When David first introduced the stylized columns, he was inspired by a photo of a bathhouse he saw in London where they had taken their columns and made them look like palm trees with palm fronds at the top. I think it was in their second restaurant in Marina del Rey, which opened in , he introduced columns that had the appearance of palm trees.
David has always really liked Egyptian style. I came up with the design of a column that had those elements that would take it closer to the Egyptian style he liked, and we started introducing those and they were put into about restaurants.
Then we would have some flagship locations, and instead of doing the Egyptian-style columns, I designed columns that were covered with mosaic tiles to give it a little more glitz and the perception that the place was nicer.
In the Las Vegas location where we had a two-story space, we did some really nice two-story columns that had custom-painted artwork on them. There were definitely standard components within the design that we tried not to change too much because they were very important functionally.
The bakery area when you first enter [for example]: We tried to standardize that as much as possible because it had to hold the same number of cheesecakes no matter where the restaurant was located. The flexible part was the dining areas, the seating, and how they were laid out.
We had it really lucky because the restaurants did such great business, so David was willing to spend more building them than you normally would. That allowed us to use better materials and do more creative things like the mosaic tile.
I made a trip to a tile and stone fair in Beijing where I was able to source the flooring we used. We also ended up finding some amazing manufacturers. One lady, in particular, was an importer of wood goods from Thailand. The preopening costs for three big restaurants in different areas of the country combined with the expenses of training new staff did have an impact on the company's bottom line in the last quarter of the year--for the first time, the company's net income did not grow.
The Chestnut Hill restaurant, although open only a few weeks in December, generated more than a half million dollars in sales in In a May article in National Restaurant News, Overton further described what he looked for when selecting sites. Apartment dwellers go out more frequently. People who own homes tend not to go out as much. One problem the company was experiencing was producing enough bakery goods for its growing number of restaurants, along with its wholesale and mail order business.
To correct this, construction began on a new bakery facility, capable of producing 1, cheesecakes an hour using vats the size of hot tubs and customized machinery from Italy. The new facility was 45, square feet, replacing one only 14, square feet. It also was working with RJ Nabisco on developing new products.
Deitchle succeeded William Kling, who retired. In November , Cheesecake Factory appeared on the list of the Forbes Best Small Companies in America for the first time, ranking number To qualify for the list, "a company must show a five-year average return on equity of By the end of the year, Cheesecake Factory had moved from Woodland Hills to its new corporate headquarters in Calabasas Hills, California, hiring additional staff, and beginning production at the new bakery facility.
These costs also contributed to the fourth quarter results. Restaurant and bakery sales each increased by 37 percent. At the end of the year, the company raised its menu prices about 2.
These brought the total units to and two more were expected to open by the end of the year, at Country Club Plaza in Kansas City and in Old Town in Pasadena, California. The Pasadena unit marked the first new Cheesecake Factory in California since In a departure from its traditional distribution strategy, Cheesecake Factory contracted with Host Marriott to set up a dessert outlet at Los Angeles International Airport.
Unlike the bakery in Michigan, the Cheesecake Factory Bakery was a success. The Overtons developed a dependable customer base in the Los Angeles area and things looked good. Things were looking even better when Mrs. A year later, they opened the first Cheesecake Factory restaurant in Beverly Hills. The Cheesecake Factory sells sandwiches, salads, and cheesecakes. The Cheesecake Factory opened more locations across Southern California with expanded menus. Like, seriously expanded. During their initial growth stage, David kept an eye on all the hot restaurants in his area.
The Cheesecake Factory is known for its massive menu, which comprises of 21 pages and more than items. With decadent flavors such as red velvet, Reese's peanut butter chocolate, and dulce de leche caramel, you will never get sick of TCF's cheesecake offerings.
Some are only available seasonally, too, such as the pumpkin cheesecake available starting in September , and the peppermint bark cheesecake available from Thanksgiving through the December holidays. Although there are many different variations you can order now, David Overton insists that it's still his mom's original cheesecake recipe that's being used to make all of the decadent desserts. We just make new ones with new things inside: flavors.
We just try to make it as good as she did. You can't patent it. Good cheesecake is just five ingredients. It's just how you mix them," he said. Although not all 35 cheesecakes are available, some of the flavors include original, white chocolate raspberry truffle, and chocolate mousse.
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