![]() ![]() The tavern that launched the national chain served its last burger in March 2010 after the cost of maintaining the 90-year-old building became too high. The company has also installed solar panels at three of its Colorado locations and was recognized by the EPA for its use of energy-saving equipment in its kitchens. RED ROBIN TAKES ITS ENVIRONMENTAL IMPACT ALMOST AS SERIOUSLY AS ITS BURGERS.Īll those unlimited portions of fries create a lot of excess oil, all of which Red Robin recycles for use as an alternative fuel. Since 2012, the company has raised and donated more than $1 million. In addition to hosting lemonade stands at several of their locations across the country on National Lemonade Day (August 20), Red Robin gives a portion of the proceeds from the annual sales of Freckled Lemonade to childhood cancer charity Alex’s Lemonade Stand. A PORTION OF SALES FROM THEIR FRECKLED LEMONADE IS DONATED TO ALEX’S LEMONADE STAND. Red Robin Hard Work - Best Burger ZAGAT from alyssa sarfity on Vimeo.įrom 2009-2012, the restaurant chain could proudly tell customers that their burgers were picked over all others in a competition that included Steak 'n Shake, Cheesecake Factory, Ruby Tuesday, and Chili's Grill & Bar. RED ROBIN WON THE ‘BEST BURGER-FULL SERVICE’ CATEGORY IN THE ZAGAT FAST-FOOD SURVEY FOUR YEARS IN A ROW. Word on the street is there is a “bottomless” version of their root beer float as well. If fries aren’t your thing, the restaurant also offers unlimited amounts of sweet potato fries, steamed broccoli, coleslaw and side salad. RED ROBIN HAS BEEN SERVING BOTTOMLESS STEAK FRIES FOR OVER 20 YEARS.ĭiners have been treated to never-ending fries, with the purchase of any of their 24 burgers, at all Red Robin locations since 1994. The Snyders created the Snyder Group Company and opened a small chain of Red Robins across the northwest. Two regulars, Mike and Steve Snyder, jumped at the chance to open their own Red Robin in their hometown of Yakima, Washington. When Kingen was looking to expand his restaurant concept, he turned to franchising. TWO REGULARS OPENED THE FIRST RED ROBIN FRANCHISE. Diners chose from items such as popcorn and wrapped sandwiches until 1973, when burgers topped with cheese, bacon or even a fried egg made their debut. ![]() ![]() With the help of Gerald Kingen, Red Robin expanded into a full-fledged restaurant, but the menu was noticeably lacking what would become the restaurant’s signature dish. Robert Taylor via Flickr // CC BY-NC-ND 2.0 ![]()
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