Talk:Del Frisco's Restaurant Group

Improving Article (paid contributer)

I'll be submitting content for review to convert this stub into a complete article. I expect to make some uncontroversial edits in the short term while writing an updated comprehensive article in my sandbox to submit for review. I look forward to collaborating with any interested editors. (Condorman (talk) 07:29, 9 October 2018 (UTC)) —Preceding undated comment added 00:17, 27 September 2018 (UTC)

Update

I have submitted an updated article for review, to replace the current stub, at Draft:Del_Frisco's_Restaurant_Group. I look forward to feedback! Condorman (talk) 20:27, 14 December 2018 (UTC)

The submission referenced above (a few hours ago) has been declined because the article already exists here. Please review the new article that I propose to replace the current stub at Draft:Del_Frisco's_Restaurant_Group. As a paid contributor for this article, I'm dependent on a different editor without COI to move the new content into the article. I look forward to feedback and recommendations. Condorman (talk) 00:40, 15 December 2018 (UTC)

The draft here Draft:Del Frisco's Restaurant Group is totally unacceptable, full of promotional marketing puffery. Theroadislong (talk) 17:58, 2 January 2019 (UTC)

Thanks for the feedback, Theroadislong. I appreciate your time and attention. I've modeled the article after Cracker Barrel since it's the only restaurant article to ever become a featured article. I've largely taken phrasing from the referenced sources. A few specific examples of what you find problematic would help if you have the opportunity. I attempted to model the featured article very closely since it's already been promoted as a superior article for food services. I'm also taking help desk advice to submit a formal edit request. Thanks again and I hope you (or anyone else spectating) have a few minutes for some specifics. Condorman (talk) 16:00, 3 January 2019 (UTC)

Having read the criteria for an edit request, I'm holding off on that until I either get help desk guidance to proceed, or resolve any feedback here first. Condorman (talk) 16:11, 3 January 2019 (UTC)

Well just looking at the lede section…“multi-brand operator of contemporary upscale restaurants” “ flagship brand featuring steak, chops, seafood, and extensive wine lists in urban settings targeting destination diners” ”serves tapas specialties from Spain and the Mediterranean accompanied by an award-winning wine list.” “a laid back street food concept based on the beach culture..“ none of this marketing type of language is appropriate. Theroadislong (talk) 16:31, 3 January 2019 (UTC)

Thanks for the quick feedback. I'll go through the content word-for-word with your feedback in mind, comparing to the Cracker Barrel article. Some of the terms are simply descriptive from an industry standpoint. For example, where Cracker Barrel has a "Southern country theme" with "decor designed to resemble an old-fashioned general store", a Bartaco is "a laid back street food concept based on the beach culture..". "Contemporary upscale" is the equivalent of "fast food" for Whataburger. If you have an opportunity to look at the Cracker Barrel page, I'm curious what you think of it. Do you have similar concerns there? Thanks again and I'll post after a thorough review and edits. Condorman (talk) 17:39, 3 January 2019 (UTC)

I've reviewed this article multiple times over the past month, solicited some feedback from other individuals, and reviewed other food services articles. Much of the language used is directly from referenced articles and content and IMHO is consistent with similar articles. When I look at changing some of the language, I consistently find myself substituting my own language for referenced sources when it's better to use sources. For example, I could say something like "robust" wine list and it would be accurate, but I have no source of "robust" wine list. However, I can accurately and with references say "award-winning" wine list. I repeately come back to using the source language instead of my own. As a result, pending anyone's desire to make edits to the current draft themselves, I'm submitting the article now to replace the current stub in hopes that any feedback can be applied in that process. That way we can get the stub replaces and make ongoing edits. Condorman (talk) 19:21, 5 March 2019 (UTC)

Edit Request

I've written a new version of this article to replace. I request that we move in the new version, making any edits necessary along the way or after the fact. I'm happy to make specific requested edits or take specific actions requested. The new version is found here: Draft - Del Frisco's Restaurant Group. IF reviewing, it may be helpful to review in the context of the Cracker Barrel article. It is the only restaurant article to ever be a featured article, so I've used it to establish the pattern and style for this update. — Preceding unsigned comment added by Jeffery Gentry (talk • contribs) 19:42, March 5, 2019 (UTC)

Reply 6-MAR-2019

Below you will see where proposals from your request have been quoted with reviewer decisions and feedback inserted underneath, either accepting, declining or otherwise commenting upon your proposal(s). Please read the enclosed notes within the proposal review section below for information on each request. (A diff showing a comparison between the standing version of the article and the requested changed version may be viewed here.)  Spintendo  12:46, 6 March 2019 (UTC)

Proposal review 6-MAR-2019

is an American multi-brand operator of contemporary upscale restaurants with steakhouse roots. Clarification needed. The first Del Frisco's restaurant opened in 1981,[3] the Del Frisco's Restaurant Group was formed in 1993,[4] and became a public company in 2012. Clarification needed. Del Frisco's Restaurant Group (DFRG) currently operates Del Frisco's Double Eagle Steakhouse, Del Frisco's Grille, Barcelona Wine Bar, and bartaco with over 84 locations across the United States as of July 2018.[6] The corporate offices are located in Irving, Texas and, for Del Frisco's Emerging Brands, in South Norwalk, Connecticut. Clarification needed. Del Frisco's Double Eagle Steakhouse, introduced in Dallas, Texas in 1995, is the traditional upscale steakhouse flagship brand featuring steak, chops, seafood, and extensive wine lists in urban settings targeting "destination diners". Del Frisco's Grille targets a broader urban and affluent neighborhood clientele with smaller restaurants, more diverse menus, and less expensive entrée options. The Barteca Restaurant Group, acquired in 2018, operates Barcelona Wine Bar and bartaco. Barcelona Wine Bar serves tapas specialties from Spain and the Mediterranean accompanied by an award-winning wine list. bartaco is a laid back street food concept based on the beach culture of Uruguay, Brazil, and southern California.  Declined. Del Frisco's Restaurant Group consisted of a single Del Frisco's Double Eagle Steakhouse in Dallas, Texas when acquired by Lone Star Steakhouse and Saloon, Inc. in 1995 for US$23 million. A second location in Fort Worth, Texas opened in 1996 in a historically significant 1890 building that originally housed a bathhouse near the Fort Worth Stockyards. The company opened the first Sullivan's Steakhouse in Austin, Texas in the same year, creating a more contemporary steakhouse concept featuring live music, an open kitchen, and a lower price point.  Declined. Against a backdrop of corporate power struggle at Lone Star Steakhouse & Saloon [15], Del Frisco's Double Eagle Steakhouse expanded into Denver, New York City, and Las Vegas by the end of 2000. Clarification needed. After Lone Star Steakhouse & Saloon was purchased by Lone Star Funds in 2006, growth continued with additional Del Frisco's Double Eagle Steakhouse locations opened in Charlotte, Houston, Philadelphia, and Boston between 2007 and 2011. Taking advantage of the Del Frisco's brand, Del Frisco's Grille was introduced in 2011, featuring a smaller size, lower build out cost, and more diverse menu. The first Del Frisco's Grille opened at Rockefeller Center in New York, New York in August 2011, followed by three more in Dallas, Phoenix, and Washington, DC by mid-2012 prior to the IPO.  Declined. Lone Star Funds spun off Del Frisco's Restaurant Group in a 2012 IPO valued at US$75.40M, including 9 Del Frisco's Double Eagle Steakhouses, 4 Del Frisco's Grilles, and 19 Sullivan's Steakhouses. Clarification needed. As an independent, public company, growth accelerated in the coming years.  Declined. Over the five-year period ending with 2017, Del Frisco's Double Eagle Steakhouse locations grew to 13, but most of the growth in both locations and revenue was due to expansion of Del Frisco's Grille to 24 locations. During the same period, Sullivan's Steakhouse locations dropped to 16.  Declined. Del Frisco's Restaurant Group operated 53 locations across the three restaurant concepts at the end of 2017.  Already done. Market capitalization at the end of 2017 was US$327.84M.  Approved. In June 2018, Del Frisco's Restaurant Group acquired Barteca Restaurant Group for US$325m cash, diversifying their portfolio beyond the traditional steakhouse platform with 15 Barcelona Wine Bar locations and 16 bartaco locations.  Declined. While both groups have strong wine lists and target upscale clientele, visitors tend to be quite different.  Declined. Seasonal swings in business are complementary, with Barteca strength in the spring and summer and Del Frisco's strength in autumn and winter.  Declined. In the following months, Del Frisco's Restaurant group took two significant cash raising actions intended to pay down debt related to the Barteca acquisition. First, Del Frisco's executed a secondary offering of 11,250,000 common shares to raise ~US$90m. Clarification needed. Second, the 14-unit Sullivan's Steakhouse was sold to Romano's Macaroni Grill for ~US$32m, simultaneously announcing the intention to explore opportunities to franchise Del Frisco's outside the United States.  Declined. Del Frisco's Restaurant Group operates restaurants based on four restaurant concepts. The namesake Del Frisco's Double Eagle Steakhouse is the original upscale steakhouse introduced in 1995. It's defined by its menu, which includes USDA Prime grade, wet-aged steaks hand-cut at the time of order and a range of other high-quality offerings, including prime lamb, fresh seafood, and signature side dishes and desserts. It is also distinguished by its “swarming service,” whereby customers are served simultaneously by multiple servers. Each restaurant has a sommelier to guide diners through an extensive, award-winning wine list and bartenders specialize in hand-shaken martinis and crafted cocktails. Del Frisco’s restaurants target customers seeking a full-service, fine dining steakhouse experience. Locations feature décor and and architectural features with both contemporary and classic designs. Introduced in 2011, Del Frisco's Grille takes advantage of the positioning of the Del Frisco’s brand to provide greater potential for expansion due to its smaller size, lower build out cost, and more diverse menu. The Grille’s menu is designed to appeal more broadly to both business and casual diners and features a variety of Del Frisco’s prime aged steaks, top selling signature menu items, and a broad wine selection. Del Frisco's Grille also offers an assortment of relatively less expensive entrées. The concept is designed to appeal to wider range of customers seeking a less formal dining experience. Del Frisco's Emerging Brands, the former Barteca Restaurant Group, operates Barcelona Wine Bar and bartaco restaurants. Barcelona Wine Bar is an upscale casual concept serving tapas specialties from Spain and the Mediterranean accompanied by an award-winning wine list. Each local chef creates about a third of the menu and each location has a unique design to generate an independent vibe. bartaco a laid-back approach with a upscale street food menu based on the beach culture of Brazil, Uruguay, and Southern California. The relaxed vibe is reinforced by woven basket chandeliers, whitewashed woods, bar tops crafted with reclaimed wood, bright blue-and-white-striped cushions, and other tranquil decor. For over 20 years, Sullivan's Steakhouse co-existed under the same corporate umbrella with Del Frisco's Double Eagle Steakhouse as a steakhouse experience at a more accessible price point, an open kitchen, live music, and a bar area designed to be a center for social gathering and entertainment. Sullivan's Steakhouse was sold to Romano's Macaroni Grill in 2018 for ~US$32M.  Declined. Del Frisco's Restaurant Group has been publicly recognized for their restaurants and business success.  Declined. The company is engaged in a number of efforts to help communities where they do business and veterans of the US military. DFRG donated 20% of sales from all 53 Del Frisco's Double Eagle Steakhouse, Del Frisco's Grille, and Sullivan's Steakhouse for a five-day period in 2017, totaling $805,000 for the Houston Food Bank to aid in Hurricane Harvey relief efforts. Employees affected by the hurricane received addition relief through the DRFG FEED Employee Support Fund, through which employees make donations to help fellow employees, and these donation were matched 100% by the company. Since 2013, the company has sponsored the Del Frisco's 5K in Southlake, Texas and Dallas, Texas benefiting CitySquare, an organization that provides services to Dallas residents living in poverty. Starting in 2018, DFRG entered into a partnership to serve coffee from Roasters Cup O’ Joe, a company founded to help end homelessness and chronic unemployment in the US military veteran community.  Declined. ___________

Thanks for the detailed feedback, Spintendo. I appreciate your time and attention. If you applied this process to the Cracker Barrel article I used as a model, that article would go from featured article to stub. The content is here if others without a COI would like to take further action on it. As for me, I'm done. Condorman (talk) 21:23, 8 March 2019 (UTC)

Landry's

It was acquired by Landry's in September 2019