Red Robin’s new menu, part of the company’s five-point North Star plan, includes core additions, ingredient upgrades and new bar offerings.
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Red Robin rolled out a new menu earlier this month as part of its five-point North Star plan put into place by CEO GJ Hart late last year. The plan includes elevating the guest experience, and this menu refresh is a reflection of that goal. To execute the new menu, Red Robin has invested in new flat-top grills, which allows the company to improve its core burgers and create opportunities for additional innovation, including healthier appetizer options, CFO Todd Wilson said during a recent analyst conference.
The new menu includes LTOs, like BBQ Burnt Ends ‘N Bacon, BBQ Burnt Ends Loaded Fries, Caramel Apple Lemonade, Caramel Apple Pie, and “The Merry & Bright” Holiday Cocktail featuring Grey Goose Vodka with sweet and sour notes of granny smith apple and brown sugar topped with a red wine float.
New core menu additions include the Tsunami Shrimp Appetizer and Entrée, Crispy Parmesan Brussel Sprouts, Whiskey River BBQ Ribs, and Garlic Parmesan Broccoli.
In addition, Red Robin is bringing back the Burnin’ Love Burger and is making upgrades to existing menu items such as fresh grilled pineapple rings on the Banzai Burger, fresh smashed guacamole on the Smashed Avocado N’ Bacon Burger (replacing the Guacamole Bacon Burger) and the Crispy Chicken Sandwich, now hand breaded.
Upgrades at the bar include new offerings such as the Casamigos Cadillac Margarita, Red’s Signature Margarita featuring Milagro Reposado, and an Old Fashioned made with Angel’s Envy, and the additions of Kendall Jackson and Kim Crawford to the wine list.
Contact Alicia Kelso at [email protected]
