Its best-selling cheesecake is surprisingly simple. So far, the most popular new items have been soft pretzel bites with cheddar cheese fondue and the Thanksgiving sandwich - guess people are feeling nostalgic for the holidays already. Over the last few weeks, the chain rolled out its latest menu. The chain's founder and CEO, David Overton, makes the final decision over what gets the axe. "We usually add 10-12 things and take off 10-12 things," Moore told TODAY Food. At first, we really just wanted a menu that lived around the cheesecakes, The Cheesecake Factory founder/chairman/CEO David Marshall Overton told. The menu changes twice a year, every year. While certain staples (spinach and artichoke dip, anybody?) have been on the menu for years, the restaurant actually rotates a lot of its dishes so don't get too attached to a particular dish. "They look at the menu and say 'You're absolutely crazy to try to make all this food fresh and to buy so many ingredients.'" Making all 250 items requires 700 ingredients and everything - including more than 160 sauces and dressings - is made in the restaurant's kitchen. Moore said he gets quite the reaction when he brings other chefs into The Cheesecake Factory. With 21 pages, plus a two-page Skinnylicious menu, the chain's menu is serious reading material.
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