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Friday's to sell $5 salads, sandwichesFriday's to sell $5 salads, sandwiches

Ron Ruggless, Senior Editor

April 27, 2009

2 Min Read
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Ron Ruggless

CARROLLTON Texas As the casual-dining frenzy of cutting prices continues, T.G.I. Friday’s said Monday morning that it is slashing the prices on all its salads and sandwiches to $5 through May 31.

Friday’s move at its nearly 600 domestic locations follows the announcement earlier this month by competitor Chili’s Grill & Bar, owned by Dallas-based Brinker International Inc., that it was offering 10 items for $7, and brings Friday’s sandwich prices down to the level of Subway’s popular $5 footlong.

Friday's said it was making the $5 offer to introduce nine new items, but noted that the prices on the full-size portions of its remaining salads and sandwiches would also be cut.

“This is an incredible opportunity for our guests to try the mouth-watering flavors of Friday’s new sandwiches and salads,” said Andrew Jordan, senior vice president of marketing for T.G.I. Friday’s USA.

The new salads include: a Jack Daniel's-barbecued chicken chopped salad with corn black beans and jicama; a Santa Fe chopped salad with chipotle ranch dressing and avocado; a Shanghai salad with Asian ginger dressing and pork pot stickers; a Mediterranean salad with sliced grilled chicken, grape tomatoes, cucumbers, Kalamata olives, pepperoncinis and feta cheese; and a Strawberry Fields salad with balsamic vinaigrette, Parmesan and marinated strawberries.

Friday's also added new sandwiches, including a meatball sandwich on a ciabatta roll with cheese; a Thai chicken wrap topped with honey-lime dressing and peanut sauce; a barbecued chicken wrap with Cajun onion straws; and a chicken sandwich with Jack Daniel’s glaze topped with bacon and cheese.

The sandwiches come with a choice of fries, home-style potato chips or a side salad with choice of dressing. Guests can substitute sweet potato fries for 99 cents more.

Friday’s is a division of Carlson Restaurants Worldwide, based in Carrollton, Texas.

Contact Ron Ruggless at [email protected].

Read more about:

Chili’s Grill & Bar

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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