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Dave & Buster’s enters the metaverse with a line of games on RobloxDave & Buster’s enters the metaverse with a line of games on Roblox

The gaming restaurant concept seeks to imitate real life with virtual power drinks and prizes

Bret Thorn, Senior Food Editor

February 7, 2023

3 Min Read
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Dave & Buster’s, the “eatertainment” concept that has long combined, food, drinks, and games, has extended its presence into the Metaverse with the creation of Dave & Buster’s World on the Roblox gaming platform, the casual-dining chain based in Coppell, Texas, said Tuesday.

The new virtual space features multiple games, all designed for multiple users so friends can play together. They include variations on football gaming classics Gridiron Blitz and Full Tilt, which in Dave and Buster’s World are virtual obstacle courses. Another option, Superball Dash, is a version of old-school lane rollers in which the player becomes a ball racing through exotic locations. There’s also a rail shooter game set in a zombie apocalypse called Zombie Survival, among others.

Dave & Buster's vice president of marketing, Peter Thornfield, told NRN that there would be virtual prizes that would translate into real-life benefits.

“There are ways to earn rewards inside the Dave & Buster’s World on Roblox that can be used in our IRL Dave & Buster’s," he said in an email. "We have a series of activities and promotions planned to drive engagement with the Dave & Buster’s World on Roblox that will also drive visits to our IRL Dave & Buster’s.  For our launch, the first 5,000 people to play 5 games in the Dave & Buster’s World can earn $5 off game play at IRL Dave & Buster’s.”

Dave & Buster’s World was developed by Melon, which has collaborated with other brands, including Chipotle Mexican Grill, to develop Roblox games.

In a press release announcing the new platform, Dave & Buster’s CEO Chris Morris said the chain, which has always had arcade and other games as essential aspects of its operations, is well-suited to online gaming.

"Dave & Buster's is the pioneer in midway and arcade games,” he said. “That creativity and innovative spirit continues to drive us to explore new ways to expand our leadership in interactive experiences for our guests. I am excited for Dave & Buster's to enter this rapidly growing digital space with Dave & Buster's World."

Thornfield said in the release that he wanted the Roblox environment to have a similar feel to the actual restaurants.

"It was important to us that Dave & Buster's World fully capture the fun and interactive energy of a physical D&B," he said in the release. "We understand the power of multiplayer experiences, and we are proud to invest in technology and partnerships that deepen digital connections with our guests and complement the real-world experience that we are famous for. Reaching over 58 million daily users worldwide, Roblox is not only large but also a uniquely positioned platform for us to grow relevancy with its fastest growing segment; 17–24 year-olds."

Aspects of Dave & Buster’s restaurants that are also in its metaverse platform include the option to buy virtual “Power Drinks” that give the characters greater speed, strength, and skill. There’s also an online prize shop where users can trade in their virtual tickets for in-game customizations such as different trails, costumes, pets, and accessories, among other options.

Dave & Buster’s parent company, Dave & Buster’s Entertainment Inc., operates 151 namesake restaurants in 41 states, Puerto Rico, and Canada. It also operates 52 Main Event locations in 17 states with bowling, laser tag, arcade games, and virtual reality platforms.

Dave & Buster’s joins a growing roster of restaurant companies with a presence in the metaverse, including McDonald’s, Burger King, Starbucks, Yum Brands, Inspire Brands, and Wingstop, as well as Chipotle.

 

Contact Bret Thorn at [email protected] 

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/
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Twitter: @foodwriterdiary
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