Fact Sheet

About Outback
Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Best known for grilled steaks, chicken and seafood, Outback also offers a wide variety of crisp salads and freshly made soups and sides. New creations and grilled classics are made from scratch daily using only the highest quality ingredients sourced from around the world.

Menu
In Australia there’s a fresh take on life. At Outback, that fresh spirit inspires everything we do. Our menu features a wide variety of new creations and classic favorites made fresh to order and just the way you like it. Enjoy juicy steaks, grilled chicken, shrimp and fish and the original Bloomin’ Onion®, all at down under prices.

Menu items are also available for those who manage their gluten intake.

Outback Signatures
Crave-able flavors made fresh every day using only the highest quality ingredients.

Beverages
A wide variety of specialty cocktails, wines, premium liquors, domestic, craft, import and Australian beers.

Atmosphere
A warm, inviting quality casual environment with friendly faces, fresh food and excellent service provided by attentive "Outbackers".

Average Restaurant Size
6,000 square feet featuring dining room and an island bar. Seating for approximately 200 guests.

Interior Design
Restaurants feature authentic art and imagery representing the rich heritage of the Australian Outback.

Hours of Operation
Dinner served every night. See www.outback.com for locations open for lunch.

Curbside Take-Away
All food items are available for take-away. Orders can be placed via phone or online and delivered right to the car.

Founders
In the late 1980s, four friends who were all veterans of the hospitality industry – Chris Sullivan, Robert Basham, Tim Gannon and Trudy Cooper – had the dream of opening their own restaurant. They wanted a place with a casual atmosphere and a strong focus on quality food and service.

To differentiate themselves, they decided an Australian theme fit the relaxed, friendly and fun image they wanted for their new restaurant. With a “No Rules, Just Right” mentality that takes food very seriously, but without taking themselves too seriously, and operating under the premise that nothing stands in the way of pleasing the customer, they opened their first Outback Steakhouse restaurant in March 1988 in Tampa, Florida.

Website
www.outback.com

News Contact
Cathie Koch
Vice President of Corporate Communications
CathieKoch@BloominBrands.com
(813) 830-5127




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