Your meal is served....

A plated meal @ Ruth's Chris for a table of 4. This meal consists of 2 Ribeyes (16oz), a Filet (11oz), Lamb Chops (3-5oz), asparagus with hollandaise, sweet potato casserole, corn pudding, creamed spinach, and sauteed mushrooms.

The steaks are only seasoned with salt and pepper and the addition of butter and parsley are made for presentation (steak butter for steaks/ veal butter for chops). The plates remain in an oven reaching 500 degrees and when butter is added, it makes the signature 'sizzle' that represents Ruth's Chris.

The plates are served at this high temperature to allow the meal to remain warm throughout enjoyment.

Inventory

This week in the kitchen allowed myself an opportunity to be present during inventory. The truck with inventory arrived while Chef and I were prepping the kitchen for the night. I was able to observe how to correctly check inventory of restocking the restaurant. We used a clipboard of items that were ordered and matched them to the items that were brought in at the loading dock. The delivery man arrived at the back door which is located by the walk-in refrigerator and freezer. We stacked everything on the shelving and waited until the truck was completely emptied before we began inventory. Everything arrived as expected, in which Chef mentioned that that is not always the case. He stated that problems that may arise consist of an item that was not purchased arriving, missing items, or damaged items. With each of these complications, steps are taken in compromise to provide what is offered to our guests. These steps can consist of going to a local food market to replace an undelivered or damaged item until another delivery is made available.

In my observation of this inventory process, it made me realize how spontaneous procedures in a restaurant can occur but at the same time it remains manageable. At the time of the arrival of the delivery truck Chef and I were weighing portioned beef cuts. But we were able to put our current duties aside to unload and check inventory.

How did Ruth's Chris Steakhouse Originate?

It all started in 1965 in New Orleans, LA when Ruth Fertel mortgaged her home to buy a little steak house called Chris Steak House. Her aspiration in purchasing the restaurant was as a single mother to provide a comfortable lifestyle for her children. She owned, managed, butchered, and fully serviced every aspect of the restaurant single handedly so that she was able to portray her strong ambition to her customers. Throughout the years of providing service, she slowly began to allow family members, then church members, and also regular customers to begin helping her in management and in openings of new locations.

As Ruth desired, the steak house name represents the highest standards of quality, value, and hospitality, all of which allow it to be a high desired steak house.

As of date there are over 125 locations throughout the United States and expanding internationally as well.