Cheesecake Factory restaurants have giant menus and a bottom line to match.
Investors love the way the Cheesecake Factory serves up profits.
A guide to its success:
? 75: number of restaurants
? 201: number of menu items
? $16: Average check per person
? 18,000: Number of employees
Here’s how they do it:
It’s 4 p.m. on a Tuesday at the Cheesecake Factory in Boston, and the restaurant’s atmosphere is calm. After all, just a third of the 352 seats are full. The kitchen staff moves languidly, like a basketball team shooting its first layups. “Look at all these empty tables,” says manager John Gordon. “In about a half hour they won’t be.” Gordon’s venue is one of 75 in the Cheesecake empire; last year this location alone grossed $12.8 million-more than three times the sales of the average Outback Steakhouse. And when the dinner rush hits, the folks in his kitchen will be ready to produce 500 dishes an hour from a 19-page menu that lists 201 items
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