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LongHorn Steakhouse was formed in 1981 by George McKerrow Jr. and his best friend Brian. McKerrow was a former manager at Quinn's Mill Restaurant, a subsidiary of Victoria Station, a San Francisco-based concept with railroad cars used as dining areas that was popular in the US during the 70's and 80's. The first location, originally called ...
The Texas Longhorn is an American breed of beef cattle, characterized by its long horns, which can span more than 8 ft (2.4 m) from tip to tip. [4] It derives from cattle brought from the Iberian Peninsula to the Americas by Spanish conquistadores from the time of the Second Voyage of Christopher Columbus until about 1512. [ 5 ]
Darden Restaurants, Inc. is an American multi-brand restaurant operator headquartered in Orlando, Florida. [1] As of May 2023, the firm owns three fine dining restaurant chains: Ruth’s Chris Steak House, Eddie V's and The Capital Grille; and six casual dining restaurant chains: Olive Garden Italian Restaurant, LongHorn Steakhouse, Bahama Breeze, Seasons 52, Yard House and Cheddar's Scratch ...
If there’s anything Americans love, it’s cheap meat. So business is booming at Texas Roadhouse and LongHorn Steakhouse, even as Americans pull back elsewhere.
LongHorn Steakhouse. Nutrition (Per 7-oz. salmon with rice and broccoli side): Calories: 620. Fat: 26 g (Saturated Fat: 6 g) Sodium: 1,555 mg. Carbs: 50 g (Fiber: 4 g, Sugar: 8 g) Protein: 40 g ...
Fat: 56 g (Saturated Fat: 23 g, Trans Fat: 2 g) Sodium: 1,410 mg. Carbs: 10 g (Fiber: 3 g, Sugar: 4 g) Protein: 55 g. At Texas Roadhouse, you can smother any steak in onions, mushrooms, gravy, and ...
Texas Roadhouse, Inc. Texas Roadhouse, Inc. is an American steakhouse chain that specializes in steaks in a Texan and Southwestern cuisine style. [ 4] It is a subsidiary of Texas Roadhouse Inc, which has two other concepts (Bubba's 33 and Jaggers) and is headquartered in Louisville, Kentucky. [ 5] As of August 2021, the chain operates about 627 ...
The company had more than 500 restaurants by 1987. That year, they decided to begin franchising by licensing 55 distressed restaurants to their most successful general managers. Because of poor training, nationwide concerns about the consumption of red meat , and a shift in market shares to upscale restaurants, sales were falling.
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