Happy Birthday, Outback Steakhouse!
As I said in yesterday’s post, Outback Steakhouse is 20 years old today – and it’s safe to say they’ve aged very, very well. Since the last post became pretty much a “How many ways do I Love thee, Bloomin’ Onion” ballad, I thought it only fitting to love up the rest of the restaurant in today’s post.
To be honest, I was reading over the last post and it hit me – I should have made more of a “to do” about the steak. The thing, however, that separates a steak from the bloomin’ onion is that the bloomin’ onion is such a novelty. The steak – while a work of culinary brillance – isn’t quite as different. I mean, sure it’s the best steak you can get at any restaurant, but we’re all pretty familiar with steaks.
Most just aren’t this good!
THE HISTORY OF OUTBACK
Outback Steakhouse maintains an impressive status as one of the current leaders in the industry, outselling the competition in the steak category year after year. After year.
Outback was founded in 1988 by four friends who met in the restaurant business: Chris Sullivan, Bob Basham, Tim Gannon (The Bloomin’ Onion’s daddy, remember?), and Trudy Cooper. Their goal? To provide high-quality, fresh dishes offered at reasonable prices combined with an Australian “no-worries” dining experience.
The restaurant quickly made a name for itself by creating a delicious menu including the Bloomin’ Onion and the Outback Special Sirloin.
One of Outback’s innovations was curbside takeaway – an industry-changing concept that was developed by an Outback managing partner. It went on to spread nationwide.
Outback outperforms it’s competitors in its segment by offering better food, working conditions, career growth opportunities, and employee tenure.
This year, Outback is starting a program to “re-image” its restaurant interiors as well as strategically change restaurant locations based on traffic patterns and commercial activity. Outback is offering an array of portion sizes and new beef, chicken, seafood and fish choices.
When it comes to community efforts, Outback Steakhouse is a leader in giving back to the communities in which it does business. Each local Outback Steakhouse supports a number of charitable organizations and, in keeping with tradition, all Outback restaurants are encouraged to support local non-profits of their choice.
And this I really, really love: For each of the past four years, the company has also
given a “taste of home” to U.S. troops based in the Middle East by sending a dispatch of employees to serve steaks, potatoes, Bloomin’ Onions and other signature dishes to more than 24,000 service men and women.
For more information, visit http://outback.com