As anyone who has ever been to the Cheesecake Factory knows, the menu is seriously long. In fact, it's more of a book than a menu. According to Thrillist , the menu is actually 21 pages long and has items on it, which can make ordering a real struggle.
But there's a reason why the menu is so long, and it might surprise you. Founder David Overton told Thrillist that when the Cheesecake Factory restaurant first opened, he was one of the people cooking, so the menu was relatively simple.
So, I made sure that everything we served, was something I could make myself. And these days, the menu is kept long because it's what sets the Cheesecake Factory apart. With a menu as large as the Cheesecake Factory's, it would be pretty understandable for the restaurant chain to never really change what they offer. After all, with items to choose from, how could anyone ever get bored of the menu?
But, the menu does actually change, and more often than you probably realize. Sure, the Cheesecake Factory keeps its most popular menu items but it also rotates in new meal options to try on a regular basis. In an interview with Nation's Restaurant News , founder David Overton explained that the menu did change. There's nothing that America wants to eat that can't go on the Cheesecake Factory menu.
And I think we've improved it. So, if you want to try new items, try going in one of those months and you can see if there are any changes! When any new restaurant opens, it's bound to be stressful for the owners and operators. After all, what if no one shows up? What if people hate it? There's just so much that can go wrong, but that wasn't the case for the Cheesecake Factory when it opened.
On the contrary, it was an instant success. Linda Candioty, the Vice President of Guest Experience at the Cheesecake Factory was there for the chain's opening, and she told Vice it was pretty exciting to see so many people wanting to try it. We opened and were busy from the first moment. David tells me, and I don't remember this, that I went outside and chatted with everybody while they were waiting in line, and people were excited. And by , the Cheesecake Factory had expanded to having five restaurants across the United States, an impressive feat.
Much like the menu, another stand-out characteristic of The Cheesecake Factory is definitely the restaurant's decor. Each Cheesecake Factory establishment, whether it's in Los Angeles or Austin, pretty much looks identical to every other Cheesecake Factory out there. But if you're thinking that the decor isn't really the best aspect of the Cheesecake Factory, you aren't alone.
But it's decorated so uniquely on purpose. Rick McCormack, the restaurant designer responsible for The Cheesecake Factory's explained in an interview with Eater that he was aware the decor was pretty awful.
McCormack then went on to describe the decor at every Cheesecake Factory: "French limestone floors, then we throw in some Egyptian columns, Victorian beadboard wood paneling. The decor at Cheesecake Factory certainly stands out, whether you like it or not. If there's one thing most everyone who eats at Cheesecake Factory can agree on, it's that the brown bread that comes in the free bread basket before your meal is the superior bread. While the sourdough that's also in the bread basket is also tasty, the brown bread is different and has a lot more flavor.
However, the specialty of the house continued to be cheesecake--fresh banana cream, Southern pecan, Craig's crazy carrot cake, brownie fudge--with 42 varieties baked at the company's facility in Woodland Hills. Despite diets and health consciousness, 70 to 80 percent of Cheesecake Factory customers ordered dessert.
We're just the opposite of most other dinner houses that don't promote desserts because they're anxious to turn the tables. But we want everybody eating cheesecake; the profit margin on this item is between 65 and 70 percent for us. To encourage such behavior in health-conscious California, work shifts received incentives for the most cheesecake orders, especially for seasonal or special flavors, as well as for daily specials and new menu items.
While the company introduced new flavors of cheesecake, strawberry was the favorite, followed by white chocolate raspberry truffle, chocolate mousse cheese, white chocolate macadamia, and chocolate chip. Although it concentrated on its restaurants, the company also sold a limited number of cheesecake flavors chocolate chip, lemon twist at the retail level. Customers included major restaurant chains in Southern California, such grocery store chains as Kroger's and Dominick's Finer Foods in Chicago, and food warehouse companies such as the Price Club in San Diego.
Cheesecake Factory's success directly contrasted with the country's eating habits. According to MRCA Information Services, which monitored in-home and away-from-home eating patterns, the total consumption of cheesecake in the United States fell a huge 27 percent between and , with the big loser being the "plain" cheesecake.
Overton began the decade by opening his fourth restaurant, at the Warner Center in Woodland Hills, California. In , the chain took its successful concept across the continent, to Washington, D. The new location, in the fashionable Chevy Chase section of the District, followed the formula Overton described to Michael Hartnett in a Restaurant Business article: "Scour large metropolitan areas to find 'trophy sites' offering high visibility, easy access, and close proximity to traffic-builders like shopping centers and tourist attractions.
In , Overton and his mother incorporated the company and took it public in September. Cheesecake Factory's stock closed that first day at a price of Nineteen ninety-three saw the opening of two more restaurants in California on the water in Newport Beach and in Brentwood and, in November, the second unit outside California, in the Atlanta suburb of Buckhead.
By opening 3 or 4 units a year, Overton hoped to generate 25 percent-a-year sales increases, but this figure was easily surpassed. Top menu items for the chain were pasta dishes, followed by Cajun Jambalaya and Spicy Cashew Chicken.
The company changed the menu twice a year, in June and in December, with new items added from the annual food trips Overton made with his staff to New York and Boston.
The list of offerings included pasta, burritos and fajitas, steaks, seafood, ribs, pizza, burgers, omelets, salads, sandwiches, and vegetarian dishes. In addition to cheesecakes, dessert options ranged from hot fudge sundaes to fresh fruit to cakes to apple dumplings.
It is uncertain how much Cheesecake Factory's growth contributed to the comeback of cheesecake eating, but MRCA reported a 4. Cheesecake was on the menu of 64 percent of the restaurants in the country; apple pie appeared on the menu of The survey also found that cheesecake was the fifth best-selling menu item.
It was out-ranked only by french fries, two chicken dishes, and pizza, with pizza beating cheesecake by only one percentage point. Before the Cheesecake Factory became the cult chain that it is today, it was a small Detroit-based operation. Founder Evelyn Overton published her original cheesecake recipe in a s Detroit newspaper. After receiving such a positive response from her friends and family, Overton decided to open up a small cheesecake shop.
Photo: The Cheesecake Factory. A photo posted by krisrogers5 on Jun 3, at pm PDT. Overton hand-picked the music selection that plays in Cheesecake Factory locations across the globe. Who could forget the viral video that convinced us all that Cheesecake Factory servers should never rap, ever.
If you thought Iggy Azelea was horrible, this employee will have you begging for Aussie star to drop another verse. Cheesecake factory with my bro.. Harden received the news that he would be traded to the Houston Rockets whilst dining at an Oklahoma City Cheesecake Factory location with his family.
The shooting guard told USA Today he was stunned.
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