Frank Talk Archive

  • Frank Talk Spring 2006

    Frank Talk

    After years of treating the teams competing in the Rose Bowl, Richard Frank was honored and inducted as a proud member of the Rose Bowl Hall of Fame.

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  • Frank Talk Winter 2005

    Frank Talk

    After over 50 years partaking in the Rose Bowl festivities, Lawry’s has a book in the works to showcase what an exciting experience and opportunity it has been.

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  • Frank Talk Summer 2005

    Frank Talk

    Some of the famous side dishes from Lawry’s Restaurants, like our Creamed Spinach and Yorkshire Pudding, have a history as rich as their taste.

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  • Frank Talk Winter 2004

    Frank Talk

    From being stolen off tables to a multimillion dollar business, Richard Frank presents the story of Lawry’s Seasoned Salt and how it came to be.

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  • Frank Talk Summer 2004

    Frank Talk

    Among the vast array of diets and diet trends throughout the years, beef has remained in constant demand for Lawry’s diners.

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  • Frank Talk Spring 2004

    Frank Talk

    Richard N. Frank explains the importance of teamwork, pride, and the sense of belonging instilled in all who work for Lawry’s.

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  • Frank Talk Fall 2003

    Frank Talk

    Richard N. Frank explains how Lawry’s played a role in the popularity of wine and the trend of restaurants offering wine by the glass.

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  • Frank Talk Summer 2003

    Frank Talk

    Richard N. Frank gives an in depth explanation of what exactly a prime rib is and why Lawry’s The Prime Rib is the finest restaurant for dining on quality beef.

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  • Frank Talk Spring 2003

    Frank Talk

    Richard N. Frank announces new, exciting changes to Lawry’s The Prime Rib in Dallas, and the introduction of Lawry’s Carvery, a quick-casual restaurant in the Lawry’s family.

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  • Frank Talk Winter 2002

    Frank Talk

    Richard N. Frank explains the importance of Lawry’s Code of Ethics and attributes Lawry’s successes to the adherence to the code.

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