Lawry’s

About Lawry’s

US prime rib restaurant chain Lawry’s is looking to make its UK debut and is seeking partners to expand here. Although the first Lawry’s restaurant opened in Beverley Hills in 1938, the company was founded in 1922 by brothers-in-law Frank and Walter Van de Kamp, when they opened the Tam O’Shanter Inn roadhouse in Los Angeles. It remains open today as Los Angeles’ oldest restaurant to be owned and operated by the same family in the same location. They also own the English country inn-inspired Five Crowns and English gastropub-inspired Sidedoor in California, as well as Lawry’s locations in Beverley Hills and Las Vegas, and overseas in Japan, South Korea, Singapore, Taiwan, Hong Kong, Jakarta, Shanghai and Bangkok.

Why franchise with Lawry’s

• ✓Franchise consultant Nathan Lowry told Propel that he sees the potential for “half a dozen” Lawry’s in the UK and Ireland and that it would make an ideal proposition for hoteliers. “Lawry’s restaurants have a proud family heritage stretching back over 80 years and have successfully expanded this classic yet modern brand by licensing nine international restaurants in eight cities, with nine more in development,” he said. “Lawry’s envisages that the UK provides multiple opportunities for restaurants in major cities and potentially up to three in London, including Canary Wharf, The West End/Mayfair and affluent West End. The UK has the highest concentration of Michelin-starred and top restaurants in Europe, so by opening with Lawry’s, an operator is a provided with the opportunity to compete at this high level. Lawry’s is naturally protective of its well-loved brand and is now seeking experienced multi-site operators to with sufficient capital to enter the UK/Ireland market. Lawry’s restaurants provide best-in-class return on investment as well as some of the highest profit margins in the food and beverage business. Additionally, the restaurants are among the highest grossing restaurants concepts per square foot, boasting revenues from $5m to $14m per annum, per site.” Unique selling points include “spinning bowl salads” freshly prepared table-side and meats cut by the guest’s own “personal chef” from art deco silver carts. Restaurant footprints are large but flexible, with up to 250 seats, and encourage a standalone bar featuring highly experienced cocktail mixologists and wine sommeliers. They can also incorporate private dining rooms, while a regular calendar of events such as live jazz and wine tasting evenings are also encouraged. Lawry’s provides over six weeks of training at its own sites and will fly over an experienced team to assist in the launch of any new restaurant.