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Bar Management

FSR 50: Top 10 Groups


Dining Out Month Brings AARP Members to the Table

Parsing out the nuanced foodservice appetites of the emergent Millennial demographic has enthralled the restaurant world so much lately that it’s easy to forget that customers in the 50-and-up crowd still wield 70 percent of the nation’s disposable income, and that they’re at a stage in life where they’re quite willing to spend it—if the establishment can provide just the right mix of service, quality, and affordability.

Landry's Inc. Partners With Coravin For Elevated Wine Program

The wine list just got a little more accessible for steak lovers nationwide through a recent partnership between Coravin Inc., makers of the Coravin System which allows users to pour a glass of wine without pulling the cork, and Landry’s Inc.

Where McCormick & Schmick’s Went Wrong

Landry’s, Inc. reeled in seafood chain McCormick & Schmick’s in a buyout on Jan. 3, six months after the floundering chain was put on the market. The move signifies an end–and a new beginning–to the brand that touted its old-fashioned ways and hung onto them until they killed it.

Landry's Acquires McCormick & Schmick's

Tilman J. Fertitta announced today that Landry's, Inc. has signed an Agreement to acquire 100% of McCormick & Schmick's Seafood Restaurants, Inc. for $8.75 a share.Landry's will acquire MSSR through an all-cash tender and merger.

‘Bloody Mary Guy’ Turned Hobby into Business

In 1989, Demitri Pallis was tending bar in Seattle. Customers at the New Orleans Restaurant, a jazz club settled comfortably in Pioneer Square near the Seahawks football stadium, loved Bloody Marys as much as Pallis loved to make them.