Walk-On's Sports Bistreaux, the sports bar and restaurant chain, recently celebrated a milestone of 20 years in business.
"Reaching our 20th anniversary is a momentous milestone for Walk-On's," said Brandon Landry, Founder of Walk-On's, in a press release. "We started as a small dream, and thanks to the unwavering support of our guests and the dedication of our team members, we've grown into a thriving community.”
To commemorate the momentous occasion, the restaurant declared every third Thursday in September National Walk-On Day. In addition, the restaurant also added traditional bone-in wings to its menu for the first time ever.“At Walk-On's, we're not just about great food; we're about creating unforgettable experiences," said Chris Dawson, CEO of Walk-On’s, in a press release. "We take pride in being more than just a sports bar – we're a community, a family, and a place where people come together to celebrate life's victories, both on and off the field.”
Bar & Restaurant News spoke with Dawson and Landry about trends, guest experience, and what it takes to hit 20 years in the restaurant industry.
Bar & Restaurant News (BRN): What did it take for Walk-On’s to reach 20 years in business? What were some of the contributing factors to the brand’s success?
Brandon Landry (BL): It took lots of grit to reach 20 years, but I think the commitment to a high-quality menu and the genuine care for people – our teammates and our guests – are what contributed to the long-term success of the brand.
BRN: How does Walk-On’s provide a unique guest experience? Any advice for providing a memorable guest experience?
Chris Dawson (CD): First and foremost, it begins with hospitality and convenience. Our goal is to always welcome [guests] into a friendly atmosphere, fulfill their dining expectations in a timely manner, and to go above and beyond to ensure we have not only met but exceeded their service expectations. We spend an incredible amount of time training and developing our teams to be proficient in each of these categories.
BRN: In your opinion, what are the biggest challenges facing chain restaurant owners today?
CD: It’s no secret that guests have high expectations for a dining experience – so I think hospitality, convenience, and quality ingredients are extremely important for restaurant owners right now. But the most critical challenge is attracting the right type of talent to service your guests.
BRN: Have you observed any food or beverage trends recently?
CD: Our team is constantly watching trends and analyzing guest feedback. We define ourselves as a proactive solution to our guests as opposed to reactive. We are constantly engaging with our guests and how their preferences or needs change. For example, our guests enjoy Walk-On’s because it’s a gathering place to celebrate any occasion with all generations.
We’ve recently seen success with shareables like our waffle cheese fries and mozzarella logs that our culinary team is continuing to embrace with innovation.
BRN: Many restaurants have been adding boneless chicken wings to their menus, but Walk-On’s did the opposite and added bone-in wings. What led to the decision to add this to the menu for the first time?
BL: We’ve always hand-cut, freshly bread our boneless wings every day to ensure the tender, tasty flavor. We wanted to perfect an elevated sports bar staple before taking our next BIG step in the wing game. We heard fans ask for it over the years and decided after 20 years it was time to complement our menu with something everyone craves – especially during football season!
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