RUTH’S CHRIS STEAKHOUSE
description
Transcript of RUTH’S CHRIS STEAKHOUSE
![Page 1: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/1.jpg)
RUTH’S CHRIS STEAKHOUSEUS Prime
![Page 2: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/2.jpg)
Our Mission
• To build a growing profitable restaurant business in which the highest standards of quality, value, and hospitality are expressed.
![Page 3: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/3.jpg)
Our Beginning:
• We were founded in 1965 in New Orleans, LA.
• Ruth Fertel bought a steakhouse called ‘Chris Streakhouse’.
• Ruth took the restaurant through hurricanes and fires and multiplied it into 130 restaurants today.
![Page 4: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/4.jpg)
Our Beef:
• We serve USDA Prime beef• That’s the top 2% of beef in the US• Our beef is from Mid-Western corn-fed cattle• Our steaks are never frozen, and we only ever
season our beef with salt & pepper
![Page 5: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/5.jpg)
Preparation:
• Our steaks are only seasoned with salt & pepper then broiled in a 1800° broiler
• The broiler quickly sears the outside of the meat sealing in all the juices and flavor
![Page 6: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/6.jpg)
Service
• We serve your steak sizzling on a 500° plate topped with butter and fresh parsley
• The hot plate ensures that your food stays hot from first bite to last
![Page 7: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/7.jpg)
Sizzling Delivery
• Our most famous signature is our Sizzling Delivery. Due to the 500` plates and steaks topped with butter, your food is served sizzling.
• As Miss. Ruth said: If it’s not sizzling, send it back!
![Page 8: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/8.jpg)
Side Dishes
• Sides are serves a la carte and family style. They’re about 1 lb. each so sharing is key!
Cream Spinach Mashed Potatoes with Roasted Garlic
![Page 9: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/9.jpg)
Hospitality
• Our service standard is genuine hospitality. Each time you come in it’s our goal that you feel welcome and well taken care of.
Remember: If it doesn’t sizzle, send it back!
![Page 10: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/10.jpg)
Steaks we serve:• Filet: The most tender cut
of corn-fed Midwestern beef.
• Ribeye: An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.
• Cowboy Ribeye: A huge bone-in version of this USDA Prime cut.
• New York Strip: This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye.
• Porterhouse for Two: This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
• T-Bone: A full-flavored, classic cut of Prime beef.
In addition to beef we also serve: Lamb Chops, Veal Chop, Stuffed Chicken, Ahi Tuna Crab Stack, Grilled Portobello Mushrooms, Lobster, and Fresh Seafood.
![Page 11: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/11.jpg)
• Chocolate Explosion Cake• Chocolate Sin Cake• Break Pudding with Whiskey Sauce• Cheesecake
Desserts
![Page 12: RUTH’S CHRIS STEAKHOUSE](https://reader035.fdocuments.us/reader035/viewer/2022081512/56816892550346895ddf1df7/html5/thumbnails/12.jpg)
• “Do what you love, love what you do”
-Ruth Fertel