TGI Fridays to Open 300 Ghost Kitchens with REEF

TGI FRIDAYS and REEF, the world’s largest operator of mobility, logistics hubs and delivery restaurants, today announced a partnership to launch 300 delivery restaurants across the U.S., Canada and other international markets over the next five years.  This partnership represents the first global casual dining concept in REEF’s portfolio. The first location expected to launch will be in REEF’s hometown, Miami, FL. 

“Our partnership with REEF brings with it a unique opportunity to deliver Fridays to more guests around the world,” says Ray Blanchette, CEO at TGI Fridays. “REEF is essentially a launching pad to deliver that Fridays feeling while prioritizing convenience and quality.”  

The go-to restaurant for classic American favorites like Whiskey Glaze, Long Island Iced Tea (and birthplace of the loaded potato skin), TGI Fridays has been a favorite during the pandemic, especially for off-premise. The partnership between TGI Fridays and REEF will give the restaurant brand access to new unserved city areas and customers looking for TGI Fridays signature items. Nearly half of the 300 TGI Fridays delivery restaurants will be placed in international markets.   

“Having spent a good part of my career on the TGI Fridays International Team, I can’t express how excited I am to be a part of this historic partnership between TGI Fridays and REEF,” says Michael Beacham, President of Kitchens at REEF. “In 1965, TGI Fridays invented Casual Dining and over 55 years later they remain one of the most beloved brands on Earth. We are honored that TGI Fridays has chosen REEF to continue this tradition and expand their reach on the REEF platform, making every day Friday for loyal TGI Fridays fans around the world.”

REEF’s network of delivery restaurants, in over 30 cities around the world, helps reduce traffic congestion and pollution by bringing food closer to the customer. REEF Kitchens are conveniently placed and mean shorter deliveries in your neighborhood.   

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