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Applebee’s Expands 2 for $25 Menu with New Entrées
Applebee’s is adding new options to its long-running 2 for $25 value menu, continuing a strategy that dates back to its original 2 for $20 deal launched in 2008. The offer aims to deliver accessible pricing amid shifting consumer demand and rising food costs.
The latest limited-time additions include two new entrees and a fan favorite:
Applebee’s Reintroduces “All You Can Eat” to Drive Seasonal Traffic
Applebee’s has reintroduced its popular “All You Can Eat” promotion, an LTO strategy the brand consistently deploys during high-traffic periods to drive guest visits.
This season’s lineup features three proven guest favorites and legacy menu items: Chicken Tenders, Riblets, and Double Crunch Shrimp—offering broad consumer appeal.
Brands Are Adapting to Consumer Shifts with Bold Flavors, Bigger Appeal
As consumers tighten their budgets and shift toward more meals at home, industry leaders are finding innovative ways to attract spenders. Some brands have focused on expanding their ToGo options, while others have embraced the rising popularity of spicy combinations.
Applebee’s® Enhances ToGo Offerings
Applebee’s is stepping up its ToGo game with a limited-time offer: 50-cent Boneless Wings, available when ordered between March 18–21 via the Applebee’s mobile app or online at Applebees.com.
Voted America’s favorite in a nationwide double-blind taste test...
Applebee’s Brings the Big Easy to Your Table with NEW Bourbon Street Cajun Pasta Dishes
Applebee’s is adding new “Bourbon Street Favorites” to its lineup with its NEW Big Easy Menu, featuring two NEW Bourbon Street Cajun Pasta dishes, available for a limited time! Packed with bold New Orleans-inspired flavors, guests can enjoy the NEW Bourbon Street Chicken & Andouille Sausage Penne for $11.99* or the NEW Blackened Shrimp & Andouille Sausage Penne for $13.99*, in addition to fan-favorites including Applebee’s Bourbon Street Chicken & Shrimp Skillet, Bourbon Street Steak, or the Bourbon Street Mushroom Swiss Burger...
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