If you prefer a more tender cut of beef, the savings are even greater.
Even the noble bone-in ribeye is $2 cheaper when you order at Roadhouse versus the competition.
The difference has little to do with quality.
Photo: Shutterstock. Design: Eat This, Not That!
Texas Roadhouse serves up the same USDA Choice-grade cuts as the other casual steakhouse brands.
It’s more about the unique ways that the Louisville, Ky.-based company operates.
Value-driven DNA
Roadhouse isn’t undercutting Outback and LongHorn by accident.
Photo: Chris Shott/Eat This, Not That!
That was part of its mission from the beginning.
That top-selling 6-ounce sirloin?
The fast-growing chain is steadfast in maintaining a sense of affordability, even while incrementally raising prices.
Photo: Chris Shott/Eat This, Not That!
To help keep its steak prices steady, the chain likes to strike long-term fixed contracts with its suppliers.
Moreover, the company said it didn’t expect a dramatic rise in food costs for 2025, either.
Want mushrooms and onions on top?
Photo: Texas Roadhouse/Facebook.
That’s an extra $2.29.
A slice of Jack or blue cheese crumbles?
Tack on another 50 to 79 cents.
Chris Shott for Eat This, Not That!
How ‘bout some grilled shrimp?
Pretty soon, that simple hunk of beef is gussied up to over well over $20.
Texas Roadhouse servers, aka “Roadies,” are encouraged to upsell customers at every turn.
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“Another noted, “managers print out reports and would have convos if you didn’t upsell.”
Conversely, Texas Roadhouse rarely, if ever, does this.
The only noticeable difference is the slight uptick in price.
Shutterstock
Texas Roadhouse is currently on pace to surpass the $5 billion mark in 2024.
The pricing is just part of the plan.
