints of citrus, soy and ginger, fire-grilled to perfection and then basted in Friday’s smoky-sweet Jack Daniel’s sauce. The Black Angus Rib-Eye and the Norwegian Salmon are served on a sizzling skillet with grilled jalapeno cornbread and a choice of two sides. Both the rib-eye and the salmon are also available with Grilled Shrimp Scampi or Crispy Cajun Shrimp.

In addition to the Jack Daniel’s items, Friday’s is offering Langostino Lobster–to help turn any meal into a celebration. Tender pieces of wild-caught Langostino Lobster dripping in a zesty roasted Alfredo sauce with sauteed cremini mushrooms, fresh heirloom garlic, green onion and hand-chopped basil and served as the perfect complement to Black Angus steaks or Norwegian salmon.

Want to continue that Friday’s feeling? Don’t stop at the entrees! Friday’s is also offering guests exciting refreshments to pair with the new menu items, including the JackBerry Smash cocktail, made with Jack Daniel’s whiskey, peach schnapps and blackberries. And for dessert, guests can indulge in the Cinnamon Apple Spiced Crumble dessert, which can be included in a guest’s meal from the latest Pick 2 for $10 menu. The Pick 2 for $10 menu offers guests a great value by pairing an appetizer or dessert with an entree.

New menu items available:

Jack Daniel’s Premium Grill:

• 10-ounce Jack Daniel’s Black Angus Rib-eye
• 10-ounce Jack Daniel’s Black Angus Rib-eye with Grilled Shrimp Scampi
• 10-ounce Jack Daniel’s Black Angus Rib-eye with Crispy Cajun Shrimp
• Jack Daniel’s Norwegian Salmon
• Jack Daniel’s Norwegian Salmon with Crispy Cajun Shrimp
• Jack Daniel’s Norwegian Salmon with Grilled Shrimp Scampi

Langostino Lobster Topper Entrees:

• 10-ounce-ounce Black Angus Rib-eye
• 10-ounce Black Angus Sirloin
• 8-ounce Black Angus Flat Iron Steak
• 7-ounce Norwegian Salmon
• 6-ounce Black Angus Petite Sirloin

For additional information, visit www.fridays.com.

T.G.I. Friday's Treats Guests to Specials Halloween Weekend

Beginning Friday, October 28th through Monday the 31st, T.G.I. Friday’s is treating its costumed guests to a free appetizer – a choice of the Crispy Green Bean Fries, Fried Mozzarella or Pan-Seared Pot Stickers. And, for those that really want to get in the spooky spirit, Friday’s is hosting a costume contest on Saturday night with prizes including a $50 Best Buy gift card from Skyy Vodka and Red Bull.

“What better way to celebrate the Halloween spirit than with a spooky party set in Friday’s high energy atmosphere and with great food, drinks and a costume competition,” said Trey Hall, senior vice president and global chief marketing officer. “With Halloween on a Monday this year, it’s a great excuse to keep the festivities going all weekend long.”

In addition to the costume party and free appetizer, guests that are over 21 can enjoy eerie elixirs like the Friday’s Red Bull Bite, concocted with Skyy Vodka, pomegranate syrup and Red Bull, and Vampire Crush, created with Skyy Infusions Citrus, Midori, X-Rated fusion liqueur, fresh sour rocks mix, club soda and pomegranate syrup. Friday’s has the world’s greatest bartenders and innovative drinks, and at select locations, competitors in the T.G.I. Friday’s World Bartender Championship will be on site showing off their bottle wielding moves and routines as well as some fun costumes.

The Halloween Party special runs October 29-31 and is available only at participating locations.

T.G.I. Friday’s has expanded their value offerings with a new Pick 2 for $10 promotion. $10 gets guests an entree with either an appetizer or dessert added on. Entrees include Dragonfire Chicken and Jack Daniels Pulled Pork Sandwiches.

Wendy’s is pairing with Veteran’s Advantage to give veterans new discounts on food and drink throughout the year. Veteran’s Advantage secures deals like this for active and former members of all military branches.

IHOP has awarded their Franchisees of the Year at their annual convention. Mike Ruben was the U.S. Franchisee Of the Year, while Ed Jeske was the International winner. The convention was held in Marco Island, Florida.

The Equal Employment Opportunity Commission is alleging that the Texas Roadhouse chain refused to hire older workers for front of the house positions. The suit claims that workers over 40 were discriminated against.

Recognizing a hot restaurant is easy once it is completely booked, but catching those about to explode is harder. Checking the common themes that run between hot restaurants helps critics and diners spot the upcoming locations.

New research from the Harvard Business School has shown than gaining a star on a Yelp.com review improves revenue at restaurants by 5 to 9 percent. The research compared revenue reports in Seattle versus star ratings for a variety of restaurants.

Sizzler is working on returning to Chicago. The chain once had 700 locations, but fell to just under 200 due to widespread closings. There are plans to add at least 18 in Chicago over 5 years. Re-entering big markets like Chicago may help turn the brand around.

Bonefish Grill is celebrating National Seafood Month with a new promotional deal. A three-course meal for two is now available that costs less than $20 per diner. The dinner will be available until the end of October.

Fleming’s Prime Steakhouse & Wine Bar is adding small plates to its menu. The seven new dishes work well as a light lunch or appetizer with drinks. Options include the Lobster Tempura and Filet Mignon with Shiitake Risotto.

The Firehouse Subs Public Safety Foundation has approved 48 new grants that will give away over $500,000. This brings the total of donations since 2005 to $3.1 million. 275 communities received funding to make their communities safer.

Mellow Mushroom Pizza Bakers is celebrating this fall with Home Grown Harvest. New menu items include Drunken Fun-Guys, the Ham Orchard Hoagie and the Home Grown Harvest Pie. Flavors include roasted squash, fresh mushrooms and pork.

During the month of October ice cream lovers can enter the 2^nd Online Flavor Creation Contest from Baskin-Robbins. Combine 31 base options with different candy, fruit and ribbon options to create your own mix. The best will win free ice cream for a year.

Jack in the Box and Gamestop have teamed up to create the Jack’s Got Game contest for gamers. Instant win prizes of video game consoles, new games and a $5000 Gamestop shopping spree are awarded daily through peel-off stickers.

Good Times Restaurant chain is hiring the talent of 1970′s comedians Cheech and Chong for their new radio campaign. The radio ads will promote the Santiago’s Green Chile items. Sukle Advertising came up with the plan to use Cheech and Chong.

Dickey’s Barbecue Pit is expanding their 70^th anniversary celebration. Participating restaurants will offer $1 drinks and pork sandwiches until 3 pm on October 18^th. $3 Big Sandwiches will still be available after 3 pm.

Whether it’s a warm-up appetizer or an ultimate dessert finale that makes your meal complete, Friday’s has the winning recipe. Starting today, guests can treat themselves like it’s Friday with the new Pick 2 for $10 menu, making it easier for guests to satisfy their savory craving or sweet tooth without breaking the bank. With the return of old favorites and the introduction of new temptations, Friday’s now offers more options to pick the perfect pair for a meal.

The Pick 2 for $10 allows guests to pair either an appetizer or dessert with their entree, customizing their ideal meal. Whether you pick the Spinach Florentine Flatbread to complement the Dragonfire Chicken, or enjoy a sweet finish to the Jack Daniel’s Pulled Pork Sandwich with the Chocolate Peanut Butter Pie, there are a variety of combinations available from the 18 different items on this new menu.

In conjunction with the Pick 2 menu, Friday’s is introducing new entrees, as well as bringing back some old favorites by popular demand. The all new Pan-Seared Parmesan Flounder, as well as signature entrees, including the Jack Daniel’s Pulled Pork Sandwich and Parmesan-Crusted Chicken, are now available. In addition, the ever-popular Chocolate Peanut Butter Pie is also making a sweet return this fall.

As part of its new menu offerings, Friday’s is also introducing two new drink options guests can pair with their meal. The skinny version of its signature Long Island Iced Tea, On Thin Iced Tea is made with sugar free triple sec syrup, skinny agave sour and diet cola to lower the calorie count without losing the classic flavor. The new Jackberry Smash is made with Jack Daniel’s Whiskey, peach schnapps and blackberries to offer a new flavor twist.

“Friday’s is committed to listening to our guests’ requests by adding new dishes and drinks, bringing back beloved favorites and offering signature items at a good value,” said Ricky Richardson, executive vice president and chief concept officer, T.G.I. Friday’s. “Offering these new items with the Pick 2 for $10 menu makes the Friday’s experience even more rewarding for our guests.”

Menu items available in Pick 2 for $10:

Starters:

• Spinach Florentine Flatbread
• Savory Soup of Your Choice
• Fried Mozzarella
• Pan-Seared Pot Stickers
• Crispy Green Bean Fries
• Classic Wedge Salad

Entrees:

• Bruschetta Chicken Pasta
• Friday’s Shrimp
• Balsamic Glazed Chicken Caesar Salad
• Parmesan-Crusted Chicken
• Black Angus Cheeseburger
• Dragonfire Chicken
• Jack Daniel’s Pulled Pork Sandwich
• Pan-Seared Parmesan Flounder
• Chicken Fingers

Desserts:

• Oreo Madness
• Vanilla Bean Cheesecake
• Chocolate Peanut Butter Pie

In addition to the Pick 2 for $10 menu, Friday’s is introducing items available on the regular menu. Part of the expanding seafood line, the Parmesan-Crusted Salmon with Crab features a seven ounce Norwegian salmon filet, topped with crab meat, and the Roasted Seasonal Vegetable Medley, can be paired with either flounder or salmon. Finally, guests can finish their meal with the ultimate fall dessert, the Cinnamon Spiced Apple Crumble.

The Pick 2 for $10 menu is offered in participating markets only.

Stripes Restaurants Inc., a licensed franchisee of T.G.I. Friday’s, has taken over ownership of San Mateo and Cupertino T.G.I. Friday’s locations. Stripes Restaurants Inc. is a Northern California based company.  This is the first time in over a decade that these stores have been owned by a local company. The new ownership is looking forward to expanding the T.G.I. Friday’s brand in the Northern California market. Both San Mateo and Cupertino locations open daily at 11 a.m. and close at 1 a.m. Sunday thru Thursday and at 2 a.m. on Friday and Saturday.

Happy Hour is every Monday thru Friday from 3-7 p.m. and every day from 10 p.m. to close.  Both Friday’s locations offer half off appetizers, $2.00 domestic drafts, $3 domestic tall drafts, $3 select premium drafts, $4 select premium tall drafts, $2 off liquor and ultimate drinks, and $1 off wine.

T.G.I. Friday’s is currently featuring the “Better with Brew” menu. The menu combines innovative dishes with craft beer, proving that great food is “better with brew.” Friday’s guests can celebrate the relationship between great food and a cold draft, pairing new seafood or steak dishes with the bold, hoppy flavors of Fat Tire, Magic Hat and other craft beers being introduced to the beer roster.

T.G.I. Friday’s, known for its energetic bar and restaurant experience, announces plans to expand its licensed retail business by targeting new licensees in the food, beverage and home goods categories. The decision to invest additional resources into its licensing program stems from the brand’s recent growth in the market, which currently includes over 50 million product units with partners such as Heinz, Inventure and Diageo, resulting in more than $400 million in sales annually.

“Our approach to licensing is as important and strategic as any other aspect of our marketing efforts,” said Trey Hall, senior vice president and chief marketing officer for T.G.I. Friday’s. “The expanded licensing program aims to package the fun and excitement of a casual dining or a late-night bar experience into products consumers can enjoy at home to extend the Friday feeling beyond the restaurant and bar.”

T.G.I. Friday’s secured Brand2 Squared Licensing, a division of Peppercom, to aggressively seek new licensees and create food and beverage products that offer a consistent flavor profile with the Friday’s menu, as well as home goods like bar equipment and glassware. The expanded licensing program aims to package the fun and excitement of a casual dining or a late-night bar experience into products consumers can enjoy at home.

“The T.G.I. Friday’s brand offers significant value to manufacturers looking to grow their retail businesses,” said Michael Dresner, CEO of Brand2 Squared Licensing. “The brand enjoys an established position in the bar/restaurant space, distinct visual iconography, broad digital and social media platforms, and a marketing program that new licensees can plug in to directly.”

T.G.I. Friday’s, the casual dining leader in the global marketplace, and Stripes Restaurants Inc., a licensed franchisee of T.G.I. Friday’s, opened the Elk Grove location on Monday, August 1st.  Friday’s is located at 7101 Laguna Boulevard. The Elk Grove location seats up to 330 patrons, features 13 high definition, flat screen televisions and a banquet room to accommodate up to 25 people.  Friday’s opens daily at 11 a.m. and closes at 1 a.m. Sunday thru Thursday and at 2 a.m. on Friday and Saturday.

Happy Hour is every Monday thru Friday from 3-7 p.m. and every day from 10 p.m. to close.  Elk Grove Fridays offers half off appetizers, $2.00 domestic drafts, $3 domestic tall drafts, $3 select premium drafts, $4 select premium tall drafts, $2 off liquor and ultimate drinks, and $1 off wine.

T.G.I. Friday’s is currently featuring the “Better with Brew” menu. The menu combines innovative dishes with craft beer, proving that great food is “better with brew.” Friday’s guests can celebrate the relationship between great food and a cold draft, pairing new seafood or steak dishes with the bold, hoppy flavors of Fat Tire, Magic Hat and other craft beers being introduced to the beer roster.

Websites offering a one-day-only deep discount on local dining are actually helping restaurants attract new customers. Research by Technomic shows that a majority of diners who used discount sites returned later and paid full price. They also were likely to recommend the restaurant to family members or write a review on a social media website.

Whataburger has put together a beautiful and informative book detailing the history of the company just in time for Father’s Day. The Whataburger Story is a hardback photo book perfect for keeping on the coffee table. It features exclusive interviews, photographs and stories from the people who were most involved in the founding of the iconic hamburger chain.

The new Fastest Growing Restaurant Operators Report from Chain Store Guide has been released for 2011. This report focuses on the fastest growing larger chains that currently have at least 50 locations. Growth was measured over a three year span to prevent fast but unstable growth from skewing the results. Affordable luxury dining topped the list.

Domino’s, a pizza chain that managed to resurrect itself after a slow decline, hopes that by the fall of this year international store sales will be higher than U.S. based sales. The chain has almost the same amount of locations both inside and outside the country. However, some countries like China are still presenting difficulties for the brand.

Saladworks, America’s fastest growing fresh salad chain, announced the signing of a new agreement to develop three new locations in the Boston area. The new restaurants will open over the next three years. Tien Tien Lai will be the franchisee for all three. The Saladworks chain currently operates 100 locations with plans for many more to open over the next year.

Burger King and Pizza Hut may not directly compete in the same part of the restaurant industry, but they’ve committed to a new competition. The basketball finals have found Miami and Dallas facing off. BK is based in Miami, and Pizza Hut in Dallas. The CEO of the losing company will spend a day working at a restaurant from the opposing chain.

T.G.I.Friday’s wants you to visit and enjoy their new craft beer menu this summer. To encourage beer lovers the restaurant chain has created the Buy Your Friend a Beer application for Facebook. Users over 21 can buying up to 5 beers for any friend at $5 a piece, regardless of location. The coupons are delivered through Facebook to the recipient.

Baskin-Robbins may be well known for delicious ice cream in the United States, but they just opened their first Singapore location. This marks the 4,000^th location outside the country for the chain. Singapore is the 48^th country to host a Baskin-Robbins store. Executives from the country celebrated the milestone at the grand opening of the store.

A new pizza restaurant is coming to Rogers, Arkansas. Mellow Mushroom Pizza Bakers will be opening their newest location on June 13^th. The restaurant will be open 7 days a week and offers a beer list with 70 different options, including 30 beers on draft. Mellow Mushroom’s menu features a broad variety of pizzas, salads and sandwiches.

Benihana Inc. has released the fiscal reports for the last quarter of the 2011 fiscal year. The chain saw great improvement in comparable restaurant sales with a rise of 5.6%. Total revenue rose to $81.8 million for the entire fiscal year. Net income was slightly lower than last year, with $0.5 million during 2011 compared to $1.7 million last year.

Unofficially dubbed the “summer of beer” by Friday’s and its Better with Brew menu, Facebook users can help their friends cool down during the hot months via the new Buy Your Friend A Beer application. And, just in time for Father’s Day, sons and daughters can finally move on from the go-to gifts of socks or a tie and buy dad a beer for his special day.

Any Facebook user 21 years and older can buy their Facebook friends up to five beers simply by “liking” the Friday’s fan page and placing an order through the custom tab. Recipients receive an electronic gift card to redeem in restaurant. The purchase price is set at $5, regardless of the recipient’s regional location, and is redeemable for any beer of choice, non-alcoholic beverage or food item at any local T.G.I. Friday’s.

The Buy Your Friend A Beer app is an extension of Friday’s summer-long celebration of the relationship between great food and a cold draft, pairing innovative dishes with the bold, hoppy flavors of regional craft beer. Introduced last month, Friday’s is offering menu items that incorporate beer into the food recipe. Entree examples include the Black Angus Brew House Steak which is prepared with a beer and citrus marinade, and the Ale House Baby Back Ribs which are slow-cooked and fire-grilled with craft beer. With the new application, guests can easily pair a beer with their meal, courtesy of a Facebook friend.  

“Who doesn’t love being treated to a beer? Whether to celebrate or commiserate, friends have been buying friends beers for centuries and our guests are no exception to this tradition,” said Shannon Gewinner, vice president, brand marketing, T.G.I. Friday’s. “No matter the time or place, our guests can share that Friday feeling and use this latest app to surprise their Facebook friends, including dads, with a cold one this summer.”

Along with a wide variety of draft and bottled beer available at Friday’s, guests redeeming an e-gift card can also choose from the following, new regional craft beer selections (availability varies by state):

• Harpoon IPA
• Magic Hat #9
• New Belgium Fat Tire Amber Ale
• Goose Island Honkers Ale
• Abita Amber
• Alaskan IPA (Alaska only)
• Boulevard Wheat
• Uinta Cutthroat Ale (Utah only)

For more information and to buy a beer, consumers can visit www.facebook.com/TGIFridays.

 McDonald’s is showing strong momentum as they continue to grow. The company reported a 6% increase in comparable sales growth across the world, with 4% growth in America and both Europe and Asia up 6.5%. Optimizing each country’s menu and incorporating higher quality ingredients has helped the giant corporation continue to see growth in slow economic times.

Buzzy’s BBQ, an iconic Texas barbecue restaurant, has signed a franchise agreement to develop a new restaurant in Houston. Charter Franchise Group will be responsible for the new expansion. This is the first Buzzy’s brand franchise agreement. The original restaurant was opened 18 years ago in Kerrville.

Smashburger is running a number of promotions at their restaurants to celebrate National Hamburger Month. Every Tuesday in May is Double Fry Day and guests can get two orders of fries for the price of one. A special Nutter Butter shake has also been release for a limited time to celebrate at all national Smashburger locations.

Applebee’s has developed a new Facebook application to help women make time for a “Girls Night Out” with friends despite busy schedules. The app lets anyone send a customized invitation to their Facebook friends inviting them to a night out at Applebee’s. Women can also submit their photos from their “Girls Night Out” to enter to win a $50 gift card.

T.G.I. Friday’s new summer menu features the tastes of craft beer with beer flavored and inspired dishes. The chain already carries Magic Hat and Fat Tire brews and will add more craft beers to their drink menu throughout the summer. The Black Angus Brewhouse Steak is marinated in beer and the Ale House Shrimp & Chips is served with a beer flavored remoulade.

Hot, cheesy and affordable pizza remains a consumer favorite in these hard economic times. Many first time and experienced restaurant owners are opening pizza locations to take advantage of the trend. This is especially true in the Triangle Area of North Carolina. New pizza restaurants are popping up in Durham, Raleigh and Charlotte every day.

Gijon Robinson may already be the tight end for the Indianapolis Colts, but he’s also expanding as an entrepreneur by opening his own Dickey’s Barbecue Pit location in St. Robert, Montana. Dickey’s is America’s largest barbecue chain and is growing rapidly this year with plans for 60 new locations. Robinson plans to oversee the restaurant and manage it during the off-season.

Damon and Shantell Owens are also becoming franchisees with the Dickey’s Barbecue Pit brand and are opening their first location in Brentwood. They already have plenty of business experience from running a realty business, but this will be their first foray into the restaurant world. They chose Dickey’s because of its quality food and a great franchise agreement.

Red Robin has secured a new $250 million dollar credit agreement with Wells Fargo and Bank of America. The new agreement has a maturity date of June 2016 and the company will be able to request up to an additional $100 million if lenders agree to participate. The chain plans to use the funding for stock repurchasing and long term growth.

Just in time for summer, T.G.I. Friday’s is bringing out the best seasonal flavors by introducing a new line of menu items inspired by and prepared with beer and featuring other bold, fresh ingredients. The new menu combines innovative dishes with craft beer, proving that great food is “better with brew.” Friday’s guests can celebrate the relationship between great food and a cold draft, pairing new seafood or steak dishes with the bold, hoppy flavors of Fat Tire, Magic Hat and other craft beers being introduced to the beer roster.

Friday’s is offering these regional craft beers in its restaurants for the first time, answering the call by 40 percent of consumers who like to try beer that pairs well with a seasonal dish, according to a recent survey. At its most popular in the summer – 34 percent of consumers indicate the warm months are the best time to enjoy the hoppy beverage – beer plays a key role in this summer’s menu, providing an added twist to the robust flavor of each new item.

“Beer is an essential ingredient to summer and this season’s menu stands out with the inclusion of the best regional craft brews from around the country as a pairing for complementary meals and as an ingredient in the actual recipes,” said Ricky Richardson, executive vice president and chief concept officer, T.G.I. Friday’s. “Whether our guests are enjoying an entree that has been marinated in a craft beer like our Black Angus Brew House Steak, or looking to kick back with a cold beer, they can do so at Friday’s – just as they would at a backyard barbeque or summer picnic.”

The new menu features tasty, beer-inspired dishes such as the Ale House Shrimp & Chips served with a Stout beer remoulade sauce and the Black Angus Brewhouse Steak with a beer and citrus marinade; sweet treats to help guests cool-off this summer, like the Guinness Stout shake and Ice Cream Strawberry Shortcake; and regional craft beers, such as Harpoon IPA and Goose Island Honkers Ale, which will satisfy the palates of the most discerning beer drinker.

Learn more about the new menu:

New Entrees:

• Black Angus Brew House Steak: Premium Black Angus 8 oz. Flat Iron Steak slowly marinated in a homemade brine of beer and citrus then fire-grilled to order. Served with a craft beer sauce, potato salad and buttered summer green beans.
• Parmesan-Crusted Crab Flounder: Tender flounder fillets splashed with craft beer, pan-seared to perfection, and crowned with deviled crabmeat and crispy Parmesan breadcrumbs. Served with fresh lemon, jasmine rice pilaf and buttered summer green beans.
• Ale House Baby Back Ribs: Tender, mouth-watering baby back pork ribs slow-cooked in-house and fire-grilled with craft beer for one-of-a-kind flavor. Glazed with Jack Daniels Championship BBQ sauce and served with a side of potato salad and buttered summer green beans.
• Dijon-Crusted Beer Chicken: Pan-seared chicken fillets marinated in craft beer, flavored with Dijon, then lightly breaded with seasoned bread crumbs. Served hot with a tossed mixed greens salad and grape tomatoes drizzled with our Caesar Vinaigrette.

New Appetizer:

• Ale House Shrimp and Chips: Crispy mix of beer-battered and breaded crowns of fresh broccoli, sliced red peppers and Cajun-spiced shrimp served on home-style potato chips with Cucumber-Wasabi Ranch dip and a Stout beer remoulade sauce.

New Sweet Treats:

• Ice Cream Strawberry Shortcake: Warm shortcake topped with two scoops of vanilla ice cream, fresh strawberries and whipped cream. Sweet.
• Guinness Stout (Adults Only!): An Irish Dream! A Guinness Stout beer blended with rich chocolate syrup and vanilla ice cream. Topped with whipped cream.
• Mandarin Dreamsicle (Adults Only!): Cointreau orange liqueur added to an orange sherbet and vanilla ice cream shake. Topped with mandarin oranges and whipped cream.

New Craft Beers: Availability will vary by state

• Harpoon IPA
• Magic Hat #9
• New Belgium Fat Tire Amber Ale
• Goose Island Honkers Ale
• Abita Amber
• Alaskan IPA (Alaska only)
• Boulevard Wheat
• Uinta Cutthroat Ale (Utah only)

T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! It is also famous for its knowledgeable and charismatic bartenders, nearly 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.” As the original casual dining restaurant, Friday’s delights guests in more than 900 restaurants across more than 60 countries around the globe.

Firehouse Subs has signed nine new agreements in a wide range of states including Ohio, Massachusetts and Louisiana. These agreements include the opening of 429 new restaurants over the coming years. The company started modestly in 2000 with an initial development of 30 stores, but is pushing for over 2,000 locations by 2020.

Wendy’s fast food chain recently redesigned their french fries after poor customer response and have now own in a national fry taste test, beating out McDonald’s for the top spot. The new fries are cut from whole potatoes and features crispy potato skin. All natural sea salt and trans fat free frying oils improve the healthiness of the simple french fry as well.

America’s second largest coffee house chain, Caribou Coffee, has cut back on the calories in many of their beverages to appeal to health conscious consumers. The new line is called the Northern Lite menu and features favorites like the mocha or coffee lattes with 40% less calories. Real no-fat milk, fat free whipped cream and natural chocolate will continue to be used in the drinks.

T.G.I. Friday’s has had their new “Best Burger” Award stolen by a burger burglar, and they are offering rewards if the award is returned. The giant hamburger award was bestowed to an Idaho Friday’s restaurant and was stolen two days after it was received. The restaurant is not planning to press criminal charges against the thief, but will give a free burger and fries meal to anyone who returns it.

Pizza chains and small pizzerias are going out of business and filing for bankruptcy at a high rate, led by big names like Sbarro and Round Table Pizza. The competition in the pizza & Italian pasta category of the restaurant industry is tough. Customers are choosing lower cost chains in many locations, leaving restaurants that feature higher cost but better quality pizza out in the cold.

Dunkin’ Donuts has expanded its “Caught Cold” promotion in the Boston area through the rest of the summer. Anyone found carrying a iced coffee from the chain on certain days will receive a free pair of tickets to a Celtics or Bruins game. To kick off the summer long event Dunkin’ Donuts plans to give away more than $25,000 worth of tickets during their one day “Boston’s Biggest Ticket Giveaway” event.

TCBY, one of America’s oldest frozen yogurt chain, is returning to its origins by opening their first new store in Little Rock, Arkansas. The first location was founded there in 1981. For their 30^th anniversary the company also gave away an entire TCBY store and franchise to Jared and Sarah Greer. Jared worked at the original TCBY location as a teenager and has extensive business experience.

LongHorn Steakhouse added a third location in Rochester, N.Y. recently, bringing their total in the United States to 350 locations. The locations of LongHorn Steakhouse focus on quality steaks and a Western themed décor. LongHorn will celebrate the 30 anniversary of its first Atlanta location next year.

California Pizza Kitchen will now be offering healthy California styled pizza, wraps and salads in their first Mexico airport location. The Cancun International Airport has agreed for a lease in Terminal 2. 3 million yearly visitors pass through the airport. The restaurant will be open from 5 am to 10 pm, offering a breakfast menu and lunch/dinner menu.

UFood Restaurant Group focuses on quality, healthy meals at a fast pace. The company has signed an agreement for two new UFood Grill’s inside the Salt Lake International Airport in Utah. The airport is currently working on offering new and more interesting concession options in their terminals. UFood Group signed with Hojeij Branded Foods for this new expansion project.

T.G.I. Friday’s is offering a reward for any tips that lead to the return of the beloved “Best Burger” trophy, which was taken from the Ammon, Idaho location just two days after it was bestowed to the staff. Burger enthusiasts everywhere have banded together and created the hashtag #FridaysBurgerTrophy in a show of support until the trophy is returned. The reward, while not monetary in nature, will be of the burger and fries variety.

T.G.I. Friday’s has long been known for its burger, having won multiple “Best Burger” awards across the country including Minneapolis, Minn., Effingham, Ill. and Oxford Valley, Pa. The Idaho trophy was especially significant thanks to the praise it received from the local cattle ranching community, known for their discerning taste of cowboy beef. In an unprecedented show of top billing, this was the third consecutive year the restaurant has won the giant hamburger trophy.

“We are proud of our history producing top-quality burgers and we tip our hats in appreciation of the support from burger-loving community,” said Trey Hall, chief marketing officer of Friday’s^. “The prestigious ‘Best Burger’ award is a valued piece of T.G.I. Friday’s memorabilia. No criminal charges will be filed; we just want our trophy back.”

The highly coveted trophy has gained the attention of treasure-seekers before. Two years ago the trophy was taken and held for ransom before it was returned unharmed to the restaurant six weeks later. A group dubbed as the “Best Burger Society” claimed responsibility.

Anyone who brings the giant trophy back to the restaurant will get a free burger – courtesy of the Ammon, Idaho T.G.I. Friday’s – and forever hold a place as a legend in Friday’s history.

T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! It is also famous for its knowledgeable and charismatic bartenders, nearly 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.” As the original casual dining restaurant, Friday’s delights guests in more than 900 restaurants across more than 60 countries around the globe. For more information, visit www.fridays.com.

OpenTable has used over 7 million reviews from diners to compile a list of the Top 50 restaurants in the country. 11 winners were located in Los Angeles, followed by New York with 8 and Florida with 6. The top three restaurants were Beauty & Essex in New York City, Searsucker in San Diego and Lavo-NYC in New York City. The reviews were gathered between March 2010 and February 2011.

The crispy, skin-on fries from Wendy’s were part of a revitalizing move to increase fry sales for the chain. The previous fries were mostly limp and soggy, and customers have given the new fries positive feedback measurable by sale increases. Sea salt is used on the new fry line for better taste and lower sodium.

The Give Me More Stripes loyalty campaign at T.G.I. Friday’s national chains is getting a make over says the company. New surprises and increase recognition is coming to the system, along with faster rewards. Guests can join by visiting the website or texting JOIN to 698443. One stripe is awarded for each dollar spent at a participating restaurant.

The National Restaurant Association visited Congress recently to explain how the restaurant industry works and the effect that the new health care bill passed last year will have on it. The Patient Protection and Affordable Care Act will impact the restaurant industry negatively unless it is altered says the Association. The law will force many restaurant owners to expand the health care coverage for their employees, raising costs significantly.

Smashburger has had a very successful first three years. Since their launch they’ve grown explosively, with almost $140 million dollars in total sales. The success was a combination of a focus on quality burgers and fast service combined with a $20 million dollar investment capital that drove quick expansion.

The 3,000 international Dunkin’ Donuts location has been opened in China. The 71^st Chinese location for the company, it helps put Dunkin’ Donuts in the category of one of the fastest growing quick service chains during 2010. Russia and India are next, with over 600 restaurants currently in development or planning for openings in the next 15 years.

“Baconalia! A Celebration of Bacon” is currently underway at Denny’s restaurants in the form of a new bacon-focused menu. Seven new dishes are available that feature bacon as the main ingredient. Included on the menu are treats like the Maple Bacon Sunday and Triple Bacon Sampler. One guest will also win a trip to Baconfest 2011.

Delayed by the recent icestorms, Wingstop’s World Wing Eating Championship is back on. On April 16^th the world’s top competitive eaters, including number one eater Joey Chestnut, will enter the AT&T Arena in Dallas to compete with wings provided by Wingstop. Whoever eats the most wings in 12 minutes will win $10,000.

Stephen Loftis has been appointed as the new vice president of marketing for the FATZ casual southern dining chain. With over 40 locations in Tennessee, Georgia, the Carolinas and Virginia, the chain is switching its name from Fatz Cafe to FATZ as part of a re-structuring marketing campaign. New health conscious food choices will also be added to the menu.

Washington D.C.’s Silver Diner, one of the most popular modern diners in the country, has opened auditions for their new commercial. Homemade audition videos will be accepted of children between 5 and 12 years old through YouTube submission. The commercial will communicate Silver Diner’s commitment to health eating and family friendly choices.

T.G.I. Friday’s restaurants are adding more choice, recognition, and surprises to its Give Me More Stripes loyalty program, an industry first when introduced in April 2008. Based on recent research and guest feedback on more than 300 potential features and benefits, Friday’s is refreshing its loyalty program for its millions of Stripes members, offering more rewards faster while retaining several of the program’s most popular benefits.

“With the new reward structure, upgraded and increased program benefits, and added ‘surprise and delight’ guest experiences, we are helping our valued Give Me More Stripes members earn and redeem Stripes faster,” said Trey Hall, chief marketing officer of Friday’s. “The enhanced program also serves as an important element of our commitment to remain the casual dining restaurant of choice for guests worldwide.”

Variety is the Spice of Stripes

Guests can now join the free program by visiting GiveMeMoreStripes.com, or can text “JOIN” to 698443 and, in seconds, become a Stripes member and get his/her new account number. For those who are all thumbs, there is an available option to join in any restaurant on the Jukebox interactive touch screen, or at the table with a sign-up form.

Members earn one Stripe for every $1 spent. Previously, members automatically received an $8 food reward for 100 Stripes earned. With the newly updated program, members now have more choice and flexibility in redeeming their Stripes for a variety of delicious food. Now there are five different rewards to redeem with Stripes. For example:

• 50 Stripes = Free dessert, like a Brownie Obsession
• 80 Stripes = Free sandwich or burger
• 100 Stripes = $8 food reward (existing reward)
• 100 Stripes = Free seafood or chicken entree (not including Jack Daniels, combos or premium items)
• 150 Stripes = Free steak or ribs entree (not including Jack Daniels, combos or premium items)

This new reward structure allows members to redeem Stripes at a faster rate. With the new program, members can earn rewards in as little as one or two meals. In addition, members can now also redeem Stripes anytime instead of waiting for an email certificate when 100 Stripes are earned. All the new rewards are valid for 60 days, giving members twice as much time to redeem the reward than before.

VIP Treatment for Friday’s MVPs

Recognizing its greatest fans, Friday’s will sprinkle in a few surprises for Stripes members throughout the year. This treat could be an appetizer, dessert or other delicious small plate. And, after every three visits, members will receive a Jump the Line Pass, allowing them to skip to the front of the line and get immediate seating. They also receive member-only offers and invitations to exclusive events, like food/beverage tastings and menu previews.

The Best Loved, Stays

At the same time, benefits contributing to the Stripes program success remain, such as:

• Free membership
• Earn 1 Stripe for every $1 spent on food
• Free appetizer or dessert AND a Jump the Line Pass just for joining (sent via email)
• Free dessert w/entree purchase during birthday month

Burger King has introduced a new chicken choice to their menu with Chicken Tenders. With eight different dipping sauces, children and adults alike can have four for $1, eight for $1.99 or 20 for $4.99. To promote these new chicken tenders Burger King is mailing out coupons for 272 million tenders to families around the country. The new chicken tenders has replaced the crown shaped BK Nuggets.

Fast casual restaurants are continuing to grow, with a 17 percent rise in total visits during 2010. While other restaurant categories are losing sales or visits, the combination of a medium price point, fast turnaround and higher quality service and food has made these restaurants very popular during the recession. Many fast casual chains are planning for additional locations this year due to the growth.

Carlson Restaurants, the company that owns the T.G.I. Friday’s chain brand, plans to double their number of operating franchises. They recently announced this plan at the 2011 Global Business Conference. The plan is set for completion in 2015. To support this goal, the company plans to renovate the style and menu of the chain.

The world’s largest hot dog chain, Wienerschnitzel, has announced their new “Cash in On a Corn Dog” sweepstakes. 1 in 5 customers will win some form of a prize by purchasing a corn dog and checking the wooden stick for a prize code. The top prize is $10,000 in cash, but customers can also win smaller cash prizes and free corn dogs.

The rising costs of food, especially meat, have driven many restaurants towards using locally sourced food to avoid high delivery fees. Restaurants are limited in how much they can raise their prices due to the strain on customers from the poor economy. Many are attempting to cut costs instead of using higher prices, and local food can be more affordable due to less need for transportation while gas prices are very high.

Einstein Noah Restaurant Group, the operating company that manages chains like the Einstein Bros. Bagels and Manhattan Bagels, has added two new Executive Vice Presidents to their roster. Brian Unger was hired as the Executive Vice President of Operations, and Mike Ellis joined the team in the Executive Vice President of Franchises position. Both have extensive experience in the restaurant and real estate industries.

Bob Evans Farms is building their chain of restaurants known as Mimi’s Cafe, and they have named Mark Mears as the chief officer and President of the chain. Mr. Mears comes to the company from a successful position with the Cheesecake Factory. There are currently 145 Mimi’s Cafe locations across the United States.

Chuck E. Cheese’s has expanded their family fun center brand to Mexico with the development of 10 restaurants in the Northeastern region of the country. While this is the company’s initial entry into the country, they operate chain locations in seven total countries around the world. International locations grow the resiliency and overall popularity of a brand.

The BRAVO | BRIO Restaurant Group is celebrating Earth Day in their BRAVO! Cucina Italiana and BRIO Tuscan Grille locations. Through a partnership with Parducci Wine Cellars the group will aim to donate money for 5,000 trees to the American Forests re-forestation project. Parducci focuses on sustainability in their wine making process, making them the perfect partner for this fund raising event.

At its 2011 Global Business Conference last week in Dallas, Texas, Carlson Restaurants, parent of T.G.I. Friday’s, announced plans to double the number of T.G.I. Friday’s restaurants globally.

“With the strength of our Friday’s brand, our management team and our franchise partners, we are uniquely positioned to dramatically increase the footprint of our business,” announced Nick Shepherd, president and chief executive officer of Carlson Restaurants.

Shepherd unveiled the company’s strategic plan, Ambition 2015, to an audience of more than 1,400 company employees, franchisees, lenders and key suppliers.  Focusing on its ambition to become the restaurant, employer and investment of choice by 2015, the company outlined detailed plans to accelerate growth over the next five years, and to use that growth as a springboard to achieve its long-term goal of doubling the footprint of the T.G.I. Friday’s brand around the world.

“Our foundation for growth is an organization-wide focus on enhancing all elements of the guest experience,” said Shepherd.

Central to that experience is Friday’s unique promise to its guests of “In Here it’s ALWAYS Friday”. To reinforce its brand promise, Friday’s has embarked on an innovation program focused on its menu, service delivery and marketing. This focus has led T.G.I. Friday’s 2010 performance to be among the industry leaders. For the year, Friday’s outpaced the casual dining market in the United States by 1.6% as measured by Knapp Track. The company’s international performance was especially impressive during 2010 delivering a 3.2% increase in comparable sales (local currency results for restaurants open at least 12 months) while opening 30 restaurants across its international markets and being on track to open nearly 40 new restaurants in 2011.

“Our performance during 2010 underscores the strength of the Friday’s brand and the tremendous growth opportunity we have, based on the significant and unique connection we have with our guests around the world,” said Shepherd.

T.G.I. Friday’s is already the casual dining leader internationally with more than 350 restaurants in 60 countries outside the United States. 

“T.G.I. Friday’s is a powerful and iconic brand,” said Hubert Joly, president and chief executive officer of Carlson, parent of Carlson Restaurants. “It has outstanding growth opportunities in the United States and internationally, and we are keen to pursue these opportunities.”

Whether it’s a slam dunk or the luck of the Irish, Friday’s restaurants are giving guests many reasons to get that Friday feeling with events and specials throughout the month.  To celebrate St. Patrick’s Day and the men’s college basketball tournament, Friday’s is satisfying guests’ appetite for celebration with themed drinks, signature dishes and great prizes.

“From green beer to basketball, March is jam-packed with festive events that are best enjoyed in an energetic locale and in the company of friends,” said Trey Hall, chief marketing officer of Friday’s. “Our restaurants and bars across the U.S. will be pouring specialty drinks, serving great food and hosting activities for guests looking to inject the Friday’s spirit throughout the month.”

Through April 4, Friday’s will be the go-to destination for watching great college basketball. With games featured on big screens, food specials, enticing cocktails and great beer selections, Friday’s will be the choice place for alumni groups, friends, and fans to gather over a plate of Buffalo Wings or our new Tapa-tizer skewers while getting their basketball fix. All month long, guests at participating locations can try for their chance to win an all-expense paid trip to the 2012 men’s basketball championship in New Orleans.

On Thursday, March 17, guests looking for a four-leaf clover are in luck when they come into Friday’s. Whether Irish or Irish for the Day, guests can try out the St. Paddy’s Peach or Irish ‘Rita, which are said to be worth their weight in gold. The St. Paddy’s Peach is Jameson Irish Whiskey and peach puree, and the Irish ‘Rita puts a twist on a classic with Jameson Irish Whiskey, Sour Apple Pucker, Midori, fresh lime juice and Friday’s own margarita mix. Of course, St. Patrick’s Day at Friday’s wouldn’t be complete without green beer paired with our signature Black Angus Jack Daniel’s burger.

Check local Friday’s restaurants for holiday hours and additional details.

T.G.I. Friday’s announced it is now serving the “Friday feeling” in 350 international locations. The newest Friday’s restaurant opened in January 2011 in Arequipa, Peru by Franquicias Alimentarias SA, a licensed franchisee of T.G.I. Friday’s.

The first T.G.I. Friday’s opened outside the U.S. in Birmingham, England in March 1986. Twenty-five years later, Friday’s now delights well over 40 million international guests annually in 60 countries, providing them with authentic American food, exciting drinks and an energizing Friday feeling – any day of the week. The brand also has the most American casual dining restaurants around the globe.

“Friday’s was the first American casual dining company to open its doors abroad and by reaching these two significant milestones, it’s clear we remain the industry leader,” said Ian Saunders, president and chief operating officer, T.G.I. Friday’s International. “Friday’s promises that wherever you are in the world, “In Here, It’s Always Friday.” Thanks to the strength of our brand and franchise partnerships, Friday’s always delivers on this promise.”

Friday’s Ambition 2015 strategy is to add at least 150 new international locations to its portfolio by 2015, increasing the number of Friday’s locations to nearly 1,100. The latest opening in Peru brings the company one step closer to this goal.

Friday’s also took several steps in 2010 to reach its Ambition 2015 objectives such as opening 30 new international locations and signing six additional development agreements to increase its international presence, including the most recent agreement with Americana Group (Kuwait Food Company) to add 30 new restaurants in the Middle East over the next five years.

As the top ten T.G.I. Friday’s bartenders prepare for the World Bartender Championship (WBC) Finals on March 14, 2011 in Dallas, Texas, bartenders and fans from across the globe are getting involved and supporting bartending’s bid to be recognized as an Olympic sport.

Brian Zachau, the 2009 T.G.I. Friday’s Greatest Bartender in the World, petitioned the International Olympic Committee (IOC) in November 2010 to request bartending as the next Olympic sport. Bartending is a viable consideration as an Olympic event since it has been in existence for centuries, is practiced on every continent and is represented by the International Bartenders Association in 57 countries.

“Brian, our bartenders and most importantly, the fans, have the power to get bartending officially recognized for the sport it is,” said Trey Hall, chief marketing officer of T.G.I. Friday’s. “Given our deep history and involvement with the sport of bartending through our World Bartender Championship, Friday’s is also behind this movement to make bartending an Olympic event.”

Despite silence from the IOC, and the noticeable omission of bartending from the 2012 Olympic schedule released on February 15, Brian Zachau and other Friday’s bartenders are still encouraging fans to show their support by signing an online petition to the IOC. Fans can also show their encouragement by voting for their favorite bartending finalist or demonstrating their personal athletic bartending skills by uploading videos or photos for a chance to win Friday’s food and drinks for the rest of the year.

2011 marks Friday’s 20th anniversary of the WBC Finals and the crowning of “The 2010 Greatest T.G.I. Friday’s Bartender in the World.” Each year more than 8,000 Friday’s bartenders showcase their knowledge, skill and bartending flair in WBC competitions which originate at the local store level and progress to regional and divisional rounds leading up to the Finals on March 14.

For more news and updates from T.G.I. Friday’s, follow the brand on Facebook (http://www.facebook.com/TGIFridays), Twitter @TGIFridays and YouTube (http://www.youtube.com/user/tgifridays).

T.G.I. Friday’s, the casual dining leader, today announced Anita Phillips as the president and chief operating officer of T.G.I. Friday’s USA company-owned restaurants. She has been serving in this role on an interim basis since November 2010 and will report to Nick Shepherd, president and chief executive officer of Carlson Restaurants, parent company of T.G.I. Friday’s, and serve on the executive team.

Phillips will be fully responsible for leading and executing strategy across the 300 company-owned Friday’s restaurants throughout the US, ensuring guests enjoy the legendary “In Here, It’s Always Friday” experience.

Phillips will serve alongside Lee Sanders, president of Friday’s USA franchise business, as they strive towards delivering Friday’s Ambition 2015 goals of being the guest-preferred restaurant and bar, the employer of choice and the investment opportunity of choice in the industry.

“Anita has an infectious energy that embodies what T.G.I. Friday’s represents,” said Shepherd. “Her broad business and management experience makes her highly qualified for this position. Anita is a natural leader, which enables her to engage the right people in doing the right things to deliver the right results.”

Phillips has worked for Minneapolis-based Carlson for more than 20 years. She has served in various leadership positions including chief financial officer for Carlson Marketing, vice president, finance and strategic sourcing for Carlson, group finance director for Carlson Leisure Group in the United Kingdom and vice president for Carlson Travel Group. She began her career at Carlson as assistant corporate controller. Phillips is a Certified Public Accountant and holds a Bachelor of Science degree in accounting from St. Cloud State University in Minnesota.

Most recently, Phillips was the senior vice president and chief financial officer for Carlson Restaurants. She resides in Lewisville, Texas, with her husband Jim and daughters Marie and Nicole.

T.G.I. Friday’s restaurants offer authentic American food and exciting drinks in an atmosphere that provides an energizing Friday feeling – any day of the week. Friday’s guest recognition program, Give Me More Stripes, rewards our loyal guests with great deals and fun events year-round, creating an engaging customer experience. As the original casual dining restaurant, T.G.I. Friday’s differentiates itself with a unique point of view which promises to exhilarate its guests with the feeling of Friday. T.G.I. Friday’s, which operates more than 900 restaurants in more than 60 countries, is also famous for its knowledgeable and charismatic bartenders, approximately 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.”   

T.G.I. Friday’s is part of Carlson, a privately held, global hospitality and travel company headquartered in Minneapolis, Minn.  Carlson encompasses more than 1,070 hotels including, Radisson, Country Inns & Suites By Carlson, Park Inn and Park Plaza; more than 900 T.G.I. Friday’s restaurants; and a majority stake in Carlson Wagonlit Travel, the global leader in business travel management.  Carlson operates in more than 150 countries and its brands employ about 150,000 people. For more information, visit www.carlson.com or www.fridays.com.

T.G.I. Friday’s and the Detroit Red Wings invite hockey fans to experience a game at the Joe Louis Arena in style. In February, three lucky Michigan residents will win a VIP prize package that includes a private suite for 20 guests, as well as food and beverages (non-alcoholic) throughout the game.

From Feb. 7 – 28, fans can enter by visiting one of 17 participating T.G.I. Friday’s locations across Michigan and completing an entry form. Alternatively, fans can go to www.DetroitRedWings.com/TGIFridays and fill out the online form.

“Michigan fans are known for their spirited energy, camaraderie and dedication to the Red Wings,” said Reid Neumann, regional marketing manager, T.G.I. Friday’s. “This contest is our way of giving back to those fans who have cheered on their favorite team at our regional locations season after season.”

Winners will be announced each week during the three-week promotion. The VIP suites will be given away for the following games:  March 28 (vs. Chicago Blackhawks), March 30 (vs. St. Louis Blues), and April 3 (vs. Minnesota Wild).

Guests can call their local T.G.I. Friday’s for details or visit the Red Wings website for the official rules.

For more news and updates from T.G.I. Friday’s, fans can follow the brand on Facebook (http://www.facebook.com/TGIFridays), Twitter @TGIFridays and YouTube (http://www.youtube.com/TGIFridaysNews).

T.G.I. Friday’s restaurants offer authentic American food and exciting drinks in an atmosphere that provides an energizing Friday feeling – any day of the week. Friday’s guest recognition program, Give Me More Stripes, rewards our loyal guests with great deals and fun events year-round, creating an engaging customer experience. As the original casual dining restaurant, T.G.I. Friday’s differentiates itself with a unique point of view which promises to exhilarate its guests with the feeling of Friday. T.G.I. Friday’s, which operates more than 900 restaurants in more than 60 countries, is also famous for its knowledgeable and charismatic bartenders, approximately 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.” For more information, visit www.fridays.com.

With a focus on fresh, quality ingredients, T.G.I. Friday’s is introducing bold, new flavors in 2011 that transport the dining experience from ordinary to extraordinary.  Beginning today, guests can get carried away with any one of Friday’s 14 new menu additions including Hibachi and Mediterranean Style Skewers, Black Angus Burgers and Skinny Margaritas.

“At Friday’s, we constantly work with our chefs and mixologists to create great tasting menu items that appeal to our guests and capture emerging food and drink trends,” said Ricky Richardson, executive vice president and chief concept officer, T.G.I. Friday’s.  ”Much like our new Caribbean menu additions last year, we know that our guests will find something fun and unexpected from the revamped Friday’s line-up.”

The new menu includes bold, zesty flavors guaranteed to spice up any meal.  Guests can choose from enticing appetizers, burgers and entrees like the Spinach Florentine Flatbread, Kansas City BBQ Burger and Chicken Piccata Pasta, to rev up appetites.  We’ve also added chocolate delights for those with a sweet tooth and skinny cocktails for health-conscious guests.

For more news and updates from T.G.I. Friday’s, consumers can follow the brand on Facebook (http://www.facebook.com/TGIFridays), Twitter @TGIFridays and YouTube (http://www.youtube.com/user/tgifridays).

Learn more about the new menu

New Appetizers:

• Tapa-tizer Skewers – Get carried away with skewers that match your (Black Angus Sirloin or Grilled Chicken) style: Japanese Hibachi (garlic & black pepper soy sauce with wasabi-miso glaze) served with grilled pita and ginger-lime slaw or Mediterranean (marinated, and grilled with lemon-garlic sauce) and served with tzatziki cucumber yogurt sauce.
• Spinach Florentine Flatbread – You’ll be transported back to the Great Renaissance with this starter.  Oven-baked crispy flatbread topped with creamy spinach and artichoke heard spread with bruschetta mix of diced tomatoes, garlic and freshly chopped basil.

New Burgers:

Black Angus Burgers – Friday’s has upgraded to 100% USDA choice Black Angus beef, fire-grilled to perfection and arranged on a brioche bun with lettuce, pickles, onion and vine ripe tomatoes.  For those interested in variety, Friday’s now offers the option of substituting a flavorful fire-grilled ground turkey patty for any Black Angus Burger at no additional charge.

• Jack Daniel’s® Burger – Our signature Jack Daniel’s® sauce, crispy bacon and melted provolone cheese.  Whiskey goes with everything!
• Cheeseburger – Our classic cheeseburger topped with melted American cheese.  Can’t go wrong with that!
• Southwest Burger – Topped with melted pepper jack cheese, sauteed peppers and onion, crispy Cajun-spiced fried onion strings, with chipotle spread and fresh sliced avocado.  A burger with a kick!
• New York Cheddar & Bacon Burger – Here’s a bite of the Big Apple.  Melted New York sharp cheddar, Applewood-smoked bacon, Cajun-spiced fried onion strings and a sweet chow-chow relish.
• Kansas City BBQ Burger – A variation of the New York Cheddar & Bacon Burger topped off with our Jack Championship BBQ sauce.  You’ll probably want some extra napkins with that.
• Turkey Burger – You’ll love this flavorful ground turkey patty that’s fire-grilled, seasoned just right, and served with all your favorite garnishes.

New Entrees:

• Friday’s® Fusion Skewers – Same as our tapa-tizer skewers (above), but in an entree portion served with jasmine rice pilaf, vegetable medley and grilled pita.  When you can’t get enough of a good thing.
• Chicken Piccata Pasta – A taste of Italy with the best American ingredients.  Citrus-seasoned chicken breast sauteed with California heirloom garlic, artichoke hearts, roasted red peppers and capers, then tossed with multi-grain angel hair pasta and a lemon white wine sauce with a touch of fresh basil.

New Dessert – Our guests have spoken and we listened.  Back by popular demand:

• Oreo® Madness – Cookies ‘n cream ice cream sandwiched between rich layers of Oreo cookie crust with caramel and fudge.  So good you won’t want to share.

New Drinks:

• German Chocolate Cake Sipper – A mix of Jagermeister, Kahlua, Baileys, Butterscotch Schnapps and Malibu Rum.  Let’s just say it’s dessert in a glass.
• Skinny Margarita – A refreshing blend of Hornitos Reposado Tequila and house made skinny agave sour.  At less than half the calories of our Ultimate Margarita on the Rocks, you won’t feel bad for having a glass or two.
• Skinny Blackberry Margarita – Sacrifice nothing but calories with this crisp, refreshing, fruity drink. Made with Sauza Gold Tequila, skinny agave sour mix and blackberries.

American restaurant icon T.G.I. Friday’s recently began serving brunch in its Longmont, Colo., restaurant. Brunch is Saturday and Sunday from 9 a.m. to 3 p.m. and features classic brunch favorites like southern cornmeal pancakes and an egg white breakfast burrito, along with new creations like Tostado Nachos Rancheros and Crab Cake and Eggs. Friday’s brunch is currently only available in Longmont.  

A Friday’s menu wouldn’t be complete without creative adult beverages, including mimosas, Bloody Marys and coffee drinks, concocted especially for brunch. Friday’s brunch menu is part of the restaurant’s new menu introduction in Colorado. The restaurant launched its re-energized menu with more than 30 new items to six metro-area restaurants, including the Longmont location, in October.

Inventive dishes cooked to order with fresh ingredients and shareable plates are the centerpiece of the new menu, and the brunch menu is no different. Friday’s food experts have taken classics, like the breakfast burrito, and added a Friday’s twist. For a lighter brunch option, the breakfast burrito is made with egg whites, sauteed jalapenos, onions and red peppers, wrapped in a soft spinach tortilla with fire-roasted tomato salsa. The Ham, Bacon and Cheese Breakfast Pizza has tender natural ham, crispy applewood-smoked bacon, fresh diced tomatoes and scrambled eggs piled atop a pizza crust with Friday’s creamy cheese sauce and mozzarella. French toast Italienne, egg, asparagus and creamed spinach Benedict, and a fried egg sandwich, with Friday’s Happy Hippy multigrain bread, are other standouts on the new brunch menu.

“Friday’s new menu is a reflection of us and how our customers eat today. Our new brunch offering is a great addition to our menu, giving our diners a whole new taste of Friday’s,” said Ricky Richardson, Friday’s chief concept officer.

Brunch is currently only available at the Longmont restaurant. Denver has six T.G.I. Friday’s restaurants: Northfield at Stapleton, Town Center at Aurora, South Aurora on Parker Rd., Lone Tree at Park Meadows Mall, Thornton off of 120th, and Longmont.

T.G.I. Friday’s is an American icon, having started in 1965 in New York City. It has grown into a place where people venture for great food, innovative cocktails and good times with friends and family. It’s a place to escape the everyday, and its new brunch menu is poised to bring diners new, unexpected flavors and tastes. In a phrase, “In here, it’s always Friday.”

For more information about Friday’s new brunch menu and other changes at Denver-area Friday’s, visit www.ItsAlwaysFriday.com.

Bartending as an Olympic sport? From keg-lifting to synchronized flairtending, bartenders around the globe have been world class athletes since the first cocktail was poured. And now, their time has come. T.G.I. Friday’s, the global casual dining leader and home to the World Bartender Championship (WBC), has just named its WBC finalists and is now setting its sights on the Olympics.

Together with Brian Zachau, the 2009 T.G.I. Friday’s Greatest Bartender in the World, Friday’s has petitioned the International Olympic Committee requesting official recognition of bartending as the next Olympic sport. As the top Friday’s bartenders prepare for the WBC world finals in Dallas on March 14, 2011, support from their fans could send them to London, Rio and beyond. Fans can show their support by signing an online petition on the T.G.I. Friday’s Facebook fan page as well as the World Bartender Championship web site.

T.G.I. Friday’s World Bartender Championship started twenty years ago as a one-off challenge between bartenders and has since grown into a full representation of the Friday’s brand. Each year more than 8,000 bartenders showcase their knowledge, skill and flair-style bartending in WBC competitions which originate at the local store level. WBC illustrates the athletic ability of bartenders around the globe and combines charismatic style that is met only by figure skaters and gymnasts.

“What other sport requires ten-hour routines, absolute precision and a fully-memorized playbook? Bartending can be a whole new playing field for Olympic sport,” said Trey Hall, senior vice president and chief marketing officer of T.G.I. Friday’s. “Twenty years of World Bartender Championships have shown that bartenders at Friday’s are no stranger to athletic competition, and our newly awarded 2010 finalists are no different. As a federation of thousands, the sport is ready to go for the gold.”

The ten global finalists include six winners from the U.S. divisional level competitions as well as four international winners from Hungary, Japan, Peru and Sweden. To win his/her division, each competitor performed an eight- to ten-minute flairtending demonstration showcasing extreme skill and athleticism. Photos and video footage are available for each of the following winners: Santiago Emeric, Orlando; Andy Hool, Bloomington, Minn.; Brad Kaplan, East Plano, Texas; Jes Perrine, Hanover, Md.; Gabor Stanczik, Wayne, N.J.; and Kristian Mihailin, Las Vegas.

To honor its long-standing history in the Long Island community, T.G.I. Friday’s restaurant hosted a night to remember at its newly renovated, flagship location in Westbury, NY. For nearly 30 years, Long Islanders have frequented the Westbury bar and restaurant for special celebrations or simply to blow off steam after a long workday. Since the early 1980s – when T.G.I. Friday’s first popularized the Long Island Iced Tea cocktail – T.G.I. Friday’s has expanded its Long Island presence to 15 locations.

To celebrate the grand re-opening, T.G.I. Friday’s invited Long Island guests and local dignitaries for a night of entertainment. On December 9th, attendees were treated to food, drinks, a flair show from the company’s famous World Bartending Champions and a special performance from Atlantic Records recording artist and Long Island-native Ryan Star.

“T.G.I. Friday’s prides itself on knowing how to throw a party,” said Ricky Richardson, Chief Concept Officer for T.G.I. Friday’s. “Westbury is one of our oldest and most successful locations on Long Island and our guests fully embody T.G.I. Friday’s infectious energy. In that spirit, Ryan Star’s performance for our guests was the perfect ending to the celebration.”

The 10,200-square-foot location features a renovated interior and exterior. The large, multi-level design incorporates the best elements from some of the top T.G.I. Friday’s locations around the world. This includes exposed brick walls, red dining furniture, dark wood tables, a tin ceiling, and pop culture memorabilia accents. The new four-sided bar area, located at the center of the restaurant, serves as a symbol of T.G.I. Friday’s heritage in and knowledge of mixing the greatest drinks and hosting the best happy hours.

The flagship bar and restaurant is located at 829 Merrick Ave, Westbury, NY 11590-6693. Hours of operation are from 11:00 a.m. ET daily to 1 a.m. ET on weeknights and 3 a.m. ET on Fridays and Saturdays.