GarlicPrince

which are your best selling items?

Is your meat all grain fed? Where does it come from? How many cocktials do you prepare x night? How many covers? Thank you I'm in the industry. Went to Ruth Chris Hong Kong for Saint Valantaines. It was a good experience, overpriced IMO, but thats just your brand.

I can't compare. I've never been to the states and it was my first time at RC. Compared to other steakhouses here RC seems like they push fine dinning service, which it is unusual nowadays. "Fine dinning high quality steakhouse" what comes to my mind when I think about RC now. Would be a good fit for 5 star hotels I guess. You know anything about the meat distribution/storage? It seems to be making a lot of covers, I wonder if you have any minimum fridge space for all that meat. Also few hundred cocktails a day sounds ridiculously busy, specially for a steakhouse that upsells a lot of expensive wine too. Seems like you guys are in business! How do you regulate the service quality/consistency do you have brand standards all the way, do you get internal audits from the company? Or any mystery shopers?

Do you have any insider tips on applying for a job there? Any values uncommon characteristics that the company values? I'm about to apply right now.