Texas Roadhouse Training Study Guide 2023 with
complete solution
H.E.A.R.T
Howdy
Engage
Arrive
Respond
Thank You
Howdy
Energy
Fun
Friendly
Engage
Passion
Care/Concern
Knowledge
Arrive
Proud
Present
Attentive
Thank You
Grateful
Genuine
Memorable
Kent's Top Ten
1. Knowledgeable Servers
2. Sense of Fun
3. Urgency on Greetings
4. Manager Table Visits
5. Three Table Sections
6. Restroom Focus
7. Lighting, Music Levels, TV's, Temperature
8. Bartender Speed, Awareness, Known Guests
9. Hostess Smile, Urgency, Guest Concern
10. Crew Involvement
Core Values
Fun
Integrity
Passion
Partnership
Operational Goals
1. Manager in the Window
2. Training
3. Host Focus
, 4. First Time Guest
5. Alley Rally
Our Story
Fresh Baked Bread
Hand-Cut Steaks
Award Winning Fall of the Bone Ribs
Made from Scratch Sides and Dressings
Ice Cold Beer
Legendary Margaritas
Mission Statement
Legendary Food and Legendary Service
Respond
Respect
Kindness
Courteous
Rare
Medium Rare
Medium
Medium Well
Well Done
COOL RED center
WARM RED center
HOT PINK center
SLIGHTLY PINK center
NO PINK center
Sirloin
BEST SELLER
top of the rump
hearty and lean cut of meat
Filet
MOST TENDER
back strap
suggest to butterfly if medium well of above
Ribeye, Prime Rib, Bone-in-Ribeye
MOST FLAVORFUL (marbling)
nearest to the ribs
prime rib is the ribeye slow roasted
more flavorful if left on the bone
New York Strip
2nd MOST TENDER
strip loin portion
Porterhouse T-Bone
made up of two different steaks: strip and filet
slightly pink around the bone
Sirloin Size
complete solution
H.E.A.R.T
Howdy
Engage
Arrive
Respond
Thank You
Howdy
Energy
Fun
Friendly
Engage
Passion
Care/Concern
Knowledge
Arrive
Proud
Present
Attentive
Thank You
Grateful
Genuine
Memorable
Kent's Top Ten
1. Knowledgeable Servers
2. Sense of Fun
3. Urgency on Greetings
4. Manager Table Visits
5. Three Table Sections
6. Restroom Focus
7. Lighting, Music Levels, TV's, Temperature
8. Bartender Speed, Awareness, Known Guests
9. Hostess Smile, Urgency, Guest Concern
10. Crew Involvement
Core Values
Fun
Integrity
Passion
Partnership
Operational Goals
1. Manager in the Window
2. Training
3. Host Focus
, 4. First Time Guest
5. Alley Rally
Our Story
Fresh Baked Bread
Hand-Cut Steaks
Award Winning Fall of the Bone Ribs
Made from Scratch Sides and Dressings
Ice Cold Beer
Legendary Margaritas
Mission Statement
Legendary Food and Legendary Service
Respond
Respect
Kindness
Courteous
Rare
Medium Rare
Medium
Medium Well
Well Done
COOL RED center
WARM RED center
HOT PINK center
SLIGHTLY PINK center
NO PINK center
Sirloin
BEST SELLER
top of the rump
hearty and lean cut of meat
Filet
MOST TENDER
back strap
suggest to butterfly if medium well of above
Ribeye, Prime Rib, Bone-in-Ribeye
MOST FLAVORFUL (marbling)
nearest to the ribs
prime rib is the ribeye slow roasted
more flavorful if left on the bone
New York Strip
2nd MOST TENDER
strip loin portion
Porterhouse T-Bone
made up of two different steaks: strip and filet
slightly pink around the bone
Sirloin Size
