Ruby Tuesday Unveils Fresh Tastes on New Menu
November 09 2009 - 11:00AM
PR Newswire (US)
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." (Photo:
http://www.newscom.com/cgi-bin/prnh/20091109/CL07598) (Logo:
http://www.newscom.com/cgi-bin/prnh/20091106/RTLOGO) 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
http://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 http://www.rubytuesday.com/. Ruby Tuesday,
Inc. is traded on the New York Stock Exchange (NYSE:RT).
http://www.newscom.com/cgi-bin/prnh/20091109/CL07598
http://www.newscom.com/cgi-bin/prnh/20091106/RTLOGO DATASOURCE:
Ruby Tuesday, Inc. CONTACT: Amelia Daniels, Ackermann PR,
+1-865-584-0550 Web Site: http://www.rubytuesday.com/
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