"There's a reason why the Cheesecake Factory's cheesecake tastes the same everywhere: All of them are baked at two dedicated factories and shipped to restaurants. The lush cheesecake displays for all 215 locations across 41 U.S. states are supplied by just two facilities. There, the cheesecakes are prepared, frozen, sliced, shipped out, and only thawed the day before they hit the display case - ensuring product consistency from one chain location to the next."
"Still, from the wide-ranging bowl meals to the best-selling chicken fettuccine Alfredo, the Cheesecake Factory's kitchen team begins its work at dawn every day in order to build every other plate on its expansive menu from scratch. The high-volume restaurant chain has its from-scratch system down to a honed science, centered around skilled plating and the close monitoring of ingredient freshness."
"They have an incredibly impressive operation with over 50 daily staff members making all the food... from scratch in the back every few days. But the Cheesecakes that it's so famous for are flown in frozen and pre pulled the day before."
The Cheesecake Factory offers more than 250 menu items, most prepared from scratch in restaurant kitchens. Cheesecakes are an exception: all cheesecakes are baked at two dedicated factories, frozen, sliced, and shipped to 215 locations across 41 U.S. states, then thawed the day before display to ensure consistency. Kitchen teams begin work at dawn to prepare the wide-ranging menu, with high-volume operations using skilled plating and close monitoring of ingredient freshness. The central cheesecake production allows uniform flavor across locations while the restaurants maintain a honed from-scratch system for other dishes, often involving large back-of-house staffs.
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