Introduction
Eat This Not That is a restaurant chain that has been around for 15 years and is now making a comeback. The chain is known for its delicious and healthy food options, as well as its commitment to sustainability. The menu features a variety of dishes, from salads and sandwiches to burgers and tacos. The chain also offers vegan and vegetarian options, as well as gluten-free and dairy-free options. With its commitment to sustainability, Eat This Not That is a great option for those looking for a healthier and more environmentally friendly dining experience.
This Once-Popular Restaurant Chain Is Making a Comeback After 15 Years
It’s been 15 years since the last time we saw this restaurant chain, but it’s finally making a comeback. After a long hiatus, the beloved restaurant chain is back and better than ever. From its classic menu items to its new and improved offerings, this restaurant chain is sure to be a hit with customers.
The restaurant chain in question is Eat This Not That. This fast-casual restaurant chain was once a popular spot for lunch and dinner, but it closed its doors in 2005. Now, after a 15-year absence, Eat This Not That is back and ready to serve up delicious food.
Eat This Not That offers a variety of menu items, from classic favorites like burgers and fries to new and exciting dishes like vegan tacos and quinoa bowls. The restaurant also offers a variety of sides, including salads, soups, and sides. Customers can also choose from a selection of craft beers and wines.
The restaurant chain is also committed to sustainability. All of their ingredients are locally sourced and they use eco-friendly packaging. They also offer a variety of vegan and vegetarian options, making it a great spot for those looking for healthier options.
Eat This Not That is sure to be a hit with customers. With its classic menu items and new and improved offerings, this restaurant chain is sure to be a hit with customers. So, if you’re looking for a delicious meal, be sure to check out Eat This Not That.
It’s a new era for On The Border, a Tex-Mex chain whose sales have been dwindling for years.
The once-popular Texas-based dine-in chain has been plagued by issues caused by cost-cutting measures: from the ground beef (not enough flavor!) to the tortillas (why don’t these taste fresh?), food quality was affected across the board. And customers started to notice.
According to Restaurant Business, from 2006 to 2021, sales at On The Border shrunk more than 36%, while its footprint dropped 17% to a mere 125 locations, according to Technomic Ignite data. Things weren’t looking good for the 40-year-old chain, and something had to be done.
On The Border took action during the pandemic, hiring a new C-suite, including CEO Tim Ward and CFO Bruce Vermilyea—both of whom made immediate changes. The chain took a good, hard look at its menu and started making improvements. It added fat and flavor to the beef; launched non-Mexican items such as burgers and pizzas; streamlined more complicated items like its salads; introduced more than 20 new items like the popular Smokehouse Fajitas and the Honey Chipotle Shrimp Tacos; and brought back the made-on-site tortillas.
Additionally, On the Border now boasts a brand new website, an easy-to-use online ordering system, and a digital waitlist that sends a text message to guests when their tables are ready. Repeat customers are rewarded with Border Rewards and the Queso Club subscription program ($1 plus the price of a single bowl of queso gets members free queso for an entire year when dining in).
And all of these major efforts paid off. For the first time in 15 years, On The Border is on course to record positive annual sales, and it’s expanding to new locations including Anchorage, Alaska.
“This is an exciting time for everyone at On The Border,” Ward says. “After a challenging year in the restaurant industry, we continue to prove that On The Border is a best-in-class brand with staying power.”
Sign up for our newsletter!
Danielle Braff