Longtime restaurant owner Mike Garratt has retired, and the Frisco-based corporate team is taking over the operation of the three restaurants Garratt...
“I bought a ranch and I love being out there with the cows and clearing the land on my skid steer,” Garratt said. “I really enjoy that life. So yeah, that’s how I’ll spend my time.”
Mike Layne opened the first Layne’s in 1994, and the next year Garratt, born and raised in College Station, began working there as a cook while attending Texas A&M. Garratt bought a part ownership share of the restaurant in 1997 while still in school and bought it outright in 1999 after he graduated. He opened two more locations in College Station in 2006 and 2015 and for years left them largely unchanged: no frills, just five chicken fingers, fries, Texas toast and Layne’s Sauce.
“My adult life I’ve never known anything different than running Layne’s,” Garratt said. “I think we’re at a point where I am ready to turn it over and let the company run with it.” Garratt is staying on as a board member and partial owner, but his retirement brings two major things to the Frisco-headquartered company. First, the licensing agreement that he maintained his three restaurants under prohibited the construction of any Layne’s locations within a 50-mile radius of the original location.Second, while his locations have kept their look and menu unchanged, the other locations follow a corporate standard with an expanded menu and other additions.
“Our roots are Texas, right? Our slogan is ‘Born and Breaded in Texas,’” Reed said. “We want to go in and fill in those gaps from Houston to Austin to Waco.”He says they already have eager franchisees waiting to expand out of Austin and Houston. Reed and O’Reilly brought on Samir Wattar, who had worked with emerging fast-food brands like Mooyah and Fuzzy’s, to be the chief operating officer in February 2021, and soon after Layne’s began franchising.
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