Shoney’s is Giving Away Hot Fudge Cakes on December 7 | Food Newsfeed
Shoney's
Shoney’s serves over 2 million Hot Fudge Cakes each year.

Shoney’s is Giving Away Hot Fudge Cakes on December 7

November 30, 2017 Industry News

Shoney’s is once again offering its now-famous annual national free Hot Fudge Cake Day December 7.

The brand will offer its popular dessert at no cost and with no purchase required to its loyal fans and new guests. Shoney’s famous Hot Fudge Cake has been a brand staple since 1947 and has played a key role in the brand’s recent resurgence. Shoney’s serves over 2 million Hot Fudge Cakes each year.

“I made a commitment to return one of the most iconic American brands to its glory days and as a token of our appreciation for your support, I’ve declared a Free Hot Fudge Cake Day every year,” says Shoney’s chairman and CEO Mr. David Davoudpour. “I respectfully invite you to come in any Shoney’s nationwide on Thursday, December 7 for a Free Hot Fudge Cake, a Shoney’s favorite dessert for 70 years. Please join us as we honor our past and celebrate our commitment to the future.”

Since acquiring the great American eatery in 2007, Mr. Davoudpour has been on a driven and spirited mission to reinvigorate and revitalize Shoney’s, a family-friendly, southern-style restaurant brand. Shoney’s is one of the first, and has always been one of the most popular, family casual dining concepts in the United States.

In order to get back to what Mr. Davoudpour confidently calls Shoney’s “Glory Days,” the brand is now growing through franchising, following an extensive revitalization effort. Shoney’s is offering franchising opportunities to qualified single and multi-unit candidates. For more information, visit http://www.shoneys.com/franchise/.

Shoney’s offer of a free Hot Fudge Cake on Thursday, December 7 is valid at participating locations while supplies last. Shoney’s encourages guests to share their best #HotFudgeCakeDay picture on December 7 for a chance to win a $100 Shoney’s gift card. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.