Frankie & Benny's launch biggest new menu in restaurant's history in huge revamp

Frankie & Benny's has announced its biggest new menu launch in its nearly 30-year history, with 38 revamped dishes and new brunch options across its 57 venues.

The popular restaurant chain is going back to its New York Italian roots with a huge new offering, promising diners "big portions, bold flavours, and the casual, family-friendly atmosphere that feels like stepping into a bustling diner on a New York City Street corner". The refresh follows feedback from thousands of customers as to what they would like to see in their ideal restaurant.

Visitors can expect "the best brunch on the block", the restaurant said, with loaded bagels and pancake stacks, as well as a sharing snack straight from the streets of Manhattan in the form of baked pretzels served with tangy cheese fondue. There are plenty of Italian-American classics to tuck into on the main menu, from crispy stuffed calzones to juicy burgers, alongside meatballs, pasta, and sourdough pizza.

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And for dessert, a Frankie & Benny's favourite is staying on the new menu - gooey hot cookie dough to enjoy with vanilla ice cream. Other changes include a more modern uniform for staff, new crockery, and a "more contemporary approach" to lighting and music in its venues to enhance the feeling of being transported straight to a classic New York eatery.

Last September, The Restaurant Group sold its Frankie & Benny's and Chiquito restaurants to rival Big Table Group, in a deal which saw the former owner pay £7.5 million in cash for Big Table to take the loss-making business off its hands. The new bosses hope that the changes will "reflect the energy of New York's dining with the heart and warmth of Italian family spirit", after research showed that diners want to see the chain return to its Little Italy roots.

Frankie & Benny's Managing Director Debbie Husband said: "From our customer focussed research it was quickly very clear we had a strong business, a solid platform to build on. Over the last year we have stabilised the business and got the engine ticking well, now it is about driving awareness and connecting with customers so we can drive growth and move forward."

She added: "We have shown commitment to the brand and fast. It was only acquired less than twelve months ago and in that time we have turned the business metrics to the positive, developed a whole new menu and proposition with staff training and engagement that is ready to go. The next phase will be key to creating more brand love and more customers choosing Frankie & Benny's."