Bloomin’ Brands CEO Liz Smith called the fourth quarter of fiscal 2017 “an excellent finish” to the year for the company’s concepts, especially its flagship—Outback Steakhouse. While comparable same-store sales growth of 4.
Investments made by Bloomin’ Brands to improve the customer experience at Outback Steakhouse has resulted in the first quarter of improved traffic since 2016.Same-store sales were up 0.6 percent at the steakhouse chain, while traffic increased 0.
When it comes to the health and progress of Bloomin’ Brands, modest sales growth at its most recognizable brand doesn’t quite sum it up, said CEO Liz Smith in a conference call Wednesday. Rather the buzzword was traffic, and how increased guest counts and engagement are positioning the company for long-term prosperity amid an increasingly challenging landscape.
Restaurants are historically welcoming to the military community, whether from a consumer or professional standpoint. As the National Restaurant Association reports, more than 250,000 military veterans hold jobs throughout the industry.
This Veterans Day, Outback Steakhouse is recognizing military service members and saying thank you with its in-restaurant offerings. On November 11, all active and retired military members can receive a free Bloomin' Onion and beverage; and from November 12 through December 31, Military Mates, which includes military families, can receive 15 percent off their check.
Bloomin' Brands, Inc. officially launched Dine Rewards on Tuesday, the first nationwide loyalty program in casual dining to offer rewards across multiple restaurant concepts. After just three visits to Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, or Fleming's Prime Steakhouse & Wine Bar, guests can earn 50 percent off on their fourth visit.
Bloomin' Brands, Inc. is expanding its international presence with plans to develop 26 Outback Steakhouse and Abbraccio restaurants in the Middle East over the next five years. There are currently six Abbraccio restaurants in Brazil with more scheduled to open by the end of the year.
Outback Steakhouse is debuting its newest restaurant in the Nashville, Tennessee, area, opening its doors at 11 a.m. on June 6. To show its support of the local community, a portion of the restaurant's opening day sales will benefit Juvenile Diabetes Research Foundation (JDRF) Middle Tennessee, which works to accelerate life-changing breakthroughs to cure, prevent and treat type 1 diabetes and its complications.
Having an entryway full of guests waiting for a table is a mixed bag. While it’s a sign the restaurant is popular, it also means cramped quarters, impatient people asking where they are on the wait list, and hosts or hostesses seeking out customers when a table opens.
With the launch of its new mobile app, Outback Steakhouse is offering guests even more control over their dining experience. Outback's new app allows guests to join the wait list and check in, receive exclusive offers, and choose how and when they want to pay the bill.
Outback Steakhouse is introducing the all-new Hand-Carved Roasted Sirloin at participating locations nationwide. In addition to Outback's signature grilling styles—Seasoned & Seared and Wood-Fire Grilled—the restaurant is now offering a third preparation option to its guests.
Outback Steakhouse is debuting its newest restaurant in Mount Prospect, Illinois, opening at 11 a.m. on October 28. To show its support of the local community, a portion of the restaurant's opening day sales will benefit JOURNEYS The Road Home, which is dedicated to individually assessing and serving the homeless and near homeless, while broadening community awareness and involvement with the homeless.
H.I.G. Capital, LLC, a leading global private equity investment firm with $19 billion of equity capital under management, announced that its affiliate has completed the acquisition of T-Bird Restaurant Group, Inc.
Parsing out the nuanced foodservice appetites of the emergent Millennial demographic has enthralled the restaurant world so much lately that it’s easy to forget that customers in the 50-and-up crowd still wield 70 percent of the nation’s disposable income, and that they’re at a stage in life where they’re quite willing to spend it—if the establishment can provide just the right mix of service, quality, and affordability.