Danny York had big plans for Santa Fe Cattle Co. when he and David Wachtel, the one-time chairman of O’Charley’s Inc. and the founder of Logan’s Roadhouse, introduced the steak and Tex-Mex concept in 1996. They believed demand for Santa Fe existed in small Southeastern markets that lacked steakhouses, and in four years the Brentwood, Tenn.-based chain grew to 16 restaurants. The pair, however, hit a rough patch, and disagreed on the best way to grow the brand, with ...
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