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It may look like the era of the casual meal is over, but a restaurant industry is still sizzling: steak houses.
Despite the challenges in the middle of the Covid 19 pandemic, pandemic Steakhouse industry has recorded steady growth since 2020.
The income from the Premium Steak industry industry has increased in the past five years with an annual growth rate of 5.4% and achieved an estimated 8.3 billion US dollars in 2025, according to a US market research report from Ibisworld.
According to data, there are now 4,263 premium steak houses in the USA in the USA Red meat.
Economists indicate more consumer expenses and an increase in households with annual income over $ 100,000.
Guests with high incomes have had the recovery decline of upscale steak restaurants since the downturn from the pandemic. (IStock)
But there is a catch: growth was not universal.
Smaller chains such as BLT Steak, Blt Prime and Charlie Brown have closed many locations in recent years – and they are not alone.
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The florida -based outback steakhouse began to close in 2024.
Logan’s roadhouse with headquarters in Texas explained in 2020 bankruptcy Covid-19 pandemic. 130 locations are currently open, from 261 at the beginning of 2020.
Rising consumer expenses and income levels have contributed to recharging the steakhouse expansion. (IStock)
How could independent steak houses get customers through their doors?
Fox News Digital spoke with two executive chefs from different US regions about what works in 2025.
Olivia Hurst, chef at Cattle Shed Wine & Steak Bar in Alpharetta, Georgia, reported that her restaurant has had a successful year so far.
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Hurst said that the growth is driven by guests who Buy wine With their steaks.
“These guests enjoy the increased eating experience.”
“Fortunately, our guests have been less affected by the rising consumer costs in recent years compared to our contemporaries of our casual dining stores,” she said.
“We think these guests enjoy the increased eating experience that goes hand in hand with the food a restaurant Like ours. “
According to an owner, wine sales lead to the success of a steakhouse restaurant. (IStock)
Their “barbell strategy” compensation from high-end wine service with a more affordable happy-hour menu hats contributed to the fact that other informal steak houses have difficulties to compete for price or atmosphere.
In New York City, Chef Sungchul Shim said from Gui Steakhouse that he sees a similar trend.
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“The guests long for experiences that affect comfort between comfort and novelty,” he said.
At the GUI this means the US Agricultural Ministry (USDA) First class beef and A5 Wagyu alongside creative, Korean influenced pages such as Wagyu Kimchi fried rice and confit tuna artist.
“The guests long for experiences that make a balance between comfort and novelty,” a New York cook told Fox News Digital. (IStock)
“It’s no longer just about food – it’s about the whole experience,” added Shim.
“Guests want something curated and deliberate.”
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“You want Food that feels familiar But also offers something unexpected. Steak houses provide this feeling of timelessness, but those who really thrive are those who bring something new to the table. ”
“Restaurants have to work harder so that the food is something special and valuable.” (IStock)
Shim in particular said that steak houses can thrive with enough imagination and personality.
“At the same time, people are more conscious about value and consistency,” he said.
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“With delivery and Home cooking Still in the mixture, restaurants have to work harder so that the food is something special and valuable. I think a steakhouse really delivers that. “
