With Taiwan's seemingly inexhaustible appetite for minced beef hamburgers, the long neglected steak house business has made a big comeback in the past three years. In contrast to their earlier practice of maintaining only a single restaurant, both the upmarket Hua Hsin and Hsing Chenand the downmarket Bullfighter steak houses have relaunched themselves as restaurant chains and opened up new branches elsewhere.
鑑於國人對碎牛肉漢堡的接受力頗高，沉寂已久的牛排館在近三年也捲土從來，和過去「只此一家，別無分號」不同，走中高價位路線的「華新」、「星辰」，走平價路線的「鬥牛士」，都以連鎖店方式擴張據點。