One of the most successful concepts of all time is Outback Steakhouse. Who would have imagined that Outback founders Chris Sullivan and Robert Basham and SVP Tim Gannon’s philosophy of “No Rules, Just Right” would be so successful? When it opened in 1988, beef was not everyone’s favorite dish. There are now more than 880 Outbacks. Chris Sullivan says, ”Our restaurants serve the freshest food possible, using our daily grated imported Parmesan cheese and our imported virgin olive oil. Our fresh, grain-fed Midwestern beef is the highest-quality beef of choice available, and we only serve fresh chicken and fish, never frozen. Almost everything is made fresh every day.

We like to describe our menu as “full flavor.” By 1993, the Outback concept was growing so well that they decided to branch out into Italian food, purchasing a 50 percent interest in Carraba’s Italian Grill. In 1995, Outback purchased the exclusive rights to develop the Carraba concept, featuring casual dining in a warm and festive atmosphere featuring a variety of fresh, hand-crafted Italian dishes cooked to order in the show kitchen. The continued growth of all concepts stemmed, in large part, from Outback’s mission statement: We believe that if we take care of our people, then the Outback institution will take care of itself.

We believe that people are driven to be a part of something they can be proud of, it’s fun, it values ​​them and they can call it their own. We believe in the sanctity of the individual, the value of diversity, and treating people with kindness, respect, and understanding. We believe that caring for individual people results in their emotional involvement in Outback. We believe in teamwork: having shared goals and a common purpose, serving one another, and supporting your Outbackers. We believe the organization’s most important function is to enable partners and managers to effectively run their restaurants and support their Outbackers. Our purpose is to prepare Outbackers to exercise good judgment and live our principles and beliefs.

This preparation will result in a restaurant business that endures, thrives, and increases shareholder value. Outback has five principles for success: hospitality, sharing, quality, fun, and courage. Hospitality is defined as giving for the sake of giving, rather than for gain. Given these ingredients, it is not surprising that Outback continues to grow and acquire new concepts. In 1999, he purchased Fleming’s Prime Steakhouse, an upscale contemporary steakhouse concept designed to be an ongoing celebration of the best in food, wine, and the company of friends and family. In addition to the best premium steaks and steaks, it sells more than 100 wines by the glass. In 2000, Outback opened the first Lee Roy Selmon’s restaurant, offering delicious southern comfort cuisine.

The following year it acquired Bonefish Grill, a very popular fresh seafood concept with stylish decor and a great atmosphere. Always on a roll, Outback has opened several Cheeseburger in Paradise restaurants inspired by the Jimmy Buffett song. Whats Next? you ask. What about Paul Lee’s Chinese cooking? Outback has amassed an incredible collection of great restaurant concepts, and it all started with a “Good morning folks and have a Bonzer day!” approach to business.