Walk-On's Bistreaux & Bar Fires Up Impressive Growth | Food Newsfeed
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Walk-On’s Bistreaux & Bar
With eyes set on North Carolina and Georgia for strategic expansion, plus more than 150 restaurants already in development, Walk-On's is on pace to surpass last year's 56.6 percent revenue increase.

Walk-On's Bistreaux & Bar Fires Up Impressive Growth

August 15, 2019 Industry News

Walk-On's Bistreaux & Bar reported high performance throughout the first half of 2019, having already opened five new restaurants across three states, and the franchise isn't slowing down. Recent agreements further rapid expansion plans with 30 signed deals spanning six states, with the brand initiating development deals in several new markets, like the Carolinas, Florida, and Georgia.

In order to expand without sacrificing quality, Walk-On's developed a training program that supports both new restaurant training and existing team member education. Focusing on training and employee retention resulted in an increase in Walk-On's training efficiency score, which currently stands at a 90 percent increase over last year.


The 'Best Sports Bar in America' is ready for Prime Time

Walk-On's is one of America's Top 50 emerging chains

Walk-On's also introduced its Bluechip program. The employee-centered program has already lowered turnover by plotting out internal development plans for employees, helping existing team members to build a career with the growing brand. Increased name recognition is also driving opening week revenue numbers for new restaurants with the recent Fayetteville opening in North Carolina—the first in the state—shattering all previous records to achieve more than $195,000 in sales its first week.

"We've been referring to 2019 as our year of elite service and guest experience, and I think it shows," says Walk-On's president and COO, Scott Taylor. "We attract larger and larger crowds at each opening, we hold onto our stellar team members, and create a culture that's both contagious and welcoming in every single community. Plus, the numbers speak for themselves—the Walk-On's brand and reputation is thriving and we couldn't be more thrilled."

With eyes set on North Carolina and Georgia for strategic expansion, plus more than 150 restaurants already in development, Walk-On's is on pace to surpass last year's 56.6 percent revenue increase. Additionally, the brand recently returned to its roots by signing a five-year partnership with Louisiana State University, positioning Walk-On's as the official Sports Restaurant and Bar of LSU. The partnership will feature promotions and sweepstakes with game tickets, gift cards, sideline passes, and exclusive access to the team as prizes. The initiative comes as the brand strives to make deeper connections with the communities Walk-On's serves.

"Witnessing our growth and success over this past year has been tremendously rewarding," says Walk-On's founder, Brandon Landry. "But even with our ramped-up expansion, we never lose sight of the connections we have with the communities we already serve. Walk-On's is hands-down the best quality and our ability to provide our guests with a true game day experience outmatches the competition—all of which has created a loyal customer following directly contributing to our over $5 million average unit volume. Our team is incredibly excited for what the future holds for the rest of 2019 and beyond."

Every dish at Walk-On's is made from scratch using fresh ingredients. Walk-On's diverse menu has offerings ranging from unique twists on game day staples to upscale takes on Louisiana mainstays. As stated by co-owner and NFL superstar Drew Brees, Walk-On's is "a great place to bring my family, teammates and business colleagues," and we're excited to help "expand the brand across the nation."

Walk-On's Bistreaux & Bar is seeking qualified, active and engaged individuals who are familiar with restaurant business operations, are involved with their community, and are hungry to dive into the world of franchising.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.