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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!