Kids under 16 get 50% off!
IN THE FALL OF 1985, we published the ﬁrst A La Cart. It was my dad’s idea. In his initial Frank Talk column, he explained, “We want to communicate with you; for you and our other important patrons are the key to our success.” Dad was pleased that A La Cart grew in circulation to nearly 100,000 readers across the country three times a year. While our printed newsletter has served us well for over thirty years, we feel the time has come to harness the incredible resources available through digital online technology to give you even more timely and exclusive content.
Dad was pleased that A La Cart grew in circulation to nearly 100,000 readers across the country.
Next year, we’ll bring you A La Cart online. With it, we’ll expand on my father’s vision for the newsletter like never before. In addition to our regular VIP promotional offers, as well as the Frank Talk, Looking at Lawry’s and Table Talk columns, you’ll ﬁnd online-only features like striking color images, engaging behind-the-scenes videos and in-depth personal guest and co-worker stories.
We’ll let you know about all that’s new at Lawry’s in more detail than ever. You’ll be able to view continuously updated event calendars, instantly make special event reservations and have access to decades of searchable article archives.
The new online A La Cart will allow you to interact directly with us, something I’m especially excited about. You’ll be able to comment on articles and promotions and share your own Lawry’s stories. And who knows what other one-of-a-kind possibilities the future holds?
We’re give you even more timely and exclusive content.
I truly believe you’ll enjoy the new digital A La Cart and all that comes with it. Thanks for being part of this new step we’re taking toward serving you better than ever.
But, enough business… On behalf of all of us at Lawry’s Restaurants, I want to extend our best wishes to you and your family for a happy holiday season and a most prosperous New Year! We’re looking forward to an exciting future with you and all our Lawry’s guests.
From the desk of Richard R. Frank