Mmmmmmm Texas Roadhouse
They really do get it right.
If I want a REALLY good steak, I'll do it myself. If I'm being lazy and still want a good steak, Texas Roadhouse is my go-to.
What amazes me is how some restaurants had it right for a long time (like the quality of Texas Roadhouse "right") and just fell by the wayside over the years (not as good / seems like it's more expensive than it needs to be for what you're getting):
- Longhorn - used to be my go-to 20years back. Last time I went it was a miserable cut of meat (like an end cut where they would rather try to sell it as a full-blown rib-eye steak instead of just eating the cost on one bad cut. Imagine your ribeye sitting there in front of you and it's about 1/2" tall on one side and tapers off to nothing on the other side. Still full price. One of those, "I feel dumb paying for this." - and I never went back. that was probably 2008 or so)
- Outback - they used to do a great job seasoning their steaks. Now not so much. It's not horrible but it's not great or even good. It's OK. It's my fallback to if Texas Roadhouse is full. I can always find a seat at Outback (which tells you something - literally it can be across the street and you can have Texas Roadhouse with a line out the door and Outback have plenty of seating available).
What kills me about this is: Cooking a steak isn't hard. It basically comes down to:
- a decent cut / not a sloppy end cut - sell that at a discount if you want
- seasoning (salt & pepper if nothing else - here's where they miss it)
- just cook it right
I think for most of this the push for profits supersedes the desire for producing a quality product. If you remove seasoning you save a few ¢s per order... If you sell cuts of meat that really should be scrap for full price then you've reduced your loss. None of this has an immediate effect so, on the books, it looks really good. The beancounters can show how they saved money and increased profits. What they fail to show is how customers start falling off the vine because the impact of their cost-savings won't really be seen for months or years.
And... I'm going to bring this back around to Disney here: I think it's a problem that so many corporations have: They're not focused on making a quality product but making the most profit. In Disney's case they believe that they can charge a premium and deliver a sub-premium product. People will pay, anyway!
It actually goes back to why I stopped going to Disney. My regular pattern was: Have an annual pass, visit whichever parks I liked, each night have a good, sit-down meal at one of the restaurants either in the parks or at the resorts. Le Cellier was one of my favorites and I remember the last time being in there (around 2014, I think) looking at the bill, understanding I'm paying a premium for eating inside the parks, looking at my paper napkins (they used to be cloth), considering the steak/meal I had, which was "ok" and thinking, "this is stupid. All of the other meals during that same trip had been the same: you could see where the budget was cut (no more cloth napkins, service and food was sub-par, and the expense had risen. I remember sitting there thinking, "I guess I'm done eating at Disney / maybe going here." On paper, to Disney, my meal looked fantastic. Look at all of those cuts in costs to Disney. No more laundering cloth napkins, cheaper cuts of meat, less seasons, lower service AND I paid MORE! <- That was surely a win on the spreadsheet! Someone got their bonus that day.