Steakhouses are outpacing the full-service restaurant segment, Technomic says. Here's why.
Outback Steakhouse, which led the steak segment in U.S. sales in 2013, has introduced seasonal specials, such as a summertime surf and turf item, in an effort to attract lapsed consumers.
Leading steakhouse chains offer a broader menu beyond the classic steak and potato. Menu items at Fleming's include brunch, burgers and more.
Creative, handcrafted beverages are a focus at Del Frisco's, whose cocktails include the Scottish Fig (left), made with whiskey, root liqueur & fig preserves; and the signature VIP, a clementine vodka martini infused with pineapple juice.
To lure value-seeking consumers, LongHorn Steakhouse this year added a happy hour with lower-priced drinks and small plates, such as shrimp tacos and kettle chips. The Shrimp & Avocado Stack piles shrimp, guacamole, cucumber, tomato and chips with a side of red chile ranch sauce.
Eddie Merlot’s targets female customers by offering an extensive wine list and bright decor.
Classic brands, such as Smith & Wollensky, are successful because they execute consistently on quality of food and service, Technomic said.
Brazilian steakhouses such as Texas de Brazil offer a differentiated experience for special occasions, with all-you-can-eat meat served tableside.
Hospitality is another key feature of leading steakhouses, such as Texas Roadhouse, noted for its strong family focus, Technomic said.
To boost its business with businesspeople, The Capital Grille, a Darden Restaurants brand, offers satellite broadcasting in private dining rooms and customized menus for client meetings.