Industry News | February 27, 2017

Freddy's Brings Back Fish Sandwich

Fast-casual concept, Freddy’s Frozen Custard & Steakburgers, brings back two seasonal favorites, the Fish Sandwich or Fish & Chips basket and the Mint ‘n Oreo Concrete. Both items are available now at participating locations and will remain on the menu through mid-April or while supplies last.

Freddy’s serves its Fish Sandwich with two filets of premium wild-caught Alaska cod topped with melted American cheese and signature Freddy’s sauce, all on a toasted bun. Order the sandwich à la carte or as a combo meal with a heaping side of crispy shoestring fries. The Alaska cod filets are also available for order as a traditional Fish & Chips basket served with malt vinegar or tangy tartar sauce.

The Mint ‘n Oreo Concrete blends fresh and creamy vanilla frozen custard with cool mint and crunchy Oreo cookies. The treat is topped with whipped cream and garnished with Oreo cookie crumbs.

“Feel free to customize your order,” says COO Scott Redler. “Our teams are happy to add lettuce, tomato, or other toppings to your fish sandwich or we can swap out the fries in the Fish & Chips basket for fried pickles, onion rings, or applesauce. Simply let us know what you’d like and we’ll do our best to accommodate.”

Cofounded in 2002 by Scott Redler and Bill, Randy, and Freddy Simon, Freddy’s opened its first location in Wichita, Kansas, offering a unique combination of cooked-to-order steakburgers, Chicago dogs, and other savory items along with its signature desserts prepared with premium frozen custard churned fresh throughout the day in each restaurant. Today, 244 Freddy's restaurants serve a total of 30 states across the map from California to Pennsylvania, Virginia, and down the East Coast states to Florida. In 2016, Freddy’s was recognized as one of Entrepreneur magazine’s Franchise 500 and included on Inc. Magazine’s 500/5000 list of “Fastest-Growing Private Companies” (both, for the fifth consecutive year).

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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