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Houlihan’s Restaurants parent files for bankruptcyHoulihan’s Restaurants parent files for bankruptcy

Tilman Fertitta’s Landry’s LLC offers to buy company for $40M

Bret Thorn, Senior Food Editor

November 14, 2019

2 Min Read
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HRI Holding Corp., the parent company of casual-dining chain Houlihan’s Restaurants, has filed for Chapter 11 bankruptcy protection as part of an initial sales agreement to Tilman Fertitta’s Landry’s LLC for $40 million in cash.

According to filings by HRI and 38 affiliate companies with the U.S. Bankruptcy Court for the District of Delaware, Landry’s is the “stalking horse bidder,” or the company that sets the minimum bidding price, for Houlihan’s, which operates 47 restaurants in 14 states. That includes 34 Houlihan’s units, six J. Gilbert’s restaurants, three Bristol Seafood Grill restaurants and three Devon Seafood Grill locations.”

It franchises an additional 21 Houlihan’s locations, which are not included in the bankruptcy, according to Nation’s Restaurant News Top 200 data. Houlihan’s parent company reported revenue of $202 million for fiscal 2019 with earnings of around $9 million.

Its largest creditors are distributors U.S. Foods Inc., which is owed just under $960,000, and Sysco Food Services LLC — Metro NY, which is owed just over $630,000.

According to the bankruptcy filing, Houlihan’s “began exploring their strategic options to sell all or substantially all of the Company’s capital stock, assets, and/or business” in early spring, and retained Piper Jaffray & Co. to evaluate operations and present alternatives.

They selected Landry’s as their stalking horse bidder on Nov. 12.

“In light of the continued deterioration of the Debtors’ cash position and present lack of realistic stand-alone restructuring options, the Debtors, in the exercise of their reasonable business judgment, determined that the most effective way to maximize the value of the Debtors’ estates for the benefit of their stakeholders was to seek bankruptcy protection in order to sell substantially all of their assets,” according to the filing.

It said that the only alternative to the sale would be filing for Chapter 7 bankruptcy and “piecemeal liquidation of the Debtors’ assets, which would result in less value to the Debtors’ stakeholders, in addition to a loss of their operating businesses and a termination of thousands of employees’ jobs.”

HRI Holding Corp. has around 3,450 employees, according to the filing.

Restaurant brands already operated by Landry’s include Landry's Seafood, Chart House, Saltgrass Steak House, Bubba Gump Shrimp Co., Claim Jumper, Morton's The Steakhouse, McCormick & Schmick's, Mastro's Restaurants and Rainforest Café.

In September Landry’s agreed to buy Restaurants Unlimited, as well as Del Frisco’s Double Eagle Steakhouse and Del Frisco’s Grille.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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