Over a period of 26 years, we grew from 2 restaurants. Eventually, those 2 multiplied and SPRC was involved in the development and acquisition of over 50 Mazzio’s Pizza locations. Making our mark in pizza we later topped our own success entering into a multi-unit agreement to develop the McAlister’s Deli brand. Most recently Saxton Pierce sold the Mazzio’s piece of the company to its executive management team. This provided those that had invested time and energy through the years an opportunity to become owners. The decision to separate the two brands now has us squarely focused on growth and development of the McAlister’s Deli concept.

Today, Saxton Pierce Restaurant Corporation operates 25 McAlister’s Deli restaurants in Texas under the Saxton Pierce banner. Additionally, our affiliated company, Bothwell Saxton Restaurants, operates 16 McAlister’s Deli restaurants in Oklahoma, Missouri, and Kansas. Together, the two companies represent 15% of the nationwide McAlister’s Deli system. All of this means Saxton Pierce Restaurant Corporation is proud to be the largest McAlister’s franchisee in the country.

We make our point by out-performing and along the way have earned the respect of Mazzio’s Corporation, McAlister's Restaurant Corporation and other industry veterans as we consistently ranked in their upper tiers in sales and bottom-line performance. SPRC ranks in the top 200 of all franchise companies nationwide and has received numerous awards from McAlister’s Corporation, including being named Franchisee of the Year more than once.

Nothing is more rewarding to us than nurturing our employees, encouraging them to think, training and holding them accountable, and rewarding their initiative. Our commitment stems from our personal experiences: every member of our management team learned the restaurant business from the ground up. Still, as top managers and as a corporation, we don't claim to know it all. We invite dialogue and input from employees who share the responsibility for success at the restaurant level. Restaurant managers meet with their regional managers weekly to discuss performance. Sales and costs ratios are monitored daily so slides don't go unchecked at the restaurant or corporate level.

The point is: margins are so tight in this industry we have to know about everything. Any slip, any problem is addressed. From the design of our kitchens to the cleanliness of our restrooms, the temperature of the food to the warmth of our staff, every detail is important. Nothing is left to chance. We have clear standards and expectations, supported by in-depth training and evaluation. To be part of the SPRC family is to have support from start-up to shut down, every day. The better our staff and restaurants perform, the better we perform.