Readers: Was T.G.I. Friday's ever cool?

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T.G.I. Friday's -- which has five restaurants in the metro area and a frightening number around the country -- is trying to update its image with craft beer and other specials. But is it too little, too late?

Our "Top Five Reasons T.G.I. Friday's isn't cool anymore" is bringing out fans and foes of the chain.

"I missed the article that said TGIF's was cool in the first place," says one.

"You will never be cool when you use Guy Fieri in your ad campaigns," says another.

Some of those fans and foes actually work at T.G.I. Friday's. Take this from fridays slave, for example:

I currently work for fridays, and the place is a joke, and a lot of the food is shipped to us frozen-not made from scratch. Case in point: boneless wings- pre-breaded and frozen, potato skins- frozen, green bean fries- pre-breaded and frozen, all of our sauces are shipped to us (except for when we run out of things, which is every week), all of our soups come in bags, even our mashed potatoes come in bags. The only thing that we make is our proteins, but even a lot of those are cooked in the morning, then re-heated at dinner. The whole guy fieri, two for $20, endless shrimp, and any other ploy to create business, just brings in the cheapest of the cheap. So many people come in and complain if there $5.99 dinner doesn't look like the picture. Not to mention they don't tip for a damn. What ever happen to just having good food and good service to bring in the crowds?

Good question. Have an answer? Post it below.

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3 comments
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Jay
Jay

True dat, an Awesome Blossom is EXTRA AWESOME in Thornton. 

Carly
Carly

Last I heard, TGI Fridays was still cool in Thornton/Northglenn. 

Nobo Bear
Nobo Bear

 To answer the question posted in the title: no, TGI Friday's was never cool.

As for what "Fridays Slave" wrote re: the food coming in frozen: not unusual, pretty common for that type of casual restaurant. What is known in the industry as "The Sysco Menu". Pre-made, frozen, fried/nuked/reheated in the kitchen just before going out to the table. From talking to those in the kitchens of some of these places, other metro-area restaurants also get their soup in the bag. Entrees in a bag that get put in the microwave. And so on. And then the upper-management of these places wonder why noone is coming in for their crappy food and supposed "deals" on it.

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