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Perkins is adding a fast casual model, Griddle & GoPerkins is adding a fast casual model, Griddle & Go

The introduction of the smaller prototype comes on the heels of the company’s rebranding to Perkins American Food Company

Alicia Kelso, Executive Editor

October 8, 2024

2 Min Read
Griddle & Go exterior
Perkins Griddle & Go prototypePhoto courtesy of Perkins

Alicia Kelso

Fresh off a rebranding initiative, Perkins American Food Company – formerly Perkins Restaurant & Bakery – is introducing a fast casual model, called Griddle & Go.

The company is calling Griddle & Go an “elevated café experience.” Designed in partnership with The Aria Group, the concept features a footprint of about 1,500 square feet and seating for 65 customers, suitable for both traditional and non-traditional locations. The concept will also include digital menu boards and kiosks to drive speed and convenience for on-the-go customers. The first location is set to open this month.

"Perkins Griddle & Go offers the same great value and quality that have made Perkins a beloved brand, now in a more accessible, convenient, and affordable format," president Toni Ronayne said in a statement. "We couldn’t be more excited to invite guests into this new model and continue to delight them with high quality meals at affordable prices that keep them nourished as they go about their busy lives. The smaller footprint model allows us to drive brand growth and to reach guests where they are by expanding into premier real estate including colleges, casinos, C-stores, and more.”

The Griddle & Go concept will provide breakfast, lunch, dinner, and bakery options, including some of Perkins’ signature dishes such as Griddle Greats, pies and Mammoth Muffins. The menu also includes new categories of breakfast sandwiches and lighter eats as well as new burgers, and sandwiches.

Related:A look at Perkins’ rebranding efforts

“We are constantly evolving to create new foods and experiences that are relevant to today’s customer. Griddle & Go provides hand-crafted, culturally inspired, and generously portioned food. All our plates will leave you full, and with money still in your pocket,” Ronayne added. “We look forward to welcoming guests into our new restaurant and meeting them at the places in their life that are most convenient.”

Contact Alicia Kelso at [email protected]

About the Author

Alicia Kelso

Executive Editor, Nation's Restaurant News

Alicia Kelso is the executive editor of Nation's Restaurant News. She began covering the restaurant industry in 2010 for QSRweb.com, FastCasual.com and PizzaMarketplace.com. When her son was born, she left the industry to pursue a role in higher education, but swiftly returned after realizing how much she missed the space. In filling that void, Alicia added a contributor role at Restaurant Dive and a senior contributor role at Forbes.
Her work has appeared in publications around the world, including Forbes Asia, NPR, Bloomberg, The Seattle Times, Crain's Chicago, Good Morning America and Franchise Asia Magazine.
Alicia holds a degree in journalism from Bowling Green State University, where she competed on the women's swim team. In addition to cheering for the BGSU Falcons, Alicia is a rabid Michigan fan and will talk about college football with anyone willing to engage. She lives in Louisville, Kentucky, with her wife and son.

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