International

Texas Roadhouse International Franchising

If you're interested in becoming a member of the Texas Roadhouse family, we'd love to hear from you. Please take your time and read about us in the Overview below. You may also use the links above to read about the necessary qualifications and our approval process. When you’re ready, click on the map below to see where we plan to grow!
  • Company Description

    Texas Roadhouse opened its doors in 1993. Today, we have more than 420 locations in 48 states and three foreign countries. We went public in 2004 and trade on NASDAQ under the symbol TXRH.

  • Menu Overview

    While we are famous for our Hand-Cut Steaks and Fall-Off-The-Bone Ribs, our menu also features several chicken and seafood selections. The majority of our entrees, which generally range in price from $9.49 to $24.99, include two Made-From-Scratch Sides. We also provide our guests with a basket of hot, Fresh-Baked Bread and all-you-can-eat roasted in-shell peanuts.

  • Restaurant Overview

    The typical Texas Roadhouse restaurant ranges in size from approximately 6,700 to 7,500 square feet and seats about 245 to 291 guests. Each restaurant has a staff of approximately 100 people.

  • When Homemade Really Means Homemade

    We pride ourselves on providing fresh, quality food at a value, which is why we make our food from scratch, even the bacon bits, croutons, and dressings.

  • Everything but the Candlestick Maker

    Each of our restaurants employ a butcher and a baker. The butchers, or "Meat Cutters" as we call them, hand-cut each and every steak that we serve. Our meat cutters work in 34-degree coolers and cut an average of $500,000 of meat a year per store. 

    Our bakers are responsible for making our yeast rolls from scratch every day. Our Legendary bread is baked fresh every five minutes and served piping hot along with our homemade cinnamon butter to our guests as they are seated.

  • Dinner Only

    Our restaurants are generally a dinner-only concept during the week. Although the restaurants are open for lunch on the weekends, the dinner-only philosophy enhances operational execution and affords our managers a better lifestyle. We do operate some restaurants with a traditional lunch and dinner schedule where it makes sense to do so.

  • Home Sweet Home

    We are based in Louisville, Kentucky, USA. Our first restaurant was opened in nearby Clarksville, Indiana, USA.

Steak dinner and peanuts