4 truths about steakhouse chains that will make you lose your appetite – Eat This, Not That

Everyone associates hot dogs with New York, but New Yorkers were gobbling up steaks long before the hot dog became a Madison Avenue staple.

In the 19th century, “steak dinners” were a domain entirely dominated by men. Until about 1920, men filled large halls, forgone utensils of all kinds, and endeavored to consume as much steak and beer as humanly possible.

When did forks and knives come into play? The New Yorker writer Joseph Mitchell wrote in 1939 that “it didn’t take long for women to spoil the steak”, incorporating napkins, utensils, salads, Manhattan cocktails, and fruit bowls.

In that same article, Mitchell went on to lament women’s influence on men’s steak eating habits, writing: “..women do not esteem a glutton, and in a contemporary beef steak, it is unusual for a man to get rid of more than six pounds of meat and thirty glasses of beer.”

So, just to be clear, about six pounds of meat and thirty glasses of beer in one sitting was apparently the definition of moderation in 1939.

Napkins and forks may not be very masculine, but adding them to the steak equation has proven to be favorable (and profitable) in the long run. By The New York Times“The steakhouse became New York’s quintessential restaurant, a gruff, cozy kind of place where people could enjoy whatever they liked about their home.”

Indeed, the modern version of the steakhouse is more than any old restaurant or roadside diner. We visit steakhouses on special occasions or when we have something to celebrate. Steakhouses are all about the experience, not just the food. Of course, in many cases this also means a larger late night bill.

Like any other sector of the food industry, steakhouse chains have a darker side. Keep reading to learn four surprising truths about steakhouse chains.

And don’t miss 5 facts about the fast food industry that will make you lose your appetite.

The Toidi/Shutterstock

Outback bills itself as a steakhouse with an Aussie twist, but the chain was founded in Tampa, Florida in 1988. In fact, when the first Outback opened, none of the founders had even been to Australia. . Supposedly, their idea for an Australian-themed restaurant stemmed at least in part from the popular 1986 movie “Crocodile Dundee.”

It’s one thing to borrow some Australian stereotypes, but what about the food? Surely Outback’s menu items are authentically Australian, aren’t they? Bad. There are no “prawns on the barbie” or “onion in bloom” in Australia.

However, probably Australia’s biggest outback misstep came in 2017. A little history lesson: modern-day Aboriginal Australians are the descendants of the continent’s original inhabitants. In other words, it no longer becomes authentically Australian.

Well, you can understand their outrage when Outback started marketing their “Blooming Onion” as an “Outback Aboriginal Original”. Social media quickly took notice, calling the term obnoxious and borderline racist. Outback quickly apologized, but this is yet another example of how the channel is out of touch with its supposed “inspiration.”

ruth's chris steak house
The Picture Party / Shutterstock

Ruth’s Chris Steak House operates more than 100 restaurants in North America, employs thousands, and earned $468 million in 2019 ($42 million profit).

So people were understandably confused and outraged when it emerged that the company had received $20 million(!) in COVID-19 economic “relief funds” from the government’s Paycheck Protection Program (PPP). in 2020.

Administered by the Small Business Administration, the PPP began as a $349 billion fund to help small businesses employing fewer than 500 people get low-interest loans during the pandemic. Ruth’s Chris certainly doesn’t fit that description.

Worse still, just two weeks after its launch, the PPP ran out of money. Where have all those billions gone? Many large corporations have used loopholes to grab a piece of the monetary pie. With regard to Ruth’s Chris in particular, the company used two restaurants with fewer than 500 workers to “qualify” for two $10 million payments (one per location).

It didn’t take long for the media to notice. Here is what QG was to say, “Ruth’s Hospitality Group has successfully applied for the maximum $10 million PPP loan for two of its properties, even as the company reports it has laid off a ‘significant number of field team members’ and home office “.”

Oh, and the company also had $86 million in cash reserves when it applied for the PPP loans. After a petition quickly garnered more than 260,000 supporters, Ruth’s Chris announced that they would repay the $20 million in loans.

well done steak
Shutterstock

Before the great Anthony Bourdain rose to fame, he was just another chef trying to get his way in the culinary underbelly of New York City. Bourdain’s big breakthrough came in 1999 when the new yorker published an article he had written and sent for review.

The article, titled “Don’t Eat Until You Read This,” was refreshingly honest about Bourdain’s time in the restaurant industry. Here’s what he had to say about steaks well done: “People ordering their meat well done are doing a valuable service for those of us who are cost conscious: they are paying for the privilege of eating our garbage.”

Bourdain goes on to describe a culinary tradition called “saving to do well”. Basically, whenever chefs find “a particularly nasty piece of steak – tough, riddled with nerves and connective tissue, on the hip end of the loin and maybe a little smelly from age” , they usually save it for when a customer orders a well-done steak.

Admittedly, this article dates from more than 20 years ago. The tradition of serving less meat to customers who order a well-done steak, however, seems to have stood the test of time.

Here’s what a former steakhouse employee posted on Reddit a few years ago when asked if the well-done “myth” was true: “Honestly…yes. We sort the steaks so they all cook to same temperature, same time. So yeah, you’ll get a shittier cut to cook at the same time as your super nice, rare cut.”

salty grass steak house
Brett Hondow/Shutterstock

It’s a steakhouse story that proves there’s validity to saying that truth is stranger than fiction. Saltgrass operates more than 80 steakhouses nationwide. In 2018, a server at a Saltgrass location in Odessa, Texas made headlines after reporting that a customer had left a racist remark on his receipt.

As expected, Saltgrass immediately released a statement of support for its employee. Here’s where things get weird.

Just days after the alleged incident, it emerged that the server had made up the whole story.

At the time, Saltgrass SteakHouse COO Terry Turney released this statement: “Upon further investigation, we have learned that our employee made up the entire story. The customer was contacted and invited to return to our restaurant to dine with us. Racism in any form is intolerable, and we will always act quickly if it occurs at any of our establishments. Falsely accusing someone of racism is equally troubling.

About Marion Alexander

Check Also

AR and VR smart glasses market is booming globally: Microsoft, Vuzix, Lumus, Reality8, Kopin

This press release was originally distributed by SBWire New Jersey, United States – (SBWIRE) – …