Friday, 3 October 2014 04:46
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By Inshira Shainaz
TGI Friday’s Sri Lanka last week unveiled a brand new menu as part of its first anniversary celebrations.
Cargills (Ceylon) Plc is the franchisee of this globally followed entertainment-cum-dining trend that has stormed the leisure circuit of 60 countries worldwide, with Sri Lanka being its 56th destination.
In 1965, the first TGI Fridays restaurant opened in New York City at the corner of First Avenue and 63rd Street quickly becoming the meeting place for single adults, with $ 1 million in revenues its first year.
In addition to the typical TGI Friday’s all-time favorites, the menu includes a larger collection of seafood and vegetarian dishes. The delectable vegetarian collection includes scrumptious salads and burgers while the seafood cuisine is packed with punch to include ‘Red Hot White Fish’ or Caribbean Seafood and Chicken Rice and house specials.
TGI Friday’s Executive Chef Stephan Ferdinand stated: “I am not only a chef, I am a master butcher. I make all kinds of sausages for Sri Lanka Cargills. We are customer focused. We looked to our customers and found out what they want. So through that we got an idea to add more vegetarian dishes.”
The restaurant is also continuing to offer firm favorites like the Buffalo Bites, the Jack Daniels range covering steak, chicken and seafood and popular steaks such as the New York strip while additions to the pasta stack and the new ‘Chefs’ range are items to look out for.
Focused on delivering a bigger and better experience, the new menu is in place so customers can enjoy a full meal experience with drinks, starters, a main course and desserts at a truly competitive price.
The 191-seat restaurant, stylishly-refurbished by Cargills, brims with old-world architectural charm along with a very contemporary finish, adding much energy and colour to the already transformed Dutch Hospital Precinct located at no 23, Canal Row, Fort.
