Top Chef explains why steakhouses continue to grow during the dining industry’s falling

It seems that an casual dining era is over, but a restaurant industry is still sizing: steakhouse.

Despite the challenges of coed -1 (a disease) all over the country (or continent) Steakhouse industry Has seen a steady increase since 2020.

According to the research report of IBISWorld’s US market, industry revenue for premium steak restaurants has risen to 5.4% of the compound annual growth rate in the last five years.

General Z is learned to be an expensive lesson after the steaks of the restaurant labeled ‘MKT’ customers.

According to statistics, there are now 4,263 premium steakhouse. Red meat.

Economists draw attention to more than $ 100,000 home growth with more customer costs and annual income.

The highest yield of dinner, which is the highest yield (epilepsy) is the highest yield of dinner (the disease of the partner), the largest due to the dinner (the disease) of the dinner (the disease), the highest yield of the dinner (the disease). Excessive yield .This has helped the reproduction of upscale steak restaurants due to the lowest meal (the disease) of the partner. (ISTOCK)

But there is a catch: the growth has not been universal.

Small chains like BLT steak, BTT Prime and Charlie Brown have closed many places in recent years – and they are not alone.

This summer grilling staple is priced high as a sales high as a beef lover conversion

The Florida-based outback steakhouse began to close the underforming locations in 2024.

Logan’s Roadhouse, headquartered in Texas, declared bankruptcy after losing business in 2 Covid-19 epidemic. At the beginning of 2020, 130 places have been opened below 261.

Increasing consumer costs and income levels have helped expand the fuel steakhouse. (ISTOCK)

So how could separate steakhouse customers get through their door?

Fox News Digital spoke to two executive chefs from different US regions about what is working in 2025.

Chef Olivia Harst, executive of Catal Shed Wine and Steak Bar in Alpharta, Georgia, reported that her restaurant has been a successful year so far.

Taxas Roadhouse Top Absorious Destrictions Steck beat the pasta as a destination

Harst said this growth was carried out by guests Buy wine With their steaks.

“These guests enjoy the experience of elevated meal.”

“Fortunately, our relevant-relaxation-restaurants have had a less impact on our guests in the last few years due to the rising consumer prices in the last few years,” she said.

“We have found that these guests have a pleasure to experience the advanced meal with meals A restaurant Like us. “

According to a owner, wine sales steakhous is running the restaurant with a restaurant. (ISTOCK)

Her “barbell strategy”-Balanced high-end wine service with more affordable happy menu-has helped to contend with the cost or environment.

In New York City, Gui Steakhouse’s chef Sungchul Shim said that he also see such a trend.

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He said, “Dining experiences have a balanced experience between comfort and innovation.”

At GUI, this means the US Department of Agriculture (USA) Prime beef And A5 Wagiyu Creative, Korean-influenced sides are fried rice and concept tuna tartare of Wagiu Kim.

New York City’s chef told Fox News Digital, “People are looking for a balanced experience between comfort and novelty.” (ISTOCK)

“It’s just about food – it’s about the whole experience,” added Shim.

“Guests need something crouched and intentional.”

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“They want The food that feels familiar But also offers something unexpected. The steakhouse gives a feeling of eternalness, but there are really prosperous people who bring something new to the table. ”

“Restaurants have to work hard to make a dinner special and beneficial.” (ISTOCK)

Most importantly, Shim said the steakhouse can be enriched with enough imagination and personality.

“At the same time, people are more aware of the value and consistency,” he said.

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“With the delivery and Home cooking Still, in the mix, restaurants have to work hard to make food special and beneficial. I think the steakhouse really distributes it. “