Welcome to a delicious journey behind the scenes at Texas Roadhouse, where the sizzle of steaks meets the warmth of Southern hospitality. Beyond the bustling dining rooms and savory fragrances, there is a treasure mine of fascinating information waiting to be found. Texas Roadhouse has many mysteries and surprises to tell, from its humble beginnings to its climb to prominence as a beloved steakhouse business. Join us as we explore 12 amazing nuggets about this legendary restaurant’s history, culture, and quirky characteristics. Prepare to be amazed as we explore the lesser-known features of the Texas Roadhouse experience.
1. Texas Roadhouse Did Not Start in Texas
The name of the restaurant suggests that it all started at a small diner somewhere in the magnificent state of Texas. The truth is that the first Texas Roadhouse restaurant debuted in February 1993 in Clarksville, Indiana. The headquarters is in Louisville, Kentucky. have restaurants (nearly 500) in 49 of the 50 states of the Union, but its largest market is Texas, which is not where the business originated.
2. Texas Roadhouse Prepares its Sides From Scratch
When a restaurant chain grows to the size of this one, they typically take shortcuts in making meals that include some premade or frozen components that are microwaved or heated in another way before being served.
That is not the situation here. Texas Roadhouse cooks make each of the side dishes from scratch. In addition, the bread supplied with your lunch is freshly made every day. It does not get any better than this.
3. The Daily Amount of Meals Served Will Shock Your Mind
Texas Roadhouse data suggest that each restaurant serves an average of 5,000 customers per week. There are 430 of them, scattered over 49 states. Each restaurant has between 6,700 and 7,500 square feet of space and can serve 291 diners at a time. On average, they offer around 300,000 meals every day across all sites.
4. They Spend $1 Billion Every Year Simply on Meat
The menu offers any cut you might want, including New York strip, ribeye, T-bone, filet, filet medallions, prime rib, and steak kabobs, but the 6-ounce USDA Choice Sirloin is the all-time best-seller. Serving so much high-quality beef adds up.
5. Every Guest Receives Free Food
Each guest who sits at a table is greeted with a plate of peanuts, which is all they can eat. You are not charged for the pre-meal snack. The company distributes more than 8 million pounds of goober peas each year.
That is not all you receive for free. After you are seated, the waiter brings out a basket loaded with their distinctive fresh-baked bread, which is still warm from the oven. They make bread in racks that exit the oven every five minutes. They provide handmade cinnamon butter beside their hot breadbasket of yeast buns prepared from scratch.
6. Every Meal Offered is Homemade
The Texas Roadhouse team prepares their dishes from scratch. They take pleasure in sourcing fresh ingredients for each dish that is presented. You’ll notice a difference in the meal quality because everything, including the salad dressing, croutons, and bacon bits, is made fresh in the restaurant.
They do not use prepackaged ingredients. Instead, they take the time and effort to guarantee that everything is fresh, resulting in a unique flavor that entices customers to return for more.
7. Texas Roadhouse Offers an Exclusive Lunch Menu
The Texas Roadhouse restaurant is not open for lunch every day. They only serve lunch two days per week. The goal of this schedule is to enable their managers to find a balance between work and family life, as well as to reduce operating costs so that they can continue to provide value-priced meals to clients.
They are only open for dinner Monday through Thursday. Every Saturday and Sunday at noon, they serve lunch to kick off the work weekend.
8. They Have Garnered National Recognition and Appreciation
The Texas Roadhouse restaurant franchise is well-known nationwide for its excellent service and cuisine preparation. For the second year in a row, the Nation’s Restaurant News Consumer Picks survey has recognized them as a fan-favorite steakhouse that outperforms the competition. They were praised for their high food quality, value, and diverse menu selections.
9. Each Restaurant Represents Something Distinctive About the Local Community
If you travel the country and visit 12 different Texas Roadhouse restaurant locations, you’ll notice a dozen different themes. It’s a thing with them to integrate into each town while maintaining the Texas Roadhouse’s distinct design and attitude, but they sponsor community-relevant murals and other aesthetics so they mix in with everyone else in a comfortable way. Kent Taylor, the chain’s founder, personally reviews all murals before they are installed in each restaurant location.
10. Employees Are Trained to Utilize Psychology to Influence Their Orders
Everyone who works for Texas Roadhouse goes through a rigorous training process. The management is focused on educating their employees on how to upsell and generate more money on each dish that is prepared.
Don’t get us wrong: there’s nothing wrong with pointing out which extras would be incredibly great. Some customers are even grateful that the wait staff is willing to go the extra mile to show them how they may improve an already fantastic dinner for a few dollars more. For example, they point out that there are numerous accessible toppings to dress it up.
They also quickly point to you that you can order onions or mushrooms with your steak, as well as bacon and cheese on your potato. It’s part of the Texas Roadhouse upselling strategy, and everyone who takes your order has been thoroughly trained on how to convince you to spend a bit more on each meal.
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11. Every Meal at Texas Roadhouse is Prepared to Order
We’ve all been at large restaurants that served food that was hot on the outside but icy cold on the inside. The half-cooked food item was removed from the freezer and heated in a microwave.
This never happens in Texas Roadhouse restaurants. Every aspect of the meals offered for guests is cooked to order. We got this information from the people who work there, and they are proud that their employer constantly offers high-quality cuisine in terms of freshness, preparation, and customer satisfaction.
It’s excellent throughout, from ingredient selection to meal preparation and plate presentation. Nothing is cooked unless an order is placed.
12. There is a Hierarchy of Meat
Texas Roadhouse goes through a lot of meat every day. Any restaurant that hires a full-time butcher must be serious about meat quality, but management is concerned with more than just that.
The steaks prepared and served are crafted from the best quality cuts. They do not believe in wasting leftovers that have yet to be prepared. The butcher also takes the opportunity to use the meat that remains after the steaks have been taken from the bulk slab. They remove and dump the garbage, then use the remaining meat scraps to produce kababs and the popular Dillo snacks.
They use smaller bits to make their chili. This is an economic issue, and it makes good business sense. You can be confident that every Dillo nibble, kebab, or bowl of chili you consume at Texas Roadhouse is produced with the same high-quality meats, just in smaller portions. This is one of the ways the restaurant maintains its low prices. They have it down to a science, and nobody is complaining.
Summary
In summary, Texas Roadhouse provides more than just tasty meals; it also provides a variety of intriguing insights that shed light on its rich history and distinct eating experience. Texas Roadhouse’s devotion to quality, community, and culinary excellence is evident throughout the company’s history, from its inception in Indiana to its national success.
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