Slater’s 50/50 Unveils 'Rebel Gastropub' Positioning, Expanded Menu
Slater’s 50/50, the full-service restaurant concept originally known for creating the innovative 50/50 burger patty made with 50 percent ground bacon and 50 percent ground beef, is starting fresh in 2019 with a move toward “rebel gastropub” positioning and expanding menu options beyond their 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.
To mark the transition to a “rebel gastropub” concept, Slater’s 50/50 is going against the grain with the introduction of bun-less burger bowls and expanded veggie items. The diet-friendly items will still feature the robust, bold flavors that Slater’s 5050 is known for, and are available now through March 31 at Slater’s 50/50 locations in California, Nevada, and Texas. The new offerings include:
Sweet & Spicy Cauliflower ($8.99)
Crispy cauliflower tossed with Asian BBQ sauce, ginger cilantro slaw, scallions and toasted sesame seeds
Power Bowl ($14.99)
Slater’s quinoa veggie patty with edamame, blueberries, mixed greens, carrots, pumpkin seeds, tomatoes, quinoa, avocado and wildflower honey vinaigrette
Turkey Harvest Bowl ($14.99)
Slater’s Turkey patty with blue cheese crumbles, dried cranberries, quinoa, green apple, mixed greens, candied pecans and balsamic vinaigrette
Cheeseburger Bowl ($13.99)
Black Canyon Angus Beef topped with caramelized onions, cheddar cheese and bacon jam over mixed greens with roasted red peppers, charred corn, scallions, crispy fried onions and horseradish aioli
“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, but with the benefit of being better for you and low-carb,” says 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;’ still holding true to our rule-breaking heritage but appealing to a broader audience . The new year is going to show off our culinary creativity and evolution and how Slater’s 50/50 is capable of exciting our guests, over and over again.”
Slater’s 50/50 operates 11 full-service restaurants in California, Nevada, Texas, and Hawaii.