So Bob, how long have you been with Texas Steakhouse?
I’ve worked for Texas for almost ten years.
What do you enjoy most about being on the Texas team?
Mainly, it’s the people. I’ve been here a long time, and I’ve made a lot of great friends – coworkers and guests alike. It’s a real family atmosphere here, and we all enjoy what we do and being around each other.
What do you think sets Texas Steakhouse apart from other restaurants?
Well, I think the biggest difference is how much care we put into the food. A lot of places, they’re always looking for ways to cut corners. Maybe they’ll use frozen ground beef or serve precut steaks out of a cardboard box. Here, we only use fresh ground beef, and we hand cut our steaks every morning; we even bread our Chicken Tenders by hand. And instead of using Mesquite salt to fake the taste of a grilled steak, we use a real mesquite-wood fire.
It’s funny. Just the other day I saw a commercial for another place advertising their “new wood-fire grill.” They were making a big deal about it, talking about how great their steaks were gonna taste. This was a real popular place, too. Somewhere everybody’s heard of. Here, we’ve been cooking steaks over a real wood fire since day one. I thought to myself, “Maybe those guys stopped by a Texas Steakhouse and found out what a steak’s supposed to taste like.”
That is funny. For my last question, let me ask you this: If you were talking to someone who’d never been to a Texas Steakhouse, and you had to sum it up in just a couple of sentences, what would you say?
Well, I’d say that here, it’s all about the flavor. If we have to spend a little more to get the best ingredients, so be it. Whatever it takes to get the biggest flavors, that’s what we’ll do.
Thanks for your time, Bob.