Remember when Outback Steakhouse was the place to go for a great steak dinner without spending a fortune? Those days might be over. The restaurant chain that brought us the Bloomin’ Onion and made us feel like we were dining in Australia is facing some pretty serious problems right now. From closing restaurants without warning to shrinking portions and rising prices, things aren’t looking great. Let’s talk about what’s really going on behind those closed doors.
Restaurants are closing down overnight without any warning
Picture showing up at your favorite Outback location for dinner, only to find the doors locked and the lights off. That’s exactly what happened to customers across the country when Bloomin’ Brands announced they were closing 41 restaurants in their portfolio, with Outback taking the biggest hit. The closures affected eight states including Pennsylvania, Illinois, Florida, Michigan, Ohio, Iowa, Hawaii, and New Hampshire. Some employees only got two days notice before losing their jobs, though some were offered positions at other locations.
What makes this even worse is that many of these weren’t just random locations. These restaurants had been around since the 1990s and early 2000s, serving families for generations. They were places where people celebrated birthdays, anniversaries, and Friday night dinners. When the closures happened, loyal customers scrambled to use their gift cards and rewards points, but many didn’t make it in time. Some people drove to their local Outback one last time when they heard the news, only to find empty parking lots and dark windows.
The menu got smaller and fan favorites disappeared
Along with closing locations, Outback decided to slim down their menu. While cleaning up a menu isn’t unusual, getting rid of items that customers actually loved is a different story. Fans quickly took to social media to complain about losing the Steakhouse Quesadilla, Chicken Tender Platter, and signature desserts. For many people, these weren’t just menu items – they were part of why they went to Outback in the first place. When your favorite dish disappears without explanation, it’s hard to feel good about going back.
The menu changes also affected popular sides and appetizers. Items like the Steakhouse Mac & Cheese, Aussie Cobb Salad, and Sydney Shrooms started tasting bland or synthetic. Some Outback employees even confirmed on social media that recipes had changed, which explained why things didn’t taste the same anymore. When you’re paying good money for a meal, you expect it to taste like it always did. These changes left a lot of longtime fans feeling disappointed and less likely to return.
Prices went up way too much in just a few years
Here’s a number that’ll make you do a double take. Between 2020 and 2025, Outback’s menu prices increased by an average of 29%. That’s not a typo. Nearly three in ten dollars more for the same meals you were eating five years ago. Being expected to pay almost $20 for chicken tenders and a salad puts Outback way out of reach for many families who used to consider it an affordable option for dinner out. Even worse, the chain started adding upcharges for different appetizers, main dishes, and desserts.
Sure, everyone knows about inflation and rising food costs. But that doesn’t mean customers won’t notice when their favorite affordable restaurant suddenly becomes expensive. The price increases affected many items that used to be reasonable, turning them into splurges instead of regular dinner options. When you can get a similar meal at a competitor for less money, or even cook a good steak at home for a fraction of the price, it’s hard to justify the higher costs. Many families who used to eat at Outback once or twice a month have cut back or stopped going altogether.
Service has gotten slower and less friendly
Maybe higher prices would be okay if the service was still great. Unfortunately, that’s not what’s happening. Customers are reporting longer waits, slower service, and less attentive staff. Some people are waiting over an hour for their food and having to constantly look around for their server when they need something. One customer described having to argue with their server about a steak that came out rare instead of medium-rare, with the waiter insisting it was cooked correctly because medium-rare means “really pink.”
When you’re paying more money than ever before, poor service feels even worse. Customers expect at least decent attention when they’re spending $15 to $20 per person on a meal. But many are finding that servers seem rushed, distracted, or just not as friendly as they used to be. The combination of higher prices and worse service is pushing people to try other restaurants instead. After all, if you’re going to pay premium prices, you expect premium treatment. When that doesn’t happen, why would you come back?
The steaks aren’t cooked the same way anymore
This one’s a big deal because steaks are literally in the restaurant’s name. Outback reportedly changed how they cook their steaks, switching from traditional flat top grills to panini-style grills with preset cooking times. According to former staff members, they now put a steak inside, press a button on top for how it’s cooked, and then wait. It takes seven minutes to “cook” a well-done steak using this method. For people who love a good steak, this is a huge problem.
The whole point of going to a steakhouse is getting a steak that’s cooked perfectly by someone who knows what they’re doing. When you switch to an automated system, you lose that personal touch and expertise. The cooking changes mean steaks don’t have the same char or taste they used to have. Many customers have noticed their steaks don’t look or taste right anymore, even when ordered the same way they always did. For a restaurant that built its reputation on quality steaks, this change could be the final straw for many longtime fans.
Quality varies wildly from visit to visit
One of the worst things that can happen to a chain restaurant is losing consistency. When you go to a chain, you expect the food to be pretty much the same every time. But Outback customers are complaining that the quality and service changes dramatically between visits. You might have a great meal one week and a terrible one the next, even at the same location. This unpredictability makes people nervous about spending their money there.
The lack of consistency affects everything from how steaks are cooked to how quickly food comes out to how attentive the staff is. Some customers report having great service at one table while the table next to them waits forever for their food. When you couple this inconsistency with higher prices, it erodes trust in the brand. People want to know what they’re getting for their money. If they can’t count on a decent meal every time they visit, they’ll start looking for more reliable options elsewhere.
Portions are shrinking while prices keep climbing
Ever heard of shrinkflation? It’s when companies reduce the size of their products but keep or increase the price. Outback seems to be doing this too. Customers are noticing that portions are getting smaller while prices continue to rise. One person ordered a cup of soup that was roughly the size of a medium apple and cost $8.99, but it was half the size they got last time. That’s a pretty rough deal when you’re already paying more than you used to.
When you’re paying more and getting less, it feels like you’re being taken advantage of. Customers notice when their plates look emptier than before or when side dishes seem skimpy. The combination of smaller portions and higher prices makes the value proposition even worse. People who used to leave Outback feeling satisfied and full are now leaving hungry and annoyed. That’s not a recipe for keeping customers coming back, especially when there are plenty of other restaurant options out there.
The restaurants look old and worn out
Walk into many Outback locations and you’ll notice they look tired. The decor is dated, the furniture is worn, and everything just feels old. Most locations aren’t dirty or run down exactly, but they’re definitely not in great shape either. When a company starts cutting costs, the appearance of their restaurants is often one of the first things to suffer. Outback seems to be in that mode right now, and it shows.
The tired decor doesn’t match what customers expect when they’re paying higher prices. If you’re spending $20 or more per person on a meal, you want to eat somewhere that at least looks nice and modern. Many of these older locations have decor from the 1990s and early 2000s that hasn’t been updated since they opened. The worn carpets, faded wall decorations, and outdated lighting make the whole experience feel less special. When you’re choosing where to spend your money, atmosphere matters just as much as food quality.
The fake Australian theme feels outdated and cheesy
Let’s be honest – the Australian theme was always a bit silly. Boomerangs on the walls, phrases like “No Rules, Just Right,” and menu items with Aussie names like the Bloomin’ Onion were cute when Outback first opened. But that was decades ago. Today, the whole theme feels kitschy and outdated. Younger customers especially seem to find it more corny than charming, which doesn’t help attract new diners to replace the ones who are leaving.
The problem is that Outback built its entire identity around this theme, so changing it now would be difficult and expensive. But keeping it means looking increasingly out of touch with what modern diners want. Other steakhouses have moved toward more sophisticated, contemporary looks while Outback is still stuck with boomerangs and fake Australian accents. The outdated theme combined with worn decor makes many locations feel like time capsules from a different era. That might work for a nostalgic diner, but it doesn’t work as well for a steakhouse trying to justify higher prices.
So what does all this mean for Outback Steakhouse? The restaurant is at a crossroads right now. They’re closing underperforming locations and planning to open some new modern restaurants, but they still have all these problems to fix. If they want to win back customers and stop the decline, they need to address the real issues – inconsistent quality, poor service, smaller portions, and outdated locations. Until then, many people will probably keep looking elsewhere for their steak dinner.
