ApplebeeĀ“s
American restaurant Ā· Mexicali Ā·
Hearty American eats, improvised drinks, and a praised mushroom Swiss burger
Hearty American eats, improvised drinks, and a praised mushroom Swiss burger
"Testing the addition of drive-thru-style pick-up windows at an initial group of locations (orders must be placed in advance via website or app) as a pandemic-driven response to a reported 27% jump in takeout and delivery; if the pilot succeeds it could expand to the chainās entire footprint. The move aims to capture fast-food convenience but clashes with a long-standing sit-down identity: the menu has barely changed in 15 years (items like the Oriental Chicken Salad and Fiesta Lime Chicken remain), preparation has often relied on microwaving, and mains such as the Whisky Bacon Burger use store-bought buns that donāt travel or hold well. Higher price points and dishes not designed for extended holding cast doubt on the conceptās ability to compete with well-optimized quick-service operators, and the shift risks further eroding the distinction between casual dining and fast food." - Amy McCarthy
"A neon-lit, late-night chain outpost that can feel empty and corporate (menus even list calorie counts) but can be unexpectedly comforting after a rough night; bartenders improvise drinks when needed, and the Bourbon Street mushroom Swiss burger ā brioche bun, Cajun-seasoned patty, house garlic mayo, Swiss, sautĆ©ed onions and mushrooms ā is praised as a perfectly executed, craveable cocktail of textures and flavors." - Zach Schiffman, Ryan Inzana
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