Dee Lincoln’s steak house recipe mixes Cajun heritage with her passion for people.
When asked for her secrets of success, restaurateur Dee Lincoln swears by simple seasonings and Southern hospitality. But in the crowded, competitive, upscale steak house market, there also must be some magic in the execution of Del Frisco’s Double Eagle Steak Houses. From a start in New Orleans, Lincoln and a business partner moved the restaurant concept to two locations in Dallas in the late 1980s. In 1993, they consolidated to one location. In 1995, publicly traded Lone Star Steakhouse & Saloon bought the Del Frisco’s concept in a record $23 million deal. Lincoln stayed on to strategize expansion. It’s been an “incredible journey,” she says. The savvy Lincoln continues to balance the tangibles and intangibles at work, home, and the community. The following are excerpts from a recent conversation she shared with Private Clubs editor in chief Patricia Baldwin.
What attracts you about the hospitality business?
My mom was in the food and beverage business for probably 30 years, and she always said she didn’t want me to be in it because it was such hard work. But I love people.
Here’s a meaty topic: steak. How do you distinguish Del Frisco’s from other steak houses?
The big point of differentiation in the steak itself is the simplicity of the seasoning. We have the same flavor profile that was in grandma’s cupboard — salt, pepper, garlic, onion, pure butter, heavy cream. And my team makes the difference in the fact that we treat guests like they are at a dinner party in our home.
Red meat takes criticism. How do you respond?
Everything in moderation. … Meat and potatoes are foods familiar to everyone. In America, steak always has been a part of people’s lives. And there’s that protein
thing. …
There are male stereotypes associated with the steak house business. Has it been difficult to be part of a world that is seemingly a very masculine world?
Growing up, I had four brothers. So that helped me. Also, the business has changed a lot — such as lighter fare at the bar, an Asian flair. New York [Del Frisco’s] is all glass and open. Sometimes it’s been challenging, but I think women who believe in themselves can accomplish whatever.
Del Frisco’s has great word-of-mouth advertising. What do you want people to say about Del Frisco’s?
It’s important that they say, “I left with a memory.”
Going back to the early days, you went from employee to partner. What motivated you then and what motivates you now?
When I look back, there’s a parallel with today in my passion for people and for quality. Without a doubt, people and food were always a part of the South … big families … great gatherings … always good food. My appreciation for people is what made me get into the business and stay in it — I love it so much.
Many entrepreneurs leave after they’ve sold their business, but you stayed on. Why?
I thought at the time of the sale: You climb to the top of the mountain; you stake your ground; and you are good to move on. … But Jamie [Coulter, CEO of Lone Star Steakhouse & Saloon] made it very exciting to stay. He said, “I want you to stay on board. I want you to help us duplicate the success. This is why we are buying it.” I told him I wanted a family and I wanted balance in my life. I said, “I don’t want to be committed to the point that I can never have a Saturday night off.” He made it so I could strike that balance. And I’ve been able to hire wonderful people.
What is the most important key to your business success?
Consistency. I’ve never been all things to all people. I’ve been very, very protective as the keeper of the culture. I’ve always protected the core menu. Like the saying, “stay with who brought you to the dance.”
Which is more important: street smarts or book smarts?
I think you have to have some education and be in tune, especially in my field. However, it’s always been my belief that, in life, common sense plays the most important role.
What might you be if you weren’t here at Del Frisco’s?
A full-time mom. If I were to retire, my focus would be on raising my daughter — she is a miracle — and I enjoy seeing her grow up.
If I were to ask “What’s next for you?” might that be the same answer?
That probably would be.
DEE LINCOLN
Membership: Gleneagles Country Club, Plano, Texas.
Occupation: Vice president of operations, Lone Star Steakhouse & Saloon. Co-founder, Del Frisco’s Double Eagle Steak House, Dallas.
Residence: Plano, Texas.
Birthdate and Place: July 4, 1959, New Orleans.
Family: Husband, insurance broker John DiNardo. Daughter, Bella DiNardo, 5.
Career Milestone: In 1995, Lincoln and her former partner sold their Dallas-based Del Frisco’s concept for $23 million, setting the record for the largest single restaurant sale.
Community Involvement: Since 1995, the annual Del Frisco’s Classic golf tournament has generated more than $2 million for the Cystic Fibrosis Foundation (excluding proceeds from the June 2006 event).
Honors: Named 2000 Volunteer of the Year by the Cystic Fibrosis Foundation. Named 2004 Restaurateur of the Year by Wine Enthusiast magazine.
Hobbies: Boating, water sports.
Advice for a 20-year-old: “Set your goals very high. Strive to achieve. You can realize every dream.”
Motto: “Always live life to the fullest.” (She often borrows the phrase “Life is for livin’ “ from Jamie Coulter, the CEO of Lone Star Steakhouse & Saloon, who insists on dropping the “g” in his signature slogan.)
Update: Del Frisco’s Double Eagle Steak House has become a ClubCorp affiliate. Members with Signature Gold benefits receive VIP access and service. Call the ClubLine for reservations at locations in Dallas, Denver, Fort Worth, Las Vegas, New York, Orlando, and soon-to-be Charlotte (fall opening).
JOIN THE CLUB
When dining at any of the Del Frisco’s Double Eagle Steak Houses, members with Signature Gold benefits, and making reservations through the ClubLine, should ask for the one-ounce silver Double Eagle coin for that location. Collect the set and you’ll get Dee Lincoln’s personal coin and a special member reward.