Arthur Treacher presents favorites from Cajun QSR Off the Hook


The Seafood Ghost Kitchen concept will add two Cajun-inspired menu items

JERICHO, NY July 19, 2021– (BUSINESS WIRE) – Arthur Treacher’s, the seafood favorite founded in 1969 and known for its hand-dipped fish, chicken and shrimp, today announces its menu of items from Off the Hook, a quick, casual restaurant in Louisiana, concept that focuses on serving authentic Cajun recipes.

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Off the Hook Seafood Gumbo at Arthur Treacher’s (Photo: Business Wire)

This announcement comes at a time of rapid expansion for both brands. Nathan’s Famous, the American tradition that has served New York favorites for more than 100 years, announced the addition of Arthur Treacher’s to the brand’s portfolio as a virtual ghost kitchen concept earlier this year, with plans to roll out nationwide in the coming months. Off the Hook currently has three locations in South Louisiana with three other locations under development.

“Off the Hook is excited to partner with brands like Nathan’s Famous and Arthur Treacher’s. We look forward to continuing our expansion and sharing the Cajun food and culture that make our home special,” said Paxton Moreaux, Director of Operations. Off the hook.

Off the Hook is known for its homemade, authentic Cajun recipes using fresh ingredients and local seafood from the Gulf. Arthur Treacher’s has two signature off-the-hook recipes, Seafood Gumbo and Crawfish Etoufee, to complement their Fish n ‘Chips, Boom Boom Shrimp, and other fish and chicken offerings.

To view pictures of Arthur Treacher’s menu items, please visit here.

To learn more about franchising at Arthur Treacher’s, visit

About Nathan’s Famous

Nathan’s is a Russell 2000 company currently distributing its products in 50 states, the District of Columbia, Puerto Rico, the US Virgin Islands, Guam and 17 other countries through its restaurant system, food service sales programs and product licensing activities. Over 700 million Nathan’s Famous Hot Dogs were sold last year. For more information on Nathan’s, please visit our website at nathan’s

About Off the Hook

Off the Hook is a quick, casual dining concept that focuses on serving quick, yet authentic Cajun recipes. Born of Louisiana Bayou, Off the Hook has the code of Cajun cuisine – and makes flavorful, time-honored family recipes accessible to the modern consumer on the go. Off the Hook has three locations in South Louisiana with three more under development.

Except for the historical information contained in this press release, the matters discussed are forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended, which Involve risks and uncertainties. Words such as “anticipate,” “believe,” “estimate,” “expect,” “intend” and similar expressions identify forward-looking statements based on management’s current beliefs and assumptions and information currently available to management of the company stand. Factors that could cause actual results to differ materially include, but are not limited to: the effects of the COVID-19 pandemic, the status of our license and supply agreements, including the effects of our hot dog supply agreement with John Morrell & Co. .; the impact of our indebtedness, including the impact on our ability to finance working capital, operations and making new investments; economically; Weather (including the impact on cattle supply and the impact on sales in our restaurants, especially in the summer months) and price changes for beef schnitzel; our ability to pass on the cost of any beef and beef ingredient price increases; legal and business conditions; the collectibility of accounts receivable; Changes in consumer taste; the ability to attract franchisees; the impact of minimum wage legislation on labor costs in New York State or other changes in labor laws, including regulations that could make a franchisor a “co-worker” or the impact of our new union agreements; our ability to attract competent restaurant and managerial staff; the enforceability of international franchise agreements; the future effects of food-borne diseases such as bovine spongiform encephalopathy, BSE, and E. coli; and the risk factors disclosed from time to time in the company’s SEC reports. The company assumes no obligation to update such forward-looking statements.

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Kate Laird
Trevelino / cellar
404.214.0722 x.125
[email protected]

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