TGI Fridays Closing More Locations, Including in Florida
TGI Fridays was one of my favorite places to eat as a teenager, but the location near me closed after just a few years in business. I loved their food, especially their vegetarian burger. Regardless, TGI Fridays is still a thing nationwide. But, sadly, the American chain is closing more restaurants, according to the company. The restaurant, which bills itself as “the world’s first casual bar and grill,” recently announced that it’s closing 36 “underperforming” locations across the US, including in Florida. Here’s the scoop on TGI Fridays closing more locations.
The almost 60-year-old chain announced in a release that it’s closing locations in 12 states. It’s part of the restaurant’s “ongoing growth strategy.” Before this announcement, the restaurant had already closed 270 locations. On top of that, TGI Fridays has named some new top executives and plans to sell some of its restaurants back to its former CEO.
“Our top priority has always been delivering a superior experience for each and every TGI Fridays guest, and we’ve identified opportunities to optimize and streamline our operations,” Ray Risley, U.S. President and Chief Operating Officer at TGI Fridays, said in a statement. “By strengthening our franchise model and closing underperforming stores, we are creating an unprecedented opportunity for Fridays to drive forward its vision for the future.”
So, which TGI Fridays locations are closing in Florida? Right now, those are in Ormond Beach at 24 Ocean Shore Blvd. and in Royal Palm at 580 N. State Road 7. The restaurant currently has 21 locations still open in Pennsylvania, so consider us lucky. Tampa still has two locations open, to boot. Find the full list of TGI Fridays currently open in Florida here. What’s more, there are 236 TGI Fridays currently in operation in the United States. Not bad, right? Find that full list of restaurants open in the US here.
Caution: 6 Foods You May Want to Avoid at Restaurants
Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.
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Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.
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Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.
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Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.
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Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.
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Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.
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