Maryville, TN (December 9, 2009) – With its nationwide launch of Sunday brunch, Ruby Tuesday is reintroducing its guests to a nearly forgotten classic: unhurried get-togethers and conversation with family and friends around the dining table. The new brunch menu offers a four-course meal from 9 a.m. to 3 p.m. to allow plenty of additional time to reconnect at the end of a busy week or the start of a new one.
Sandy Beall, the founder and CEO of Ruby Tuesday, says “We are reviving this once-common meal occasion in our restaurants because we believe our guests appreciate and value their time with family and friends. This is a way to give them something special during slower-paced Sundays, with classic and contemporary brunch dishes served with gracious hospitality.” Research supports Beall’s belief that brunch is growing in popularity. According to a recent study conducted by market-research firm NPD Group, brunch traffic was up 8% during the first eight months of this year compared to the same period in 2008.
The four-course brunch at Ruby’s begins with made-from-scratch biscuits, served warm, followed by the guest’s choice of a fresh yogurt parfait with blackberry topping and crunchy granola or the signature Fresh Garden Bar. “Ruby Tuesday is all about variety, so we’ve made sure our guests have plenty of choices for their third-course entrée,” says Kimberly Grant, Ruby Tuesday’s Executive Vice President. Selections include Ruby’s Mini Benedicts with steak (pictured at right), salmon, Southern fried chicken or crab cakes, breakfast quesadillas, steak and eggs, specialty omelets, and fruit-filled crepes. To complete the delicious meal, each guest receives two freshly baked gourmet mini chocolate chip cookies. “Our executive chef, Peter Glander, and his team have spent countless hours working to perfect this menu. We are pleased with the positive response from our guests and will continue to explore new ways to incorporate bold flavors and create family favorites,” adds Grant.
During the month of November, Ruby Tuesday offered Sunday brunch until noon at participating locations. “The positive response was overwhelming – so much so that we chose to extend our brunch hours until three o’clock in the afternoon to allow more guests to take advantage of this great menu,” says Beall.
A leading brand in the casual dining segment, Ruby Tuesday owns, operates and franchises nearly 900 restaurants in the United States and around the world. Beall says the company has always been passionate about great food and gracious hospitality. “Our commitment to quality has stayed constant. The brunch menu is an extension of that and widens the gap between us and the rest of the ‘frozen bar & grill’ pack.”
Sunday brunch at Ruby Tuesday is reflected in the brand’s positioning, “Fresh Taste, Fresh Place”. In 2007, the company rolled out a remodeling program nationwide that transformed the interior and exterior of the restaurant buildings. “Our updated look and feel is an important part of our determination to consistently provide a high-quality casual dining experience that our guests will remember,” says Beall.
Sunday brunch is now available in most Ruby Tuesday restaurants nationwide, while select locations are offering brunch on Saturday as well. As a special offering, all locations that currently serve brunch will be open for holiday brunch service on New Years Day.
Media contactAmelia Daniels (865) 584-0550 email@example.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.
Ruby Tuesday, Inc. is traded on the New York Stock Exchange (NYSE: RT).
Source: Ruby Tuesday, Inc.