A few weeks ago, I had a chance to tour the kitchen of The Cheesecake Factory with their Chief Culinary Officer, Donald Moore, for a behind-the-scenes look at how they prep and cook all 250 menu items from scratch every day in all the Cheesecake Factory restaurants.
I’ve been a Cheesecake Factory super-fan forever. I love the extensive menu because that means there is something for everyone and the consistency has always been key. There is nothing worse then failed expectations.
Next to consistency there are two other things I always look for when I put a restaurant on my go-to list: quality and service. Give me those three things: (1) consistency (2) quality (3) service; and I’ll happily wait for my name to be called. Fail me on one of the three and I’m likely to give you one more chance. Fail me on two and you’ve lost me forever.