Arthur Treacher’s to feature Cajun QSR Off the Hook favorites

Arthur Treacher's to feature Cajun QSR Off the Hook favorites

Seafood Ghost Kitchen concept to add two Cajun-inspired menu items

Jericho, New York (RestaurantNews.com) Arthur Traitor, the seafood favorite founded in 1969 known for its hand-dipped fish, chicken and shrimp, today announces it will expand its menu to include items from Off the Hook, a fast food concept and laid-back Louisiana focused on serving authentic Cajun recipes.

This announcement comes at a time of rapid expansion for both brands. Nathan’s Famous, the American tradition serving New York favorites for over 100 years, announced earlier this year the addition of Arthur Treacher’s to the brand’s portfolio as a virtual ghost kitchen concept, with plans to roll out nationally in the coming months. Off the Hook currently has three locations in South Louisiana with three additional locations in development.

“Off the Hook is thrilled to work with brands such as Nathan’s Famous and Arthur Treacher’s. We are excited to continue to expand and share the Cajun food and culture that makes our home special, ”says Paxton Moreaux, COO, Off the Hook.

Off the Hook is known for its authentic, home-made Cajun recipes made with fresh ingredients and locally sourced Gulf seafood. Arthur Treacher’s will feature two signature Off the Hook recipes, Seafood Gumbo and Crawfish Etoufee, to complement their Fish n ‘Chips, Boom Boom Shrimp and other fish and chicken offerings.

To view images of Arthur Treacher’s menu items, visit here.

To learn more about the franchise with Arthur Treacher’s, visit www.arthurtreachers.com.

About Nathan’s Famous

Nathan’s is a Russell 2000 company that currently distributes its products in 50 states, the District of Columbia, Puerto Rico, the United States Virgin Islands, Guam, and 17 foreign countries through its restaurant system, foodservice sales programs, and foodservice operations. product license. Last year, over 700 million Nathan’s Famous hot dogs were sold. For more information about Nathan’s, please visit our website at nathansfamous.com.

About off the hook

Off the Hook is a fast, casual dining concept focused on serving quick but authentic Cajun recipes. Born in Louisiana’s Bayou, Off the Hook has the code for Cajun cuisine – making tasty, age-old family recipes accessible to the modern consumer on the go. Off the Hook has three locations in South Louisiana and three more are in development.

Except for historical information contained in this press release, the matters discussed are forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934. , as amended, which involve risks and uncertainties. Words such as “anticipate”, “believe”, “estimate”, “expect”, “intend” and similar expressions identify forward-looking statements, which are based on the current belief of the management of the Company , as well as on the assumptions made by and the information currently available to the management of the Company. Factors that could cause actual results to differ materially include, but are not limited to: the impact of the COVID-19 pandemic, the state of our licensing and supply agreements, including the impact our hot dog supply agreement with John Morrell & Co .; the impact of our indebtedness, including the effect on our ability to finance working capital, operations and make new investments; economic; weather conditions (including impact on livestock supply and impact on our restaurant sales especially during the summer months) and price variation of beef trimmings; our ability to pass on the cost of any price increases for beef and beef trimmings; legislative and commercial conditions; the collectability of debts; changes in consumer tastes; the ability to attract franchisees; the impact of minimum wage legislation on labor costs in New York State or other changes in labor laws, including regulations that could make a franchisor a ” co-employee ”or the impact of our new union contracts; our ability to attract competent restaurateurs and executives; the applicability of international franchise agreements; the future effects of any foodborne illness, such as bovine spongiform encephalopathy, BSE and e coli; and risk factors reported from time to time in the Company’s SEC reports. The Company assumes no obligation to update these forward-looking statements.

Contact:
Kate laird
Trevelino / Keller
404-214-0722 x125
[email protected]



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