Parent of Logan’s Roadhouse, Old Chicago moves its HQ to Houston

SPB Hospitality said its move from Nashville to Texas will fuel its “aggressive growth plans.”
Old Chicago Pizza & Taphouse
Photo courtesy SPB Hospitality

The parent company of Logan’s Roadhouse and several other full-service brands moved its headquarters from Nashville to Houston, SPB Hospitality Group announced Wednesday.

SPB Hospitality bought Logan’s Roadhouse and Old Chicago Pizza & Taphouse out of bankruptcy in late spring 2020, bringing on industry veteran Jim Mazany as CEO.

The move to Houston is part of SPB’s “aggressive growth plans,” the company said in a statement. It will be the new home base for all of the operator’s brands, which also include Rock Bottom Restaurant & Brewery, Gordon Biersch, Big River Grille & Brewing Works, ChopHouse & Brewery, A1A Ale Works Restaurant & Taproom, Ragtime Tavern Seafood & Grill and Seven Bridges Grille & Brewery.

With the move, the company said it intends to hire Houston-based workers to fill jobs in finance, accounting, IT, human resources, marketing and operations.

“The Lone Star State is home to several successful restaurant brands, and we believe Houston is the right city to continue driving our expansion efforts,” Mazany said in a statement. “Houston has one of the fastest growing and most diverse populations anywhere in the world, making it the prime location for our iconic restaurant brands and continued culinary innovation.”

Craftworks Holdings, the former owner of Logan’s Roadhouse and Old Chicago, filed for Chapter 11 protection in early March 2020, just before the pandemic upended life in the U.S.

SPB Hospitality is an affiliate of Fortress Investment Group. It acquired the former Craftworks brands for $93 million in waived debt and assumed liabilities. All of its 261 restaurants had been “mothballed” in March 2020 after a lender withdrew financing to keep the company in operation amid the pandemic.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.


High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.


Podcast transcript: Puttshack CEO Joe Vrankin

A Deeper Dive: The chief executive of the minigolf-centric restaurant chain discusses how the chain focuses on higher-quality games and food.


More from our partners