E number of steak house franchisers are looking for franchisees. All steakhouse concepts feature steak,
The size of the steak served varies from a few ounces of a less expensive cut of beef to a 24-ounce porterhouse served on formal china on a white tablecloth. Steakhouses present the operator with food and labor cost combinations that are found in in restaurants.
Compare this to full-service restaurants, with about 34 percent food cost and 24 to 28 percent labor costs . Another difference: A high percentage of steakhouse customers are men. They are aged beef, in which the enzymes have broken down much of the connective tissue, yielding a distinct flavor and tenderness. The prototypical steak eater likes his steak slapped on a very hot grill or griddle so that the surface is seared and the next layer yields a cross-section of flavors.
Dry aging takes place under controlled temperature, humidity, and air flow, a process that causes weight loss of 15 percent or two. The two processes result in different flavors.
LORE OF STEAK
Steak lovers rhapsodize about their favorite form of steak and its preparation. Tenderloin steak is the most tender, cut from the strip of meat that runs along the animal & # 39; s backbone and gets the least exercise.
T - bone steaks are cut from the small end of the loin and contain a T - shaped bone. Porterhouse steaks,
(The Peter Luger Steakhouse in Brooklyn, New York, is known for serving a single steak dish-porterhouse, cut thick to serve two, three, or four people.) Most steakhouses promote their rib-eye steak, top sirloin, tenderloin,
and roasted prime rib. The New York strip steak, served in hundreds of steakhouses around the country, is a compact, dense, boneless cut of meat.
A Delmonico steak (or club steak) is a small, often boned steak taken from the front section of the short loin. Sirloin steaks come from just in front of the round, between the rump and the shank. They have a considerable investment in building, fixtures, and equipment.
Midprice steakhouses like Stuart Anderson & # 39; s Black Angus chain compete in another price bracket. Forty percent Low-end operations may be well with sales $ 500,000 a year. High-end steakhouses expect to have a high Low-end teakhouses may stick with beer and moderately priced wine. The high end may stock Kobe beef, imported from Japan, which may sell for $ 100 a pound.
However, the popularity of low-carb diets (eg, in the year 2004, steakhouses were thriving and expanding. Steak connoisseurs say that the taste is excellent.
