Fans of pancakes and burgers may soon be able to satisfy both cravings under one roof. Parent company Dine Brands Global is expanding its dual-branded Applebee’s-IHOP restaurant concept, combining two of America’s best-known casual dining chains into a single location.
A new dining experience
The dual-branded restaurants feature a shared dining room and kitchen while offering menu items from both Applebee’s and IHOP. Guests can order everything from pancakes and omelets to burgers, wings, and cocktails during the same visit.
The concept is designed to maximize efficiency while giving customers more variety. Families with different dining preferences can choose from a broader menu without having to visit separate restaurants.
Dine Brands first tested the concept internationally before announcing plans to bring it to the United States in 2024. The company opened its first domestic dual-branded location in Texas and has since announced plans to expand the format to 80 locations by the end of 2026.
Why the company is expanding
Restaurant operators across the industry continue to face rising labor, food, and real estate costs. By sharing kitchen space, staff, and operating expenses, dual-branded locations can help improve profitability while maintaining recognizable brand identities.
Executives have said the model also allows the company to enter markets where a standalone Applebee’s or IHOP might not be financially viable. Combining the brands can help attract customers throughout the day, from breakfast and brunch to lunch, dinner, and late-night dining.
What it means for customers
For consumers, the concept offers greater convenience and menu flexibility. Customers can order signature IHOP breakfast favorites alongside Applebee’s popular entrees and appetizers in a single transaction.
As Dine Brands continues evaluating performance at existing locations, more communities could see dual-branded restaurants open in the coming years. The company views the concept as a key part of its long-term growth strategy as it adapts to changing consumer preferences and restaurant economics.
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