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Beef ‘O’ Brady’s makes first international pushBeef ‘O’ Brady’s makes first international push

Casual-dining chain to open restaurants in Saudi Arabia

Paul Frumkin, Managing Editor

February 9, 2012

1 Min Read
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Paul Frumkin

Family sports pub operator Beef ‘O’ Brady’s has inked its first international franchise agreement to open restaurants in Saudi Arabia and Bahrain.

The Tampa, Fla.-based casual-dining chain signed the deal with master licensee Thimar Investment, a publicly traded company based in Saudi Arabia.

Thimar said it plans to introduce its first Beef ‘O’ Brady’s in Al-Khobar, Saudi Arabia, by midsummer. The firm also has plans to open additional units across Saudi Arabia by 2013.

Beef ‘O’ Brady’s, which specializes in Buffalo-style chicken wings, said it intends to pursue additional international development, and is looking for area developers and master franchise partners in such countries as Greece, Dubai, Canada and Mexico.

In 2011, Beef ‘O’ Brady’s opened more than 10 locations in the United States and signed deals with franchisees to open 25 more. The chain currently operates about 213 restaurants in 22 states.

Talal Ali Abu Skaitah, general manager of Thimar investment, said in a statement, “We’re confident that Beef’s will be well-received because of the brand’s delicious food, family-oriented atmosphere, speed of service and great value.”

“The timing is ideal to build on our homegrown success and expand in key international markets throughout the world,” said James Walker, Beef ‘O’ Brady’s chief development officer. “We’ve heard the demand for our family-oriented concept in the Kingdom of Saudi Arabia, and we’re not ignoring it.”

The company acknowledged its plans to accelerate expansion beyond its current 22 states late last year when it named Gene Savage director of franchise sales and development.

Contact Paul Frumkin at [email protected].
 

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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