Credible from Field to Plate

Europe's steakhouses have regained consumer trust after years of meat scandals. In their boom time during the 80s, until the outbreak of the first BSE crisis, steak and salad was the essence of healthy eating. Today, many steakhouse restaurants and chains profile themselves by offering excellent red meat and sophisticated grilling processes. Almost all are fullservice concepts, and in France these are often freestanders. Measured on the wide range of different brands and size of the steakhouse chains in the US, most European countries have a lower degree of penetration. So far, there is little expansion of chains into different countries. Multinational expansion, however, might be the topic of the next few years. Part II of our Pan-European Survey.

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US: Biggest Chains

Steakhouses: Top 5 Single Operations

€ 5,75