Cracker Barrel Old Country Store, a nationwide chain known for its Southern comfort food and rustic general stores, is currently navigating a period of intense customer backlash and corporate transition. The company announced last week that CEO Julie Masino will step down on August 10, to be replaced by David Deno, formerly the chief executive of Bloomin’ Brands. This leadership change comes as the company grapples with widespread customer frustration stemming from recent menu alterations and a previous brand redesign.
"People aren’t just asking for old menu items — they’re asking for the comfort and nostalgia that came with them." — Rachel Love, Devoted Cracker Barrel Customer
For decades, Cracker Barrel has cultivated a reputation centered on its nostalgic atmosphere, complete with rocking chairs and country store aisles, alongside a menu of hearty, traditional dishes. However, in recent months, numerous longtime patrons have voiced significant disappointment over the quiet removal of several beloved menu items from restaurants across the country. Dishes such as black-eyed peas, fried haddock, red-eye gravy, and fried chicken livers are among those that have disappeared, leaving loyal customers searching for answers and expressing feelings of betrayal.
Perhaps no single discontinuation has sparked as much outrage as that of the Sunrise Sampler. This breakfast platter, a long-standing favorite, offered a comprehensive meal including eggs, grits, fried apples, hash brown casserole, sausage, bacon, country ham, and biscuits with gravy. Josh Cooper, owner of Cooper’s Next Level BBQ in Tallahassee, Florida, reflected on the item's removal to Fox News Digital. “I noticed a while back that Cracker Barrel removed the GOAT of all breakfasts, the Sunrise Sampler, from the menu,” Cooper stated. He highlighted the value the platter once provided, noting, “You used to get a little bit of everything without breaking the bank.” Cooper further explained that customers wishing to replicate the meal now face a considerably higher cost, as they must order each component individually. “Now, in order to get that same teaser touch from the Sunrise Sampler, you have to order it all à la carte, which costs around $25 for the same great meal,” he said, concluding with a strong exclamation of “Blasphemy!”
These menu grievances are not isolated incidents but represent the latest chapter in a challenging period for the company. Last year, Cracker Barrel faced a wave of criticism following the introduction of a redesigned logo and updated restaurant interiors. Many long-standing customers felt these changes alienated the brand from its cherished country roots. This rebranding initiative was part of a larger, company-wide overhaul estimated at $700 million, impacting more than 660 locations and encompassing menu adjustments and simplified dining room layouts. While public pressure ultimately led Cracker Barrel to reverse some aspects of the redesign, customer skepticism towards the company's direction has persisted.
The departure of CEO Julie Masino and the appointment of David Deno injects a new element of uncertainty and potential for change into the company’s trajectory. Deno, with his experience at Bloomin’ Brands, takes the helm of a company still actively working through the aftermath of last year’s controversies and facing an active campaign from its customer base for the reinstatement of classic dishes.
Rachel Love, a Tennessee resident and self-described devoted Cracker Barrel customer, expressed her hope to Fox News Digital for the return of specific side dishes. “I absolutely loved the black-eyed peas, and I’m so glad they’re getting some attention,” Love commented. “They were one of my favorite sides and always felt like such a classic part of the Cracker Barrel experience.” Love also mentioned her desire for the return of the chain’s baked apple dumpling, which she described as “the perfect comfort dessert” for a restaurant built on an old-fashioned dining experience. Love underscored that the core issue extends beyond individual recipes, stating, “People aren’t just asking for old menu items — they’re asking for the comfort and nostalgia that came with them.” She added, “Sometimes bringing back one classic dish means more to loyal customers than introducing several new ones.”
The confluence of customer complaints regarding menu changes and significant executive turnover places Cracker Barrel at a critical juncture. The company faces the challenge of rebuilding trust and re-engaging with the loyal customer base that has been fundamental to its brand identity and success. It remains to be seen whether the new leadership will respond to customer demands by reintroducing fan-favorite items like the Sunrise Sampler, black-eyed peas, or baked apple dumpling as Cracker Barrel embarks on this transition period.
