Home Kitchen

Outback Steakhouse

One of the most successful concepts of all time is Outback Steakhouse. Who would have guessed that Outback founders Chris Sullivan and Robert Basham, and Senior Vice President Tim Gannon’s philosophy of “No rules, just the right thing” would be so successful? When it opened in 1988, beef wasn’t everyone’s favorite dish. There are now more than 880 Outbacks. Chris Sullivan says, “Our restaurants serve the freshest food possible, using our imported Parmesan cheese, fresh grated every day, and our imported virgin olive oil. Our fresh grain-fed Midwest beef is the highest quality beef available, and we only serve fresh chicken and fish, never frozen. Almost everything is fresh every day.

We like to describe our menu as “full of flavor”. By 1993, the Outback concept was growing so well that they decided to branch out into Italian food and bought a 50 percent stake in Carraba’s Italian Grill. In 1995, Outback purchased the exclusive rights to develop the Carraba concept, which features casual dining in a warm festive setting with a variety of handcrafted fresh Italian dishes cooked to order in the show kitchen. The continued growth of all concepts stemmed, in large part, from Outback’s mission statement: We believe that if we take care of Our People, then the Outback institution will take care of itself.

We believe that people are driven to be a part of something that they can be proud of, that is fun, values ​​them, and that they can call their own. We believe in the holiness of the individual, the value of diversity, and in treating people with kindness, respect, and understanding. We believe that caring for people individually results in their emotional involvement at Outback. We believe in teamwork: having shared goals and a common purpose, serving each other, and supporting your Outbackers. We believe that the most important role of the organization is to enable partners and managers to manage their restaurants effectively and support their Outbackers. Our purpose is to prepare Outbackers to exercise good judgment and live our principles and beliefs.

This preparation will result in a restaurant business that endures, thrives, and increases shareholder value. Outback has five principles for success: hospitality, sharing, quality, fun, and courage. Hospitality is defined as giving for giving, rather than winning. Given these ingredients, it’s no wonder Outback continues to grow and acquire other concepts. In 1999, he purchased Fleming’s Prime Steakhouse, a unique contemporary steakhouse concept designed to be an ongoing celebration of the best in food, wine, and the company of friends and family. In addition to the best quality meats and steaks, it sells more than 100 wines by the glass. In 2000, Outback opened Lee Roy Selmon’s first restaurant, featuring heartwarming southern cuisine that satisfies the soul.

The following year, it acquired Bonefish Grill, a popular fresh seafood concept with stylish décor and a great atmosphere. Always on a roll, Outback has opened several Cheeseburger in Paradise restaurants inspired by the Jimmy Buffett song. Whats Next? you ask. How about Paul Lee’s China Kitchen? Outback has amassed an impressive collection of great restaurant concepts, and it all started with a “Good morning folks, and have a nice day!” Business focus.

Leave a Reply

Your email address will not be published. Required fields are marked *