With Calif. Opening, Red Robin Aids Missing Children Nonprofit


Red Robin Gourmet Burgers is weeks away from bringing its gourmet burgers to the Los Angeles-area in Lakewood. On Monday, July 25, at 11 a.m, Red Robin will open its newest Red Robin, located at 112 Lakewood Center Mall, at the Lakewood Center Mall next to Macy’s.

To celebrate Red Robin’s grand opening and demonstrate its commitment to the community, the new restaurant has partnered with the National Center for Missing & Exploited Children (NCMEC) to host a Burgers With A Heart fundraiser. During grand opening week, from July 25 to 31, Red Robin will donate 50 cents from every gourmet burger sold to support NCMEC’s child safety initiatives. In addition, Red Robin will give away free Child ID Kits.

“Child ID Kits are a simple, yet effective method to help parents and guardians maintain a current photograph and other descriptive details about their children,” says Ernie Allen, president and CEO of NCMEC. “We want to thank Red Robin for helping us spread the word about child safety to help make communities across the country safer.”

Red Robin offers more than two dozen high-quality gourmet burgers served with Bottomless Steak Fries, as well as a variety of salads, entrees, soups, and wraps made with the freshest ingredients, many of which are made in-house.

Red Robin’s gourmet burgers start with a fresh, never frozen, ground beef patty that is fire-grilled to a perfect juiciness. For guests who are craving something other than beef, Red Robin also offers a chicken breast, turkey patty, fish sandwich, or a vegetarian or vegan burger patty. Some of the most popular burgers are the Whiskey River BBQ Burger with signature BBQ sauce and hand-battered crispy onion straws; the signature Royal Red Robin Burger which has been a guest favorite for more than 40 years and is topped with a fresh fried egg; and the Banzai Burger with a teriyaki-glazed beef patty and a grilled pineapple ring.


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

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