THE CHEESE PULL THAT STARTED IT ALL: CHILI’S MOZZARELLA STICKS. | PHOTO COURTESY OF CHILI’S
VALUE IS PART OF THE EQUATION
TGI FRIDAYS PLUNGES INTO THE CHEESE POOL With all the cheese oozing onto casual-din- ing menus, TGI Fridays joined the competi- tion, taking the plunge in February. Instead of introducing a new dish to the menu, the Dallas-based chain debuted Fondue-It—a $3 upgrade that gives guests the chance to add a cheese pour to five select items. The culinary team combined two existing menu favorites—Poblano Queso and Alfre- do—to create the cheese pour, said Lauren Perez, SVP of global marketing for TGI Fri- days. Poblano Queso is a creamy white ched- dar cheese sauce with a kick of ground green chilies, diced onions, garlic and jalapeño, while Alfredo is a traditional rich cream sauce blended with Parmesan and Romano cheeses. “Currently the top pairings with Fon- due-It are Loaded Potato Skins, our Bacon Cheeseburger and the Crispy Chicken Sand- wich,” said Perez. “The Truffle Mushroom Burger and Big Queso Energy Burger are close behind.” It’s only been a couple of weeks since Fondue-It has been a menu option, but guest response has been incredibly positive, she added. “They’re loving both the bold flavor and the interactive, over-the-top experience that comes with dipping, pouring and shar- ing.” It’s too early to track how Fondue-It is driving Fridays’ sales and traffic, but the $3 upcharge has the potential to bump up checks.
two of the top places consumers want to see more cheese, Technomic research reveals. Both Chili’s and Applebee’s are also offer- ing cheesy items at a great price point. Chili’s shareable Triple Dipper appetizer starts at around $17, and Applebee’s O-M-Cheese- burger is $11.99; it can also be ordered as part of the chain’s current 2 for $25 deal. “Over the last year, we’ve been focused on reimagining value in a way that blends flavor, experience and accessibility,” said Chin. “When we looked at the success of the Grilled Cheese Cheeseburger, we recognized a clear opportunity; guests were responding not only to the flavors, but to the experience the food created.”
Restaurant Business’ sister company Tech- nomic reports that preparations that mention “melted” or “cheesy” in the menu description have increased in the past two years and, in some instances, when applied to specialty applications, can drive higher checks. In fact, the addition of cheese to a menu item has an average 69-cent positive impact on price, ac- cording to the latest data from Technomic’s Ignite Menu platform. Not only can operators charge more for a cheesy item, cheese adds value in the eyes of the consumer. Casual dining and burgers are
PHOTO COURTESY OF TGI FRIDAYS
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