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Applebee’s survey reveals “food envy” epidemic, tackling it with grub


Americans are green with envy when the plates come out.

According to a survey conducted by Applebee’s Restaurants, half of Americans experience “food envy” while dining out.

It is that feeling of disappointment and regret you get after you place your order.

Did I order the right thing? What if this is not the best thing on the menu? Maybe I should change it before the waitress walks alway.

What do they think it means that I order steak? I like cows just fine.

Should I have gotten the salmon? It sounded good so good. I also like steak, but I also like salmon. Steak, no salmon.

Why is this so hard? Oh, the humanity of it all. Why do bad things happen to good people?

The Kansas City, Mo. national food chain said people reported comparing their orders to those around them and having feelings of ‘jealousy, remorse or insecurity.”

“You order your favorite, go-to menu item. Then, a delicious-looking entrée is placed not in front of you, but the person next to you and jealousy sets in,” Becky Johnson, Applebee’s senior vice president of marketing and culinary, said in a statement.

Applebee’s of course just happens to be promoting the launch of its Take Two menu with items starting at about $11.

See descriptions below.

The chain said those in the Millennial generation reported the most ‘food envy.”

Sixty percent of that generation — people age 18 to age 29 — admit experiencing “food envy.” More than half of them admitted ordering last at restaurants to see what others order first, Applebee’s said.

Female Millennials were the most envious. Seventy percent of them report experiencing food envy on a regular basis.

Applebee’s has about 2,000 stores in 49 states, 15 countries and one U.S. territory. Click here to find a location.

Applebee’s Take Two menu options are:

The Green Goddess Wedge Salad — a creamy avocado and basil based dressing is ladled over a wedge of iceberg lettuce topped with bacon, honey-glazed pecans, bleu cheese and parsley.

The Garlic Rosemary Chicken Pasta — grilled chicken glazed with garlic, thyme and rosemary, paired with grilled asparagus, artichokes, portabello mushrooms and roasted tomatoes and served over a bowl of fettuccine and lightly tossed in bruschetta with toasted garlic bread.

The Blackened Sirloin — a 4 ounce sirloin steak rubbed with blackened seasonings and basted with lime butter served on a bed of crispy red potatoes tossed in a tomato pesto sauce. It comes with a side of steamed red potatoes.

The Lemon Shrimp Fettuccine — seared shrimp paired with tomatoes, onions, fresh spinach and basil and served over fettuccine noodles lightly tossed in a roasted garlic cream sauce and topped with artichokes, lemon zest and Parmesan cheese blend.

The Seasonal Berry and Spinach Salad — blueberries, sliced strawberries and spinach tossed in strawberry vinaigrette then topped with grilled chicken breast, bleu cheese crumbles and honey-glazed pecans.

Have you ever had food envy? Tell us all about it below.

Contact this columnist at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth


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