It’s a company dinner—where should we go besides a barbecue joint?
Until a few years ago, that question would have sounded odd. Samgyeopsal with soju, followed by a second round, was the default for Korean company dinners. That script is being rewritten. More employees are opting out of alcohol, and people are protecting their evenings as personal time. As dinner habits shift, family restaurants are getting a moment in the spotlight.
Less drinking, shorter evenings
Per-capita alcohol consumption in Korea has fallen about 12% since peaking in 2015, one of the fastest drops among OECD countries. Sales of traditional drinks like soju and beer have slipped, while nonalcoholic beer and fruity sodas are stepping in. A wellness- and “slow-aging” trend among millennials and Gen Z has sharpened health-focused spending, and many people are pushing back against drinking-centered work culture.
Company gatherings are changing, too. More workers are giving evenings back to themselves and choosing lunch get-togethers during the workday. Small groups of two or three are now seen as better for building closeness than huge department-wide events. That shift created natural demand for venues beyond bars and barbecue spots—and family restaurants have filled that niche.
Why family restaurants?
Family restaurants don’t feel awkward without alcohol. When drinks and food are the main event, nondrinkers and drinkers can share a table without any gaps. A course format—salad, soup, main, dessert—keeps conversation flowing, and the meal itself is long enough that a second round isn’t necessary. Prices usually hover around 30,000–50,000 KRW per person (about $22.50–$37.50), and in some cases the total can be lower than a barbecue night once drinks are added. Letting each person choose their own dish also reduces conflict. The idea of a meal where nobody has to surrender control is especially appealing to younger professionals.
Outback’s play: Sizzling
Outback Steakhouse’s move in this trend is getting attention.
On the 11th, Dining Brands Group unveiled a new menu item called Sizzling at Outback’s Myeong-dong location. The steak is served on a 230°C (about 446°F) hot plate so the juices and moisture immediately bubble and sizzle. The seared surface browns from the Maillard reaction and white steam rises—so the dish delivers as much in sight and sound as it does in taste.
The Sizzling Edition is a full course that starts with salad and soup, then moves to pasta, steak and dessert.
The steak comes with two sauces: a steak sauce that enhances the meat’s aroma and a mustard sauce that cleanses the palate. Serving the same cut in two ways keeps the experience interesting from the first bite to the last.
The pasta is Outback’s signature Toowoomba pasta. Though cream-based, it has a spicy kick that keeps it from feeling heavy—important so the steak course that follows doesn’t get overshadowed.
The Sizzling Gambas is a highlight: plump shrimp in a garlicky olive oil broth with a spicy edge. The shrimp stay springy, and the sauce is rich. Don’t stop there—ask the kitchen to stir-fry fried rice in the leftover gambas sauce. Unlike ordinary fried rice, this version soaks up the gambas’ sharp umami and cuts the richness. In Korea, finishing a meal with fried rice is common, and here it’s built into the flow. Prepared this way, one set comfortably feeds three to four people.
The edition’s secret star is the dessert: Sizzling Brownie w. Häagen-Dazs Ice Cream. Pouring hot chocolate sauce over cold ice cream on the hot plate creates a satisfying sizzle. A dense brownie and coconut chips add texture, and the plate balances sweet and bitter, cold and hot in one bite.
The two-person Sizzling Edition is priced at 166,000 KRW (about $124.50). It includes steak, pasta, salad, gambas and dessert, and in practice serves three to four adults—so the per-person cost works out to roughly 40,000–50,000 KRW (about $30.00–$37.50), comparable to a barbecue dinner once drinks are factored in.
The changing culture around company dinners has created new demand, and restaurants are racing to meet it. Courses that fill a two-hour window without alcohol, dishes that entertain both the eyes and ears, and menus that make no one feel left out—those are the reasons family restaurants are reemerging as go-to spots for workplace gatherings.
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