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Armed with over 50 years of fine-dining legacy, Ruth’s Hospitality Group Inc. draws in customers by proudly embracing classics and providing a personal, high-touch experience.
The Winter Park, Fla.-based casual-dining operator has over 150 Ruth’s Chris Steak House locations. At the heart of the upscale fine-dining brand’s menu are its signature steaks — USDA Prime steaks that are seared, finished with butter and freshly chopped parsley, and then served sizzling hot on 500-degree plates. This method of preparation is rooted in what founder Ruth Fertel established at the first Ruth’s Chris restaurant in New Orleans in 1965.
The chain still looks to Fertel’s standards of execution and hospitality for everything — from food to service. This rich tradition of excellence has enabled Ruth’s Chris to develop deep expertise over the years, according to John Walker, vice president of brand marketing.
“We build upon what Ruth established: classic American steakhouse food, a great bar, legendary service and focusing on our guests,” said Walker.
The brand got high marks in the survey for food quality. It was the top scorer out of nearly 200 brands for having “premium ingredients,” tied for the top spot on “high-quality food” and took No. 2 spot for “attractively presented.”
Another key factor in the chain’s success is its reputation as a place to commemorate special moments. In fact, 30 percent of participants in this year’s Consumer Picks survey named Ruth’s Chris as a restaurant to visit for special occasions.
“We saw solid year-over-year sales growth on both Mother’s Day and Father’s Day as guests continue to choose Ruth’s Chris when celebrating these special moments,” said Cheryl Henry, who recently replaced Michael O’Donnell as CEO, on a recent quarterly earnings call.
Ruth’s Chris is also continuing its multiyear effort to remodel its existing restaurants, which began in 2015. “We remain on track for seven to nine remodels in 2018,” said O’Donnell, now executive chairman, on the same earnings call.
While staying true to its roots, Ruth’s Chris evolves to meet guest needs by focusing on experiential initiatives like its Ruth’s TasteMaker Dinners. The program, which launched in 2017, is a series of unique, one-night-only dinners involving five-course menus with pairings from top winemakers.
“Ruth Fertel defined the steakhouse category and today we continue to redefine it.” said Walker.
Email Anna Kang at [email protected]
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