It’s rare that one single “Hook” in a restaurant enterprise is so powerful that it defines the brand, and even rarer when that same hook inspires and drives that brand forward.
Walk into any location and what first catches your eye and your appetite is the huge glass display filled with endless varieties of dessert and not just any desserts, but the most amazing cheesecakes the world has seen. I can only be talking about the iconic “Cheesecake Factory” brand, growing internationally and a dominant player in most major US population centers. Personally I have visited numerous Cheesecake Factory locations, and in all honesty I have to say that each experience from the food to service to ambiance has been consistently enjoyable and memorable. Its also doesn’t hurt that this restaurant is a favorite of my kids, who have always been treated like VIPs at any of the locations we’ve dined in.
What has always amazed me, as it does most people is the extensive menu offering 21 pages and over 250 menu items and get this – all done from scratch!
I have always wondered how they can inventory, prep, prepare and deliver consistency across the chain with reasonable ticket times in their very large and constantly busy locations. Turns out that colossal menu is a huge marketing tool, business driver and loyalty creator – something truly for everyone, especially when its hard to decide what type of cuisine the diner is looking for.
In today’s episode of the Restaurant RockStars Podcast, I am thrilled to speak with Mr. Donald Moore, the Executive Vice President and Chief Culinary Officer for the Cheesecake Factory.
Donald dishes on all the above and we also learn:
– How Leadership and Autonomy inspire and command performance and longevity among all employees
– The extensive training that leads to team success at all levels of the operation
– How new menu items are conceived, tested and proven to work in over 200 locations around the globe
– How a new Cheesecake idea makes the grade
and so much more.
Stay tuned folks as this episode is a biggie! Its the only way to run a restaurant with the eye on true hospitality and leaving no detail missed.
Now go out there and Rock Your Restaurant!
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