A steakhouse is the place where a man's man eats. Mahogany walls, prime cuts and white tablecloths let you know that you have made it in the world. What if you want to be the man who owns the place where the men want to eat?

Just like the old lady said: Where's the beef?

A good steakhouse starts with your product: quality beef. The surest thing to kill a new restaurant is the simplest thing: bad food. Make sure that your new steakhouse has the best quality beef that you can afford, from places like Allen Brothers in Chicago, Heritage Foods USA or Loebel's of New York. These places are expensive, but providing the best quality will separate your restaurant from your competition. Learn the different kinds and cuts of beef and how they can be prepared. Knowing the different kinds of high-quality meats and what differentiates them, like the difference between dry aged, black angus and tenderloin will help you market your steakhouse, as well.

Find a location

The second thing you need to do to start your steakhouse is find a location. It can be either an existing restaurant that is for sale in the right area, or you can build the restaurant of your dreams. Building out of an existing place will cost between $175 and $200 per square foot. The critical expense for you will be doing the market research, making sure that the area you choose to open your restaurant will support the steakhouse you deserve to have, and doesn't have a lot of competition.

Evening, everybody; Norm!

Remember what was above Cheers? A great restaurant. A high-end bar will help draw in the kind of customers that will buy high-end food. More importantly, they'll also buy high-end booze. Typically bars charge 200 to 500 percent markup for alcohol. If you're selling the best of everything, just imagine the kind of profits you can realize. When you choose your location, make sure to apply for a liquor license. Having a quality bar will help defray the losses of the restaurant until word gets out about your quality food.

Source:

All Experts: Running a Restaurant

More Information:

Beef Magazine: About Ruth's Chris