Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.



Applebee’s Encourages Foodstagrams

 Applebee's creates a Web video that highlights and encourages photographing and sharing pictures of food on social media.

Applebee's Cocktail Recipes

Bay Breeze
Glass: 14 oz, 1/2” window
1 1/4 oz Well Vodka
2 oz Pineapple Juice
2 oz Cranberry Juice
Garnish: None

Black Russian
Glass: Highball
1 1/4 oz well vodka
3/4 oz Kahlua
Garnish: None

Bloody Maria
Glass: 14 oz, 1” window, 3/4 full with ice, stir with garnish
1 1/4 Sausa Gold
4 oz Bloody Mary Mix (till 1” from top)
Garnish: salt rim, lime wedge, celery stalk

Tuscan Cheese Spread

Applebee's Copycat Recipe

Tomatoes with Balsamic Glaze:
4 Roma tomatoes finely dices
1/4 Of a medium red onion finely diced
1/4-1/2 cup balsamic vinegar
1 1/2 teaspoons butter
1/4 teaspoon basil leaves
1/4 teaspoon garlic powder
5-10 good twists of McCormick's Italian Herb Seasoning Grinder 
pinch of salt

Cheese Spread:
1 package cream cheese (no need to soften you'll be microwaving a bit)
1-2 teaspoons McCormick's Garlic and Herb seasoning (Start with 1 and add accordingly by your tastes)
5-10 Good twists of McCormick's Italian Herb Seasoning Grinder 
1/8 teaspoon garlic powder
1/4 teaspoon dried basil leaves
pinch of salt
Parmesan and Romano cheese 
toasted ciabatta bread

Preheat the oven broiler.

For the tomatoes with balsamic glaze:  Slice and dice tomatoes and onions and place in bowl with a tight lid and set aside. Place balsamic vinegar, butter, basil leaves, McCormick's Italian Herb Seasoning and pinch of salt in a sauce pan and heat to a hard boil. Shouldn't take long. When butter has melted, add diced tomatoes and onion to boiling sauce and boil no more than 10 seconds. Pour into bowl and place lid on tight and let stew while you finish spread.

For the cheese spread: Place cream cheese in microwavable oven safe baking dish and add McCormick's Garlic and Herb seasoning, McCormick's Italian Herb Seasoning Grinder, garlic powder and dried basil leaves. Do not mix yet. Microwave 25-40 seconds or just until softened. Use a whisk to mix it all together really good and taste...Add more seasoning just a little bit at a time to suit your taste. Sprinkle with a good coating of Parmesan cheese to cover the top.

Set under oven broiler about 2 minutes just until parmesan starts to brown a little bit. Be careful not to burn it. Slice rolls in half and toast in a toaster or under the already preheated broiler(about 1 to 1 1/2 minutes). Dump sliced tomatoes and onion with balsamic glaze and all on top of cheese spread or keep separate.

Three Cheese Chicken Penne

Applebee's Copycat Recipe

Makes 4 servings

2 boneless skinless chicken breasts
1 cup Italian salad dressing
3 cups penne pasta
15 ounces alfredo sauce
8 ounces combination of shredded Italian cheeses (mozzarella, parmesan, and provolone)
4 roma tomatoes, seeded and chopped
4 tablespoons fresh basil, chopped
2 garlic cloves, minced
6 tablespoons olive oil

Preheat the oven to 350 degrees. Place the chicken breasts into a large bowl, pour the Italian dressing over the chicken breasts. Cover with plastic wrap and place into the refrigerator. Allow the chicken to marinate for at least 2 hours (or longer if you want more flavor).

In a medium bowl combine tomatoes, basil, and garlic. Toss with olive oil. Bring a large pot of water to a boil. Add penne pasta and cook according to package directions.

Lightly grease the grates of an outdoor grill. Heat the grill to medium high heat. Remove the chicken from the marinade and place it onto the grill. Discard the marinade. Grill the chicken breasts turning at least once until fully cooked. Remove the chicken from the grill and allow it to cool for 10 minutes. Slice the chicken into thin strips.

Lightly grease a 9×13 inch baking dish. Drain the noodles and toss them with the alfredo sauce. Stir in the sliced cooked chicken. Pour into the casserole dish. Top with shredded cheeses. Place into the oven and bake at 350 degrees for 30 minutes or until the cheese is lightly brown and the mixture is bubbly. Top with tomato and basil mixture for serving.

Chicken Fried Chicken

Applebee's Copycat Recipe

2 pounds boneless skinless chicken breasts

Egg Wash:
2 cups milk
2 eggs

1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon paprika
1 teaspoon black pepper

3/4 cup all purpose flour
1 cup whole wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper

1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy:
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

For the chicken:  Preheat vegetable oil in skillet or fryer to 350 degrees at a 2 to 3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed. Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal. In order: place the chicken breasts one by one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.

Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil. Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees. Remove and drain on paper towel. Serve with your favorite side dishes.

For the gravy: Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

New Bar Snacks Menu

Applebee's Grill and Bar today launches a new platform of appetizers featuring bold flavors, premium ingredients and Applebee's tasteful twist on bar and grill classics, served in a variety of sizes and combinations to serve any appetite or table dynamic.

With the introduction of craveable Bar Snacks, Shareables and Pub Plates, Applebee's accommodates a wide variety of guest preferences in sizes fit for snacking, sharing as appetizers or as individual entrees. A new "Build Your Sampler" enables guests to customize their own plates and platters by mixing and matching any combination of items to fit their table's desire for a variety of flavors and portion sizes.

The nine new appetizers include traditional, American bar-and-grill favorites like nachos, meatballs and fried shrimp, taken to new heights by the use of premium ingredients and unique and innovative builds that underscore flavor and craveability.

For example, new Salsa Verde Brisket Nachos features tender, slow-roasted brisket, shredded and tossed with salsa verde and served with gooey white queso cheese sauce on the bottom and stretchy shredded cheddar on the top. Fresh jalapenos, lettuce and pico de gallo add texture and contrast, and in-house, hand-cut tortilla chips complete the dish.

New Kobe-Style Meatballs uses top-of-the-line premium ground beef for a juicier, more flavorful meatball that is slow-cooked in Pomodoro sauce and served with a French-style baguette.

New Sriracha Shrimp are fried with Applebee's proprietary coating, which provides a light, flaky crunch. Then they're tossed in a Sriracha Chile Lime sauce and served on a nest of wonton noodles.

New Double-Crunch Bone-In Wings are larger, meatier wings, flash-fried twice for extra crunch, then tossed with a choice of six sauces: Honey BBQ, Spicy Sweet, Asian Chile, Classic Buffalo, Hot Buffalo and Thai Peanut.

New Bar Snacks include Double Crunch Bone-in Wings, Pot Stickers and Churro S'mores; New Shareables include a larger portion of Pot Stickers, Sriracha Shrimp and Sweet Potato Fries with three dipping sauces; and new Pub Plates includes Sweet Chile Brisket Sliders, Kobe-Style Meatballs, Salsa Verde Shredded Brisket Nachos, a larger portion of Double Crunch Bone-In Wings and a Chicken Quesadilla.

The full line-up of new appetizers:


  • NEW Double Crunch Bone in Wings with a choice of six sauces: Honey BBQ, Spicy Sweet, Asian Chile, Classic Buffalo, Hot Buffalo and Thai Peanut
  • NEW Pot Stickers are shrimp and pork filled wontons, served with a choice of traditional soy based dipping sauce or a Thai Peanut sauce
  • NEW Churro S'Mores are twisted cinnamon churro twists, served with marshmallow and chocolate dip
  • Green Bean Crispers are battered, fried and served with lemon aioli Chips & Salsa are hand-cut tortilla chips served with salsa verde and chipotle lime salsa

  •  Chicken Tortilla
  • Tomato Basil
  • French Onion 
  • Soup of the Day


  • New Pot Stickers are shrimp- and pork-filled wontons served with Thai peanut and soy dumpling sauce
  • New Sriracha Shrimp served with BBQ spice and sriracha chile lime sauce
  • New Sweet Potato Fries with sriracha chile lime, BBQ bacon ranch and maple-flavored cream cheese sauces
  • Spinach & Artichoke Dip, served with hand-cut tortilla chips
  • Brew Pub Pretzels & Beer Cheese Dip served with white cheddar beer cheese and honey Dijon dips
  • Mozzarella Sticks served with marinara sauce


  • NEW Kobe-Style Meatballs with Pomodoro sauce, sliced ciabatta and Parmesan blend
  • NEW Sweet Chile Brisket Sliders with spicy sweet Asian chile sauce and fresh diced pineapple
  • NEW Salsa Verde Shredded Brisket Nachos with spicy queso blanco, cheddar, pico de gallo and fresh jalapenos
  • NEW Double Crunch Bone in Wings served with a choice of honey BBQ, spicy sweet Asian Chile, classic or hot Buffalo or Thai Peanut sauces
  • NEW Chicken Quesadilla with chipotle lime chicken, salsa verde and pico de gallo
  • Grilled Chicken Wonton Tacos are spicy chicken stuffed wonton shells with slaw and cilantro
  • Boneless Wings served with a choice of honey BBQ, spicy sweet Asian Chile, classic or hot Buffalo or Thai Peanut sauces
  • Crosscut Ribs served with a choice of honey BBQ, smoky chipotle or spicy sweet Asian Chile sauce, along with housemade sweet and spicy pickles

Roast Beef, Bacon & Mushroom Melt

Applebee's Restaurant Copycat Recipe

Serves 1

1 slice center cut bacon
1/4 cup thinly sliced red onion
1/2 cup sliced mushrooms
2 tablespoons red wine
2 slices bread
1 slice Swiss cheese
thinly sliced roast beef
2 teaspoons butter

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened, about 4 minutes. Remove onion. Add mushrooms to the skillet. Carefully add wine and 2 tablespoons water. Cook and stir until mushrooms are soft and liquid has evaporated, about 5 minutes.

Lay bread slices flat, and top one slice with cheese, roast beef, onion, and mushrooms. Break bacon in half and place over mushrooms. Add the other bread slice, and spread the top with 1 teaspoon butter. Clean skillet, re-spray, and return to medium heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal.

Southwest Shrimp Fettuccine

Applebee's Restaurant Copycat Recipe

fettuccine noodles, cooked according to directions
4 ounces raw shrimp, peeled, tails removed, deveined
1 teaspoon lime juice
1/4 teaspoon chili powder
1 teaspoon sour cream
1/2 teaspoon chopped garlic
1 wedge The Laughing Cow Light Queso Fresco & Chipotle cheese
2 tablespoons black bean and corn salsa
1 tablespoon chopped fresh cilantro

Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp, top with lime juice, and stir. Sprinkle with chili powder. Cook and stir for about 4 minutes, until cooked through.

Transfer shrimp to a medium bowl, and cover to keep warm. Remove skillet from heat. Clean, if needed. Re-spray and return to medium heat. Add noodles, sour cream, garlic, and cheese wedge, breaking the wedge into pieces. Cook and stir until cheese has melted, mixed with sour cream, and coated noodles, 2 - 3 minutes. Transfer to a plate or bowl. Top with shrimp, salsa, and cilantro.

Mango Martini

Applebee's Copycat Recipe

1 oz Parrot Bay Mango
1/2 oz Cointreau
1/2 oz Peachtree Schnapps
1 oz Pineapple Juice
1 oz Cranberry Juice
Top with splash of lemon lime soda

Dos Rita Cocktail

Applebee's Copycat Recipe

3/4 oz Sauza Hornitos
3/4 oz Cuervo Gold
Margarita Mix (applebees mix includes triple sec flavoring)
1 oz Orange Juice (float)