From Falling in Love as Employees to Becoming Steak and Ale’s First Southern Franchisees

More than 30 years ago, John and Dixie Benca met and fell in love working together at a Steak and Ale while attending college in Athens, Georgia. Now, the former employees are bringing the concept that brought them together to Anderson, South Carolina, next year—marking the brand’s first Southern franchise location.

“It’s hard to put into words because it truly feels like life has come full circle,” the Bencas told FSR in a joint comment.

“We met there, built lifelong friendships there, and learned what genuine hospitality looked like from leaders who challenged us to pursue excellence every single day,” the couple added. “Those lessons stayed with us long after we left and became the foundation for every restaurant we’ve built together over the past three decades.”

Since that fateful meeting, the Bencas have opened and operated multiple restaurants in Anderson throughout the past few decades. But the chance to “introduce a new generation to the restaurant that shaped our lives while welcoming back longtime fans who have waited years for its return” was too good to pass up.

“That’s what makes this opportunity so special,” the Bencas said. “Steak and Ale represents a trusted experience people can depend on, and we’re honored to bring that Legendary legacy home.”

Founded in 1966, Steak and Ale became widely known as one of the early models for casual dining, and one of the first concepts to offer an unlimited salad bar.

Quality steaks at an affordable price point, plus friendly service and an environment inspired by the warmth of an English inn, led the brand to take off and grow to nearly 300 locations at its peak in the 1980s.

But in 2008, a Chapter 7 bankruptcy—which left its sister concept, Bennigan’s, in big trouble, as well—caused Steak and Ale to shutter its remaining 58 locations at the time of the bankruptcy filing.

Hope of the brand making a return seemed bleak until Paul Mangiamele and his wife, Gwen, decided to buy out the entirety of Bennigan’s Franchising Company and Steak and Ale from Fortress Investment Group in February 2015.

The Mangiameles formed Legendary Restaurant Brands LLC, with a mission to revolutionize casual dining by reintroducing beloved, legacy restaurant brands that people are nostalgic for, but give those concepts an upscale makeover and grow at a sustainable pace.

After a 16-year-long absence, Steak and Ale returned in 2024 with the opening of its first new restaurant in Burnsville, Minnesota. The Anderson location represents the next step in the brand’s comeback plan.

“Every iconic American brand has defining moments, and the new Anderson location is one of those moments for Steak and Ale,” Mangiamele told FSR. “As we celebrate our 60th anniversary, we’re proving this isn’t simply a comeback; it’s the beginning of a bold new era of intentional, sustainable growth.”

The Bencas describe the community response to the news of the Anderson location—targeted to open in the first quarter of 2027—to be “overwhelmingly” positive so far. “People are genuinely thankful and relieved in a way that says, ‘Finally, we can eat there again.’ There’s a level of excitement and anticipation that’s been waiting to be rekindled for far too long.”

“That’s what makes Steak and Ale so special,” they added. “The emotional connection exists because it was first a personal one. We’re honored to continue the promise Norman Brinker made and carry that Legendary legacy forward for a whole new generation.”

My conversation with the Bencas and Mangiamele continues in the below Q&A:

FSR: Having operated restaurants in Anderson for decades, what is it about this specific local market that makes it the right fit for the first Southern franchise location of the brand’s revival?

Bencas: Anderson represents everything we love about the South. It’s a growing community that has never lost its sense of warmth, hospitality, and hometown pride. Located between Atlanta, Charlotte, and Greenville, with nearby universities (Anderson and Clemson), Lake Hartwell, and thousands of travelers passing through every year, it’s perfectly positioned for Steak and Ale’s return to the region.

Most importantly, people here value quality, relationships, and restaurants that become gathering places for generations. That’s exactly what Steak and Ale has always been, and we believe Anderson is the perfect place to reintroduce this iconic brand while laying the foundation for future growth throughout the Southeast.

FSR: Paul, how does this new Anderson location fit into your overarching national expansion strategy and comeback story for Steak and Ale?

Mangiamele: Our strategy has never been to grow the fastest. It’s to grow the smartest. That means partnering with exceptional operators in the right markets while fiercely protecting the heritage, hospitality, and quality that made Steak and Ale one of America’s most beloved restaurant brands.

Anderson perfectly represents that philosophy. With franchisees who understand our culture, believe in our future, and are committed to serving their community, we’re building Steak and Ale one remarkable restaurant at a time. That’s how iconic legendary brands endure, and that’s exactly how we’re ensuring Steak and Ale’s legacy continues for generations to come.

FSR: John and Dixie, you mentioned that the “standards and discipline” you learned at Steak and Ale stayed with you throughout your careers; can you share a specific lesson or practice from those early days that you still use in your business operations today?

Bencas: Consistency in food service comes from executing to high standards with discipline and genuinely caring about the outcome every single time. The ‘how’ is just as important as the ‘why,’ while never losing sight of who we’re doing it for: our guests.

We’ve always believed that staying guest-focused, one plate at a time, keeps us focused on what matters most. It’s the little details and consistent execution that build trust, and that’s something we learned during our Steak and Ale days. Those Brinker standards became the foundation for how we’ve operated our independent restaurants ever since.

FSR: What qualities did you see in John and Dixie Benca that made them the ideal partners to lead the brand’s re-entry into the Southern United States?

Mangiamele: We don’t simply award franchises. We choose stewards of the brand.

John and Dixie embody everything Steak and Ale has stood for over the past 60 years: genuine hospitality, operational excellence, unwavering standards and a true passion for serving people. What makes their story so remarkable is that they didn’t just fall in love with each other at Steak and Ale; they fell in love with hospitality.

The lessons they learned as young team members shaped the way they’ve built successful restaurants for decades. They understand that great restaurants become part of the fabric of their communities, and that’s exactly the kind of leadership we’re looking for as we continue expanding across the South. They’re not just opening another restaurant; they’re helping write the next chapter of Steak and Ale’s story.

FSR: This year marks the 60th anniversary of the brand; as you look back on meeting there 30 years ago, what do you think is the “secret sauce” that has allowed Steak and Ale to maintain such a strong emotional connection with people over six decades?

Bencas: We believe the secret sauce is delivering on the promise that’s been made and kept for 60 years. Meet guests’ expectations for value, quality and experience. Respect their time and their hard-earned money. Make every visit personal because hospitality should never feel transactional. That’s how you create lasting memories and lifelong loyalty, one meal at a time.

FSR: With the 60th anniversary serving as a backdrop for this announcement, what can fans of the brand expect next in terms of new territories, menu innovations, or further franchise developments?

Mangiamele: Our 60th anniversary isn’t just about looking back. It’s about launching the next 60 years. Guests can expect thoughtful expansion into markets where Steak and Ale belongs, alongside experienced franchise partners who share our commitment to exceptional hospitality, premium food and lasting value. They’ll also see continued menu innovation that introduces contemporary flavors while honoring the legendary favorites guests have loved for generations.

Most important, we’re continuing to redefine what polished casual dining can be by delivering premium food, authentic hospitality and exceptional value in an experience that’s increasingly difficult to find today.

We’re not rebuilding Steak and Ale. We’re reintroducing one of America’s great restaurant brands to a whole new generation while welcoming back the guests who never stopped believing in it. We call it new-stalgia.