doreen327 asked:
I just dont get it! It doesnt make sense for them to be open only for dinner. The earliest they open is around 3pm on certain weekends.
Maybe it is just in the Indianapolis area. But dammit sometimes I crave Outback for lunch and I cant get it and instead I have to go during dinner hrs when it is packed.
If Red Lobster can be open for lunch so can Outback!!!
I just had lunch at Outback yesterday dude (specifically the one in Foothill Ranch, CA). I live in Southern California…Indianopolis sounds crappy!! If you can’t get a 9oz salty-ass steak & baked potatoe for $13.99 during lunch hour, then you should move….immediately. I suggest Texas for immediate beef gratification at noon!!!
I’m not really sure why they don’t open for lunch, but it sure has made me mad! I believe some of them open for lunch regularly, but not many do. There was one that did that was really close to my house but I moved.
Outback makes everything from scratch. It’s a chain restaurant that’s also a real restaurant. Applebee’s and Fridays and all those places used pre-cooked food and microwave it. Outback makes all their soups and sauces from scratch.
Outback makes everything fresh daily. They open at 7am to have everything prepared for the dinner shift, so the doors open around 4PM. Some Outbacks are open for lunch. You can go to Outback earlier on Sundays.
Red Lobster doesn’t make things from scratch, they just open a bag.
they are open for lunch on mother’s and father’s days.
If I could operate only 1 meal and still be profitable, I would too.
Lots of those type of restaurants aren’t profitable at lunch because of the high food cost of steak and seafood. Even if they have a very busy lunch they still might not make enough profit to make being open the extra hours worth it. Depends on what they serve and how efficiently it is run.
Many full-service expensive restaurants consider lunch a promotion. For some reason, people are willing to spend more for dining out at dinner, possibly because most lunches eaten out are by working people, often in a hurry and on a budget. Restaurants have found that people are only willing to spend ’so much’ on lunch, and upscale restaurants either sacrifice % of profit margin, size of portions, or lower quality products to stay within priceline margins. The advantage to being open for lunch is to contribute to general overhead costs. The disadvantage is that staffing costs are generally just as high for the lower% return (you still need just as many dishwashers, waiters, cooks, etc., and you only need them for the short period of time. It requires a larger staff for the extra shift.