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10 Things You Didn’t Know About Outback Steakhouse

10 Things You Didn’t Know About Outback Steakhouse

This popular chain restaurant is anything but Australian

10 Things You Didn’t Know About Outback Steakhouse

What’s the one word you associate with Outback Steakhouse? Considering the accent featured in every Outback commercial it would be Australia, right? Well in fact, Outback’s founders hadn’t ever visited Australia before opening their first location. Read on for these and other facts about the “No Rules. Just Right” chain.

Outback’s Founders Never Visited Australia

Yep: When the founders were putting together their business plan, none of them had ever visited the continent and they weren’t even particularly well-versed in its food or customs. Apparently a research trip was proposed but shot down, because all the founders were going for was “American food and Australian fun.”

Outback’s Steak Spice Blend Contains 17 Spices

That spice blend took a long time to develop, but it wasn’t created for the restaurant; co-founder Tim Gannon actually developed the recipe while working as a chef at a restaurant called Copeland’s in New Orleans. So if anything, Outback’s steaks have more of a Cajun kick than an Aussie one.

Outback’s Menu Varies Regionally

The menu at Outback isn’t actually exactly the same across the board. You’ll find crawfish and sweet potatoes in the South, lobster in the East, and Alaskan King Crab in the West.

Outback’s Steaks are Griddled, not Grilled

All steaks at Outback are griddled on a flat-top in butter, not grilled or broiled like at many other steakhouses.

Outback’s Menu is Pork-Free in Malaysia

Malaysia is the only primarily-Muslim country the chain operates in, and Bloomin’ Brands removed all pork from the Outback menu there to adhere to dietary laws.

Outback’s Founders are Major Republican Party Contributors

Outback steakhouse actually runs its own political action committee (PAC), which is the second-largest donor in the food and beverage sector, second to the National Restaurant Association. According to OpenSecrets.org, the PAC donated $1.3 million in the 2012 election cycle, with 96 percent of donations going to Republicans.

Outback’s Bloomin’ Onion is Insanely Unhealthy

The Bloomin’ Onion, which is an onion that’s been sliced (using a top secret method), battered, and fried in beef tallow, is one of the most famous chain restaurant dishes on earth, and also one of the unhealthiest. It contains 1,954 calories and a whopping 155 grams of fat, along with 56 grams of saturated fat and 3,841 milligrams of sodium. Thankfully, Outback also offers a variety of dishes that contain less than 600 calories.

A Kevin Harvick Win = Free Bloomin’ Onions

Outback Steakhouse/Yelp

Any time NASCAR driver Kevin Harvick finishes in the top 10 in a NASCAR Sprint Cup Series race, Outback’s diners can get a free Bloomin’ Onion on the Monday following the race, thanks to Outback’s sponsorship of the driver.

You Can Get Deals and Coupons by Joining the Outback 365 Program

Outback Steakhouse/Yelp

Just sign up and let the offers, which change regularly, start rolling in!

Outback Has the Longest Active Bowl Sponsorship in History

ID 36575735 © Brendad777 | Dreamstime.com

The Outback Bowl is played every New Year’s Day at Raymond James Stadium in Tampa, Florida. Called the Hall of Fame Bowl from 1986 to 1994, it was renamed the Outback Bowl in 1995 and has retained the name since, making it the longest bowl sponsorship in history. The partnership is expected to extend through at least 2020.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


G'Day! 10 Facts About Outback Steakhouse

Don’t let the accent fool you: With its generously seasoned steaks, deep-fried shrimp platters, and sauce-drenched desserts, Outback Steakhouse’s cuisine is way more American than Australian. And most people seem to be okay with that. In 30 years time, Outback has gone from an underwhelming opening to become one of the most popular restaurant chains in America—a place where the Fosters is always flowing, and where you’ll likely find more than one boomerang stuck to the wall.

1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.

You may be shocked to learn that a Bloomin' Onion is not a traditional dish of the Australian Outback. Nor are Aussie Fries or Alice Springs Chicken Quesadillas. But considering that real Outback cuisine includes bush tomatoes and wattleseed biscuits, you’re probably okay with that.

2. YOU CAN THANK CROCODILE DUNDEE.

Back in 1986, Paul Hogan introduced Americans to the image of Australians as rugged, carefree, and always carrying a big knife. Crocodile Dundee was the second most popular film in America that year, and created a cultural wave that Outback Steakhouse’s founders hoped to ride. In March 1988, they opened the first location in Tampa, Florida.

3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.

All three were veterans of the restaurant industry and wanted to invest in a novel concept. After developing the idea for Outback Steakhouse, a research trip was proposed and then quickly shot down. According to co-founder Chris Sullivan, they didn’t want to be influenced by the cuisine or otherwise put off their mission to deliver “American food and Australian fun.”

4. IT DID NOT HAVE A PROMISING START.

Opening day was as desolate as a sun-baked highway stretching to the horizon. Employees at the Tampa, Florida location had to park in the lot to make it look busy and call their friends and family and invite them to come in. To drum up business, the founders invested in ads and promotions, and eventually word got around.

5. NEW ORLEANS WAS A BIG INFLUENCE.

Co-founder Tim Gannon developed the Bloomin' Onion while working as a chef in New Orleans, using different spice combinations to season his deep-fried onion concoction. The 18 different seasonings used to marinate Outback’s steaks are also inspired by The Big Easy.

6. THERE'S ONLY ONE BLOOMIN' ONION.

Well, actually there are many—they just go by different names. There’s LongHorn Steakhouse’s Texas Rose, Chili’s Awesome Blossom (which was discontinued a few years back), and the thousands upon thousands of concoctions people create in their own kitchens using an at-home onion fryer. But only Outback's onions are crafted by "dedicated bloomologists."

7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.

Seven, to be exact, which means Australians must not find Outback Steakhouse completely offensive. There are subtle changes, like a menu that lists “prawns” instead of “shrimp,” and a grammatically incorrect tagline that exhorts diners to “Live Adventurous.”

8. THEY JUST STARTED SERVING LUNCH.

Lunch has traditionally been viewed as a money-loser in the restaurant industry, but that’s starting to change as fast-casual companies like Chipotle rake in the dough. So Outback decided to give it a go with $6.99 combo meals and more 100% not-Australian dishes like Aussie Tacos.

9. THEY ONCE SOLD STEAK FLIGHTS.

For a fleeting few weeks back in 2013, Outback offered diners three 3-oz. steaks with a choice of four sauces. It sounds pretty fancy, until you learn that one of the sauces was called Creamy Diablo.

10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.

Never mind that Clement’s from New Zealand, not Australia— the ads are still pretty funny.


Watch the video: The Real Reason Outback Steakhouse Is Struggling (October 2021).