Outback Steakhouse has become a familiar name in American dining since it first opened its doors in 1988. This popular steakhouse chain brings Australian-themed dining to customers across the globe with its famous Bloomin’ Onion and sizzling steaks.
Whether you’re a regular customer or have only visited occasionally, there’s probably a lot you don’t know about this restaurant with its boomerang logo and down-under inspired menu.
1. Founded By Americans Who’d Never Been To Australia
Shocker alert! The four founders who created Outback Steakhouse in 1988 had never actually set foot on Australian soil when they launched their Aussie-themed restaurant.
Chris Sullivan, Bob Basham, Tim Gannon, and Trudy Cooper created the concept based on the movie “Crocodile Dundee” and other popular Australian stereotypes of the time. Their goal? Create a casual steakhouse with a fun theme that stood out from competitors.
2. The Bloomin’ Onion Contains Over 2,000 Calories
Holy calorie bomb! The iconic Bloomin’ Onion might look like a delicious golden flower, but it packs a whopping 2,210 calories and 134 grams of fat. Created by co-founder Tim Gannon, this deep-fried masterpiece has become the restaurant’s signature appetizer since its debut.
Made from a single colossal onion that’s cut to resemble a blooming flower, then battered and deep-fried to crispy perfection, it’s served with a tangy dipping sauce. If you’re planning to indulge, bring friends—lots of them.
3. The First Location Opened In Tampa, Florida
G’day, Tampa! The very first Outback Steakhouse swung open its doors in March 1988 in Tampa, Florida—not in the Australian outback as the name might suggest. This inaugural location launched what would become a global restaurant empire with over 1,000 locations worldwide.
The founders chose Tampa as their starting point because they were already living and working in the Florida restaurant scene. Within just one year, the concept proved so successful that they opened five more locations.
4. The Secret To Their Steaks Is a 40-Year-Old Seasoning
Carnivore confession: That mouthwatering flavor coating every Outback steak comes from a 40-year-old seasoning recipe containing 17 spices and herbs. Co-founder Tim Gannon developed this proprietary blend before Outback even existed, and it remains virtually unchanged four decades later.
Employees call it “Magic Dust” behind the scenes. The exact recipe is kept under lock and key, with only a handful of executives knowing the complete formula.
5. Outback’s Parent Company Owns Multiple Restaurant Chains
Restaurant empire alert! Bloomin’ Brands, Outback’s parent company, controls an impressive portfolio of familiar dining spots. Beyond the Australian-themed steakhouses, they own Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar.
The company went public in 2012, trading on NASDAQ under the ticker symbol BLMN. Originally called OSI Restaurant Partners until 2012, the corporation oversees more than 1,450 restaurants globally.
6. They Have Locations In 23 Countries Outside The US
G’day, world! Outback Steakhouse has taken its Aussie-themed dining experience global, operating in 23 countries beyond American shores. From Brazil to Japan, South Korea to Saudi Arabia, international diners are gobbling up those famous steaks and Bloomin’ Onions with enthusiasm.
Surprisingly, Brazil hosts the largest international presence with over 100 locations—Brazilians apparently can’t get enough of those Aussie-American steaks! The international menus feature slight variations to accommodate local tastes and cultural preferences.
7. The Bushman Bread Is Baked Fresh Daily
Carb lovers rejoice! That dark, sweet, impossibly addictive bread served before your meal isn’t shipped in frozen—it’s baked fresh daily at each Outback location. The famous Bushman Bread (sometimes called Bushman Bread) contains molasses and honey, giving it that distinctive sweet flavor and dark color that keeps customers asking for more.
Each restaurant starts the baking process early in the morning, filling the kitchen with that irresistible fresh-baked aroma. The recipe remains a closely guarded secret, though countless copycat versions exist online.
8. The Company Was Named After The Popular 1980s Movie
“That’s not a knife…THIS is a knife!” The 1986 blockbuster film “Crocodile Dundee” starring Paul Hogan didn’t just entertain audiences—it inspired an entire restaurant chain! When Outback’s founders were brainstorming concepts in the late 1980s, Australia was having a major cultural moment in America thanks to this film.
The movie’s massive success made all things Australian seem exotic and appealing to American consumers. The founders capitalized on this trend, creating a themed restaurant that evoked the rugged, casual spirit of the Australian outback portrayed in the film.
9. The Chocolate Thunder From Down Under Has A Cult Following
Dessert fanatics, listen up! The Chocolate Thunder From Down Under—a warm brownie topped with vanilla ice cream, hot fudge sauce, chocolate shavings, and whipped cream—has developed an almost religious following among sweet-toothed patrons.
Social media is flooded with devoted fans posting their Thunder experiences, and some customers admit to skipping the main course entirely just to save room for this chocolatey masterpiece. The dessert’s playful name fits perfectly with the restaurant’s Australian theme while delivering a sugar rush that keeps customers coming back specifically for this finale.
10. There’s A Secret Menu Item Called The “Walkabout Soup”
Psst! Want to order like an Outback insider? Ask for the “Walkabout Soup”—a creamy, cheesy onion soup that doesn’t appear on all menus but can usually be ordered at any location. This cult favorite was once a regular menu item before being retired, but customer demand kept it alive as an unofficial offering.
Made with Velveeta cheese, chicken broth, and caramelized onions, this soup has inspired countless copycat recipes online from fans who can’t get enough. Some locations still list it as “Creamy Onion Soup,” while others keep it as a staff secret.
11. They Donate Millions Through Their “Dine Rewards” Program
Eating steaks for charity? Count me in! Outback’s loyalty program “Dine Rewards” does more than just give customers free Bloomin’ Onions—it’s generated millions in charitable donations. Through various initiatives within the program, Outback has partnered with organizations like Operation Homefront supporting military families and Feeding America to combat hunger.
During special promotions, a percentage of each check gets directed to these causes. Their annual “Thanks for Giving” campaign has provided over 5 million meals to families in need.
12. They Cook Steaks At Different Temperatures Than Most Restaurants
Medium-rare fanatics, take note! Outback cooks their steaks at slightly different temperature points than industry standards. Their medium-rare comes out at 130-135°F instead of the typical 135-140°F you’d get elsewhere, making their steaks a touch rarer than what you might expect at other steakhouses.
This cooking quirk stems from the founders’ belief that beef tastes best when cooked just under traditional temperatures. Grill masters undergo extensive training to nail these specific temperature ranges.
13. The Company Nearly Went Bankrupt In 2008
Financial meltdown narrowly averted! During the 2008 economic crisis, Outback’s parent company teetered on the edge of bankruptcy as restaurant visits plummeted nationwide. After going private in a $3.2 billion leveraged buyout in 2007, the company found itself drowning in debt just as consumers stopped dining out.
Private equity firm Bain Capital orchestrated a dramatic financial restructuring, converting millions in debt to equity and injecting fresh capital. The company slashed prices, introduced new value menus, and closed underperforming locations to stay afloat.
14. Employees Follow A Strict “No Rules, Just Right” Philosophy
“G’day, mate!” isn’t just a greeting—it’s company policy! Outback employees follow a unique service philosophy called “No Rules, Just Right” that encourages staff to bend standard restaurant protocols to ensure customer satisfaction. This approach gives servers the authority to comp meals, offer substitutions, or accommodate special requests without manager approval.
Staff training emphasizes solving problems creatively rather than citing policy limitations. The philosophy extends to the kitchen, where chefs are encouraged to customize dishes to meet dietary needs.
15. The Chain Was Among The First To Ban Smoking Nationwide
Breathe easy, mate! Long before it became standard practice, Outback Steakhouse made the bold move to ban smoking in all its US locations in 1995—a full decade before many states implemented similar bans. This decision came when smoking sections were still the norm in American restaurants, making it a risky business move.
The founders made this choice after research showed smoke affected the taste of their steaks and created an unpleasant dining environment for non-smokers. Initially facing backlash from smoking customers, the chain stuck to its guns.