Cracker Barrel is facing fresh controversy after employees accused the chain of serving day-old biscuits and reheated meatloaf. Workers told the New York Post that the Southern-style restaurant group began cutting corners in the kitchen earlier this year, swapping freshly made items for frozen, pre-cooked alternatives to boost efficiency amid staffing shortages.
According to employees, biscuits became “rubbery” and “hard like a rock,” while meatloaf is now cooked the day before and microwaved for just over a minute before serving. One cook said: “Before, we cooked it in our oven, and the cook would cut it up still in the pan, which was in our steam line. It was fresher.” A video posted on X last month appeared to show frozen, prepackaged meatloaf in a freezer.
Sides such as bacon, green beans, turnips, pinto beans, corn, and carrots are also pre-cooked and reheated, leading to complaints of watery or overcooked flavours. The changes reportedly began in February under CEO Julie Felss Masino, who also reduced staff hours and removed prep cook positions. Management described the moves as efficiency-driven and waste-reducing in response to kitchen labour challenges.
Customers have voiced their concerns on social media, with one Reddit user saying: “The green beans taste exactly like canned green beans… The biscuits get rock hard about 43 seconds after they are out of the bread warmer.” Another added: “Biscuits have been terrible since the change… always come out lukewarm or hard as a brick.”
The allegations add to a turbulent period for Cracker Barrel, which faced a backlash in August over a short-lived logo rebrand. The minimalist wordmark replaced the iconic “Uncle Herschel” illustration, drawing accusations of being “soulless” and “woke,” including criticism from President Donald Trump. The chain reverted to the original logo later that month. The Independent has contacted Cracker Barrel for comment.
