TGI Friday’s reintroduces 3-course, mix-and-match meal promotion

TGI Friday’s reintroduces 3-course, mix-and-match meal promotion

Ron Ruggless

CARROLLTON, TEXAS — TGI Friday’s is resurrecting its three-course, fixed-price $12.99 menus, a limited-time promotion that the casual-dining chain first introduced in January 2005.

As part of the LTO, the 899-unit division of Carlson Restaurants Worldwide is reprising the mix-and-match meals from its “Guilt-Free Choices,” which includes nine menu items lower in fat, calories or carbohydrates than other items, as well as its “Indulgent Favorites,” a 13-item selection. The promotion began Jan. 2 and runs through Feb. 25.

“We recognize the importance of offering our guests choices,” said Terri Snyder, senior vice president of marketing and research and development for TGI Friday’s USA. “The three-course menu not only gives guests a variety of great-tasting items to choose from, but they can have fun doing it.”

The promotion, coming just after the first of the year, is timely, she added, as guests “can choose whether to stick to their New Year’s resolution … or take a little break from it.”

The promotion also features new items, including Zen Chicken Pot Stickers, with 10 grams of fat and 500 calories, made with fire-grilled dumplings stuffed with minced chicken and vegetables topped with pico de gallo and served with a Szechuan dipping sauce; Shanghai Chicken Salad, with 10 grams of fat and 500 calories, made with fire-grilled chicken breast served over shredded greens and tossed with low-fat cilantro-lime dressing, mandarin oranges and diced tomatoes; Shrimp Key West, with 12 net carbs, made with skewers of seasoned char-grilled shrimp topped with sparkling citrus splash and served with a side of vegetables.

The menu also includes low-carbohydrate, Atkins-branded items as well as traditional favorites, such as double-glazed ribs and Cinnabon cheesecake.

COPYRIGHT 2006 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.

COPYRIGHT 2006 Gale Group