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Mimi’s Café launches family to-go mealsMimi’s Café launches family to-go meals

New offering focuses on building value perception and takeout sales

Lisa Jennings, Executive Editor

September 29, 2011

1 Min Read
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Lisa Jennings

Editor's Note: An earlier version of this story said Mimi’s was testing $1.99 soup or salad bundles, but the company now says the initiative is not being tested.

Mimi’s Café introduced a new line of family to-go meals Tuesday that aims to drive visits from budget-conscious diners.

The Irvine, Calif.-based casual-dining chain is offering 10 Family Meals To-Go for takeout, each serving four to five people and all for less than $25.

The move is part of a strategy from Columbus, Ohio-based parent company Bob Evans Farms Inc. to reverse declining sales for the 145-unit Mimi’s chain by building value proposition.

Mimi’s has been testing $6.99 “café express” lunch combos, as well as wine flights designed to build bar sales.

Mimi’s family to-go meals include pot roast, roasted turkey breast, grilled meatloaf, chicken tenders, and pasta dishes, such as chicken Parmesan, jambalaya, Cajun chicken Alfredo, garlic shrimp fettuccini, Mediterranean chicken fettuccini and meatloaf stroganoff.

Each meal includes a choice of soup or a garden or Caesar salad. Guests can also add sides or desserts. For $3, they can add seasonal vegetables, a seasonal bread loaf, or garlic butter and Parmesan baguette. A choice of fruit, brownie bites or bread pudding is $4; and a quiche, soup, family-sized salad or four-pack of muffins is $5.

The new offerings borrow from sister brand Bob Evans, which has grown its takeout business from 4 percent a few years ago to about 10 percent currently.

Takeout currently comprises about 4 percent of Mimi’s sales mix.

For a limited-time, Mimi’s is offering a promotion for eClub members that lets them add sides or desserts for free.

Contact Lisa Jennings at [email protected].
Follow her on Twitter: @livetodineout
 

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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