Past Issues

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.

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.

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.

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.

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

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

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.

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.

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.

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