Where's the beef? There is no lack of quantity or quality of product at upscale steak-house restaurants. Who would have ever thought that people would stand in line to pay an average of $65 for a steak? Not so long ago, beef was taboo for the young, upcoming, physically fit executive. Today, however, traffic and spending are on the increase at fine-dining steak houses. Currently, more than twelve companies have been successful in the "big beef, big check" concept. Many of these companies are looking to expand their product by co-branding with upscale hotels.

The return to steak started with visionary independent restaurant owners such as Arnie Morton, of Morton's Steakhouse, Ruth's purchase of Chris' Steakhouse, and progressed to T.G.I. Friday's former owner, Alan Stillman, introducing Smith & Wolensky steak house, and Don Shula's decision to franchise his line of steak houses.

This segment of the restaurant industry is thriving by providing extremely high quality products for a generous price tag. For now, today's diner ha

Kramer, L. (July 13, 1998). Steak house rivals ready new round

Another reason that steak houses and hotels are a good marriage is that: "When big deals are in the making, it's a time for juicy steaks, not Chinese food. The fact is, it's impossible for a business traveler to make a fool out of herself or himself by ordering an expensive piece of steak," says veteran Philadelphia-based, menu-and-concept consultant Walter Staib, who has helped steer the 12-trait Don Shula's Steak House group into a successful marriage with hotel operators from Tampa, Florida to Troy, Michigan. (Hayes 1998).

As up-scale steak houses expand feverishly, they are looking at locations that might complement their product and market. Since these steak houses appeal to corporate executives, it seems logical that this concept would do well in quality business hotels. "In fact, hotel food-and-beverage executives in every corner of the nation are finding they can reclaim their lost share of fine-dining revenue by turning older tablecloth concepts into high-traffic luxury steak houses" (Hayes 1998). Steak house restaurants are simple in the setup, staffing, menu and kitchen operations, therefore, more cost efficient than the traditional fine-dining venues. This co-branding is a natural between the great steak houses and great hotels.

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Approximate Word count = 1455
Approximate Pages = 6 (250 words per page double spaced)