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Beef 'O' Brady's Enters Its 35th Year With Positive Sales Momentum and Record AUVs

A strong value platform, store remodels and menu updates are three primary ways in which the brand has positioned itself for further success.

Founded in 1985, Beef 'O' Brady's was created to provide a fun place for families to gather for sporting events, a good meal and community fellowship.

The brand has stayed true to its mission and has much to celebrate going into its 35th year. Beef ‘O’ Brady’s has implemented successful modernizing changes within the past few years, including a menu and technology update and store refresh. Executives project the company will hit a new record AUV of $1.3 million in 2019. The 150-unit brand also experienced a 3.4% increase in year-to-date sales (rolling over a +3.1% in 2018). CEO Chris Elliott noted a continued steady increase of average unit volume year-over-year since 2009 (up 53%).

“Beef ‘O’ Brady’s began as a community-minded concept and our community focus has never changed and never will,” Elliott said. “That said, we are adapting to the market and meeting consumer demands with successful results. Last year was one of the most successful years in the company’s history and the first half of 2019 has shown much promise for our future. This is a very exciting time to be part of Beef ‘O’ Brady’s.”

In keeping with industry trends, Beef ‘O’ Brady’s moved to a single, system-wide point of sale (POS) system in 2017, which resulted in the addition of online ordering and system loyalty. The brand also updated its kitchen technology to ensure higher quality food and faster service.

Beef ‘O’ Brady’s created a successful grill menu in 2018 and also added healthier options. Menu experimentation takes place in the brand’s research and development kitchen and is validated through focus groups and field testing. Beef ‘O’ Brady’s is currently testing the Impossible Burger, a plant-based burger that has made waves at environmentally-conscious restaurants and chains across the country.

One hugely successful initiative has been the restaurant remodel program at the franchisee level and at 14 of the brand’s 26 corporate-owned stores.

“It was important for our franchisees to see that the corporate team would lead the way and prove the value of a remodel,” Elliott said. “We have completed over half of the corporate locations with outstanding results. We wanted to prove to our franchise system that corporate is All In.” 

The remodeling efforts are paying off: with sales growth of 20% in 14 corporate locations and 16% in 12 franchise locations.

Beef ‘O’ Brady’s new success stems in part from its partnership with restaurant investment group CapitalSpring. FSC Franchise Co., LLC, the parent company of Beef ‘O’ Brady’s and its sister concept, The Brass Tap, partnered with CapitalSpring in June of 2017 to take the brands to the next level.

“Partnering with CapitalSpring helped us become more strategic, more aggressive and more competitive in the casual dining segment,” Elliott said.

“Our community-oriented culture and talented franchisee base are what set us apart from the competition,” Elliott said. “We’ve certainly come a long way, both since the brand was founded and since we started implementing these changes, and we’re just getting started.” 

The startup costs for a Beef 'O' Brady's franchise range from $806,825 to $1,288,350. The franchise fee is $37,500. To learn more about franchising with Beef ‘O’ Brady’s visit


*This brand is a paid partner of 1851 Franchise. For more information on paid partnerships please click here.