TGI Friday’s Adds Plant-Based Items

TGI Fridays Beyond Chili Loaded Potato Skins

TGI Friday’s the week announced a new partnership with Beyond Meat to offer new plant based menu items. TGI’s was one of the first restaurants to tap Beyond for a burger on their menu back in 2018 and this month now sees the introduction of a brand new proprietary chili recipe using Beyond Beef.

The brand writes, “Developed by TGI Fridays corporate chef, Beyond Chili™ is a warm, flavor-packed chili featuring Beyond Meat’s plant-based ground meat.”

The new chili comes as part of a variety of dishes includingL

  • Beyond Chili
  • Beyond Chili Loaded Potato Skins
  • Beyond Chili Ballpark Nachos
  • Beyond Chili Cheeseburger
  • Beyond Meat Chili Cheeseburger

As part of the product’s press release TGI’s offered up the following data highlighting the huge popularity in meat free menu options.

  • The presence of “‘plant-based” on U.S. menus has increased by more than 3,000% over the past four years. Furthermore, Datassential expects it to jump another 70% over the next four years. (Source: Datassential Menu Trends) 
  • More than eight in 10 U.S. consumers are “aware” of “plant-based” and more than half (54%) of consumers have tried it. (Source: Datassential FLAVOR) 
  • 74% of consumers are trying to eat less meat since the onset of COVID-19, and 61% of consumers are open to restaurants featuring more plant-based products. (Source: Datassential Coronavirus Report 18) 
  • Plant-based protein is more than a trend, it’s here to stay. 83% of consumers believe that diets higher in plant-based protein are a “fundamental change that will last for a long time or forever.” (Source: Mattson Survey 2020) 
  • About 64% of all Americans “like” or “love” potato skins with 28% saying “love.” (Source: Datassential FLAVOR)

Image credit, TGI Friday’s.

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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...