Ruth's Chris Steak House is getting fussy about what people wear when they dine there. Skip the cutoffs and backwards baseball caps. It's "business casual" these days, according to the chain's parent company, Darden Restaurants, per the New York Post. What does that mean? Look spiffy, not scuzzy.
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For starters, Ruth's Chris Steak House is frowning on hats. If you insist on covering your noggin while you dine, you may have to doff the headgear temporarily or go to the lounge or bar area. The main dining room would be off-limits. There are more sartorial rules at the posh establishment as well.
The List of Forbidden Garments Is Extensive
Per the outlet, the no-nos include "gym wear, pool attire, tank tops, clothes with offensive graphics or language, revealing outfits, and exposed undergarments."
Darden Restaurants owns another chain of upscale dining spots, The Capital Grille. They are equally exacting about what their customers can wear. Outlawed are, per the Post, "athletic shorts, uncovered sports bras, bra-style tops, excessively revealing outfits, exposed underwear, and clothing with offensive language or imagery."
Guys, make sure you keep the tank tops at home. Men's shirts must feature sleeves.
Olive Garden Is Testing a New Strategy To Attract People's Attention
Perhaps Ruth's Chris Steak House's dress code is designed to make customers feel more at ease. Thus they will be eager to return if fellow diners' outfits align more closely with the restaurant's ambiance.
A different strategy is being implemented to bring more folks to another of Darden Restaurants' popular chains. At Olive Garden, hearty-but-smaller, less pricey versions of in-demand entrees are being introduced. The "Lighter Portions" selections include "Chicken Parmigiana, Eggplant Parmigiana, Cheese Ravioli, Fettuccine Alfredo, Five Cheese Ziti al Forno, Spaghetti and Meatballs, and Lasagna Classico," per the outlet.
The effort seems to be succeeding, reports Darden's CEO, Rick Cardenas. He told the Post, "Olive Garden has seen a double-digit increase in affordability perceptions from guests who order from the lighter portions menu."
With a volatile economy, gas and oil prices surging, and people keeping a close eye on their households' bottom lines, anything that helps them save is a big plus. The economic landscape is ever-shifting, and restaurants have found that they have to change with it to survive.
