In an industry where most restaurant brands struggle to survive a decade, Beef ’O’ Brady’s is entering its 40th year still growing, still profitable and still deeply tied to the communities that built it.
The sports pub brand, founded in Brandon in 1985, now operates 125 locations across 22 states, including its original Brandon restaurant, which remains in operation today.
As one of the longest-operating restaurant groups to emerge from the Tampa Bay Area, Beef ’O’ Brady’s has grown alongside shifting consumer habits while maintaining a neighborhood-first identity.
For CEO Chris Elliott, that longevity comes down to consistency, even as the business evolves.
Growth without losing focus
Beef ’O’ Brady’s is part of FSC Franchise Co., a multi-brand restaurant group headquartered in Florida, with approximately 275 locations and $500M in systemwide sales.
The portfolio includes Beef ’O’ Brady’s, The Brass Tap and Newk’s Eatery.
Elliott joined the company as a consultant in early 2010 and became CEO later that year.
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Since then, he has overseen a period of steady growth that included ownership changes, brand acquisitions and a shift from a single-concept company into a scalable platform.
When Elliott arrived, average unit volumes were about $850K. Last year, that number rose to $1.8 million.
“The fundamentals never change,” Elliott said. “Quality food, good service, attention to detail and being present in the business every day.”
Responding to today’s consumer
The pandemic and subsequent inflation reshaped consumer behavior across the restaurant industry. Elliott said guests have not stopped dining out, but they are doing so less frequently as prices rise across food, insurance and everyday expenses.
Restaurants, he said, live and die on frequency.
FSC’s response has centered on reinforcing value rather than chasing short-term promotions.
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Beef ’O’ Brady’s has offered daily specials since 2015, and in February will introduce 10 new menu items under a tiered value platform starting at $10.99.
“People like variety, but they still want value,” Elliott said. “New news is always good for people to come and try.”
This approach reflects what diners increasingly expect from neighborhood restaurants: consistency, choice and pricing that supports repeat visits rather than special-occasion dining.
Community as a competitive advantage
Long before national marketing budgets were common, Beef ’O’ Brady’s grew through local engagement.
Spirit nights, school fundraisers, trivia nights and community meetings remain central to the brand’s identity.
Many locations include private rooms that host youth sports organizations, civic groups and local clubs.
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“That started at the beginning,” Elliott said. “It’s part of our DNA.”
In many of its markets, locations function as community gathering places as much as restaurants, a dynamic that has created multigenerational loyalty. Early customers now return alongside their children and grandchildren.
Expansion remains measured
Beef ’O’ Brady’s opened five new locations in 2025 and plans eight more in 2026.
The expansion pushes the brand further beyond Florida, while still prioritizing markets where community-driven sports pub concepts have historically performed well.
The upcoming restaurants reflect a mix of core Florida markets and secondary growth cities where the brand’s community-driven model has historically performed well.
New locations are planned for:
- St. Petersburg, Florida
- Palm Harbor, Florida
- Ooltewah, Tennessee
- Columbus, Mississippi
- Macon, Georgia (2 locations)
- Lavon, Texas
- Valley, Alabama
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Approximately 70% of Beef ’O’ Brady’s locations remain in Florida, with a heavy concentration in the Tampa and Orlando markets.
While the company could expand faster, Elliott said discipline matters more than speed.
“In five years, if we’re at 150 Beef ’O’ Brady’s, 100 Brass Taps and 125 Newk’s, plus at least one additional brand, that puts us at a $1 billion company,” he said. “That’s ambitious, but realistic.”
What separates strong franchisees
Elliott said the difference between high- and low-performing franchisees is their level of involvement.
“The best operators are in the business every day,” he said. “Greeting customers, knowing their names, keeping the restaurant clean and the food consistent.”
Day-to-day leadership and operational presence, Elliott said, remain the clearest predictors of long-term franchise success.
As FSC continues to grow, Elliott believes durability will continue to separate successful brands from those that fade.
“In tough environments, the brands that survive are the ones that never stop doing the fundamentals well,” he said.
For a brand that started in Brandon and grew steadily over four decades, that mindset remains Beef ’O’ Brady’s strongest advantage.
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