Cheesecake Factory has plenty of them. We’re talking about 21 pages of menu items.
Founded in 1972 by baker Evelyn Overton, the chain is now as renowned for its plethora of menu options as it is for its commitment to enjoyment. Named after one of the most decadent oversized-portion desserts it proudly showcases, there’s nothing subtle about this restaurant chain. It’s common knowledge that when you take a trip to The Cheesecake Factory, you’re going to get fat before you get home.
But one thing you won’t find on this giant menu is channel secrets. We dug around a bit, and it turns out there are some things The Cheesecake Factory isn’t quite as loud about.
For more information on fast food, check out 8 Worst Fast Food Burgers to Avoid Right Now.
To Eat this, not that! we do our fair share of rankings. From the unhealthiest order at any restaurant to meals with insane amounts of sodium, calories, and sugar, Cheesecake Factory’s menu items are an unfortunate regular on these lists. It’s worth bearing in mind that they have so many menu options that they might be statistically more likely to end up on any given roundup. But when the final ranking of all rankings was done by Consumer Reports, The Cheesecake Factory took the top spot for unhealthiest restaurant overall.
If you’re a cheesecake lover, that’s perhaps less of a surprise. However, given that the dessert is the Cheesecake Factory’s pride, joy, and namesake, we were a bit surprised to learn that its after-dinner delights are actually made in Calabasas, California and Rocky Mount, in North Carolina, and shipped nationwide.
Speaking of cheesecake, here’s something we can almost guarantee the factory would rather keep unviral: it’s possible to make a compelling hearty version in your own kitchen. We’ve shared this recipe, which offers all the deliciousness and far fewer dietary drawbacks.
In 2019, a former Cheesecake Factory staffer described what it’s like behind the scenes of this famously luxurious dining room. Among the revelations? Even the smallest details of channel operation are governed by company policy. The ex-employee said it was the most intense training they had undergone for any job, and there were strict regulations for everything from how much ice to put in a drink at the exact angle at which you were supposed to slice the bread. .
But the training process isn’t just about learning company regulations, according to the former server. Apparently, your first week on the job is spent memorizing this juggernaut of a menu. The Cheesecake Factory distributes stacks of flashcards to help out, but ultimately forces its staff to pass several written and verbal tests to prove they are ready to serve.
You might be expected as a waiter to work less traditional hours and often need to clock in at nights and weekends. At The Cheesecake Factory, you’re supposed to be able to work a handful of these shifts each week. Apparently, since holidays are also busy for the factory, company policy prohibits workers from requesting time off during holidays. Most people end up working “at least a big shift” over the holidays.
The Factory Burger is gone but far from forgotten. It was basically a standard cheeseburger sandwiched between two pieces of brown bread from the restaurant. They pulled the item a few years ago, saying it wasn’t selling as well as it used to, but the word on the street is you can still grab it. All you have to do is ask.
Kaley Roberts is a food writer. Read more