Seafood, Salads and Bold Flavors Are Added for Even More Variety
MARYVILLE, Tenn., Nov. 9 /PRNewswire-FirstCall/ -- When it comes to offering new choices and tantalizing flavors, Ruby Tuesday is once again emerging as a trendsetter. This month, the popular casual dining restaurant chain debuts a new menu, with more than 27 brand new items, including an expanded selection of quesadillas, entree salads, and lobster entrees, as well as classic favorites like Ruby Minis, handcrafted burgers and fork-tender ribs. The company says its new menu is a reflection of the changing preferences of Ruby Tuesday's customers and clearly displays its commitment to quality, freshness, variety, and value. Sandy Beall, the founder and CEO of Ruby Tuesday, says "We're excited about the new bold flavors on this menu and believe our guests will love them as much as they love their old favorites."
One of the biggest changes to Ruby Tuesday's menu is the wide variety of seafood entrees. Among the more than 14 premium seafood selections, one of the most popular items has been the New Orleans Seafood. "We are proud to offer flavorful dishes, prepared to the highest standards," says Peter Glander, Ruby Tuesday's executive chef. Glander says he expects guests will be drawn to new additions to the menu, like Salmon Florentine and Lobster Carbonara, as well as the value-priced Steak and Lobster entree. "What sets Ruby Tuesday apart is the quality of our seafood," says Glander. "For example, we only use North Atlantic lobster tails and premium jumbo lump crab meat."
"Ruby Tuesday has made it a priority to use fresh ingredients in a variety of dishes, like our fresh, never-frozen burgers and all-natural fresh chicken, all offered at great value," says Kimberly Grant, Ruby Tuesday's Executive Vice President. She points out that Ruby Tuesday is also one of the world's largest buyers of jumbo lump crab meat. "Our guests are able to enjoy a premium crab cake entree at an affordable price."
One of the longest running values at Ruby Tuesday has been its Fresh Garden Bar, a signature since the founding of the brand. It remains on the new menu, but for people who want a salad as their entree, there are now more choices. The fresh, new offerings include the Asian Salmon Spinach Salad, Sante Fe Chicken Salad, Avocado Shrimp Salad, and the Southwestern Beef Salad.
Beall says the company has been passionate about great food and gracious hospitality since he founded Ruby Tuesday in 1972. "Our commitment to freshness and quality has remained constant. The new menu has evolved through the years and is clearly a departure from the not-always-fresh food still common at typical bar and grill restaurants."
All of the new menu changes are a continuation of Ruby Tuesday's "Fresh Taste, Fresh Place" brand transformation. In 2007, the company rolled out a remodeling program nationwide that transformed the interior and exterior of the restaurant buildings. "Our updated look, feel, and menu offerings are all important parts of our determination to consistently provide a high-quality, casual dining experience that our guests will enjoy and remember," says Beall.
The new menu is now available in all of the restaurants across the U.S., and a complete list of items is available online at www.RubyTuesday.com.
About Ruby Tuesday
Ruby Tuesday, Inc. has company-owned and/or franchise Ruby Tuesday brand restaurants in 46 states, the District of Columbia, Guam, and 13 foreign countries. As of September 1, 2009, the company owned and operated 670 Ruby Tuesday restaurants, while domestic and international franchisees (including Hawaii) operated 171 and 55 restaurants, respectively. For more information on Ruby Tuesday, please visit the company website at www.RubyTuesday.com. Ruby Tuesday, Inc. is traded on the New York Stock Exchange (NYSE: RT).
SOURCE Ruby Tuesday, Inc.
Amelia Daniels, Ackermann PR, +1-865-584-0550