Last spring, the company launched Fridays Burger Bar featuring a line of burgers made with a new chuck and brisket patty on a challah bun. The enhancement led to a 15 percent increase in sales from the Burger Bar menu, which now includes the Beyond Burger.
“Any iconic legacy brand must continuously evolve to stay relevant and successful. As such, Fridays is focused on being a unique dining destination, which means offering high-quality, craveable menu items you can’t find anywhere else,” said Stephanie Perdue, Fridays CMO. “Innovation isn’t the end product. Innovation is a culture grounded in a strategic vision and willingness to take risks, which in this case means investing in our menu and offering those premium items at a price point that our guests not only find valuable but keeps them coming back for more.”
Fridays’ latest menu enhancement is the addition of fire-grilled meats. The new additions to the Fire-Grilled Menu include a 6-oz. premium center-cut sirloin, 14-oz. bone-in New York Strip, Dragon-Glazed Salmon, bacon-wrapped grilled shrimp and Parmesan-crusted chicken along with Fridays’ Big Ribs. Enhanced side items feature Crispy Brussel Sprouts, Baked Mac & Cheese and Giant Onion Rings.
The company remains on track to upgrade its entire menu by the end of 2018. The move aligns with Fridays strategy of moving away from the casual dining category.