The Seafood Ghost Kitchen Concept Will Add Two Cajun-Inspired Menu Items
Jericho, NY (RestaurantNews.com) Arthur Treacher’s, the seafood favorite founded in 1969 known for its hand-dipped fish, chicken and shrimp, today announces it will expand its menu to include items from Off the Hook, a Louisiana quick-casual dining concept focused on serving authentic Cajun recipes.
This announcement comes at a time of rapid expansion for both brands. Nathan’s Famous, the American tradition serving New York favorites for more than 100 years, announced earlier this year the addition of Arthur Treacher’s to the brand’s portfolio as a virtual ghost kitchen concept, with plans to roll out nationwide in the coming months. Off the Hook currently has three locations across south Louisiana with three additional locations in development.
“Off the Hook is thrilled to work with brands such as Nathan’s Famous and Arthur Treacher’s. We are excited to continue our expansion and share the Cajun food and culture that makes our home special,” states Paxton Moreaux, Director of Operations, Off the Hook.
Off the Hook is known for its homemade, authentic Cajun recipes featuring fresh ingredients and locally sourced Gulf seafood. Arthur Treacher’s will feature two signature Off the Hook recipes, Seafood Gumbo and Crawfish Etoufee, to complement its Fish n’ Chips, Boom Boom Shrimp, and other fish and chicken offerings.
To view images of Arthur Treacher’s menu items, visit here.
To learn more about franchising with Arthur Treacher’s, visit www.arthurtreachers.com.
About Nathan’s Famous
Nathan’s is a Russell 2000 Company that currently distributes its products in 50 states, the District of Columbia, Puerto Rico, the U.S. Virgin Islands, Guam, and 17 foreign countries through its restaurant system, foodservice sales programs and product licensing activities. Last year, over 700 million Nathan’s Famous hot dogs were sold. For additional information about Nathan’s, please visit our website at nathansfamous.com.
About Off the Hook
Off the Hook is a quick-casual dining concept focused on serving fast yet authentic Cajun recipes. Born of the Louisiana Bayou, Off the Hook has the code on Cajun cuisine – making flavorful, time-honored family recipes accessible to the modern consumer on-the-go. Off the Hook has three locations across south Louisiana with three more being developed.
Except for historical information contained in this news release, the matters discussed are forward looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended that involve risks and uncertainties. Words such as “anticipate”, “believe”, “estimate”, “expect”, “intend”, and similar expressions identify forward-looking statements, which are based on the current belief of the Company’s management, as well as assumptions made by and information currently available to the Company’s management. Among the factors that could cause actual results to differ materially include but are not limited to: the impact of the COVID-19 pandemic, the status of our licensing and supply agreements, including the impact of our supply agreement for hot dogs with John Morrell & Co.; the impact of our indebtedness, including the effect on our ability to fund working capital, operations and make new investments; economic; weather (including the impact on the supply of cattle and the impact on sales at our restaurants particularly during the summer months), and change in the price of beef trimmings; our ability to pass on the cost of any price increases in beef and beef trimmings; legislative and business conditions; the collectability of receivables; changes in consumer tastes; the ability to attract franchisees; the impact of the minimum wage legislation on labor costs in New York State or other changes in labor laws, including regulations which could render a franchisor as a “joint employee” or the impact of our new union contracts; our ability to attract competent restaurant and managerial personnel; the enforceability of international franchising agreements; the future effects of any food borne illness, such as bovine spongiform encephalopathy, BSE and e coli; and the risk factors reported from time to time in the Company’s SEC reports. The Company does not undertake any obligation to update such forward-looking statements.