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50th Anniversary Visit Challenge

Celebrate the Restaurants Unlimited 50th with the 5-Visit Challenge.

Visit five times at any of our outstanding restaurants and earn complimentary RU Rewards dining credits:

  • 1 Visit: $5 RU Dining Credit
  • 2 Visits: $10 RU Dining Credit ($15 total)
  • 3 Visits: $15 RU Dining Credit ($30 total)
  • 4 Visits: $20 RU Dining Credit ($50 total)
  • 5 Visits: $25 RU Dining Credit ($75 total)

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Note: Visits between 7/10/2019-9/8/2019 count toward challenge. Checks settled exclusively with dining credits and/or gift cards do not count towards your visit challenge total. Credits earned only at RU restaurant concepts. 50th Anniversary Visit Challenge dining credits expire 10/6/2019.

Have a great RU Story?

Our half century is brimming with amazing memories. Share your story by September 8th for a chance to win!

From wedding engagements to birthdays and holidays to proms, we have countless anecdotes of the sublime memories made around our dining tables. Tell us the tale of your most stunning experience at an RU restaurant for a chance at these prizes*:

5 Winners | $300 Dining Card
10 Winners | $100 Dining Card
15 Winners | $50 Dining Card


*Submit story by 09/08/2019 to be eligible. Winners will be selected at random, odds of winning vary based on number of entries. Dining Cards expire 1 year after activation.

RU Rewards

Not an RU Rewards member?

In addition to our 50th Anniversary Visit Challenge, savor a COMPLIMENTARY APPETIZER when you join and earn one point for every dollar you spend at any of our 30+ restaurants nationwide.

Benefits include:

  • $20 Birthday credit & $10 Half-Birthday credit
  • Special offers & "Triple Points" days throughout the year
  • The ability to redeem points for complimentary dining credits and exclusive members-only experiences!

Join RU Rewards

Stories from our RU Team Members over the years


Robert Patrick, Server, Palisade

Robert Patrick, or "R.P." first started with Restaurants Unlimited as a server at Clinkerdagger in Spokane, Washington in 1989. When he went to apply for the job, he was one of 124 applicants, and therefore hesitant and almost did not apply. Luckily, he did!

After his time at "Clinks" R.P. would later transfer to Scott's Bar & Grill in Edmonds and then Palisade for their 1992 grand opening.

You can visit R.P. at Palisade today where he is also as a Certified Trainer for all new restaurant openings, sharing his love for hospitality with both guests and new team members.

R.P.'s biggest piece of advice to someone wanting to work in the hospitality industry would be: "learn to be an exceptional listener, not just in the spoken word, but in the unspoken word."

Walt Holman, Senior Hospitality Director

Walt Holman came to Restaurants Unlimited by way of Pacific Coast Restaurants, Inc. in 2007 after the companies merged. He had been with Pacific Coast Restaurants since 1990; however, he has worked in restaurants nearly his entire life, starting as a boy in his family's place.

For most of his career Walt served as a General Manager and later moved on to a regional management position. Walt now oversees 14 different restaurants and loves to mentor young General Managers.

During his time working at RU, Walt has learned that when people go to an RU restaurant they aren't just there for the meal, but for an experience.

"When you go to a restaurant, you go for the connection," he says.

When Walt dines at an RU restaurant, he always looks for the seafood. Walt recommends never missing the Halibut or Copper River Salmon when it's in season.

Cara Pezzola, Senior Hospitality Director

Cara Pezzola began her journey with Restaurants Unlimited in September of 1994 as the Bar Manager at Palomino San Francisco. As Cara's leadership skills grew and she moved into a GM role—her then operations leader, James Miller, mentored her in new endeavors.

Over the years, she has worked in various sectors of the company and has gained tremendous knowledge. Cara stated, "knowledge and relationships allow me to be a resource and a teacher for our people. I want our people to be the best selves they can be and if I can support that, nothing makes me happier to share all the knowledge I have gained over the years."

A little hack she lives by for drinks is, "bottom line; high fat goes with carbs, and anything but sweet goes with Champagne! When all else fails, go with bubbles. After all, there should always be something to celebrate!"

Debi Moon, Hospitality Director & General Manager, Clinkerdagger

Debi Moon's 24-year career with Restaurants Unlimited started as a server at Clinkerdagger, where she was hired and mentored by another current Hospitality Director, Per Cummings.

Now a Hospitality Director for restaurants in Minneapolis, Seattle and Redondo Beach, Debi still also manages the day-to-day business and team at Clinkerdagger, including her Mom, Sharon Hoseth, who has worked at the host stand for the past 20 years.

Debi is incredibly appreciative of the many opportunities offered to her, and all team-members to grow in their career. When asked to share her favorite memory working with RU, she stated it's impossible, she could illustrate one for each day of the week!

Debi also has a passion for philanthropy, participating in numerous Spokane, WA community events. Her favorite was a home makeover a few years back where she and the entire "Clinks" crew worked 24/7 for 3 days to build a new home addition for a deserving family.

Bridget Tatalias, Hospitality Director/General Manager, Simon & Seafort's

When Bridget moved from Michigan to Alaska for college, Simon & Seafort's was one of the first places she dined, as her brother was already a server.

After finishing her last semester of college and finding herself in need of a flexible schedule, Simon's was Bridget's first choice! Bridget expressed that she "wanted to be a part of a high-pride team that provided an outstanding dining experience, every time. The hospitality has always been exceptional."

Bridget began as a cocktail server in 1993 and worked through the positions of Dining Room Server, Supervisor, Bar Manager, Lunch Manager, Senior Training Manager, General Manager and currently enjoys her leadership role as a Hospitality Director.

Today, providing opportunities to talented people early in their career is one of Bridget's favorite responsibilities. From the very beginning, she felt that the values of the company mirrored her own personal values. When asked about her favorite dish, she delightfully chooses the Key Lime Pie.

Elaine Wong, Bartender, Kincaid's Burlingame

Elaine Wong's tenured career with Restaurants Unlimited began in Honolulu, Hawaii in 1978. The decision to move away from her tight-knit family who were living in the Bay Area of California was difficult, but the aloha spirit of Hawaii was calling.

Knowing she needed a job, Elaine decided to apply for a serving position at Horatio's upon the recommendation of a friend. Despite connecting with General Manager Karla Kawakami in her interview, Elaine was reluctant to enter hospitality due to her lack of experience and credits Karla for bringing her out of her shell and showing her what hospitality means.

As a tenured RU employee, Elaine seeks to share the company's values and her early experiences with newer team members. "It's not just a job, you have to be proud of what you do," she tells them.

Elaine is now back in her home state of California where she currently works as a bartender for Kincaid's in Burlingame. Thanks to her many years with RU, she takes great pride in knowing exactly what menu items and drinks to recommend to whomever she is serving. Elaine goes the extra mile to make her guests feel taken care of by sending her regulars Christmas cards with photos of her dogs and baking Christmas cookies.

Debra Hermansen, Director of Business Development

Debra's history with Restaurants Unlimited began working as a server at Clinkerdagger. Over her many years working with RU, Debra has worked on 20 restaurant concepts, each time remarking how everything comes down to the food.

She recalls her most memorable experience with RU at the opening of Ryan's Park Place in Honolulu, where she oversaw training and the restaurant's opening. Debra has fond memories of her days in Hawaii and often dreams about Brandy Ice, a dessert on the Ryan's menu, made with Kahlua, brandy, coconut and Dreyer's Grand Vanilla ice cream.

After Ryan's, Debra worked as a General Manager at Horatio's in Honolulu where she met her husband who was working as a musician in the restaurant's lounge.

Debra credits RU Founder Rich Komen's belief that all decisions should begin with the guest as the core value that helped her develop as a leader. She brings this sentiment to her current role each day.


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