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Latitude 360 names Outback co-founder to boardLatitude 360 names Outback co-founder to board

Tim Gannon will help update concept’s menu, dining space

Bret Thorn, Senior Food Editor

April 28, 2014

3 Min Read
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Outback Steakhouse co-founder Tim Gannon has been named an executive director of the board of Latitude 360, a three-unit polished-casual dining and entertainment concept based in Jacksonville, Fla.

In his new role, Gannon will focus on 360 Grille, the dining room at the center of the complex that is surrounded by the various entertainment options.

“We are counting on Tim to play a very active role in aggressively growing the company’s casual-dining business,” Brent Brown, founder and chief executive of Latitude 360, said in a statement. “Further expanding our dining and beverage sales is by far the most significant untapped opportunity for our organization. Adding Tim to the team is a huge win that will help us achieve future success in the casual dining market.”

Gannon will help update the restaurant's menu, which currently includes versions of casual-dining staples, including pretzels with queso dip, a sweet-onion-ring tower, Asian chicken lettuce wraps, and crab and spinach dip.

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The restaurant also features brick oven pizza, tacos, burgers and dinner entrées such as flat iron steak, blackened Atlantic salmon, lobster macaroni and cheese, shrimp scampi, a pork chop, and grilled chicken with balsamic glaze. And a full bar offers signature cocktails, mainstream and craft beers on tap, and 18 wines by the glass.

The average check is around $27.

“After meeting the visionary founder, Brent Brown, and spending time with the Latitude team I realized that this concept is part of the evolution of food and entertainment,” Gannon said in a statement. “There is an exciting opportunity to further expand upon the company’s noteworthy success by further enhancing the upscale casual dining experience and successfully promoting Latitude as a go-to destination for fresh and delicious food prepared by a talented kitchen crew and served by a customer-centric wait staff. I look forward to working closely with the dining team and also creating exclusive signature menu items that further set Latitude apart from its peers.”

Brown opened the first Latitude 360 in Jacksonville in January 2011. Another unit opened in Pittsburgh in November 2012, and the third debuted in Indianapolis in early 2013. A fourth unit is currently under construction in Albany, N.Y.

The concepts occupy 50,000 to 85,000 square feet and feature dine-in movie theaters, a dance floor, live performance space, bowling lanes and video arcade rooms, as well as a high-definition sports theater with multiple screens, similar to sportsbooks in Las Vegas.

“We are able to give our customers what we call the 360 experience,” Brown told Nation’s Restaurant News, adding that he aims to open locations in urban markets, shopping malls and destination cities.

“I think the brand is not only hitting the restaurant industry right, but we’re at the cutting edge of the real estate market,” he said, noting that many big-box locations suitable for his concept are becoming available in markets he is seeking.

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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