You're driving through a suburban strip mall, looking for dinner. You see the familiar Bloomin' Onion glow of an Outback Steakhouse, but right next to it—or sometimes tucked into a corner of the same building—is a smaller, sleek storefront labeled Outback and Carrabba's Express. It isn't a full restaurant. There are no booths, no servers with "flair," and definitely no wine lists to ponder.
It's basically a high-efficiency engine for calories.
Parent company Bloomin’ Brands hit on something interesting a few years ago. They realized that people love the consistency of a Victoria’s Filet or a Chicken Bryan, but they don't always want the two-hour time commitment of a sit-down dinner. This isn't just a "to-go" counter. It is a strategic pivot in the casual dining industry that mirrors the rise of ghost kitchens, yet keeps the brand's physical footprint visible to the public.
The Logic Behind the Double-Brand Doorway
Why put two competing cuisines under one roof?
Honestly, it's about the real estate and the supply chain. Bloomin’ Brands owns both Outback Steakhouse and Carrabba’s Italian Grill. By creating an Outback and Carrabba's Express location, they slash their overhead. One lease. One kitchen manager. One dishwashing station. One POS system. But, and this is the kicker, they get to capture two different "cravings" from the same neighborhood.
If dad wants a steak and the kids want fettuccine Alfredo, the veto vote disappears.
Most of these Express units are roughly 2,000 square feet. Compare that to a traditional Outback which can sprawl over 6,000 square feet. You’re looking at a massive reduction in utility costs and staffing requirements. In an era where labor shortages have gutted the hospitality industry, running a skeleton crew of five people to handle a high volume of digital orders is a dream for franchisees.
Not Quite a Ghost Kitchen, Not Quite a Diner
People often confuse these with ghost kitchens. They aren't.
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A ghost kitchen is usually a windowless warehouse in an industrial park where "MrBeast Burger" and "Tyga Bites" are cooked in the same fryer. It feels a bit... anonymous. Maybe even a little sketchy. But the Outback and Carrabba's Express model is "omni-channel." It’s a retail front. You can walk in. You can see the kitchen. You can smell the wood-fire grill.
That physical presence builds trust. You know exactly where your food is coming from. It’s the same standardized prep used in the flagship restaurants, just optimized for a cardboard box.
What Actually Happens to the Food Quality?
Let’s be real. Takeout is where steak goes to die.
Steak is temperamental. It continues to cook in the container. If you order a medium-rare sirloin from an Outback and Carrabba's Express, and it sits in a plastic tray for twenty minutes during your drive home, you're eating a medium-well steak. That’s just physics.
The Express model tries to fight this with specialized packaging. They use vented containers to prevent steam from turning your crispy fries into soggy sponges. They've also streamlined the menu. You won't find every single niche seasonal special from the main restaurant here. Instead, you get the hits—the items that travel well and maintain their integrity at 140 degrees Fahrenheit.
- The Bloomin' Onion: Still tricky. It needs air. If you close that lid tight, it's over.
- Pasta dishes: These are the superstars of the Express world. Carrabba’s pastas actually hold heat better than almost anything else on the menu.
- Bread: You still get the brown bread and the herb-dipped oil. That’s non-negotiable.
The Delivery Dilemma
Third-party apps like DoorDash and UberEats are the lifeblood of these Express locations. But there's a hidden cost. These platforms usually take a 15% to 30% cut of the check.
To combat this, Bloomin’ Brands has pushed their own proprietary delivery services. If you order directly through the Outback or Carrabba's app, they keep more of the margin. They also get your data. They know you order a 6oz center-cut sirloin every Tuesday. That data is worth more than the steak itself in the long run.
A Shift in the Business Landscape
The casual dining sector has been under fire for a decade. Millennials and Gen Z aren't exactly flocking to wood-paneled booths to spend $80 on a Tuesday night. They want speed. They want the "Third Place" to be their own living room.
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David Deno, the former CEO of Bloomin’ Brands, was vocal about this transition. The company saw that off-premises sales (takeout and delivery) skyrocketed during the pandemic and, surprisingly, stayed high even when dining rooms reopened. The Outback and Carrabba's Express format is the answer to that permanent shift in consumer behavior.
It’s also a way to test markets. Opening a full-scale restaurant is a multi-million dollar gamble. Opening an Express unit? It’s a fraction of the cost. If the neighborhood loves it, maybe they build a full Outback down the road. If it flops, the exit strategy is much less painful.
The "Combo" Kitchen Efficiency
There is a certain beauty to the kitchen layout in these Express units. You have a "Hot Line" that is split. One side handles the grills for the Outback side—searing steaks and seasoning ribs. The other side manages the pasta boilers and sauté pans for the Carrabba's side.
Because both brands use similar pantry staples—onions, garlic, butter, proteins—the inventory management is incredibly tight. There is very little food waste compared to a traditional kitchen where a slow night means throwing out expensive perishables.
Is it Worth It for the Consumer?
You might wonder if you’re getting the short end of the stick. You're paying nearly the same price as the sit-down restaurant but without the service or the atmosphere.
Here’s the thing: you’re paying for the convenience.
The Outback and Carrabba's Express experience is for the person who just finished a 10-hour shift and can't bear the thought of cooking or sitting in a noisy dining room. It's for the parents who need a reliable meal that isn't a burger from a drive-thru.
However, there is a psychological gap. When you sit at an Outback, the "free" bread and the attentive server add perceived value. When you pick up a bag from an Express window, you notice every dollar on that receipt. The pressure is on the kitchen to be perfect, because they don't have a charming server to smooth over a mistake.
The Future of the Brand
We are seeing a bifurcated world in the restaurant industry. On one side, you have high-end "experience" dining. On the other, you have high-speed "utility" dining. The Express model firmly occupies the utility space.
Don't be surprised if you start seeing these units pop up in non-traditional places. Airports. University food courts. Maybe even stadiums. The footprint is flexible enough to go anywhere.
Maximizing Your Express Order
If you're going to use an Outback and Carrabba's Express, you have to play the game right. Don't just treat it like a regular restaurant.
First, use the rewards program. Since these brands are linked, your points usually aggregate. If you buy enough pasta, you eventually get a free steak. It’s a weird but effective ecosystem.
Second, timing is everything. These units are built for volume, but they can get slammed during the 6:00 PM rush just like any other place. Because the kitchens are smaller, a surge of twenty DoorDash orders can create a massive bottleneck. Try ordering at 5:30 or 7:15 to ensure your food isn't sitting under a heat lamp while the staff scrambles to catch up.
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Third, check your bag. It sounds simple. It is simple. But in an Express environment, small things like the butter for the bread or the dressing for the salad are the first things to be forgotten. Once you're home, it's too late.
Actionable Steps for the Hungry
- Download the specific Brand Apps: Avoid the markups on third-party delivery apps by ordering directly through the Outback or Carrabba’s portal.
- Opt for "Curbside" over "Delivery": If you have the time, picking it up yourself ensures the food is at its peak temperature when you get it.
- Stick to the "Sturdy" Menu Items: Choose pastas, ribs, or blackened chicken. These hold their texture and temperature significantly better than fried appetizers or rare steaks during transit.
- Check for "Bundle" Deals: These Express locations often feature family-style bundles that aren't as prominently advertised in the sit-down restaurants. They can feed a family of four for a much lower per-person cost.
The growth of Outback and Carrabba's Express proves that the "Casual Dining" era isn't dying—it's just moving into smaller boxes. It's a fascinatng look at how big-box brands are downsizing to stay relevant in a world that moves faster than a waiter carrying a tray of drinks.