Outback Steakhouse used to be a regular weekday restaurant stop for us. It wasn’t a date-night option or a meal for a special occasion, but it was reliable, affordable, and a pretty decent choice.

But over the past few years, quality has slowly slipped. It wasn’t one thing, but after a few visits where the service was slow, the food was cold, and the steak maybe wasn’t great, we simply stopped going.

It wasn’t a hard pass or a single incident, just a slow decline that made us pick other places when the idea of eating at Outback came up.

Now, however, the struggling chain, which has been closing locations, has a plan to fix its core product and has introduced “Best Steaks Ever,” which the company calls “a commitment to raising the bar on the steak experience at Outback.”

Outback Steakhouse has a turnaround plan

Outback’s parent company, Bloomin’ Brands, has admitted that the chain needs work, and CEO Michael Spanos talked about the plan to improve it during the company’s second-quarter earnings call.

“The turnaround is anchored on four strategic platforms as previously communicated, which are, first, deliver a remarkable dining experience; second, drive brand relevancy; third, reignite a culture of ownership and fun; fourth, invest in our restaurants. These platforms will be supported by non-guest-facing productivity savings, balanced capital allocation, and a strong management team,” he said.

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Outback has made a number of changes, including improving its service.

“As we have previously communicated, we identified that our 1 server to 6 table station ratio during peak hours didn’t provide the right level of guest interaction and satisfaction. In Q2, we successfully rolled out our new service model to all Outbacks, reducing our ratio to 4 tables per server during peak hours,” he said,

Spanos said the new service model is already improving guest satisfaction.

“We are receiving positive guest feedback from this change. Our Q2 absolute service scores were over 90% top box and increased by nearly 3 points year-over-year,” he added.

The turnaround still faces a significant hurdle. Outback’s comparable sales increased 1.4% in the second quarter of 2026, but customer traffic fell 2.8%, suggesting the chain has yet to reverse its decline in visits.

Outback Steakhouse has made changes to improve its steaks.

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Outback Steakhouse is fixing its steaks

“Best Steaks Ever” is part of a broader commitment by Outback to improve the quality of its steaks.

“Built around the menu item at the heart of the brand, Best Steaks Ever reflects the continued investment in steak quality. Through enhanced cut specifications, hand-trimming techniques, seasoning standards, and expert preparation, every steak is crafted to lock in rich, juicy flavor and deliver a steakhouse experience worth coming back for,” the company shared in a press release.

The new steak offerings include:

• Down Under Delmonico Ribeye: A new, thick-cut ribeye with juicy tenderness, deep marbling, and flavor-packed char.
• New York Strip: New to Outback, this steakhouse classic balances full-bodied flavor and tenderness.
• Victoria’s Barrel-Cut Filet Mignon: Hand-trimmed and shaped for exceptional tenderness with a flavorful seared crust.
• Center-Cut Sirloin: Lean and flavor-packed with Outback’s signature seasoning and sear.
• Rockhampton Ribeye: Marbled for rich, buttery flavor and an extra-juicy bite.

The chain has also named Chef Efrem Cutler its Chief Steak Officer.

Cutler brings more than 45 years of culinary experience to the chain. He will serve as the brand’s authority on steak selection, marbling, seasoning, and preparation, helping guests understand what makes a truly great steak.

“A great steak comes down to the details,” said Chef Efrem. “The cut matters, but so do the marbling, trimming, seasoning, and how you cook it. Best Steaks Ever is about bringing all of those pieces together, so every cut delivers what steak lovers are looking for.”

Outback faces a challenging environment

RTM Nexus CEO Dominick Miserandino thinks that Outback’s need for a turnaround isn’t entirely because the chain let standards slip.

“Outback has a lot more competition than it did 20 years ago. Texas Roadhouse has done an excellent job building loyalty, and Chili’s has shown that casual dining can compete on value,” he told TheStreet.

The chain, he added, can turn things around.

“Outback has a recognizable name, but that’s only going to get people so far. They need to give customers a reason to choose them over the restaurant down the street,” he said.

Analysts at JPMorgan upgraded Bloomin’ Brands from Underweight to Neutral and raised its price target to $13 from $6.

“The upgrade follows a private lunch at Outback Steakhouse with CEO Mike Spanos, CFO Eric Christel, President of Outback Pat Hafner and other brand management executives. JPMorgan said the experience reminded the firm of the brand from 20 to 30 years ago when lines were often out the door,” Investing.com reported.

Outback has closed a number of locations

While the shutdowns have been selective, Bloomin’ Brands has been shrinking the number of Outback Steakhouse locations.

• Four Outback locations closed in the second quarter of 2026. Bloomin’ Brands reported 659 U.S. Outback restaurants as of June 28, down from 662 at the end of March.
• At least 11 Outback restaurants have closed in 2026, according to a September report, including locations in Wyoming and Maryland.
  • Source: Bloomin’ Brands
• The company’s latest quarterly filing showed 659 U.S. Outback restaurants as of June 28, 2026, compared with 678 a year earlier, according to an SEC filing. (That means the chain also opened one new location).

Bloomin’ Brands does not formally announce or comment on specific restaurant closures.

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