Cracker Barrel, the beloved American restaurant chain famous for its Southern comfort food, is in hot water. The Tennessee-based spot is racing to rebuild trust after scandals over frozen biscuits and microwaved meatloaf. But mixed signals from bosses are leaving kitchens in disarray, staffers say. Let’s break down what’s going on.
It all started with cost-cutting moves that backfired big time. Remember the uproar over the chain’s old logo featuring mascot “Uncle Herschel”? Critics, including President Trump, slammed the change last month, calling it a shift away from the brand’s country roots. That logo tweak got scrapped fast, but it wasn’t the only flip-flop.
Take the meatloaf, a Cracker Barrel staple. For years, cooks baked it fresh daily. Then, earlier this year, management switched to pre-baking it the night before and reheating portions in microwaves to save money. A viral TikTok video exposed the practice, showing stacked trays of pre-packaged meatloaf getting zapped – sometimes served still cold. Social media erupted, with customers fuming over the “microwaved meatloaf” that didn’t live up to the homemade vibe.
Now, bosses are waffling again. Sources tell us they ordered fresh meatloaf every day at first. But recently, they told staff to microwave it on weekdays – Monday through Thursday – while keeping it fresh on weekends. “We were told meatloaf will be fresh every day,” one veteran cook shared. “Then they said cold portions will be on Monday through Thursday.” Talk about confusing!
The biscuit drama is just as messy. Cracker Barrel’s fluffy, Southern-style biscuits became a punchline when customers complained they arrived “hard as a rock.” Why? The chain started making them a day ahead, freezing them, and reheating to cut costs. After admitting it was a mistake earlier this month, management overcorrected. Now, biscuits must be “perfect” – rising two inches, fluffy, and not too brown or too white – or they’re tossed out. This reverses the original worry about wasting too many. “I honestly feel like [management] is floundering to see what they can get away with,” another cook said.
CEO Julie Felss Masino addressed the issues on Wednesday’s earnings call. “We must continue improving our food,” she said, stressing a bigger focus on the kitchen. The company insists it’s all about “serving up generous portions of craveable food with Cracker Barrel’s warm country hospitality.” But they dodged specific questions on meatloaf and biscuits.
The fallout is real. Customer traffic dipped 1% in early August but plunged 8% after the logo controversy on August 19. Cracker Barrel now predicts visits could drop up to 7% in fiscal 2026. Some even label the 55-year-old chain as “woke” for shaking up its traditional image.
Staff buzz adds more intrigue. Rumors swirled that Felss Masino might be out, especially after her regular employee video updates vanished. The company shot that down, saying leaders connect through meetings, videos, and emails. Still, the whispers highlight the tension inside.
Cracker Barrel’s trying to get back to its roots, but these kitchen flip-flops aren’t helping. Will fresh biscuits and daily meatloaf win back fans? Only time – and maybe a steady plan – will tell. If you’re a regular, what’s your take on these changes?
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