Well, for several reasons, I haven't been to Outback in years. Add to this the silliness of the last...what is it...THREE? Outback did many things right, indeed. The Bloomin' Onion? Oh my, tasty happiness. I've been isolated from restaurant fare, I cook for two, myself and my Saint Bernard. He needs beef. Beef. Oh, and more beef. We cook over mesquite, not briquettes, but the real deal. You cannot take your Saint to Outback, hehe. The restaurant industry is struggling. Thanks, Joe. Prices across the board are in an entirely new universe, folks. But Outback should really be worth your time and hard earned money.
Yeah. The one closest actually closed. I was and am disappointed in that. It closed during Covid 2020 or 2021. I been to one another one far away and it was good. I'd still go back. Love that Bloomin onion!!
Not as good as they used to be. The last time I went there undercooked the steak, and of course when it came back, it was way overcooked. They comped it, but still. The only outback in my area went out of business...
What?!? When I order surf and turf from Outback Steakhouse, I expected them to go out and catch a fresh lobster and kill a cow on the spot. I am shocked that a restaurant hundreds of miles from the sea would have frozen fish shipped in instead of daily fresh caught on the menu for under $50. Next you will tell us McDonald's doesn't bake it's buns daily onsite, impossible.
Recently took a part time job at Outback while going to school. The pasta, rice, all veggie's, macaroni, lobster, Toowoomba topping...all microwaved. But to be honest about the lobster? Who orders lobster tail? Its not Maine lobster, its Florida lobster. Regardless about how its prepared...its not worth it. I don't know about the french onion soup, I'm not involved in prep, but that it is fire ontop of the mash potatoes, which are cooked and mashed in house with real ingredients...so they have that going on. Almost all of the sauces are made in house. Now on the tenders part, I'm not on the fry side, but they do use raw shrimp and chicken. The coating is preseasoned, but I don't think that is a bad thing, its consistent. I was actually surprised that they actually coat the shrimp themselves. I just assumed a chain restaurant would have them precooked and frozen, ready to fry, but no, its pretty good. Honestly the worst part of working at Outback is the sheer amount of people getting fillet mignons, bone-in ribeye's, and porterhouses well done. Like people, go ahead and ruin the sirloins...but telling me to cook a well done ribeye feels like a crime. Also the amount of people that order a medium well and see even the smallest spec of pink and demanding a cookup??? Bruh that shit is not raw and already overcooked. You want well, hell we get quite a bit of extra wells...errr i mean shoe leather orders. I would say the best options to get would be the ribeye, and the prime rib. Cannot go wrong. They are fire. They use a double sided flat top grill for the meats (they do touch up the bone ins on a gas grill), and for the leaner cuts like sirloins it doesn't work out that well. But the extra fat on the Ribeye's actually makes it work out really well. And prime rib is always fire. I just wouldn't order it before 4pm unless you like it really rare.
I worked at a Outback in the 90s and the salad dressings were made in house. Pasta and Alfredo made to order from scratch. Lobster was steamed not microwaved. Also Prime cuts of steak not Choice back then. But nowadays most of these chain restaurants are doing things like the video.
You get what you pay for if you want high-grade meat you go to Ruth's Chris but then you don't pay your mortgage so us every day folks we appreciate outback
My last two experiences at two different locations in the last month has really changed my perception of Outback as a dining option. I never expected prime high end cuts of steak, but always received good thick and juicy steaks in the past. My last two experiences left me feeling like I got discount or reduced price cuts of meat from the local market. They went from thick & juicy to thin & grisly. Best thing at my Father’s Day meal was the house salad & baked potato…not the steak. Prices increased while quality decreased…sad!
outback cook here 1. the pastas being microwaved vs being pan cooked varies location to location depending on the vp for that area 2. the lobster isnt being microwaved its an industrial steamer in the video, it steams everything. 3. all the soups in my area are made from scratch including French onion soup 4. most dressing on outbacks menu are premade, with the exception of, ranch, blue cheese dressing, blue cheese vinaigrette, and bloom sauce. 5. yes the tuna comes in frozen but doesnt effect the quality after its cooked what so ever. 6. no the chicken tenders are not frozen or premade they are hand seasoned and breaded.
I wish I could figure out the Tangy Tomato dressing. It's my favorite. All copycat recipes I've tried online are never the same. I'd eat salad every day if I could get the real recipe. Or better yet Outback just needs to bottle it!
This is not surprising, considering that 95% of All big chains use frozen food for their restaurants, it is not uncommon for big chains to buy in bulk, outsource their sauces, dressings, and other foods Items and use a microwave here and there for certain things and buy lower grades meat and vegetables to make a more considerable profit margin, that's why the new style of fast-casual dining, where they prepare the food on the spot using fresh ingredients is slowly becoming more popular among people who love to eat outside their houses, this new-ish industry segment that combines fast service, minimal table side service, and generally high quality but with heavily standardized menu has become the new face of upcoming fast-food restaurants. Five Guys is one of those fast-casual restaurants that nails this segment better than anyone else, with the people gravitating more and more toward wanting to buy fresh food, it's no wonder big chains like Five Guys, Shake Shack, Chipotle, Panera, Baja Fresh, Boston Market are doing great in this segment of this growing industry! Last year alone, this segment of the fast-food industry, the fast-casual industry worldwide brought in a whopping 209 billion in sales revenue! This clearly shows the growing change in people's eating habits, a change that will have a major impact on the fast-food industry in the future!
This is the same for just about Every chain restaurant, grocery store, you name it. It is all about lowering the company's costs to pass on Low prices to the consumers, as well as keeping Consistency from location to location the same... Its hard enough to get the same consistency with cleanliness and employee friendliness, who would want the food to taste different for different locations? You go there expecting one thing- that's how their business is structured, to meet those customer expectations.
Although things come in already made or that we just add water to, it is still the original recipe that use to be made in the restaurant everyday. The pasta is not microwaved, it is tossed in a pan with the sauce(even though it is not made in house any more still the original recipe). The chicken tenders are no longer frozen they are hand breaded to order. With that being said the “former” employees that you have got info from doesn’t know the history of the sauces, dressings, or they way things are made or prepared today.
I'm surprised. The French onion soup at Outback is delicious. A lot better than FOS I've had at other places. Especially at diners. Same with the steak. I service my prime rib addiction at Outbacks. I've only had a bad one there twice. They had a little more gristle that I liked. But by no means bad tasting. That's out of literally dozens of steaks back to 2015. I've tried buying prime rib and ribeye from the market and cooking it myself. The results have been disappointing. The market steak has far more gristle than I like and costs nearly as much as Outback.
Hello, Manager at Outback here. What I will say, everything besides Fries and Chicken Tenders is NOT frozen. Everything is prepped, put into pre-portioned, weighed containers that will be reheated to preserve its freshness. Bloomin’ Brands INC. has done several tests, along side other major restaurant brands such as Darden which looks over companies as Olive Garden, LongHorn Steakhouse, etc… have come to the conclusion that microwaving things such as Mashed Potato’s, Vegetables and several other products does not affect the quality, taste and texture of things. Outback takes food quality seriously just like any other chain restaurant. If we (Outback) and others didn’t, there wouldn’t be an Outback Steakhouse, Olive Garden, Texas Roadhouse, Cheesecake Factory, etc
I wish I could figure out the Tangy Tomato dressing. It's my favorite. All copycat recipes I've tried online are never the same. I'd eat salad every day if I could get the real recipe. Or better yet Outback just needs to bottle it!
@Better days I was a Front of house manager and Kitchen Manager for 2 of the top 3 stores in the NY Metro. Lobster is either grilled or steamed. They use an industrial steamer and it takes 3 minutes. How do I know it's 3 minutes after not working there? Because I was a partner as outbacks have a proprieter system.
Outback used to be my absolute favorite restaurant in the 90s. Now they're not nearly as good as they used to be. I think Longhorn is superior these days as far as chain steakhouses go. Outback's cheese fries and cheesecake are still fire though.
I went to outback tonight two people was $40 some dollars plus 15%tip it adds up. It’s not cheap for most people. The food was great of course the brown bread!
When you know who to prepare your food right and get the right veg,cuts of meat and ingredients to make a great meal with a lot great flavor and tastes.
Last two sirloins I bought there were tough as shoe leather so this past weekend I tried the meatloaf. The worst looking and tasting piece of 'meat' I've ever put in my mouth. My gut reaction first tasting this item was "liver". That was my first flavor impression. The two sauces with it couldn't turn it into something remotely edible. I tried but after choking down less than half of 1 piece, the rest got chucked in the trash. At least the baker and broccoli were edible.
All this is facts but if it wasn’t for those lil shortcuts, ppl wouldn’t wanna wait those extra minutes to get their food . They complain about wait times already as it is
i ran 4 outbacks in california, and yes everyhting is warmed up in microwave and stuff that comes back from the guests gets reused if they haven't cut it
I would love to understand your definition of cheap because I don't. awhile back it was KFC and now this neither are cheap in fact you seem to think everything is cheap. I'd love to be that oblivious and privileged
@@Lmiller201 no I go on quality of the product vs worth of item. Example I have two sushi places I frequent One charges about 10 a roll but it's dropped it quality to the point I don't even want to pay 10 Then there's another place that I always spend around 80.00 plus but the quality is there. KFC just isn't worth what they are charging for trash chicken
Video here is a waste of time. Microwaves do not ionizing radiation. So calling it "nuked" is stupid. I often cook raw frozen shrimp in a microwave, and they are delicious!
Yeah you need seasonings I'm not eating no bloody stage it has to be well done if you season it right that steak will come out just as good I don't like my steak medium done I don't want to see no blood disgusting
@@goldenstate66 that's where you're wrong at if you pound out your steak no matter if you could get well done is not tough even if it was dry and tough give me that any day over medium rare steak I'm okay you can keep it
@@goldenstate66 plus I know how to season my food not just with salt and pepper my steak has flavor you would be seriously wrong if you know how to season your food
Outback Steakhouse (3241 Chicagoland Cir, Joliet, IL 60431) ...they messed up our order; we requested the manager ...she said "your order is not a mistake ...we do not give our customers choices" ...never been back
!["สนธิ" ห่วงมีขบวนการปกป้อง "ทนายตั้ม" : [THE MESSAGE]](http://i.ytimg.com/vi/2GQNp3EoMc0/mqdefault.jpg)
Do you think the food at Outback Steakhouse is worthy of the price?
yes
Yes, we love Outback, always have.
Well, for several reasons, I haven't been to Outback in years. Add to this the silliness of the last...what is it...THREE?
Outback did many things right, indeed. The Bloomin' Onion? Oh my, tasty happiness.
I've been isolated from restaurant fare, I cook for two, myself and my Saint Bernard. He needs beef. Beef. Oh, and more beef. We cook over mesquite, not briquettes, but the real deal. You cannot take your Saint to Outback, hehe.
The restaurant industry is struggling. Thanks, Joe.
Prices across the board are in an entirely new universe, folks. But Outback should really be worth your time and hard earned money.
Yeah. The one closest actually closed. I was and am disappointed in that. It closed during Covid 2020 or 2021. I been to one another one far away and it was good. I'd still go back. Love that Bloomin onion!!
Not as good as they used to be. The last time I went there undercooked the steak, and of course when it came back, it was way overcooked. They comped it, but still. The only outback in my area went out of business...
What?!? When I order surf and turf from Outback Steakhouse, I expected them to go out and catch a fresh lobster and kill a cow on the spot. I am shocked that a restaurant hundreds of miles from the sea would have frozen fish shipped in instead of daily fresh caught on the menu for under $50. Next you will tell us McDonald's doesn't bake it's buns daily onsite, impossible.
Recently took a part time job at Outback while going to school. The pasta, rice, all veggie's, macaroni, lobster, Toowoomba topping...all microwaved. But to be honest about the lobster? Who orders lobster tail? Its not Maine lobster, its Florida lobster. Regardless about how its prepared...its not worth it.
I don't know about the french onion soup, I'm not involved in prep, but that it is fire ontop of the mash potatoes, which are cooked and mashed in house with real ingredients...so they have that going on.
Almost all of the sauces are made in house.
Now on the tenders part, I'm not on the fry side, but they do use raw shrimp and chicken. The coating is preseasoned, but I don't think that is a bad thing, its consistent. I was actually surprised that they actually coat the shrimp themselves. I just assumed a chain restaurant would have them precooked and frozen, ready to fry, but no, its pretty good.
Honestly the worst part of working at Outback is the sheer amount of people getting fillet mignons, bone-in ribeye's, and porterhouses well done. Like people, go ahead and ruin the sirloins...but telling me to cook a well done ribeye feels like a crime. Also the amount of people that order a medium well and see even the smallest spec of pink and demanding a cookup??? Bruh that shit is not raw and already overcooked. You want well, hell we get quite a bit of extra wells...errr i mean shoe leather orders.
I would say the best options to get would be the ribeye, and the prime rib. Cannot go wrong. They are fire. They use a double sided flat top grill for the meats (they do touch up the bone ins on a gas grill), and for the leaner cuts like sirloins it doesn't work out that well. But the extra fat on the Ribeye's actually makes it work out really well. And prime rib is always fire. I just wouldn't order it before 4pm unless you like it really rare.
Outback isn’t cheap but compared to some places the prices are fairly reasonable.
Right , i work at outback and If they think $12 for cheese fries is cheap , they have too much money lol
@@getemdetric60 some stuff yes but a prime rip 12 oz with two side for 25 dollars is cheap at a restaurant
@@shadowk4718 you right , I didn’t know they were that cheap 😂 I don’t pay for shit cause I cook it
@@getemdetric60 that’s good outback steaks taste differently though
I worked at a Outback in the 90s and the salad dressings were made in house. Pasta and Alfredo made to order from scratch. Lobster was steamed not microwaved. Also Prime cuts of steak not Choice back then. But nowadays most of these chain restaurants are doing things like the video.
You get what you pay for if you want high-grade meat you go to Ruth's Chris but then you don't pay your mortgage so us every day folks we appreciate outback
My last two experiences at two different locations in the last month has really changed my perception of Outback as a dining option. I never expected prime high end cuts of steak, but always received good thick and juicy steaks in the past. My last two experiences left me feeling like I got discount or reduced price cuts of meat from the local market. They went from thick & juicy to thin & grisly. Best thing at my Father’s Day meal was the house salad & baked potato…not the steak. Prices increased while quality decreased…sad!
outback cook here
1. the pastas being microwaved vs being pan cooked varies location to location depending on the vp for that area
2. the lobster isnt being microwaved its an industrial steamer in the video, it steams everything.
3. all the soups in my area are made from scratch including French onion soup
4. most dressing on outbacks menu are premade, with the exception of, ranch, blue cheese dressing, blue cheese vinaigrette, and bloom sauce.
5. yes the tuna comes in frozen but doesnt effect the quality after its cooked what so ever.
6. no the chicken tenders are not frozen or premade they are hand seasoned and breaded.
Where are you located.
Honey mustard is also made from scratch, I work there, currently. Yes, it's more than just honey and mustard mixed together.
@@brianzelch4734 not where im at we get the cm ones
I wish I could figure out the Tangy Tomato dressing. It's my favorite. All copycat recipes I've tried online are never the same. I'd eat salad every day if I could get the real recipe. Or better yet Outback just needs to bottle it!
This is not surprising, considering that 95% of All big chains use frozen food for their restaurants, it is not uncommon for big chains to buy in bulk, outsource their sauces, dressings, and other foods Items and use a microwave here and there for certain things and buy lower grades meat and vegetables to make a more considerable profit margin, that's why the new style of fast-casual dining, where they prepare the food on the spot using fresh ingredients is slowly becoming more popular among people who love to eat outside their houses, this new-ish industry segment that combines fast service, minimal table side service, and generally high quality but with heavily standardized menu has become the new face of upcoming fast-food restaurants. Five Guys is one of those fast-casual restaurants that nails this segment better than anyone else, with the people gravitating more and more toward wanting to buy fresh food, it's no wonder big chains like Five Guys, Shake Shack, Chipotle, Panera, Baja Fresh, Boston Market are doing great in this segment of this growing industry! Last year alone, this segment of the fast-food industry, the fast-casual industry worldwide brought in a whopping 209 billion in sales revenue! This clearly shows the growing change in people's eating habits, a change that will have a major impact on the fast-food industry in the future!
This is the same for just about Every chain restaurant, grocery store, you name it.
It is all about lowering the company's costs to pass on Low prices to the consumers, as well as keeping Consistency from location to location the same... Its hard enough to get the same consistency with cleanliness and employee friendliness, who would want the food to taste different for different locations?
You go there expecting one thing- that's how their business is structured, to meet those customer expectations.
According to the US government, fish is still considered to be “fresh” if frozen to -20 C.
The last 3 times I have given them a chance, ALL 3 times their food has been TERRIBLE. Wasn't worth $5 much less $50..
Although things come in already made or that we just add water to, it is still the original recipe that use to be made in the restaurant everyday. The pasta is not microwaved,
it is tossed in a pan with the sauce(even though it is not made in house any more still the original recipe). The chicken tenders are no longer frozen they are hand breaded to order. With that being said the “former” employees that you have got info from doesn’t know the history of the sauces, dressings, or they way things are made or prepared today.
Nah. Some stores microwave the pasta lol
I'm surprised. The French onion soup at Outback is delicious. A lot better than FOS I've had at other places. Especially at diners. Same with the steak. I service my prime rib addiction at Outbacks. I've only had a bad one there twice. They had a little more gristle that I liked. But by no means bad tasting. That's out of literally dozens of steaks back to 2015. I've tried buying prime rib and ribeye from the market and cooking it myself. The results have been disappointing. The market steak has far more gristle than I like and costs nearly as much as Outback.
We get it you ran out of ideas
Exactly
Hello, Manager at Outback here.
What I will say, everything besides Fries and Chicken Tenders is NOT frozen. Everything is prepped, put into pre-portioned, weighed containers that will be reheated to preserve its freshness. Bloomin’ Brands INC. has done several tests, along side other major restaurant brands such as Darden which looks over companies as Olive Garden, LongHorn Steakhouse, etc… have come to the conclusion that microwaving things such as Mashed Potato’s, Vegetables and several other products does not affect the quality, taste and texture of things.
Outback takes food quality seriously just like any other chain restaurant. If we (Outback) and others didn’t, there wouldn’t be an Outback Steakhouse, Olive Garden, Texas Roadhouse, Cheesecake Factory, etc
I wish I could figure out the Tangy Tomato dressing. It's my favorite. All copycat recipes I've tried online are never the same. I'd eat salad every day if I could get the real recipe. Or better yet Outback just needs to bottle it!
We don't even half of the items here in Australia - never seen the bloomin onion here.
Outback is definitely NOT cheap....maybe their beef cuts are, but not the check!
I know from experience there is no microwaved lobster at Outback. Steamed or grilled only and fresh hand cut daily.
They are microwaved bro
@Better days I was a Front of house manager and Kitchen Manager for 2 of the top 3 stores in the NY Metro. Lobster is either grilled or steamed. They use an industrial steamer and it takes 3 minutes. How do I know it's 3 minutes after not working there? Because I was a partner as outbacks have a proprieter system.
Thanks to Mashed, we now know that everybody is cheap.
Outback used to be my absolute favorite restaurant in the 90s. Now they're not nearly as good as they used to be. I think Longhorn is superior these days as far as chain steakhouses go. Outback's cheese fries and cheesecake are still fire though.
I went to outback tonight two people was $40 some dollars plus 15%tip it adds up. It’s not cheap for most people. The food was great of course the brown bread!
Naa that’s cheap come on!!!
When you know who to prepare your food right and get the right veg,cuts of meat and ingredients to make a great meal with a lot great flavor and tastes.
Last two sirloins I bought there were tough as shoe leather so this past weekend I tried the meatloaf. The worst looking and tasting piece of 'meat' I've ever put in my mouth. My gut reaction first tasting this item was "liver". That was my first flavor impression. The two sauces with it couldn't turn it into something remotely edible. I tried but after choking down less than half of 1 piece, the rest got chucked in the trash. At least the baker and broccoli were edible.
Apparently y'all have never eaten there!!!😆
I enjoyed your video.
yummy ! steak time !
Outback is fire as fuck there’s worse places that overcharge for the quality I miss the towamba pasta
All this is facts but if it wasn’t for those lil shortcuts, ppl wouldn’t wanna wait those extra minutes to get their food . They complain about wait times already as it is
Ummmm isn’t like 98% of tuna frozen? Even your sushi and sashimi.
Outback is the best
Outback is about the last place you'd want to go for steak. They don't do it well.
Outback is one of the most expensive steak franchises in America. Their quality is average and overpriced.
I work at Outback currently and a lot of what you’re saying is a bit off
Is it because they use kangaroo steaks? 😩😆😆
If anything in this video surprised you, the real truth will scare you to never eat out anywhere ever again
haven't tried outback yet
i ran 4 outbacks in california, and yes everyhting is warmed up in microwave and stuff that comes back from the guests gets reused if they haven't cut it
Cheap slop. I'm surprised there are still some of them around.
I just went there and the Ribeye was fatty and not worth the money. Not going back
I would love to understand your definition of cheap because I don't. awhile back it was KFC and now this neither are cheap in fact you seem to think everything is cheap. I'd love to be that oblivious and privileged
Well if KFC is out of your price range, then that explains a lot
@@Lmiller201 no I go on quality of the product vs worth of item. Example
I have two sushi places I frequent
One charges about 10 a roll but it's dropped it quality to the point I don't even want to pay 10
Then there's another place that I always spend around 80.00 plus but the quality is there.
KFC just isn't worth what they are charging for trash chicken
Sadly Outback exited Canada Years ago
It's funny how you guys think "cheap" refers to their prices
This lady's voice is so annoying and snarky.
Stop watching then.
@@Cam_isMe you know what's so crazy I hate comments like yours she probably did stop watching how do you know she did not
@@Cam_isMe people always says stuff like that to me and I say I did stop watching and it just makes them look stupid
I can't afford it.
Video here is a waste of time. Microwaves do not ionizing radiation. So calling it "nuked" is stupid. I often cook raw frozen shrimp in a microwave, and they are delicious!
Its not cheap cracker barrel is
if you think outback is cheap your out of your fuckin mind
I would rather go to Longhorn their quality & service is trash
Yeah you need seasonings I'm not eating no bloody stage it has to be well done if you season it right that steak will come out just as good I don't like my steak medium done I don't want to see no blood disgusting
Your wasting your money if you go to a real steakhouse and order your steaks tough and dry. You might as well microwave it.
@@goldenstate66 I don't eat steaks at the restaurant I cook it myself
@@goldenstate66 you found that sucker out it does not come out tough whatsoever no matter if you make it well done or not
@@goldenstate66 anyways I'll take my state well done toughen all definitely don't want no blood in my mouth I'm okay keep it
@@goldenstate66 I want my steak well done hold the blood LOL
A bloody steak blood squirting out the steak are you crazy🤢🤢🤢🤮🤮🤮🤮
Ha. Most Americans like me, like their steaks tender and juicy, cooked rare to medium, not dry and tough.
@@goldenstate66 that's where you're wrong at if you pound out your steak no matter if you could get well done is not tough even if it was dry and tough give me that any day over medium rare steak I'm okay you can keep it
@@goldenstate66 plus I know how to season my food not just with salt and pepper my steak has flavor you would be seriously wrong if you know how to season your food
There's no blood squirting out of that steak. Do some basic research. It's myoglobin which is not blood! 🙄
@@bgaviator it got to be well done no matter what half medium rare is still blood
Outback Steakhouse (3241 Chicagoland Cir, Joliet, IL 60431) ...they messed up our order; we requested the manager ...she said "your order is not a mistake ...we do not give our customers choices" ...never been back