November 16, 2011 // Franchising.com // Ridgeland, Miss. - McAlister’s Deli is welcoming the holiday season with special limited time offerings on menu items and gift card purchases. Inspired by one of the company’s most popular sandwiches, the Reuben, McAlister’s is introducing a fresh, lighter take on this classic menu option. The California Turkey Reuben is made of hand-sliced Butterball smoked turkey, homemade coleslaw, Swiss cheese and Thousand Island dressing on toasted rye bread, and will be available for a limited time. Locations will also feature the signature New Yorker sandwich: fresh-sliced corned beef and pastrami, piled high with Swiss and spicy brown mustard on toasted rye.
“We’re constantly looking for new ways to highlight customer favorites and create new twists on classic dishes,” said Annica Kreider, vice president of marketing. “It also allows us to incorporate upgraded premium ingredients, such as the Butterball turkey, in other menu options.”
Dessert lovers can get their fix with the Chocolate Lovin’ Spooncake, Colossal Carrot Cake or New York Cheesecake—all normally available by the slice but guests can also purchase whole cakes, which make the perfect treat for holiday parties or family dinners.
Customers in holiday shopping mode will find McAlister’s reloadable gift cards make great stocking stuffers, teachers’ gifts or presents for co-workers. Participating locations will offer guests a $5 bonus gift card for every $25 in gift cards purchased.
McAlister’s Corporation, headquartered in Ridgeland, Miss., is a quick-casual restaurant featuring efficient counter ordering, attentive table service, over 100 different high-quality, deli-style foods and great value. McAlister’s was recently named one of the Best 10 restaurants for families by Parents Magazine for their commitment to healthfulness and choice on the menu. Currently, McAlister’s Deli has over 300 restaurants operating in 23 states. For more information, visit www.mcalistersdeli.com or contact Rebecca Day Kimberling at 601-952-1100.
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