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Outback Steakhouse innovates the menu by giving equal play to food and drink

Becky Boyd, Director of Menu Innovation & Strategy for parent company Bloomin’ Brands, talks about how she and her team are firing up R&D activity.

Becky Boyd has worked at Outback Steakhouse most of her adult life, starting as a server and moving up to bar manager and eventually to her current position as Director of Menu Innovation & Strategy for Bloomin’ Brands. Bloomin’ is the parent company of Outback, Bonefish Grill and Carrabba’s Italian Grill.

Becky Boyd

Becky Boyd

Outback is currently on an innovation tear, launching seasonal limited-time menus at a steady pace. The most recent promotions focused on Fall’s Swicy menu flavored with the sweet heat of hot honey and “Steakmas Season” for the holidays.

Boyd and her team pay equal attention to the food and drink sides of the menu during R&D sessions, with cocktails such as the Winter White Cosmo and Hot Honey Margarita becoming instant signatures. But for the Steakmas promotion, the menu riffs on two core items: ribeye steak and the Bloomin’ onion.

Listen as Boyd shares her culinary journey, talks about how Outback’s Australian connection differentiates the menu and reveals what might be coming next on the menu.

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