{"id":6972,"date":"2026-09-13T17:16:21","date_gmt":"2026-09-13T17:16:21","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/6972\/"},"modified":"2026-09-13T17:16:21","modified_gmt":"2026-09-13T17:16:21","slug":"steak-and-ale-makes-triumphant-return-to-south-carolina-with-franchise-development-in-anderson","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/6972\/","title":{"rendered":"Steak and Ale Makes Triumphant Return to South Carolina With Franchise Development in Anderson"},"content":{"rendered":"

\"JohnJohn and Dixie Benca
\n\"Steak
\nHusband-and-wife restaurateurs John and Dixie Benca bring the legendary brand full circle after meeting as team members in college<\/p>\n

Dallas, TX\u00a0 (RestaurantNews.com)\u00a0 Steak and Ale, the iconic polished-casual concept known for pioneering the unlimited salad bar, is marking its 60th anniversary year with a milestone expansion: its first Southern franchise location.<\/p>\n

The restaurant will be owned and operated by husband-and-wife franchisees John and Dixie Benca, who first met while working at a Steak and Ale near the University of Georgia. The standards, discipline and guest-first approach they embraced as team members stayed with them as they built a successful restaurant business of their own in Anderson. Now, they are bringing Steak and Ale to the community they call home, returning to the concept that helped shape both their careers and relationship.<\/p>\n

The Bencas have operated restaurants in Anderson for decades and believe the concept\u2019s combination of quality food, welcoming service and approachable atmosphere will resonate with local diners.<\/p>\n

\u201cSteak and Ale played a bigger role in our lives than either of us realized at the time,\u201d said John and Dixie Benca. \u201cWe met there, learned what great hospitality looked like and carried those lessons into every business we\u2019ve built since. Having the opportunity to bring Steak and Ale to Anderson is incredibly rewarding after being part of its story so many years ago.\u201d<\/p>\n

\"SteakPork Chop<\/p>\n

Founded in 1966, Steak and Ale became one of the most recognizable names in casual dining, known for its quality steaks, unlimited salad bar and distinctive English inn-inspired atmosphere.<\/p>\n

After a years-long absence, Steak and Ale returned in 2024 with the opening of a new restaurant in Burnsville, Minnesota. The Anderson location represents the next step in the brand\u2019s expansion as it introduces the American Original to longtime fans and new audiences across the South.<\/p>\n

\u201cSix decades in, the enthusiasm for this brand is stronger than ever,\u201d said Paul Mangiamele, chairman and CEO of Legendary Restaurant Brands. \u201cAs we celebrate this milestone anniversary, we continue to see tremendous interest from entrepreneurs who recognize Steak and Ale\u2019s enduring appeal and distinctive place in restaurant history. John and Dixie\u2019s operational expertise, passion for serving guests and personal connection to the brand make them exceptional partners. Together, we\u2019re building on a legacy that continues to resonate while positioning Steak and Ale for continued growth.\u201d<\/p>\n

To learn more about Steak and Ale, visit SteakAndAle.com. For franchise development opportunities with Legendary Restaurant Brands, visit LegendaryRestaurantBrands.com.<\/p>\n

\"SteakSirloin and Lobster<\/p>\n

About Legendary Restaurant Brands<\/p>\n

Legendary Restaurant Brands owns the iconic Bennigan\u2019s and Steak and Ale brands \u2013 the pioneers of casual dining. Bennigan\u2019s is a high-energy, full-service restaurant redefining and leading casual dining again. With chef-driven food, innovative drinks, and warm, friendly Irish hospitality, this Legendary brand delivers memorable and experiential dining experiences to every guest. The polished, fast-casual brand Bennigan\u2019s On The Fly was designed for non-traditional venues, including hotels, or as a delivery-only virtual model operated from an existing commercial kitchen. Steak and Ale is truly the \u2018American Original\u2019 that has made its triumphant return and is already generating keen global interest. This new generation of Steak and Ale has been redefined as a 21st-century polished-casual concept that now sets the standard for affordable, high-perceived-value, family-friendly steakhouses.<\/p>\n

To join the Legendary Restaurant Brands arsenal of franchise brands, please\u00a0visit LegendaryRestaurantBrands.com or call 800-804-5049.<\/p>\n

Contact:
Alex Frye
Champion
214-641-0746
afrye@championmgt.com<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

John and Dixie Benca Husband-and-wife restaurateurs John and Dixie Benca bring the legendary brand full circle after meeting as team members in college Dallas, TX\u00a0 (RestaurantNews.com)\u00a0 Steak and Ale, the iconic polished-casual concept known for pioneering the unlimited salad bar, is marking its 60th anniversary year with a milestone expansion: its first Southern franchise location.<\/p>\n","protected":false},"author":2,"featured_media":6973,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[8402,3050,4184,4182,4185,4183,8403],"class_list":["post-6972","post","type-post","status-publish","format-standard","has-post-thumbnail","category-south-carolina","tag-legendary-restaurant-brands","tag-south-carolina","tag-south-carolina-dining","tag-south-carolina-food","tag-south-carolina-grocery-stores","tag-south-carolina-restaurants","tag-steak-and-ale"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117264867963376935","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/6972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=6972"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/6972\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/6973"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=6972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=6972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=6972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}