SLATER’S 50/50 ROLLS OUT ‘REBEL GASTROPUB’ BRANDING, NEW MENU ITEMS IN EARLY 2019
Slater’s 50/50, the full-service restaurant concept originally known for creating the innovative 50/50 burger patty made with 50% ground bacon and 50% ground beef, is starting fresh in 2019 with a move towards ‘rebel gastropub’ positioning and expanding menu options beyond its signature burger, bacon, and beer offerings.
Throughout the new year, Slater’s 50/50 will focus on changing consumers’ perceptions of the brand, and showcase a more holistic culinary prowess that masterfully combines everyday ingredients in an inconceivable, unexpected, and uniquely ‘slaterized’ way. The first step in the repositioning is introducing menu items that are not typically found in a classic burger and bacon restaurant, like health-conscious, creative, protein-oriented offerings that appeal keto and paleo dieters. The new offerings, available through March 31 at Slater's 50/50 locations in California, Nevada, and Texas, include Sweet & Spicy Cauliflower, Turkey Harvest Bowl, Cheeseburger Bowl, and a vegetarian Power Bowl.
“Slater’s 50/50 is best known for over-the-top, decadent menu items, and these new protein-focused, diet-friendly items will impress with bold flavors, and with the added benefit of being better for you and low-carb,” said James Bailey, Culinary Director for Elite Restaurant Group, the parent company of Slater’s 50/50. “In 2019, you’ll see Slater’s 50/50 go beyond the burgers, bacon, and beer perception and fully embrace a ‘rebel gastropub’ feel, while still holding true to our rule-breaking heritage."
Slater’s 50/50 operates 11 full-service restaurants in California, Nevada, Texas, and Hawaii. For more information and to view the full menu visit www.slaters5050.com.