LongHorn Steakhouse - PorkFoodService.Com

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NPB: Your dinner menu offers a bacon wrapped filet – how does this filet perform compared to your steaks without bacon? LongHorn: It does very well. I wouldnʼt say that it does better or worse but it does offer a flavor profile that you canʼt get on other steaks. When we bacon wrap our filets, we grill them over an open flame with our signature fire grilled seasoning. This helps to render the fat from the bacon adding more flavor to the steak and a crispy texture to the bacon. NPB: You are, obviously, known for your steak, but your menu also features Cowboy Pork Chops and your signature Baby Back Ribs. How do these dishes perform for you? LongHorn: They perform very well. Our guests like the variety on the menu. We are a steakhouse first and foremost but it is important to offer variety. Our baby back ribs are fall-off- thebone tender, fire grilled and glazed with our signature house made BBQ sauce. They have a very loyal following. NPB: When did you first add the ribs and chops to your menu? LongHorn: 1995 NPB: What were some of the logistics that went into getting ribs and chops on your menu? What efforts have you put into marketing your two fresh pork dishes? LongHorn: Adding the chops was fairly simple. Adding the Baby Back Ribs to the menu involved adding char-grills to our restaurants so we could achieve the flavor profile we wanted. It also involved teaching our cooks a new skill and adjusting our labor needs a touch. It has proven to be worth the effort. As a Steakhouse our marketing efforts focus on steak, but our ribs and chops play a significant role on our core menu. NPB: How do your customers react to your pork options? How do they react to the price point? LongHorn: The chops and ribs are very satisfying to our guests. The price point allows us to give our guests great value and affordability, which is very important to us. NPB: Do you have plans to expand your fresh pork offerings in the future? LongHorn: We are always looking at ways to expand our offerings on our menu to drive variety and distinctiveness for our guests. We feel that we do have the ability to offer different cuts and preparations for pork on our menu.
NPB: Have you thought about featuring more pork as an ingredient in your appetizers, sandwiches or sides? LongHorn: Absolutely! We have looked at using more cuts in different ways to add distinctiveness to our entire menu. We have some new dishes in development that are unique to casual dining and we feel that our guests are going to find them highly craveable! NPB: You are based in Orlando, Florida, but have restaurants across the country. Does location and availability of ingredients play into your menu offerings at all? LongHorn: It does to a degree. We have over 350 restaurants now and plan to grow substantially over the next 5 to 10 years. Location isnʼt the issue as much as availability. Whatever cuts we feature we need to know we can get adequate supply now and in the future.
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LongHorn Steakhouse - PorkFoodService.Com

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