TGI Fridays is making a comeback after significant challenges, including bankruptcy and over two dozen closures. Former CEO Ray Blanchette has returned to lead the company, focusing on improving the food menu and re-engaging franchisees. With a major revamp of 80% of its offerings, the restaurant chain is enhancing ingredient quality and returning to in-house preparation methods. Blanchette aims to attract younger customers without fully shifting to healthier menu options, acknowledging the complexities of consumer buying behavior in the restaurant industry.
Blanchette stated, "That can sometimes be a bit of a fool's errand because the guest says one thing, and they buy differently," emphasizing how consumer preferences can be misleading.
He mentioned the company's commitment to quality, explaining, "We're returning to practices like hand-breading chicken and making sauces from scratch, replacing store-bought versions that often contain stabilizers."
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