We take great pride in serving the freshest, highest-quality food possible. Every day we start out fresh, making every one of our soups, salad dressings and sauces from scratch. At Outback, it's all about quality - and all about the food.
If you have the option, you should spend your money and time elsewhere. Have you ever noticed all the 5 star reviews that mention the server by name, "recommend a dish," take a photo of the exterior and at least one photo of the three recommended apps cocktails or entrees... yeah those are mystery shoppers or incentivized reviews. So i wouldn't take those at even half face value.. You can't really think people get so excited about their cheese fries or a $11 bloomin onion they just suddenly feel the need take a selfie and drop 5stars? 😆 The steaks should be great, they are cooked on an automatic grilltop where they select your temp and size. The vegetables are all microwaved on a preset in a plastic bag with a touch of butter. It's pretty hard to mess up unless they just put it on the wrong plate. Your potatoes have been sitting in a washtub, a bucket, or maybe a sink for who knows how long. After your food is cooked but before it gets to you it has been touched by at least 8 people without gloves. Your plate was cleaned up on the expo by a part time manager using a rag that's been sitting there all day. If you order togo/takeout/catering - i can promise you that every kitchen person, server, and hoestess that walks back there has already opened up your bag and gone thru it and touched all your stuff. You don't wanna see the leaky(new building?) and gross room they store your togo food in near all the employees old clothes, used shoes, and bags. This is a greedy corporation with fake team values. They'll talk a big game about being accepting and looking out for you. But really the management is looking out for other managers personal interests and making sure they are comfortable on their way while doing MIT. It's all about moving up the ladder and eventually getting your own resturaunt to run.
How ya doing OB. Been with ya for nearly 30 years. Youve allowed the PnBs to be abandoned in your franchines west coast. Currently setting up a business plan to do to you what you did to Steak and Ale. Nothing personal. Just the nature of capitalism. If youre going to leave the door open, I'm willing to take a risk and walk through it. When I see that you made it to over a Billion in sales in less than a decade, and that inflation adjustment makes that near 3 Billion today, and I'm watching from the bar as the kitchen I built spends every evening shitting the bed on execution while our proprietor is so terrified of confrontation that he ends a night with 5% Comp2s by congratulations to everyone for a job well done...well... Youve run your course. I'd much rather just fix the current infrastructure instead of re-building it from scratch. But that has been painfully demonstrated as "not an option". My honest goal will be to build something that scares you enough to just buy me out to avoid the competition. Someone tag me in 2027 and ask where we're at. Current goal (early 2024) is to present a business plan to investers and get the 1st store opened in late summer of 2025. That will give us enough time to fine tune execution and go in to the holiday season with a fully trained staff. I expect to have result (and a year of training future proprietors) that will allow investors to feel confident in pursuing another 4 to 6 stores the following year. Trudy and the boys know how it goes from there. .
