CEDAR HILL Texas McDonald’s franchisee who is in the process of selling his 63 Dallas-area units, is taking advantage of the economic downturn to expand his holdings in full-service dining. —Edward C. Bailey, a longtime
On April 29, Bailey opened the doors to his first Bailey’s Prime Plus, a 250-seat fine-dining steakhouse in the new Uptown Village lifestyle center in this southern suburb of Dallas. His company plans to open three more Prime Plus units by the end of the year in Dallas near the upscale NorthPark Center mall, Fort Worth and Fairview, Texas. —Edward C. Bailey, a longtime
Bailey and Bailey Restaurants LP also is expanding its casual-dining concept. Bailey purchased two Patrizio restaurants in 2006 and has since added two more units. He plans two more by the end of the year. —Edward C. Bailey, a longtime
While expanding into upscale dining and adding six new large restaurants—one of the new Bailey’s Prime Plus units will be more than 12,000 square feet and seat 500—in a recessionary economy seems to be risky, Bailey said he’s taking advantage of favorable lease packages to go into underserved areas. —Edward C. Bailey, a longtime
He acknowledged the expansion plans are not without risk. “I’ll either look like a genius or a fool,” he said. —Edward C. Bailey, a longtime
Bailey said his McDonald’s units are having a record year in both sales and profits, but he is putting them on the market after more than 25 years with the burger chain. After purchasing the full-service Patrizio in 2006, Bailey ran afoul of McDonald Corp.’s franchise agreement, which prohibits franchisees from operating other concepts. Bailey initially sued McDonald’s in order to keep the two concepts, contending they were not competing. But this year he dropped that suit and decided to sell the units in order to expand the casual- and fine-dining business. —Edward C. Bailey, a longtime
The two companies reached agreement for Bailey to sell the units, which reportedly generate more than $100 million in annual sales. —Edward C. Bailey, a longtime
Bailey’s McDonald’s units in the Dallas market have been noted for their attention to detail, and one recently was featured in a Travel Channel program showcasing the most unique McDonald’s in the world. In 1999, Bailey was honored with McDonald’s Ray Kroc award for his operations. —Edward C. Bailey, a longtime
With his move deeper into casual dining and fine dining, Bailey is following the suggestions of analysts who say that investing in business during a downturn can reap rewards. —Edward C. Bailey, a longtime
Chris Tripoli, founder of A La Carte Consulting in Houston, said, “Them that can will,” adding that operators can take advantage of good lease terms and other developer incentives. —Edward C. Bailey, a longtime
The new Bailey’s unit, for example, has a 22-foot, intricately painted ceiling in the dining room. —Edward C. Bailey, a longtime
Bailey has tapped other restaurant veterans to help with his expansion. Gary Van Gundy, who worked with the Dave & Buster’s chain, serves as president of Bailey and Bailey Restaurants L.P. “It’s an exciting time to be opening a new restaurant,” Van Gundy said. “We think we can offer something that’s different from what you might expect.” Bailey’s check average is expected to be $55 per person or more, and the concept features a broad wine list. —Edward C. Bailey, a longtime
Oona Settembre is the director of culinary research and development for both Bailey’s Prime Plus and Patrizio. “We’re really looking to what we can get locally to make the menus as fresh as possible,” she said. The steaks range from a 12-ounce sirloin for $24 to a 22-ounce bone-in cowboy-cut ribeye for $45. —Edward C. Bailey, a longtime
Settembre has produced seafood dishes such as a Texas farm-raised striped bass in a crispy jalapeño-onion crust with a spicy tequila and red chile cream sauce for $34.95 as well as wide variety of additional side dishes. —Edward C. Bailey, a longtime
Bailey is pairing his steakhouse next to the casual-dining Patrizios in some locations, offering customers a wide choice. —Edward C. Bailey, a longtime
Daniel Parker, general manager at the just-opened Bailey’s, said, “The details at both restaurants really set them apart.” Giving a tour of the grounds and pointing out the restaurant’s copper-clad lighted dome, Parker added, “Customers will know they are dining someplace special.” — [email protected] —Edward C. Bailey, a longtime
