TGI Fridays launches new-and-improved mobile app
It’s the latest move in the casual-dining chain’s turnaround plan. Through the app, guests can order and manage rewards.
June 22, 2026
TGI Fridays on Monday unveiled the latest step in its attempted turnaround.
The casual-dining chain launched a new-and-improved mobile app, which is integrated with the brand’s loyalty program. The new app allows guests to find a restaurant, place an order and manage their rewards.
The move is the latest in the Dallas-based chain’s ongoing “1-2-3 Strategic Vision,” rolled out earlier this year. Under the plan, the 400-unit chain hopes to reach 1,000 restaurants and $2 billion in revenue by 2030, including tradition and nontraditional growth, as well as international expansion.
TGI Fridays filed Chapter 11 bankruptcy in 2024 and more than half of its domestic units closed.
The company said the new app is a milestone in TGI Fridays’ digital transformation.
“We recreated this app to deliver Fridays at your fingertips,” said Ray Blanchette, CEO of TGI Fridays. “Technology is a powerful conduit to driving traffic, increasing sales, and deepening engagement with our guests. Our refreshed app is a meaningful step forward in delivering the kind of seamless, craveable experience that keeps guests coming back and keeps Fridays top of mind wherever they are.”
Through the app, guests can order for pickup, curbside or delivery, the company said. They can earn rewards points every time they order, redeeming points for free food, exclusive purchases and various surprises.
App users will also have access to exclusive offers and limited-time promotions not available elsewhere.
About the Author
Lisa Jennings
Executive Editor, Restaurant Business
Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts. Her experience includes other industry publications as well as the daily newspaper The Commercial Appeal in Memphis, Tenn., where she was Food Editor. Her work has been cited in the Los Angeles Times, Business Insider, FoodBeast, The Huffington Post, Time.com and more.
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