| Many restaurants claim to have the best food in | | | | Now, lets look at Ruth Fertel, the founder of |
| their neighborhood, town, region or country. For | | | | Ruth's Chris Steak House. Ruth was a Louisiana |
| many of them that open with the intention of | | | | native who purchased a steak house from a |
| serving the best food possible, and hire quality or | | | | gentleman in 1965. Just a few months after her |
| talented chefs, that claim could be bonafide. | | | | purchase, Hurricane Betsy hit the Louisiana coast |
| However, just serving quality or tasty food does | | | | in September of 1965. The electricity went out |
| not always guarantee ultimate success! | | | | and Ruth knew that she would have to get rid of |
| I once ate at a restaurant in Bellevue, | | | | the meat in the cooler before it would spoil. |
| Washington, whose owner was an Austrian guy | | | | Instinctively, she cooked up the steaks and sent |
| called Walter. Walter ran this restaurant with his | | | | them down to the hardest hit area of town. All |
| 65 year old wife who had a hard time to smile! | | | | the utility workers discovered her business |
| This restaurant was probably around 800 to 1000 | | | | through that act of kindness and obligation to the |
| square feet, with about 13 or 14 tables. They | | | | community. That was the beginning of her |
| served good traditional European style food from | | | | success. |
| different countries. The place was busy, but the | | | | Ruth would say, "You have to please your |
| husband and wife owners were quite conspicuous | | | | customers, can't compromise your product, and |
| and stood out. So, you could tell that this was a | | | | you do what you say you're going to do." |
| family run restaurant. Well, after finishing my | | | | What she said when she was alive, still remains |
| dinner, I was able to have a chat with Walter who | | | | true today. When you go to a Ruth's Chris, you're |
| was in a chef's uniform. Lo and behold, I found | | | | served top quality succulent prime steaks on |
| out that they had been at that same location for | | | | sizzling plates to your likings, with a variety of |
| 25 years and never had the idea to expand. He | | | | plentiful side dishes that are consistent and |
| told me he is looking for someone to take over | | | | memorable in taste, provided with an extensive |
| the restaurant because frankly him and his wife | | | | domestic and international wine list along with the |
| are tired of being their almost everyday for the | | | | highest quality of service in the industry intended |
| past 25 years. Not very uncommon, especially | | | | to please the guests. |
| among European restaurant owners, I might say. | | | | That is why Ruth's Chris is known as "The Steak |
| Sweating for 25 years, and at the end looking for | | | | House" with over 90 locations worldwide, and |
| someone to take over your restaurant, is not | | | | considered an American success. |
| quite a model for success, to say the least. | | | | |