As Llywelyn’s Celebrates its 50 Anniversary, we are sharing the stories of each of its three partners and the lessons learned along the way . Here is the journey of Brett Bennett.
Brett Bennett’s path to becoming a key partner at Llywelyn’s Pubs was not a straight line into the restaurant industry. Unlike his longtime friends and business partners, Chris Marshall and Scott Kemper, Brett’s background was rooted in business. The beverage and marketing industries, to be exact. His expertise in finance has played a crucial role in the expansion and long-term success of the Llywelyn’s brand, particularly in real estate acquisition and financial structuring. After all, the restaurant and hospitality business is no easy road, and Brett has learned a lot over the years about what works and what doesn’t.
Growing Up Webster
Born and raised in Webster Groves, Missouri, Brett grew up alongside Chris and Scott, sharing a childhood that extended into their professional lives. He attended the University of Kansas, where he earned a degree in Business Administration. His early career was shaped by a role at McCann Erickson, an advertising agency where he worked on special events and campaigns, particularly those involving Anheuser-Busch.
A Foot in the Door of Beer Business
Brett’s transition into the beverage industry came with a sales position at Grey Eagle Distributing, an Anheuser-Busch distributor in St. Louis. For nearly a decade, he worked in both on-premise and off-premise sales, learning the ins and outs of the restaurant and bar business from the supplier side. He called on grocery stores and bars, witnessing firsthand the operational dynamics of successful—and struggling—hospitality businesses.
“I saw the good, the bad, and the ugly,” Brett recalls. “Some places ran efficiently and thrived, while others constantly struggled and eventually disappeared. It was an education in what works and what doesn’t in this business.”
A New Opportunity with Llywelyn’s with Good Friends
By the early 2000s, Brett was ready for a change. Chris and Scott had taken ownership of Llywelyn’s in 1998, and with expansion plans in motion, they needed someone with financial and operational expertise. Brett’s deep understanding of financial operations and banking connections made him the ideal partner.
In 2001, he officially joined the team, bringing a strategic vision that extended beyond restaurant operations. The team’s focus shifted to acquiring real estate rather than just leasing spaces, ensuring long-term financial stability. The Webster Groves location became their first major property acquisition, followed by the purchase of the original Central West End building, which helped free the business from a burdensome lease agreement.
“We always viewed the buildings as our 401(k),” Brett explains. “Owning the dirt meant long-term financial security. Restaurants are tough businesses, but if you control the real estate, you have something of lasting value.”
The Business of Llywelyn’s
While Chris and Scott handled day-to-day restaurant operations and construction, Brett took on what he calls “the boring but necessary stuff”—managing finances, securing loans, handling insurance and liquor licenses, and building relationships with banks. His steady hand and strategic approach allowed Llywelyn’s to grow sustainably, balancing expansion with financial prudence.
Their real estate strategy proved successful as they expanded into St. Charles and other locations, taking on older buildings and rehabilitating them into vibrant pub spaces. They also ventured into a commissary kitchen to streamline food production across multiple locations, improving consistency and efficiency.
Challenges and Adaptability
Like any business, Llywelyn’s faced its share of challenges. Some leased locations didn’t perform as well as those they owned, reinforcing their belief in the importance of real estate ownership.
The biggest challenge came with the COVID-19 pandemic, which threatened to derail the business. Brett played a critical role in securing PPP loans and managing financial adjustments that kept the company afloat during the crisis.
“Without the PPP money, we would have had for-sale signs on our buildings,” Brett admits. “We scaled back, focused on efficiencies, and took care of our people as best we could. Coming out of COVID, we were leaner but stronger.”
Commitment to Community
As Webster Groves native, Brett and his partners have always prioritized giving back to the community. Llywelyn’s has been actively involved in supporting Webster Groves High School, local sports teams, and various charities. Their expansion into St. Charles also brought partnerships with local organizations, including fire department fundraisers and civic events.
“It’s important to be part of the community,” Brett says. “We grew up here, and it’s rewarding to give back. Plus, it strengthens the relationship between our business and the people we serve.”
Looking Ahead: Steady as She Goes
As the restaurant industry evolves, Brett and his partners are focused on steady, sustainable growth. The primary goal is to continue optimizing their existing locations and maintaining a strong financial foundation.
“We’ve got our efficiencies down, and we’re in a good place,” Brett notes. “If the right opportunity comes along, we’ll consider it, but for now, it’s about running a great business and securing the future.”
3 Key Lessons Learned
Reflecting on his journey, Brett shares a few key lessons:
• Own the real estate: “If you can own the dirt, you set yourself up for long-term success.”
• Work with people you trust: “Business is tough, but having partners you can rely on makes all the difference.”
• Take care of your employees: “The best-run businesses invest in their people. A strong team makes everything else possible.”
Brett’s journey is proof that success isn’t just about food and drinks—it’s about smart business decisions, strong relationships, and a commitment to long-term sustainability.
