RISE - Menu Monitor

Menu Positioning |
Perkins Restaurant & Bakery is open for breakfast, lunch and dinner. The 140-item menu features breakfast dishes,
appetizers, homestyle soups, salads, omelets, beef, chicken, seafood, burgers, entrées, melts, sandwich platters, sides,
desserts and beverages. Signature breakfast entrées include Perkins Eggs Benedict, and Perkins Steak and Eggs. Other
popular breakfast items are omelets, pancakes, waffles, French toast and egg classics. Lunch and dinner selections include a
selection of appetizers, quesadillas, salads, soups, burgers, sandwiches, wraps, specialty entrees and seafood. All time
favorites include Butterball Turkey and Dressing, Down Home Meatloaf, Grilled Pork Chops, Country Fried Steak, Roast Beef
Dinner and Salisbury Steak. All entrées are served with rolls and a choice of two sides including side salad, steamed broccoli,
glazed baby carrots, buttered corn, green beans with bacon, mashed potatoes, baked potatoes, fries, Mac & Cheese and hash
browns. The on-premise bakery produces pastries, muffins, cookies, cakes and pies. A variety of non-alcoholic beverages are
served. Kids, senior and takeout menus are available. Menu prices range from $1.69–$12.99. Checks average $15.50.
Expansion Plans |
Perkins Restaurant & Bakery will open a new location in Westowne Village in Neenah, WI, by the end of the year. The
restaurant will seat 160 people. (Thenorthwestern.com 7/18/07)
Menu Development |
Perkins Restaurants rolled out Heath Crunch Pie, with layers of cream cheese and toffee mousse fillings topped with chunks
of Heath Bars and finished with whipped cream. (Company Website)
Perkins Restaurants introduced All Day Scramblers for breakfast, lunch and dinner for a limited time. Each item comes with a
side of fruit and choice of buttermilk pancakes, toast or a Mammoth Muffin. Selections include Three Cheese, Country Cookin’
and Meatlovers. New varieties are Turkey Asparagus Scrambler, with fried breakfast potatoes and scrambled eggs topped
with oven-roasted, hand-carved Butterball turkey breast, asparagus and grilled tomato slices, topped with hollandaise sauce,
shredded Jack cheese, tomatoes and parsley; and Steakhouse Scrambler, fried potatoes and scrambled eggs topped with
grilled sirloin steak strips, sautéed fresh mushrooms, beef gravy, Swiss cheese, hollandaise sauce and parsley. (Company
Website)
Perkins Restaurants rolled out Island Seafood Fest for a limited time. The menu features: • Shrimp Monterey Pasta—grilled
shrimp, asparagus and tomatoes tossed in an Alfredo sauce, garnished with parsley and Parmesan cheese and served with
warm garlic bread • Captain’s Catch—golden fried cod fillets, jumbo shrimp and clam strips paired with onion rings, fries,
cocktail and tartar sauces and a side salad • Shrimp Basket—“no tails” shrimp, lightly breaded and fried to a crispy golden
brown and served with fries and cocktail sauce • Jumbo Shrimp Platter—jumbo butterfly shrimp breaded and deep-fried,
served with cocktail sauce and a choice of two sides • Shrimp Trio—“no tails” fried shrimp, Bahama grilled shrimp and deepfried
jumbo shrimp with cocktail sauce, herb-seasoned rice and a choice of one side. (Company Website)
Perkins rolled out four wrap sandwiches for a limited time. The featured wraps include: • Grilled Steak Fajita Wrap—tender
beef steak strips, grilled onions, green peppers, sour cream, Cheddar and pepper Jack cheeses and salsa in a Roma tortilla •
Ham & Cheese Breakfast Wrap—three large scrambled eggs, honey ham, Swiss cheese and tomatoes in a Roma tortilla •
Ham & Turkey BLT Wrap—thinly-sliced honey ham, oven-roasted turkey, applewood bacon, lettuce, tomatoes and Ranch
dressing in a Roma tortilla • Buffalo Chicken Wrap—crunchy chicken tenders coated in buffalo hot sauce with lettuce, celery,
tomatoes, pepper Jack cheese and blue cheese dressing in a Roma tortilla (Company Website)
Personnel |
Pete Pascuzzi, S.V.P. of Operations
Joseph Trungale, CEO
Jim Stryker, CFO
Cheryl Ahlbrandt, V.P. of Marketing
Tony Seta, V.P. Research & Development
Perkins & Marie Callender’s Inc. promoted Pete Pascuzzi to Senior Vice President of Corporate Restaurant Operations,
effective immediately. Previously, Pascuzzi served as Vice President of Operations for the 155 company-owned Perkins
restaurants. (NRN Daily NewsFax 6/13/07)
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