Share this article
Share this article
HOUSTON, June 30, 2021 /PRNewswire/ Fertitta Entertainment, Inc., the parent company of Golden Nugget/Landry s ( Fertitta or the Company ), a leader in the gaming, restaurant, hospitality and entertainment industry, and FAST Acquisition Corp. (NYSE: FST) ( FAST ), a special purpose acquisition company co-headed by Doug Jacob and Sandy Beall, announced today that they have entered into an amendment to their previously announced Agreement and Plan of Merger entered into between the parties on February 1, 2021. According to the amendment, the Company has agreed to contribute certain operating businesses not originally included as part of the business combination with FAST for no additional debt. Businesses that will now be contributed to the public company include the Mastro s brand, the Aquariums, the Pleasure Pier, Vic and Anthony s, and a handful of smaller restaurant concepts, adding a total of 42 incremental, high-quality busine
Wheels Up Partners with Landry s Inc to offer Nationwide Fine Dining and Luxury Hospitality Benefits For Core and Business Members
prnewswire.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from prnewswire.com Daily Mail and Mail on Sunday newspapers.
10 Father s Day specials from Twin Cities restaurants to help treat Dad
startribune.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from startribune.com Daily Mail and Mail on Sunday newspapers.
Chefs and restaurateurs turn to branded retail products to generate new revenue streams and raise brand awareness
Restaurateurs have learned over the past year that they need to find new ways to make money other than crowding guests into their restaurants.
Besides delivery, which they got better at, many figured out how sell other services, like teaching remote cooking classes and wine pairings, for example. Many others also got involved in retail, which can be great for marketing as well as generating extra revenue.
This relatively low-labor approach to staying in touch with guests and selling them the food that they wanted happened initially out of necessity early in the pandemic, when supermarkets fell short on supply of some products and restaurants, with distribution channels that weren’t connected to retail, had surpluses.