Food & Drink International - Spring 2017 Volume 1 - 28
Walk-On's Bistreaux & Bar
>> Walk-On's prides itself on creating delicious, memorable culinary experiences.
Building the Brand
"Being from Louisiana and with the
food culture down here, we saw an opportunity and white space for a sports
bar but one that serves really, really
good food," Landry says. "We became
food-first focused about five years into
our journey and it's been the focus ever
since, which has really got us to where
we are now."
As rookies in the restaurant industry, Landry and Warner admit the first
couple years operating Walk-On's was
a struggle. "There is no better way
to learn how to do it right than to do
something wrong once," Landry says.
"We weren't good operators back then
and we admit that. One of our biggest
strengths was accepting help. We were
willing to accept as much help and advice as we could."
Landry and Warner wanted to defy
the odds of a typical sports bar and
committed to making Walk-On's great.
"I think that was the biggest driving
force," Landry remembers. "Why can't
you have a cool place with an awesome
beer selection and a great atmosphere,
food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com
but also really, really good food? We
are a restaurant first and foremost."
Walk-On's features 80 televisions in
its locations, but just because a game
isn't on doesn't mean the restaurant
isn't busy. "In typical sports bars,
you go to watch the game and drink a
beer, and order food if you're hungry,"
Landry says. "We are completely opposite. People are coming to eat and enjoy
our cuisine. Everyone likes good food,
and when you accompany that with the
great atmosphere and culture we created, it's proven to be successful."
Walk-On's prides itself on creating delicious, memorable culinary experiences.
"People aren't prepared for our quality
of food when they walk in," says Michael
Turner, vice president of culinary and
supply chain. "For us, it was a full-blown
commitment to the culinary side and doing whatever we could to separate ourselves from perceived competition."
The restaurant features 75 menu
items prepared in its from-scratch kitchen. Walk-On's performs a majority of its