T. G. I. FRIDAY’S 

T



“GOODBY FRIDAY’S"  I'll wait for Saturday…


ITS ALL ABOUT MANAGEMENT
I liked Friday's, for the past twenty years I have been a casual customer like most, give me the burger the fries, and a coke.  As we get older that changes, and we go for the chicken, the salad and iced tea.  Their Jack Daniels promotion caught my eye and my palate and I had to try it.  In the course of 45 days we visited three Fridays at dinner time and frankly they have fallen off the horse and stampeded on by the buffalo...


BACKGROUND FROM WIKI: 

The company is a unit of the Carlson Companies. Its name is taken from the expression TGIF. The company asserts that it stands for "Thank Goodness It's Friday" although as of 2010 some television commercials for the chain have also made use of the alternative phrase, "Thank God It's Friday's." 

TGI Friday’s, Inc. restaurant chain was founded by Daniel R. Scoggin and partners in 1971. Alan Stillman created the original concept in 1965 in New York. He was an essence salesman and he lived in a neighborhood with many airline stewardesses, fashion models, secretaries, and other single people on the East Side of Manhattan near the Queensboro Bridge, and hoped that opening a bar would help him meet women.  He chased the girls in the same places I did,

Thats where I lived and I will vouch that neighborhood had an abundance of beautiful women.  I lived on the other side of that bridge near Queens and Yellowstone Boulevards and had the same aspirations he did.  In my younger days in NY, the bars and hangouts known today as target rich environments were Barney Googles, Joe Namath's place and quite a few others.  Stillman was an inspiration for young single guys like myself on recon.


NOT THE SAME ANYMORE

•  11679 W Hillsborough AveTampaFL 33635  -  Stopped in fairly late, about nine, coming home from a long drive, saw this mecca after miles of barren highway and we were greeted quickly, and the staff was friendly, service was fairly quick, the decor nice and we had two of the JD burgers with fries and onion rings iced tea and overall a decent experience.  

•  2501 E Fowler Ave, TampaFL 33612-6270  - The Jack Daniels combos looked good, service was relatively fast and our server did a nice job of explaining the menu and he got the order right. The ribs in Jack Daniels were adequate though I felt a little overpriced for what you were given.  The Wings we ordered as an appetizer were smallish and also on the high priced side.  But the mashed potatoes were a joke. 

•  2190 Tyrone Blvd N. Across from TYRONE MALL St Petersburg - We thought maybe we were hitting a bad luck streak  So the following week we ate at the Friday's at Tyrone Square Mall since it was dinner time and after a day of shopping, need someone else to cook.   We were guided and dumped as no one came over to take our order.  

After a while a waiter saw we were unattended he adopted us,  he saw we were being ignored and came over though it wasn’t his table. Here’s the rub... the place was basically empty and the employees were clustered bullshitting with each other.

The food was atrocious.  Overcooked everything, dried wings, and as the waiter explained they were twelve oz portions of wings, most places go by the amount of pieces.  This tells me portion control by weight and the back end will get flack from the front because of rules.  

The wings were delivered on a rectangular plate so they looked like more. Had they piled them on a smaller dish, you might hit 1.5 inches. The Burgers were overcooked short of burnt and ugly. I never used that term before but they looked almost grayish cooked evenly throughout. In other words they didn't look appetizing. 


CONCLUSION and Meat the Boss

Many of the other critics on various web based blogs came to similar conclusions. Thus we deem this a management and poor training problem.  And if you get a bad meal, please write to Rob, call him 24/7, annoy the crap out of him because he’s serving it to you.  He’s another Chef-in-Chief, who probably reads spread sheets, P&L’s, the Wall Street Journal and has a shoe shiner, his own caddy and never reads the menus and letters.

ROB PALLESCHI
PRESIDENT & CEO
TGI FRIDAY

Corporate Office -  972.662.5400     
Guest Relations -  1.800.FRIDAYS   
eMail:    tgifguestrelations@cybercrs.net


BALL BREAKING BAD PUBLICITY

Counterfeit Alcohol Allegations
On May 22, 2013, investigators with the New Jersey Division of Alcoholic Beverage Control (ABC) raided 29 bars and restaurants around the state, including 13 TGI Friday's franchises; the result of a year-long probe dubbed "Operation Swill". 

Investigators had received complaints from customers that the establishments were substituting premium brand alcoholic beverages with lower-cost brands, while charging them for the more expensive liquor. The investigators found that the bars filled premium-brand bottles with cheaper alcohol, including potentially dangerous rubbing alcohol, or water with added caramel color "to fool the customer, and increase profits".

The ABC, with assistance from the State Division of Criminal Justice, seized bottles of open alcohol from the bars, and demanded records from the establishment's owners. A statement released by Friday's said it "was just made aware of this issue and is working closely with the franchisee and owner of the cited locations to review and investigate these serious allegations."


FRIDAY'S Statement
We consider the alleged actions detailed by the New Jersey Division of Alcoholic Beverage Control to be very disturbing. If accurate, they would represent a violation of our company’s values and our extensive bar and beverage standards which are designed to deliver the highest guest experience in our restaurants. We have zero tolerance for actions that undermine the trust of our guests and call into question the reputation we have built up over the past 48 years.

Although this is isolated to one group of franchised restaurants, I want to reiterate to all of our guests that we remain committed to delivering the “In Here, It’s Always Friday” experience to every guest in every restaurant. That’s always been and will continue to be our focus and promise to our guests.

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