Food and Drink International - Winter 2016 Volume 2 - 94

r

RESTAURANTS

Dick's Last Resort

>> Dick's Last Resort has been known for its fun atmosphere and unique personality ever since it opened its first location in Dallas more than 30 years ago.

More Than a Meal
Dick's Last Resort builds upon its reputation as a fun place to gather as
it looks to the future. By Chris Petersen

F

or the last 30 years, Dick's Last Resort has stood out among casual dining

concepts thanks to its irreverent and light-hearted atmosphere, where
guests always got a side order of sarcasm and gentle ribbing with their
food and drinks. President Jeff Ash says that remains the core of the
Dick's Last Resort experience, and will continue to be what sets it apart from the
rest of the restaurant industry. "What really sets us apart is that style of service
that is very engaging and energetic and fun, and we bring
that irreverent style of personality to our guests," he says.
company profile
"It's more than just a meal."
Dick's Last Resort
After celebrating its 30th anniversary in 2015, Dick's
www.dickslastresort.com
Headquarters: Nashville
Last Resort stands at a pivotal moment in the company's
Employees: 1,800
history as it works to reinvigorate the concept and build a
Specialty: Casual dining
Jeff Ash, president: "Fun
guest experience better suited for the marketplace of today.
doesn't go out of style."
Ash says that although the chain's focus on serving excellent

94

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

food in a laid-back, casual atmosphere
will remain unchanged, Dick's Last
Resort is working hard to reposition itself to reach a broader customer base
than it has ever had. This involves softening the concept's personality somewhat while also revitalizing the menu,
and Ash believes these initiatives will
be what provide the foundation for the
company's continued success for the
foreseeable future.
Dick's Last Resort has 13 locations
across the country, including its original location in Dallas and inside the


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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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