Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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TNT DIP



TNT DIP

Makes: 8 cups

1 1/2 pounds ground beef
1 (10 ¾ oz.) can cream of mushroom soup
1/4 cup (½ stick) butter
2 pounds pasteurized processed cheese spread (like Velveeta)
1 cup salsa
2 tablespoons chili powder

In a soup pot, cook ground beef over medium heat about 8 minutes or until browned; drain liquid. Add remaining ingredients and continue to cook over low heat until cheese is melted, stirring occasionally.

Notes:  Serve with corn chips, tortilla chips, or party rye bread.

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