The first Texas Roadhouse was opened on February 17, 1993, in Clarksville, Indiana by Kent Taylor, whose goal was to own more than a family restaurant or steakhouse, but to own, a place where everyone could come together share a great meal with great fun for a great price. They are known for their legendary food such as hand-cut steaks, fall-off-the-bone ribs, made from-scratch sides, and fresh-baked bread. Everything they do goes into making hearty meals that stand out by handcrafting almost everything they serve with the exception of the T-bone steak, providing larger portions so you get more food for your dollar and if you want a beer or a margarita to wash it all down, they have those, too. Kent’s mission also includes being known for …show more content…
The next weakness would be they do not offer a lot of locations within a city, for example here in the Greenville area there is only the one location which is in Taylors, SC so the ratio of consumer to the restaurant is over weighted. Lastly, they are known for their peanuts on the floor, but these peanuts are a topic of concern due to legal conflicts and issues, whereas patrons have sued the establishment in the past due to slips and falls associated with them. Next let’s discover how to turn some weaknesses into …show more content…
Their focus strategyfocuses on one small portion of the market by fulfilling a need that perhaps fewer people have, but there's less competition from other businesses. Texas Roadhouse is using this type of strategy for providing service, namely dining services for their largely walk-in clientele. Within the constraint of being an eating establishment for consumers, a large percentage of locations limit their operations to that of the "dinner rush" during the weekdays. This practice is used to provide management and employees with a better work and life balance during the week, as well as allowing for a more specific area of emphasis among the employees when working during the week. The main purpose for this strategy is to provide a higher quality finished product with amicable service to clients, all while attempting to maintain competitiveness with other service chains (Stock). Then there is the cost leadership strategy where the whole goal here is to be the cheapest provider of your product or service, for example, their portion sizes are larger than their competition and Texas Roadhouse entrée’s average starting price is $5.00 less than their competitors. These two strategies’ have been working consistently for Texas Roadhouse and have been in place since the first location was opened in 1993 and now the chain operates about 450 (July 2015) locations in forty-nine U.S. states, and in Saudi