Ruth's Chris Steakhouse
 |
|
| Industry | Restaurants |
|---|---|
| Founded | Broad Street, New Orleans, Louisiana (1965) |
| Headquarters | Winter Park, Florida |
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Number of locations
|
130+ steakhouses |
|
Key people
|
Mike O'Donnell (Chairman & CEO), Kevin Toomy (Chief Operating Officer), Ruth Fertel (founder) |
| Products | Food service |
|
Number of employees
|
6,102 (2008) |
| Parent | Ruth's Hospitality Group |
| Website | www |
Ruth's Chris Steak House is a chain of over 100 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steakhouse company in number of locations, operating income, and overall profit, larger than The Palm and Morton's. On May 22, 2008, the company underwent rebranding and became part of Ruth's Hospitality Group after its acquisition of Mitchell's Fish Market. The group has its headquarters in Winter Park, Florida.
Chris Steak House was founded on February 27, 1927 by New Orleans entrepreneur Chris Matulich. It was located at 1100 North Broad Street near the New Orleans Fairgrounds Racetrack, seated 60 people, and had no parking lot. During Matulich's 38-year management, the business was sold six times, failing each time, and enabling him to buy the restaurant back cheaply from the purchasers.
Ruth Fertel was a divorced single mother who needed money to send her teenage sons to college. Ignoring the advice of her banker, lawyer and friends, Ruth purchased the restaurant in 1965. She used her brother's restaurant, Sig's Antique Restaurant in Port Sulphur, LA, along with family recipes to lay the foundation for her restaurant. She initially planned to raise just $18,000 to cover the purchase price, until it was pointed out to her that she would need an additional $4,000 to cover the cost of renovations and food. On her first day, May 24, 1965, she sold 35 steaks at $5 each.
Fertel personally took a hand in every part of the business. She had to teach herself how to butcher steak, and despite being just five-foot-two and 110-pounds, would saw up 30-pound short loins by hand until she could afford an electric band saw. She staffed her restaurant with single mothers, saying that they were hard workers and reliable. For many years, Chris Steak House was the only upscale restaurant in New Orleans with an all-female wait staff.
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Wikipedia