Skip to comments.Olive Garden promises Cheaper Food, More options.
Posted on 03/01/2013 7:11:20 AM PST by US Navy Vet
Fret not, Olive Garden lovers: The endless breadsticks arent going away.
But new management has big changes in store for the casual dining chain, which touts family-style Italian food and has struggled with declining sales.
The chain's president, Dave George told investors on Tuesday the changes include creating a new logo and toning down its the Old World Style," the Tuscan-style stonework and wooden archways that have been a signature part of Olive Garden restaurants since 2000.
"You're not going to see stainless steel showing up tomorrow in a Tuscan Farmhouse," George said, according to the Orlando Sentinel.
(Excerpt) Read more at nbcnews.com ...
Haven’t gone there since Her Royal Large Hind Ass Moochelle fiddled with their menu.
More options? Like squiggly pasta instead of flat?............
Now Macaroni Grill I can like.
And neither are the endless chest pains from too much cholesterol.............
There are better Italian restaurants. I have a Mom and Pop Italian restaurant a block from my house that serves real Italian food at a good price. Why would I want to go to some phoney corporate restaurant?
Cheaper? It was already one of the cheaper ‘sit down dining’ options out there. Any cheaper and you are getting into IHOP territory. Not exactly a high-end place.
Their food couldn’t get much cheaper...........OH!, you mean THE PRICE!...................
Maybe they will follow JC Penny’s lead.
Scenes From An Italian Restaurant Lyrics
Artist: Billy Joel
A bottle of white, a bottle of red
Perhaps a bottle of rose instead
We’ll get a table near the street
In our old familiar place
You and I,face to face
A bottle of red, a bottle of white
It all depends upon your appetite
I’ll meet you any time you want
In our Italian Restaurant.
Things are okay with me these days
Got a good job, got a good office
Got a new wife, got a new life
And the family’s fine
We lost touch long ago
You lost weight I did not know
You could ever look so good after
So much time.
I remember those days hanging out
At the village green
Engineer boots, leather jackets
And tight blue jeans
Drop a dime in the box play the
Song about New Orleans
Cold beer, hot lights
My sweet romantic teenage nights
Brenda and Eddie were the
And the king and the queen
Of the prom
Riding around with the car top
Down and the radio on.
Nobody looked any finer
Or was more of a hit at the
We never knew we could want more
Than that out of life
Surely Brenda and Eddie would
Always know how to survive.
Brenda and Eddy were still going
Steady in the summer of ‘75
when they decided the marriage would
Be at the end of July
Everyone said they were crazy
“Brenda you know you’re much too lazy
Eddie could never afford to live that
Kind of life.”
But there we were wavin’ Brenda and
They got an apartment with deep
And a couple of paintings from Sears
A big waterbed that they bought
With the bread
They had saved for a couple
They started to fight when the
Money got tight
And they just didn’t count on
They lived for a while in a
Very nice style
But it’s always the same in the end
They got a divorce as a matter
And they parted the closest
Then the king and the queen went
Back to the green
But you can never go back
Brenda and Eddie had had it
Already by the summer of ‘75
Fromhe high to the low to
The end of the show
For the rest of their lives
They couldn’t go back to
The best they could do was
Pick up the pieces
We always knew they would both
Find a way to get by
That’s all I heard about
Brenda nd Eddie
Can’t tell you more than I
Told you already
And here we are wavin’ Brenda
And Eddie goodbye.
A bottle of red, aa bottle of white
Whatever kind of mood you’re in tonight
I’ll meet you anytime you want
In our Italian Restaurant.
If I were OG I'd start some cooking schools out of their restaurants!
I ate at O.G. once, that was it for me. I argued with the waitress that she had brought me a child’s portion.
Maybe Olive Garden can serve up some of that jumped shark?
I like the bread sticks and salds at Olive Garden but their menu is abaout as authenticly Italian as my Aunt Bridget O’Rourke. Their food’s just bland to my taste. Bust I don’t see how they can make their menu less expensive. I don’t think they have a single entree over $20.00. But all that being said...unless I have a gift card or some other very compelling reason, when I want Italian I make it myself or go to one of my favorite mom and pop Italian restaurants.
I’ve never eaten at an Olive Garden. No real desire to see what I’m missing.
Yuck! Any Italian who eats there should turn in his Pisano card.
The Omaha, Lincoln, Des Moines area has The Pegetti Works(spagworks.com/) MUCH better food and each is family owned and operated(We like the Ralston, NE location best(no Omaha Food tax))!
I haven’t been THERE for YEARS.
It is incredible the amount of salt they put in EVERYTHING!
They could use half as much and it would still be TOO salty!
It's always good, it's affordable, and I believe the owners are conservatives.
I MEAN SPEGETTI WORK(damn fingers).
Try the veal, it's the best in the city.
Take the canolli.............
Salt Sugar Fat: How the Food Giants Hooked Us
by Michael Moss
4.35 of 5 stars 4.35 · rating details · 55 ratings · 36 reviews
From a Pulitzer Prizewinning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
In the spring of 1999 the heads of the worlds largest processed food companiesfrom Coca-Cola to Nabiscogathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it.
Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. This executive then launched into a damning PowerPoint presentation114 slides in allmaking the case that processed food companies could not afford to sit by, idle, as children grew sick and class-action lawyers lurked. To deny the problem, he said, is to court disaster.
When he was done, the most powerful person in the roomthe CEO of General Millsstood up to speak, clearly annoyed. And by the time he sat down, the meeting was over.
Since that day, with the industry in pursuit of its win-at-all-costs strategy, the situation has only grown more dire. Every year, the average American eats thirty-three pounds of cheese (triple what we ate in 1970) and seventy pounds of sugar (about twenty-two teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. Its no wonder, then, that one in three adults, and one in five kids, is clinically obese. Its no wonder that twenty-six million Americans have diabetes, the processed food industry in the U.S. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year.
In Salt Sugar Fat, Pulitzer Prizewinning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half centuryincluding Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many moreMosss explosive, empowering narrative is grounded in meticulous, often eye-opening research.
Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the bliss point of sugary beverages or enhance the mouthfeel of fat by manipulating its chemical structure. He unearths marketing campaigns designedin a technique adapted from tobacco companiesto redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as fat-free or low-salt. He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: The industry itself would cease to exist without salt, sugar, and fat. Just as millions of heavy usersas the companies refer to their most ardent customersare addicted to this seductive trio, so too are the companies that peddle them. You will never look at a nutrition label the same way again.
would be nice if they had veal.. hate driving sixty to eighty miles for good veal... Some, though not all, of Johnny Carino’s locations, and all Gondolier locations have veal.. Moochelle Obama needs to keep her grubby hands off our restaurant menus.. But for that matter the seafood alfredo used to be shrimp and crawfish (everywhere not just gulf coast), then sometime in 2005 they ditched the crawfish for scallops...
” It is incredible the amount of salt they put in EVERYTHING!
They could use half as much and it would still be TOO salty!”
The last time I was at OG, I told the server that I’m on a restricted sodium diet and asked if the chef could cook my meal without added sale. I was politely informed that OG has some set formula or recipe for their food items, from which the chefs aren’t permitted to deviate.
Now my neighborhood Italian restaurant cooks to order, so if I ask for no added salt, I get no added salt. Actually, I’ve been there so many times, I don’t have to ask anymore.
I love Olive Garden!!! I try to get our family there at least once a month. For the food that you get, it is cheap. I guess everyone just wants to eat at McDonald’s. Outback and Olive Garden are my families favorite! Hopefully Olive Garden continues on forever.
I’ve been to a few different Olive Garden locations, although it’s been a long time since I’ve been to any. At least back then, the differences between locations was huge — get the right place, and the food was quite good for the price.
I’ve seen the same with other chain places like Red Lobster. Some locations are quite good, others... not so much.
“Olive Garden promises Cheaper Food”
Honey Boo Boo-style “Sketti” coming to an Olive Garden near you!
No, that was TGIFriday’s and I think those have been gone for years.
By the way their house red wine is absolutely horrible.
Who knows maybe their cheaper fair will be better than their older menu. I will say you wont find me there trying to find out.
In this tough Obaconomy... people want more food for the buck.
People aren’t eating out much because its expensive.
You can find gourmet frozen food in the grocery store for a fraction of what you’d pay for it in a restaurant.
Bertolli beats Olive Garden! No wonder its struggling.
Why do failing restaurants think changing the decor will bring back customers?
The truth is restaurants fail because someone got the bright idea to start dicking around with the food.
Too many places and products have been “improved” right out of existance.
Are you listening Olive Garden?
“Any Italian who eats there should turn in his Pisano card.”
It is Paisano, not Pisano.
Takes out Bic lighter.
Your card please.....
Olive Garden, the chain that puts the "Yu" in the word "YUCK".
If you support Mrs. Wookie food Nazi's food policies go to Olive Garden. If you want real food, go elsewhere and avoid OG like the plague.
I was so disappointed when they took the Chocolate Gelato off the dessert menu.
I have always liked Olive Garden but I stopped going several years ago. I am not sure why. Probably because the nearest one was about 60 miles from home.
The food has always been good for a mass market restaurant that tries to please many people and I have always liked it.
I cooked up some fettucine the other night that had the best tooth I have ever tasted. It was out of this world.
Lmao, my grandma and my mom also used salt, sugar, and fat to “hook us”. The local bakeries and delicatessens have been doing it for centuries. If you want to blame someone, blame the irresponsible consumers, not the producers making perfectly legal products which are completely non-harmful if used appropriately. Otherwise, by equating salt, sugar, and fat to addictive drugs, you are ultimately calling God the biggest drug pusher of all, since we can’t live without consuming those substances He invented.
The Italian-American community in Southern California is rather small, so real Italian restaurants are hard to find. However, Lomeli's, in Brea and Redondo Beach, serve good, authentic Italian food, as does the Eastside Market, which is owned by an Italian family and is located in LA, just north of Downtown and west of Chinatown.
Not the two I've been to. One in Cary, NC and one in Canton, OH. Both left me, and in the case of the Canton location, my family wanting.
Your grandma made processed foods for mass consumption? Who would’ve known...
Sorry to hear that. We have a great one in Columbus Oh. Never a bad experience in the 4 years we’ve been going there.
Sì! Hai ragione!
Hey, what do I know? I'm only part Italian. Never could be a made guy. But I know what scrumptious Italian food tastes like since I've eaten some of it and Olive Garden ain't it! Never has been. Never. Will. Be. imo. Especially now that they've gotten this hare-brained idea that they'll attract more lovers of Italian cuisine by using cheaper ingredients. Bleah!
bad service, mediocre food at best
Calling OG Italian food is like calling Taco Bell authentic Mexican Food
No Darden restaurants for us...
If you want to make some great sauce quickly:
Get your favorite sauce, pour into pan for heating.
Pour in a good deal of red wine (do not use cooking wine)
Add fresh chopped garlic
Simmer until the sauce is back to sauce consistency.
Taste. Add garlic and more red wine to taste (this is the fine tuning phase)
Serve over Fettucine cooked only to the point of toothiness.
You can thank me later.
“toothiness” WHAT IS THAT?
To me, O.G. is Chuck-E-Cheez with added oregano, higher prices & prententious waiters with pepper mills.