Industry News | February 13, 2015

White Castle is Taking Reservations For V Day

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Reservations for this year's White Castle Valentine's Day dinner are as hot as the steam-grilled-on-a-bed-of-onions Original Slider – and the limited seats are almost all taken. But, there are still a few left for last-minute planners.

"Love is in the air here at White Castle, as we celebrate this joyous holiday with a special dinner for our most dedicated Cravers," says Jamie Richardson, White Castle vice president. "This is a wonderful event for customers who have shared memorable moments at our restaurants, including those that have met or had their first date at a White Castle."

This fun alternative to a traditional dinner has been a popular staple for fans across the country for more than 20 years. Reservations can be made for Saturday, February 14 from 4 p.m. to 10 p.m. by calling each regional office.

White Castle is expecting approximately 10,000 reservations will be made for Valentine's Day – serving a record number of customers. The home of the iconic Original Slider is planning for 35,000 to 40,000 customers.

Customers young and young-at-heart can make reservations now for a festive evening with hostess seating, tableside service, photo opportunities (it's B.Y.O.C – bring your own camera), and holiday themed decorations. New this year will be Veggie Slider, and bite-sized Shrimp Nibblers will be back on the menu for a limited time.

In addition to a special dinner – White Castles across the country will also play host to a few memorable moments starting Thursday and heading into the weekend. Weddings will take place at restaurants in Columbus, Cincinnati, Chicago, Detroit, Indianapolis, Louisville, St. Louis, and New York.

White Castle will also celebrate with a fundraiser for the American Red Cross Disaster Relief Fund from February 1 through February 14. Customers can purchase a paper Red Cross for $1, $3 or $5 to be hung on the walls at every White Castle restaurant.


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

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