TGI Fridays Nutrition Facts

About TGI Fridays's menu

TGI Fridays opened in Manhattan in 1965 and is widely credited as the original casual dining concept. The U.S. footprint has contracted in recent years but the brand remains a casual dining staple, particularly for its bar menu, Jack Daniel's glazed proteins, and shareable appetizers. Nutrition data here is sourced from publicly posted Fridays nutrition documents.

Some nutrition records are unavailable. Nutrition values follow each item’s recorded serving size. Serving sizes differ; these figures are not converted to a common weight.

The chain publishes its own legal nutrition disclosure online — that disclosure is the canonical source of the per-item numbers we list here. Where the chain's published values are missing or look inconsistent with the underlying ingredients, we cross-reference against USDA FoodData Central reference values for the relevant components and flag the dish in our internal review queue.

How to read the table above

Calorie counts are flagged green for items under 500 calories, amber for 500–900, and red for anything above 900 — the rough breakpoints between a light meal, a normal restaurant entrée, and an indulgent plate. Sodium values can run very high in casual-dining kitchens because the standard line uses brined proteins, jarred sauces and seasoned starches; anything over 1,500mg in a single dish is worth weighing against the rest of your day.

If you have allergies

Every item page on this site lists the allergens flagged in TGI Fridays's public allergen panel. Cross-contact in a shared kitchen is always possible, even when the dish itself doesn't list the allergen. For severe allergies, the standard precaution is to ask the floor manager — not just the server — to confirm the kitchen can safely accommodate the request before you commit to ordering.