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Outback Steakhouse keeps them coming back

Tumon restaurant continues to build on its success

  • 3 min to read
Outback Steakhouse keeps them coming back

HOW YOU LIKE YOUR RIBS?: Herb Crusted Prime Rib is sliced to order, in three hearty cuts: 8-ounce ($25.95), 12-ounce ($29.95) and 16-ounce ($35.95). Norman M. Taruc/The Guam Daily Post

Walk into Outback Steakhouse in Pacific Place in Tumon and – even if it’s your first visit – experience the sense of coming home. The feeling is no accident. The staff at Outback work to cultivate a welcoming atmosphere where customers know what to expect and the service and food meet or exceed their expectations each and every time they visit.

Outback Steakhouse keeps them coming back

ADDING EXTRA: The Loaded Bloomin' Onion ($14.95), although not on the menu, is ordered by in-the-know customers looking for an over-the-top appetizer. Norman M. Taruc/The Guam Daily Post

Outback Steakhouse keeps them coming back

BREADED AND FRIED: The Bloomin' Onion, an Outback Steakhouse specialty appetizer, is thoroughly breaded before a deep fry in the kitchen. Norman M. Taruc/The Guam Daily Post

“We want you to feel very comfortable when you walk into the door, “said managing partner and proprietor Selena Elicio, who has worked in the food industry for 25 years.

Elicio said trust and transparency are part of the Outback Steakhouse brand which originated in Tampa Florida in 1987. A cornerstone in their workplace philosophy, Elicio said, is to instill a sense of ownership within the staff.

Outback Steakhouse keeps them coming back

THE FRONT OF THE HOUSE: The front of house staff at Outback Steakhouse work hard to keep the customers satisfied in the 320-seat restaurant. From left: Josh Borja, key manager; Kaleo Cruz, busser; Juleinna Raras, bartender; Travis Wolford, key manager; Selina Elicio, proprietor and managing partner; Marcie Cruz, restaurant manager; Jordan Gump, host; Raquel Cabalares, server. Norman M. Taruc/The Guam Daily Post

Outback Steakhouse keeps them coming back

THE BACK OF THE HOUSE: The hard working kitchen crew at Outback Steakhouse includes, from left: McCarthy Mohar line cook; Ryan Ngrichomlei, back of house manager; Klong Maidesil, line cook; Johnny Jasinto, kitchen manager; Selina Elicio, proprietor and managing partner; and Tulop Skebong, prep cook. Norman M. Taruc/The Guam Daily Post

“They are not just servers. They take a part in the success in the business, “said Elicio of her team of 70 workers. She credits them with the Australian-themed restaurant's success, which has been in business under the ownership of Triple J Enterprises Inc.

“It felt like all the chips fell in the right place,” said Elicio.

But Outback refuses to rest on their laurels.

“Complacency is probably the enemy of most businesses,” she said.

So the restaurant, which opened for lunch seven years ago, keeps things fresh by changing up the lunch menu two to three times a year, and by showcasing limited-time offers.

Outback Steakhouse keeps them coming back

SALAD OPTIONS: The Caesar Salad can be topped with chicken ($15.95), shrimp ($16.95) or sirloin ($16.95). Norman M. Taruc/The Guam Daily Post

Outback Steakhouse keeps them coming back

BABY BACK: The menu section listed as "Outback Favorites" is where you will find the Baby Back Ribs. The fall of the bone ribs are grilled and glazed with house made beer and molasses. The ribs are plated with Aussie Fries for $25.95. Norman M. Taruc/The Guam Daily Post

And speaking of fresh, everything at Outback Steakhouse is made to order “exactly the way you want it."

Elicio said, “Everything is made fresh. We had a huge commitment that we live by – it's that nothing comes pre-made.”

Their Bloomin’ Onion is probably the most recognizable dish, and for good reason.

A California Colossal onion is cut into a flowery bloom by a special machine and then it is twice battered, breaded and deep fried.

Outback Steakhouse keeps them coming back

A FRIENDLY FACE: Raquel Cabalares takes out a tray of orders at Outback Steakhouse at Pacific Place in Tumon. Norman M. Taruc/The Guam Daily Post

Outback Steakhouse keeps them coming back

PLATING THE DISH: Outback Steakhouse quality control mandates that managers oversee every dish that exits the kitchen. In this case, Selina Elicio, proprietor and managing partner of Outback, helps plate the Sirloin and Lobster Tails entree ($50.95). Norman M. Taruc/The Guam Daily Post

“We sell hundreds of them per day,” she said.

But 17 is the special number at Outback Steakhouse. Elicio said a unique blend of 17 spices is used in many dishes, including their steaks.

Outback Steakhouse keeps them coming back

A LOCAL FLAVOR: Fish Tinaktak, offered for $16.95 on the lunch menu, has made it to the Outback Steakhouse national recipe database. That means that any of the more than 1,000 franchise restaurants around the world can put the tinaktak dish on their menu. Norman M. Taruc/The Guam Daily Post

After an appetizer of the Bloomin’ Onion, (or the loaded version topped with fries and cheese!), their most popular entrée is the steak and lobster set – a nine-ounce center cut steak and two four-ounce Maine lobster tails served with your choice of starch and a choice soup or salad.

Outback Steakhouse keeps them coming back

HOW DO YOU LIKE YOUR RIBEYE?: The Chargrilled Bone-In Ribeye is a whopping 22-ounce steak pictured with the Mac and Cheese premium side (add $7.95). Norman M. Taruc/The Guam Daily Post

“And people love it.” said Elicio.

If steak is not what you are craving every family member can find something to love on Outback Steakhouse’s vast menu which includes chicken, pork, seafood, soups and salads.

Outback Steakhouse keeps them coming back

LOADED WITH TASTE: McCarthy Mohar tops off the Outback Steakhouse Bacon Cheeseburger ($15.95). Norman M. Taruc/The Guam Daily Post

Elicio said the Alice Springs Chicken is another popular choice.

A grilled eight-ounce chicken breast is smothered in honey mustard sauce, topped with bacon, mushrooms and cheese and served with crispy French fries.

“Its’s just gorgeous,” added Elicio.

For more that 20-years Outback Steakhouse in Tumon has consistently delivered quality you can count on and a home away from home for visitors to the island and locales alike.

Outback Steakhouse keeps them coming back

TO YOUR SPECIFICATIONS: The Outback Steakhouse Herb Crusted Prime Rib is cut to order, and unless otherwise indicated, seasoned with the Outback signature spice mix and seared before being served. 

“Our only focus is to get you to come back, to get you to love us,” said Elicio.

Outback Steakhouse keeps them coming back

SOMETHING TO WASH IT DOWN: Bartenders at Outback Steakhouse know how to draw a nice frosty beer out of their Ice Tower taps. Norman M. Taruc/The Guam Daily Post

It’s working. See you there soon.

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