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About
Outback
Big, bold food made fresh everyday accompanied by a laid back ‘no worries’ Aussie
attitude.
Menu
A flavorful mixed grill of juicy steaks, tender chicken, fresh fish and pasta
dishes. Satisfy every taste with mouth-watering appetizers and salads. All of
Outback's soups, sauces and dressings are homemade and made from
scratch.
Outback Signatures
USDA Choice beef seasoned with a blend of secret spices, handmade croutons, hand
cut fries and the original Bloomin' Onion.
Beverages
Full liquor service featuring a wide variety of specialty cocktails and Australian
beer and wine.
Atmosphere
A 'no worries' place to let go, relax and unwind with friendly faces,
fresh food and excellent service.
Average Restaurant Size
6,000 square feet featuring dining room and an island bar. Seating for approximately
200 guests.
Interior Design
Casual decor featuring blond woods, large booths and tables. Each restaurant
has its own unique display of Australian memorabilia - boomerangs, surfboards,
maps and flags.
Hours of Operation
Dinner served every night. See www.outback.com for locations
open for lunch.
Serving Style
Full service experience provided by well-trained, friendly, attentive Outbackers.
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.
History
Established March 1988 by founders Chris Sullivan, Robert D. Basham, Tim Gannon
and Trudy Cooper.
Senior Leadership
President: Jeff Smith
Senior Vice President Operations: Steve Erickson
Chief
Marketing Officer: Jody Bilney
Vice President of Finance: John Massari
Controller: Greg Reeves
Website
www.outback.com
October 2007 |
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