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Restaurant chains roll out family meals for budget-conscious customersRestaurant chains roll out family meals for budget-conscious customers

Usually feeding four or five people, these deals bring group solutions to homebound consumers

Bret Thorn, Senior Food Editor

April 23, 2020

3 Min Read
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Many restaurant operators have found that if they bundle enough food together to feed a family of four or five, their customers respond well. Thus has the “family meal” become probably the most popular, and easiest, way for chains to feed their guests when takeout and delivery are the only options.

Romano’s Macaroni Grill has introduced such a meal, called the Feast For Five, at those of its 90 units that remain open for takeout and delivery. Starting at $25, customers can order enough Spaghetti Bolognese, Fettuccine Alfredo with chicken, Pasta Milano or mac & cheese to feed five people. Add-ons for $10 include Brussels sprouts, toasted cheese ravioli or chocolate cake. 

“Our Family Meal platform is designed to provide our guests with value, convenience and optionality,” said Nishant Machado, CEO of Romano’s Macaroni Grill, as well as Sullivan’s Steakhouse. “Given the challenges with job loss, shelter-in-place orders, etc., we believe these are critical components to all consumers navigating through this crisis.” 

Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, which has around 500 locations, also spoke to value and convenience when that chain launched its Classic Family Pack.

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Qdoba Mexican Eats’ family meal and includes grilled chicken or steak plus cilantro-lime rice, black beans, queso, pico de gallo, salsa verde, shredded cheese, tortillas and a large bag of chips. It is designed to feed five people and starts at $34.95.

“We wanted to offer an easy and affordable dinner option from our family to yours.”

Related:With excess supply during coronavirus closures, restaurants sell their inventory as groceries

The $34.99 dinner for four people includes a pound each of pulled pork and beef brisket along with beans, coleslaw, potato salad, six rolls, barbecue sauce, pickles and onions.

The Family Meal at the more than 700-unit Qdoba Mexican Eats starts at $34.95 and gives guests aluminum pans filled with either grilled chicken or steak, as well as cilantro lime rice, black beans, three-cheese queso, pico de gallo, salsa verde, shredded cheese, tortillas and a large bag of chips for five people.

Cowboy Chicken, a 23-unit chain based in Dallas, has kept 17 of its locations open for takeout and delivery, including family meals such as $25 Chicken for 4, which is a whole chicken, three large sides and four rolls or chips & salsa, or $35 Chicken for 6, which has one and a half chickens and four sides, along with rolls or chips. It’s also packing up nine enchiladas and three large sides, intended for four people, for $35.

Casual-dining chain Firebirds Wood Fired Grill has launched a Family Meal Deal for four at its approximately 50 locations, starting at $29.95 with bread, choice of salad, sides and dessert and entrées that include cheeseburgers, chicken tenders, baby back ribs, chicken paella, grilled chicken, grilled salmon or grilled sirloin steak.

Related:How restaurant chains are catering to families, kids during the coronavirus pandemic

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Zaxby’s is offering Zax Family Packs — a choice of 20 chicken fingers or 30 boneless wings with enough shareable sides for four people at its 900 locations for $24.99.

Quick-service chains are offering meal packs, too, including Steak ’n Shake’s Family 4 Pack Meal Deal at its roughly 500 locations, which is four large cheeseburgers, small fries and drinks for $19.99

Sister chains Carl’s Jr. and Hardee’s, with around 3,000 units between them, have similar deals, without drinks, for $15.

Zaxby’s is offering Zax Family Packs — a choice of 20 chicken fingers or 30 boneless wings with enough shareable sides for four people at its 900 locations for $24.99.

“We wanted to create an affordable meal featuring our signature menu items for families during these challenging times,” CEO and co-founder Zach McLeroy said in a release announcing the new bundle.

“Zaxby’s is always focused on bringing people together with flavorful comfort food made with uncompromising quality. Now more than ever, we’re all family,” he said.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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