Texas Roadhouse Catering Menu & Prices

Texas Roadhouse catering is handled store by store, not through one national program. Most locations take large orders by phone or through the catering page, and Family Packs feeding 4-6 people run roughly $32.49 to $67.49 depending on the protein.

Does Texas Roadhouse cater?

Yes, most Texas Roadhouse locations will take a large group order, but “catering” here means bulk restaurant food packed to go rather than a staffed off-site service. There are no servers, chafing dishes or delivery trucks in the standard offer.

The practical distinction matters when you are planning. A traditional caterer quotes you a per-head price, brings equipment and stays through the event. Texas Roadhouse hands you hot pans and foil trays at the to-go door, and everything after that is your problem. Sterno, serving spoons, plates and transport are on you unless a specific store has built out a party-pack program that includes them, which some have and many have not.

Franchise structure is why the answer is never a flat yes. Individual restaurants decide whether they take bulk orders at all, what the minimum head count is, how far ahead you must book and whether they will do it on a Friday or Saturday night. A store slammed on a weekend may cap or refuse large orders outright. Call the specific restaurant you plan to use and ask two things: do you take orders for this size, and what is your lead time.

What is on the catering menu, and what does it cost?

There is no single national catering price list. The most reliable group option sold at scale is the Family Pack, which feeds 4-6 people and starts around $32.49 for pork chops and tops out near $67.49 for ribeye. Everything beyond that is priced locally.

Family Packs are the backbone of any group order because they are a standard menu item, not a special request. A kitchen can fire six of them without a manager sign-off. Anything larger or more custom moves into store-specific territory.

Anyone quoting you an exact figure for a 40-person tray is guessing. Get your number from the store, in writing if the event matters, and ask whether tax and any large-order fee are included in the quote you are given.

What does it work out to per person?

Family Packs land between roughly $5.40 and $16.90 per person depending on the protein and how many people you count each pack as feeding. That range beats most dedicated catering companies, which is the main argument for going this route.

The math is worth doing before you call. A $32.49 pork chop pack split six ways is about $5.42 a head. Split four ways, because your group eats like adults rather than a serving suggestion, it is $8.12. The $67.49 ribeye pack runs $11.25 per person at six and $16.87 at four. Assume four unless you know your crowd is light eaters, because packs are portioned to a suggested serving, not to what a hungry adult will actually put on a plate.

For comparison inside the same restaurant: an 8oz sirloin ordered individually is $18.99. Six of those is $113.94 before sides. Two ribeye Family Packs at $67.49 come to $134.98 and feed eight to twelve with sides included. The packs win on value once you cross about six people, which is exactly where they are designed to take over.

Is there a baked potato bar for catering?

Some Texas Roadhouse locations offer a baked potato bar or similar build-your-own setup for large orders, but it is not a national menu item and many stores do not run one. Treat it as a question for your specific restaurant, never an assumption.

Where it exists, the format is generally bulk baked potatoes with toppings packed separately so nothing turns to mush in transit. That separation is the whole point. Butter, cheese, bacon and sour cream applied at the restaurant will be a single congealed layer by the time you serve. Ask for toppings in their own containers regardless of what the store’s default is.

If your location does not do a potato bar, you can build one yourself: order baked potatoes as bulk sides at $2.99 each and add cheese, bacon, butter and sour cream as separate requests where the kitchen allows it. It is more phone work but it gets you the same table. Confirm topping availability and pricing when you order, because add-on charges for those items are set locally.

Which items travel best for a crowd?

Ribs, pulled and sliced proteins, and starchy sides hold heat and texture for the 30 to 60 minutes between pickup and serving. Steak cooked to a specific temperature and anything fried are the two categories most likely to disappoint a group.

• Ribs. The single most forgiving item on the menu for group service. They stay hot in a covered pan and reheat without turning to leather.
• Sides at $2.99 each. Mashed potatoes, green beans and similar hold well and are the cheapest way to stretch a headcount.
• Rolls. Free, roughly 230 calories each, and they carry a table while people wait. Ask for more than you think you need and request the cinnamon butter cold and separate so it spreads.
• Steak, with a caveat. Order it one temperature below your target. Carryover cooking in a covered pan will take a medium-rare to medium during the drive. A group order of steaks all cooked to order also adds significant kitchen time.
• Cactus Blossom. Excellent fresh, poor after 30 minutes. Only order it if you are serving within walking distance of the restaurant.

How do you actually place a catering order?

Call the restaurant directly rather than using the app or standard online ordering, which are built for single-table volume and will often reject or badly mistime a large order. Expect the conversation to take ten minutes and to require a callback.

1. Find your store’s direct number. Use the location finder on the official site to get the specific restaurant, not a corporate line. Catering decisions happen at store level.
2. Ask for a manager or the to-go lead. Line staff answering the phone during a rush usually cannot approve a large order or quote a price on one.
3. Give them the four numbers they need: head count, date, pickup time, and budget per person. That last one lets them steer you toward the right Family Pack tier instead of guessing.
4. Confirm what is and is not included. Serving utensils, plates, napkins, extra sauce and cinnamon butter are not automatic. Neither is a warming setup.
5. Get the total before you hang up, including tax and any large-order fee. Ask whether a deposit or card on file is required, because many stores want one for orders above a certain size.
6. Order 24 to 48 hours ahead for a real group. Same-day is sometimes possible for a couple of Family Packs. It is not realistic for 30 people. Bigger events and holiday weekends need more runway than two days.
7. Call again the morning of pickup to reconfirm. Shift changes lose paper tickets. A two-minute call has saved a lot of parties.

Build in a buffer on pickup time. Large orders are fired around regular table service, so a 6pm pickup on a Friday is competing with a full dining room and a waitlist. A weekday pickup before 5pm will be faster, more accurate and less stressful for everyone. Plan to wait 10 to 20 minutes past your quoted time on a busy night and load the car with the hot items last.

When can a catering order be picked up?

Pickup windows sit inside normal restaurant hours, which at most locations run about 11am to 10pm Sunday through Thursday and 11am to 11pm Friday and Saturday. Hours vary by location and change on holidays, so verify with your store.

In practice the usable window is narrower than the posted one. Most stores will not want to hand off a 40-person order at 9:45pm, and the kitchen is not fully staffed for volume the moment the doors open at 11am. Late morning through mid-afternoon is the sweet spot: the kitchen is prepped, the dining room is quiet and staff have time to check your order against the ticket.

Holidays are a separate conversation. Some locations close entirely on major holidays, others run reduced hours, and catering may be suspended even when the dining room is open. If your event falls near a holiday, ask specifically about that date rather than relying on the general schedule.

How much food should you order per head?

Plan on one Family Pack per four adults rather than the stated four to six, add one $2.99 side for every two people beyond that, and count roughly two rolls per person. Under-ordering sides is the most common mistake with group orders here.

A few practical adjustments. If the event includes alcohol or runs longer than 90 minutes, add 15 to 20 percent. If it is a lunch crowd on a workday, you can hold at the stated serving count. If teenagers or an athletic team are involved, ignore all serving suggestions and order by appetite. Ribs in particular disappear faster than the calorie counts suggest they should, and a full slab at $24.99 realistically serves three people at a buffet, not four.

Also budget for the fact that free rolls do real work. At about 230 calories each they fill people up before the entrees land, which softens any shortfall in your main order. Ask for extra baskets and cold butter on the side.

Where Texas Roadhouse beats a caterer, and where it does not

The value case is strong and the service case is weak. You are getting restaurant-quality steak and ribs at a per-head cost that most caterers cannot match, in exchange for doing all the logistics yourself.

It works well for office lunches, tailgates, casual family gatherings, team dinners and anything where people serve themselves from foil pans and nobody expects linens. It works badly for weddings, timed multi-course service, events with a long gap between pickup and serving, or any situation where you need someone else to handle setup and cleanup. If your event needs hot food held for two hours, you need warming equipment the restaurant is not providing.

One more consideration: everything is pickup unless your store has arranged otherwise. Factor in a driver, a vehicle that can hold hot pans flat, and someone free at the exact pickup time. On a busy Saturday that person will be standing at the to-go counter for a while.

What this page cannot tell you

Catering at Texas Roadhouse is decided locally, so several things on this page have no national answer and we will not invent one.

• Your store’s catering prices. Only the Family Pack range ($32.49 to $67.49) and standard menu items are consistent enough to publish. Trays, party packs and potato bars are priced by the individual restaurant.
• Minimums and lead times. The 24-48 hour guidance is typical, not a policy. Your location may require more, or less.
• Whether your store caters at all. Participation varies. Some locations decline large orders during peak periods.
• Delivery. Assume pickup. Any delivery arrangement is a local exception you would need to negotiate.
• Exact hours on your date. The 11am-10pm and 11am-11pm patterns are typical, not guaranteed, and holidays break them.

This is an independent guide and is not affiliated with Texas Roadhouse. Confirm anything that affects your event with the restaurant directly before you commit.

FAQ

Related guides

• Texas Roadhouse menu — the full menu with current prices
• how Family Packs are portioned and priced
• browse individual dishes by category
• everything about the free rolls and cinnamon butter
• current specials worth building an order around