Applebee’s Introduces Limited-Time St. Patrick’s Day Menu

In celebration of St. Patrick’s Day on March 17, Applebee’s has announced a temporary menu change featuring two new cocktails priced at $6 each: the Emerald Escape and the Pricklycane. The Emerald Escape combines Jameson Irish Whiskey, Malibu Coconut Rum, melon liqueur, blue raspberry, pineapple juice, and lime, while the Pricklycane offers a fruity twist on a New Orleans hurricane with Bacardi Superior Rum, premium lemon sour, and a blend of prickly pear, orange, and pineapple juices. Both cocktails are served in Applebee’s signature Mucho glass and are garnished with a gold sugar rim. Additionally, customers can opt for a non-alcoholic option, the Parade Punch Mocktail, priced at $4, which includes pineapple, prickly pear, blue raspberry, premium lemon sour, and bubbly lemon-lime soda.

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The introduction of these seasonal cocktails is part of a broader strategy by Applebee’s to attract customers during challenging economic times. Alex Beene, a financial literacy instructor at the University of Tennessee at Martin, noted that restaurant chains have increasingly linked new menu items to holidays to drive sales. He emphasized that customers are seeking both novelty and affordability in their dining choices, which these new cocktails aim to provide.

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Despite recent closures of four locations, including long-standing restaurants in New York, Missouri, and Indiana, Applebee’s remains optimistic about its growth trajectory. John Peyton, president of Applebee’s, stated that restaurant closures are a normal aspect of managing a mature national chain but do not define the company’s future. He highlighted plans to open 25 new restaurants in various markets across the United States over the next seven years, indicating a commitment to expansion.

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John Peyton remarked, “What matters is the momentum behind our growth, and we’re seeing real signs of an inflection point. Our strategy is working, our teams are executing, and we’re firmly focused on expanding our footprint.” Greg Flynn, CEO of Flynn Group, which operates Applebee’s franchises, expressed enthusiasm for the brand, stating, “There is untapped potential in markets across the U.S., and we look forward to continuing to do what we do best: serving great food and delivering great experiences to our neighbors.”

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While Applebee’s is pursuing growth, the recent closures have raised concerns among some analysts about the sustainability of its business model in a competitive restaurant landscape. Critics argue that the focus on seasonal promotions may not be sufficient to address underlying challenges faced by the chain.

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“Fun, colorful and most importantly delicious, our Mucho Cocktails continue to deliver variety and value to our guests.” — Nate Grover, Executive Director of Bar and Beverage at Applebee’s.

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“Restaurant closures are a normal part of running a mature national system, but they don’t define our trajectory,” — John Peyton, President of Applebee’s.

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“Applebee’s has always been a special brand for us, as it has been for millions of guests throughout the country. We feel the love and passion our guests have for Applebee’s every day, and we’re excited to continue building and growing with Applebee’s, as we have for the past two-and-a-half decades,” — Greg Flynn, Founder and CEO of Flynn Group.

Newsweek