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The Cheesecake Factory
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The Cheesecake Factory Incorporated is an American restaurant company and distributor of cheesecakes based in the United States. It operates 370 full-service restaurants: 218 under the Cheesecake Factory brand, 47 under the North Italia brand, and 105 under other brands. The Cheesecake Factory also operates two bakery production facilities—in Calabasas, California, and Rocky Mount, North Carolina.

Key Information

David M. Overton, the company's founder, opened the first Cheesecake Factory restaurant in Beverly Hills, California, in 1978. The restaurant established the future chain's pattern of featuring an eclectic menu, large portions, and signature cheesecakes.[3] In 2025, Fortune ranked the Cheesecake Factory at number 23 on their Fortune List of the Top 100 Companies to Work For in 2020 based on an employee survey of satisfaction.[4] Additionally, The Cheesecake Factory's average unit volume consistently leads the casual restaurant industry.[5]

History

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Founding and early years

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Evelyn Overton, inspired by a cheesecake recipe from a Detroit newspaper, made a cheesecake for her husband's employer in the 1940s. The cheesecake was well received, so she opened a small cheesecake bakery in Detroit, Michigan, in the late 1950s. She closed the bakery to raise her children, but continued supplying cheesecakes to local restaurants from her basement kitchen. In 1967, Evelyn's son David M. Overton left Detroit to attend Hastings College of Law in San Francisco, but in 1968, decided to be a drummer, performing with the Billy Roberts Blues Band.[6][7] In 1971, David convinced his parents to relocate to Los Angeles to open a commercial bakery.[6] In 1972, they moved to the Woodland Hills area of Los Angeles where they opened The Cheesecake Factory Bakery, in which they produced cheesecakes and other desserts for local restaurants.[8]

First restaurant

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In 1978, Evelyn's son David opened The Cheesecake Factory, a small salad-and-sandwich restaurant in Beverly Hills that sold ten varieties of cheesecakes on a one-page menu.[8] In 1983, he opened a second restaurant in Marina del Rey. By 1987, the Beverly Hills location had expanded into a 78-seat restaurant and was experiencing great financial success. This led to the opening of a third, larger location in Redondo Beach, which was eventually renovated into a 300-seat, 21,000-square-foot (2,000 m2) location. By the end of the 1980s, The Cheesecake Factory's one-page menu had expanded, and the restaurant offered additional entrees and short-order items.[8]

Expansion beyond Southern California

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The 1990s saw the opening of the first Cheesecake Factory restaurant outside of Southern California. The new restaurant, the chain's 5th, was located in Washington, D.C.[9] The Cheesecake Factory was incorporated in 1992[10] and went public in September 1992[11]. David Overton planned to open 3–4 units a year to generate a 25% yearly increase in sales.[8]

The company began changing its menu twice a year and adding steaks, seafood, and vegetarian dishes. As of April 2013, the Cheesecake Factory operated 162 restaurants under the Cheesecake Factory name in 36 states.[12] Plaza Las Américas in San Juan, Puerto Rico, opened its first Cheesecake Factory on August 28, 2013.[13]

The company used to operate one self-service, limited-menu express food service operation under the Cheesecake Factory marque inside DisneyQuest at Disney Springs in Walt Disney World Resort in Lake Buena Vista, Florida. It opened in 1998 and closed in 2017.[14]

International expansion

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Cheesecake Factory; Ross Park Mall; Pittsburgh PA
The Cheesecake Factory in Hong Kong

The Cheesecake Factory has expanded into international markets by licensing agreements for other companies to operate restaurant locations outside of the US. The first restaurant outside the United States was opened at The Dubai Mall in August 2012 via a licensing agreement.

The Cheesecake Factory at Palisades Center in West Nyack, New York

On January 25, 2011, the company expanded into the Middle East in a partnership with Kuwaiti retail franchising company M.H. Alshaya Co. The 300-seat restaurant opened on August 16, 2012, at The Dubai Mall. This was The Cheesecake Factory's first location outside the United States.[15]

In May 2014, The Cheesecake Factory announced that it would open the first Cheesecake Factory in East Asia. The first East Asian Cheesecake Factory opened in Disneytown in Pudong, Shanghai, China, on June 16, 2016.[16]

Also, in 2014, the first Cheesecake Factory in Mexico opened its doors in Guadalajara.[15]

As of May 2018, The Cheesecake Factory has eleven restaurants in the Middle East: four in Dubai (Dubai Mall, Mall of Emirates, Jumeirah Beach Residence and Dubai Festival City Mall), three in Kuwait (Arabella, Sidra, and The Avenues—which was the 160th Cheesecake Factory opening),[17] two in Saudi Arabia (Riyadh and Jeddah), and lastly one in the Yas Mall and one in The Galleria in Abu Dhabi.[18] On December 1, 2015, The Cheesecake Factory opened its eighth Middle East branch at the Verdun Shopping Center in Beirut, Lebanon. Many of the Cheesecake Factory management attended the opening, including managers from the US and Dubai. The Cheesecake Factory also made its first appearance in Doha, Qatar, by opening in the Mall of Qatar and further opened two more branches in Villaggio and Doha Festival City.

There are Cheesecake Factories in Parque Delta and Centro Santa Fe, Mexico City.[19]

On April 12, 2017, the company announced it would expand into Canada.[20] In November 2017, the first Canadian location opened at Yorkdale Shopping Centre in Toronto, Ontario.[21][22]

In May 2017, a Hong Kong restaurant opened in Harbour City, Tsim Sha Tsui.[23]

As of the beginning of 2024,[24] the Cheesecake Factory is open for business in 12 countries and territories across the Americas and Asia, Bahrain, Canada, China, Hong Kong, Kuwait, Macau, Mexico, Qatar, Saudi Arabia, Thailand, the United Arab Emirates and the United States.

Criticism and controversy

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Animal welfare

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In 2012, the Cheesecake Factory committed to eliminate the use of gestation crates from its pork supply chain by 2022.[25] In its 2021 Corporate Social Responsibility Report, it stated that by the end of 2022, 75% of its U.S. pork supply would be crate-free.[26] In 2024, the Cheesecake Factory was highlighted by animal welfare organization Animal Equality for having made progress toward eliminating gestation crates in its supply chain, but not having eliminated them entirely.[27]

In 2015, the Cheesecake Factory stated that it would eliminate the use of battery cage eggs from its supply chain, but did not specify a timeline for doing so.[28] In 2023, it was identified by The Humane League and the Open Wing Alliance for failing to report progress on its cage-free transition.[29] In March 2025, The Humane League stated that the Cheesecake Factory had achieved a 100% cage-free transition.[30]

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On December 4, 2020, the U.S. Securities and Exchange Commission resolved charges brought against the Cheesecake Factory for misleading investors during the COVID-19 pandemic; the company paid a $125,000 fine without admitting the findings in the order.[31][32]

Other restaurants

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The Cheesecake Factory Bakery Cafe operates two bakery production facilities in Calabasas Hills, California, and Rocky Mount, North Carolina, and licenses two bakery-based menus to other food service operators. This division operates worldwide.[citation needed]

Grand Lux Cafe

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The Grand Lux Cafe in The Colonnade Outlets at Sawgrass Mills in Sunrise, Florida, in February 2022

David Overton designed the Grand Lux Cafe, an upscale restaurant for The Venetian hotel and casino in Las Vegas.[33] The restaurant is modeled after Italian, French, and Austrian styles. [citation needed]

RockSugar Southeast Asian Kitchen

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RockSugar Southeast Asian Kitchen was a contemporary Asian-fusion restaurant that opened on June 19, 2008, at Century City in Los Angeles. David Overton excluded Chinese and Japanese cuisines from the menu, as these are served at the Grand Lux and Cheesecake Factory restaurants. It closed on December 31, 2020, at least in part to the COVID-19 pandemic.[34] A second location opened in Oakbrook, Illinois, in November 2017,[35] but closed in December 2019.[36]

Fox Restaurant Concepts

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On July 31, 2019, The Cheesecake Factory announced it had reached an agreement to buy Phoenix-based Fox Restaurant Concepts (FRC) for $308 million in cash at closing and another $45 million due over the next four years.[37]

The interior of a North Italia restaurant in Dunwoody, Georgia
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Several cheesecakes on display at a location in Naples, Florida

The Cheesecake Factory dining menu includes steaks, chops, burgers, chicken, seafood, sandwiches, pasta, pizza, soups, and salads in various cuisines. In addition to its regular dining menu, the company offers a lower-calorie menu that includes salads, burgers, sandwiches, and small plates.[38] The brunch menu is offered on Saturdays and Sundays and includes pancakes, waffles, French toast, and eggs.[39]

The dessert menu offers more than cheesecake flavors and cakes,[40] milkshakes, and specialty and ice cream desserts.[38] Per a company spokesperson, the restaurant sells almost 35 million slices of cheesecake annually.[41]

The more than 250 menu items are all made from scratch to order,[42][43] except for the cheesecakes which are produced in bakery production facilities and delivered to the restaurants frozen.[44]

Caloric content

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The Cheesecake Factory has been criticized for featuring large servings of high-calorie and high-fat foods. For these reasons, the chain was dubbed the "worst family restaurant in America" for 2010 by Men's Health magazine.[45] The average sandwich at the restaurant contains 1,400 calories.[46] In 2013, the Center for Science in the Public Interest noted that the "Crispy Chicken Costoletta" that has more calories (2,610) than a 12-piece bucket of fried chicken from KFC, and the Cheesecake Factory's "Bistro Shrimp Pasta" dish had more calories than any other entrée from a national chain restaurant at 3,120 calories, with 89 grams of saturated fat.[47] In 2015, the Cheesecake Factory created a "SkinnyLicious" menu that features a variety of cocktails, salads, appetizers, and specialty dishes such as lemon-garlic shrimp and grilled salmon.[48]

See also

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References

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[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

The Cheesecake Factory

View on Grokipedia
from Grokipedia
The Cheesecake Factory Incorporated is an American company specializing in upscale casual dining and the production and distribution of cheesecakes, originating from a family bakery established in 1972 in and opening its first location in 1978 in . The chain, led by founder and CEO David Overton, operates more than 200 The Cheesecake Factory across the and internationally, distinguished by its extensive menu of over 250 made-from-scratch items, large portion sizes, and an array of over 30 cheesecake varieties that drive significant sales. As the core brand of a portfolio that includes North Italia, , and Grand Lux Cafe, the company emphasizes experiential hospitality and culinary innovation, generating the majority of its revenue from The Cheesecake Factory locations while planning further expansion with up to 25 new openings in fiscal 2025. Notable for its eclectic decor and broad appeal, the brand has achieved sustained profitability through high guest traffic and average check sizes, though it has faced scrutiny over labor practices, including allegations of wage violations and hiring undocumented workers in recent lawsuits.

History

Founding and Family Origins

The origins of The Cheesecake Factory trace to Evelyn Overton, who in the early discovered a published in a , , newspaper while raising her in a modest duplex. Evelyn, a homemaker, experimented with the and began producing cheesecakes at home, which quickly attracted local demand due to their quality and flavor. She sold them to neighbors, restaurants, and bakeries, establishing a small-scale enterprise centered on her "Original" cheesecake variant. Evelyn's husband, Oscar Overton, supported the venture alongside their two children, with son David Overton emerging as a key participant from an early age. The family operated collaboratively: Evelyn focused on , while Oscar handled and distribution, reflecting a bootstrapped, hands-on model typical of post-World War II immigrant or working-class in industrial . By the late , demand outgrew home production, prompting David, then in his twenties and pursuing business interests, to advocate for expansion beyond Michigan's limited market. In 1972, convinced his parents to relocate to , , where he believed the city's vibrant food scene and larger population offered better wholesale opportunities for Evelyn's cheesecakes. The established a dedicated facility there, with Evelyn scaling production to supply restaurants and grocers across ; and his wife, Renee, assisted in packaging operations, folding custom pink cardboard boxes by hand to meet orders. This phase solidified the Overtons' commitment to and fresh ingredients, principles derived from Evelyn's original home methods rather than industrialized shortcuts, though wholesale sales alone proved insufficient for sustained growth. The enterprise remained a tight-knit affair, unencumbered by external investors, which preserved creative control but highlighted the risks of relying on episodic restaurant purchases amid fluctuating demand.

Launch of the First Restaurant

David M. Overton founded and opened the first The Cheesecake Factory restaurant on February 25, 1978, at 9105 in , with the primary aim of featuring his mother Evelyn Overton's renowned cheesecakes alongside a limited selection of salads, sandwiches, and simple entrees. The initial menu was concise, spanning just one page front and back, emphasizing the cheesecakes—initially offered in varieties like original, , and strawberry—while keeping entrees basic to complement the desserts rather than overshadow them. The opening drew an immediate crowd, with long lines forming outside the 6,000-square-foot venue from the first day, signaling strong early demand driven by word-of-mouth about the high-quality, oversized produced from Evelyn's tested recipes. Overton, who had previously managed a cheesecake wholesale business supplying local eateries, invested personal savings and leveraged family operations to stock the , opting for a casual dining atmosphere with white tablecloths to appeal to Beverly Hills clientele seeking indulgent yet accessible fare. This launch marked the transition from a home-based in —where Evelyn began experimenting with recipes in the 1940s—to a full-service model, though the site operated without the expansive menu that would later define the chain. Early operations focused on fresh preparation, with cheesecakes baked on-site using Evelyn's methods, which emphasized dense texture and premium ingredients like , contributing to the restaurant's rapid popularity in a competitive upscale dining market. By the end of 1978, the location had established a loyal following, setting the foundation for menu evolution while maintaining the core commitment to generous portions and cheesecake variety that propelled initial growth.

Domestic Expansion and Public Listing

Following the opening of the first restaurant in , in 1978, The Cheesecake Factory pursued gradual domestic expansion primarily within during the 1980s. The second location opened in Marina del Rey in 1983, followed by a third in Redondo Beach in 1987, and a fourth in Woodland Hills in 1990. By 1990, the chain operated four restaurants, all in , emphasizing large-format venues with unique interior designs and an extensive menu to differentiate from competitors. Expansion accelerated in the early 1990s as the company ventured beyond California. In 1991, the fifth restaurant opened in Chevy Chase, Washington, D.C., marking the first location outside the state. By the end of 1993, the total reached seven restaurants with additions in Newport Beach and Brentwood, California, and Buckhead, Atlanta, Georgia. The chain grew to 11 locations by 1994 through new openings in Bethesda, Maryland, and Coconut Grove and Boca Raton, Florida. In September 1992, The Cheesecake Factory Incorporated went public on under the ticker , with shares closing at $18 on the first trading day. At the time of the , the company operated five restaurants and reported $51.9 million in sales and $4.7 million in net profits for the year. The IPO provided capital to finance further growth, enabling a strategy of selecting high-visibility "trophy" sites in metropolitan areas near shopping centers and tourist attractions. Post-IPO expansion continued rapidly, with three new restaurants opening in late 1995 in , , and , bringing the total to 14 by year-end. By mid-1996, the chain had 16 locations across seven states and the District of Columbia. This growth focused on building expansive 14,000–24,000 square foot facilities seating 250–750 patrons, supported by in-house bakery production scaling to meet demand. Domestic development persisted through the , culminating in over 200 U.S. locations by the , prior to significant international ventures beginning in 2011.

International Development

The Cheesecake Factory initiated international expansion via licensing agreements with local partners to introduce its brand without direct ownership or operational control. In January 2011, the company announced plans for up to 22 restaurants in the , including the , , , , and , through a partnership with . The first location outside the opened on August 16, 2012, at The Dubai Mall in the UAE, seating 300 guests and marking the brand's entry into global markets. Further growth targeted following a 2013 agreement for at least 12 restaurants in and , with potential extensions to , , , and . The inaugural site debuted in Guadalajara's Galerias Guadalajara mall on July 17, 2014. Asian expansion accelerated with entries into and . The first East Asian restaurant opened in Shanghai's Disneytown on June 16, 2016, followed by Hong Kong's Harbour City outlet on May 1, 2017. In October 2022, a deal for up to 18 locations by 2028 was signed, with the debut Bangkok site at opening on December 5, 2023. As of 2025, 35 licensed Cheesecake Factory restaurants operate internationally across the (UAE, , , , ), (primarily ), and (Thailand, , ). These sites adapt menus slightly for local tastes while preserving core offerings like extensive appetizers and cheesecakes, contributing modestly to overall revenue due to the licensing model's royalty-based structure.

Business Operations and Brands

Core Restaurant Model

The Cheesecake Factory's core model centers on full-service casual dining establishments characterized by an expansive exceeding 250 items, encompassing appetizers, salads, pizzas, burgers, steaks, , , and desserts, with preparation emphasizing scratch-made recipes using high-quality ingredients. This diversity spans multiple cuisines and dietary preferences, enabling the chain to capture a wide range of dining occasions from to . Menus undergo biannual updates, introducing or removing 12 to 18 items to maintain freshness while leveraging common base ingredients for operational efficiency across specialized kitchen stations. Restaurants feature spacious interiors designed for high guest throughput, often located in high-traffic areas such as malls and urban centers, which support average annual sales per unit of approximately $12.4 million for locations open the full 2024. Generous portion sizes, a hallmark of the model, promote sharing among diners or take-home options, enhancing perceived value and contributing to sustained customer traffic despite industry challenges. The service-oriented approach involves attentive full-service staff, fostering an upscale casual atmosphere that differentiates the brand in the competitive casual dining segment. This vertically integrated operation, with centralized supply for consistency, underpins profitability through high average unit volumes and broad appeal.

Affiliated Concepts and Subsidiaries

The Cheesecake Factory Incorporated operates multiple affiliated concepts and subsidiaries that complement its core , focusing on diverse casual dining experiences. These include upscale casual chains and fast-casual options acquired or developed to expand market reach. As of October 2025, the company owns and operates 364 restaurants across the and under these brands, in addition to licensed international locations. Grand Lux Cafe, a launched in 1999, offers an upscale casual dining menu inspired by European cafes with American influences, featuring extensive selections of salads, pizzas, and desserts similar to The Cheesecake Factory but in a more refined setting. The chain operates approximately 20 locations, primarily in upscale malls and urban areas. In October 2019, The Cheesecake Factory acquired Fox Restaurant Concepts (FRC) for $353 million, integrating a portfolio of innovative brands founded by . FRC serves as an incubation engine for new concepts, emphasizing experiential dining with brands such as North Italia, an Italian-inspired with house-made pastas and wood-fired pizzas operating 42 locations; , a fast-casual chain specializing in healthy, plant-forward bowls and salads with strong same-store sales growth reported in early 2025; and Culinary Dropout, a gastropub-style venue featuring live music and shareable plates. Other FRC concepts include Blanco (), The Henry (modern American), and NoRTH Italia variants. This acquisition enhanced the company's portfolio with faster-growing, smaller-format restaurants. These subsidiaries operate semi-autonomously, allowing tailored menus and atmospheres while benefiting from The Cheesecake Factory's operational expertise and efficiencies. The diversified concepts have contributed to overall stability, with FRC brands showing resilience in casual dining trends as of fiscal 2025.

Supply Chain and Bakery Facilities

The Cheesecake Factory operates two primary bakery production facilities for manufacturing its signature cheesecakes and other baked goods, located in Calabasas Hills, California, and . The Calabasas Hills facility, which opened in with 16,400 square feet, supplies cheesecakes to the company's restaurants, external restaurant chains, and club stores. These facilities support the production of cheesecakes for domestic restaurants, international licensees, and third-party wholesale distribution, ensuring centralized quality control over core menu items. In October 2023, the company announced plans to develop a third bakery production facility on a 37-acre site in Charlestown, Indiana, aimed at expanding capacity to meet growing retail distribution demands. This expansion reflects strategic efforts to scale production amid increasing wholesale and consumer-packaged goods sales through The Cheesecake Factory Bakery brand. The company's emphasizes centralized sourcing and oversight of ingredients, with commitments to ethical standards such as achieving 100% cage-free eggs across global operations by July 2025, six years ahead of its original timeline. In 2024, The Cheesecake Factory integrated purchasing for its fast-casual brand into its existing umbrella, enhancing efficiency across affiliated concepts. Overall, the prioritizes direct vendor relationships and to mitigate disruptions, as evidenced by operational adaptations during past global events like the 2020-2021 shortages originating in . The Cheesecake Factory's menu encompasses approximately 250 items, encompassing appetizers, salads, pizzas, pastas, burgers, steaks, seafood, and international-inspired dishes such as Thai lettuce wraps and tacos, excluding beverages and the roughly 45 varieties of cheesecakes and desserts. This breadth spans multiple cuisines, including American, Italian, , and Asian influences, designed to accommodate diverse preferences and dining occasions from to late-night. Founder David Overton developed this extensive selection starting from simple complements to cheesecakes, iteratively adding popular items observed elsewhere to offer "anything America wants" and preempt competition from specialized eateries. The strategy targets a broad demographic by enabling customers to select from varied price points and flavors in one visit, contributing to high per-location sales of $12.4 million in fiscal 2024. Portion sizes form a core element of the chain's , with entrees and appetizers historically oversized—often sufficient for sharing or multiple meals—to convey abundance and justify moderate pricing around a $31 average check. Overton prioritized large portions intuitively, drawing from observations in high-volume dining scenes, as they aligned with the by enhancing without proportional cost increases; for instance, a 50% portion expansion might raise expenses by only about 15% due to scale efficiencies in preparation. This approach fosters repeat visits through perceived value, though recent customer reports from 2025 indicate minor reductions in select items like slices amid broader menu tweaks, potentially reflecting cost pressures while maintaining the oversized reputation.

Signature Items and Innovations

The Cheesecake Factory's signature items center on its extensive selection of cheesecakes, which originated from founder Evelyn Overton's recipes developed in the 1940s and initially sold through a family bakery in . These cheesecakes became the namesake draw for the first restaurant opened in 1978, establishing a pattern of featuring over 30 varieties prepared from scratch daily, including staples like the Original Cheesecake, Godiva Chocolate Cheesecake, and White Chocolate Raspberry Truffle. The bakery division produces these in 10-inch formats for retail, underscoring their role as a core product line with varieties such as Pineapple Upside-Down Cheesecake and Chocolate Tuxedo Cheesecake. Beyond desserts, the menu's signature entrees reflect an eclectic approach, with dishes like Chicken —featuring chicken breast sautéed with mushrooms in a sauce—and the Factory Burger, a half-pound patty with multiple topping options, exemplifying the chain's emphasis on generous portions and diverse flavors prepared in-house. This over-250-item menu, made from scratch to order, innovated the upscale casual dining segment by prioritizing variety and customization over streamlined operations, a strategy that differentiated the brand since its inception. Key innovations include the invention of the carrot cake cheesecake hybrid in the chain's early years, blending traditional cheesecake with spiced carrot cake elements, which has since become a menu fixture. The restaurant maintains an evolving menu through annual updates, such as the 2025 introduction of value-oriented "Bowls and Bites" categories adding 14 items like Teriyaki Salmon Bowl and Chicken and Biscuits, aimed at enhancing accessibility while preserving the from-scratch ethos. These developments sustain the brand's commitment to an expansive, innovative offerings amid competitive pressures.

Nutritional Profile and Health Options

The Cheesecake Factory's menu emphasizes generous portions and rich flavors, resulting in many entrees delivering 1,000 to over 2,000 calories per serving, often equivalent to a full day's caloric intake for an average adult. For instance, the Factory Burger totals 1,140 calories, while the Platter reaches 1,920 calories, reflecting heavy use of fried preparations, creamy sauces, and oversized servings designed for sharing or leftovers. The Macaroni & Cheese side dish, for instance, contains 1550 calories per serving, highlighting the indulgent nature of even side options. Signature cheesecakes exemplify this profile, with slices like Adam's Peanut Butter Cup Fudge Ripple at 1,250 calories, contributing to the chain's reputation for indulgent, calorie-dense desserts. Sodium levels are also elevated across items, frequently exceeding 2,000 mg per dish, and saturated fats can comprise 20-50 grams in mains, aligning with recipes prioritizing taste over restraint. To cater to diners seeking lower-calorie alternatives, The Cheesecake Factory introduced the SkinnyLicious menu in the early , featuring , salads, and entrees limited to 590 calories or fewer, prepared with grilled proteins, lighter sauces, and vegetable-forward compositions. Examples include the SkinnyLicious Grilled Salmon at approximately 570 calories with high protein from the fish and sides like , or the SkinnyLicious Soft Tacos at 510-520 calories, providing 32 grams of protein and 13 grams of fiber from black beans and vegetables. These options reduce fat and sodium compared to standard fare—e.g., the Tuscan at 590 calories versus comparable full-menu pastas exceeding 1,500—but still incorporate dressings or marinades that maintain moderate carbs and sugars.
CategoryItem ExampleCaloriesKey NutrientsSource
Standard EntreeHerb Crusted Filet of 1,240High in fats from crust and
SkinnyLicious EntreeSkinnyLicious ≤59020-30g protein, lower
Standard AppetizerAhi Poke Nachos1,030Elevated sodium and carbs from chips
SkinnyLicious SaladFactory Chopped 560-570Includes greens, but adds ~14g
Nutritional values are estimates based on standardized recipes and may vary by preparation or customization; the chain advises consulting and guides for precise needs. While SkinnyLicious provides viable choices for calorie moderation, the overall menu's emphasis on abundance underscores limited emphasis on low-fat or restrictive diets, with no dedicated vegan or ultra-low-carb sections beyond modifiable grilled items.

Financial Performance and Growth

Revenue Milestones and Market Position

The Cheesecake Factory Incorporated achieved record annual revenue of $3.6 billion in fiscal 2024, reflecting a 4.13% year-over-year increase driven by positive comparable sales growth and the opening of 23 new restaurants across its portfolio. This milestone followed recovery from pandemic-related disruptions, with trailing twelve-month revenue reaching $3.67 billion as of October 2025. Quarterly performance in fiscal 2025 has sustained momentum, including first-quarter revenues of $927.2 million (up from $891.2 million year-over-year) and second-quarter comparable sales growth of 1.2%. Historically, revenue expansion traces back to the company's in 1993, which facilitated scaling from a single restaurant opened in 1978 to broader national presence; by 2011, annual had reached approximately $1.6 billion, doubling to over $3 billion by the early 2020s amid menu diversification and brand acquisitions. The trajectory underscores operational efficiency in a competitive casual dining landscape, where average unit volumes remain industry-leading despite inflationary pressures. In market positioning, The Cheesecake Factory operates 365 owned restaurants in the United States and under core brands including The Cheesecake Factory (217 domestic locations as of October 2025), North Italia, and , complemented by licensed international sites. This multi-brand strategy yields a 2.44% share relative to peers in the sector as of Q2 2025, bolstered by a of $2.82 billion and plans for up to 25 additional openings in fiscal 2025. The company's emphasis on high-volume, experiential dining differentiates it from fast-casual rivals, though it faces margin challenges from labor and commodity costs common to the industry.

Response to Economic Challenges

During the , The Cheesecake Factory Incorporated experienced declining revenues and profits, with total revenues falling 1.5% to $400.4 million in the fourth quarter of fiscal 2008 and net income dropping 22% in the first quarter of that year. To preserve capital flexibility amid reduced , the company suspended its authorization effective October 16, 2008, while continuing to operate its core restaurant model without widespread closures. The in 2020 posed acute liquidity risks, prompting The Cheesecake Factory to a significant portion of its , close most dining rooms, and pivot heavily to off-premise channels such as delivery and curbside pickup, which became central to sustaining operations. By June 2020, approximately 65% of closed dining rooms had reopened at limited capacity, supported by federal aid under the , including protections for employee safety and financial relief. Comparable restaurant sales at The Cheesecake Factory locations declined 19.5% in the fourth quarter of fiscal 2020, reflecting pandemic restrictions, but the emphasis on to-go sales facilitated a return to profitability by 2021. In response to inflationary pressures from 2022 onward, including elevated food, labor, and supply costs, The Cheesecake Factory implemented targeted menu price increases, such as a 2.8% hike in December , alongside disciplined pricing strategies to offset expenses while preserving traffic. These measures contributed to comparable sales growth of 4.0% in the fourth quarter of fiscal at core locations, with annual unit volumes reaching $12.2 million per restaurant by fiscal 2023, demonstrating resilience through operational efficiencies and guest retention amid macroeconomic headwinds. The company leveraged prior experience with economic cycles to prioritize execution in labor management and controls, avoiding deep cuts that could impair long-term positioning.

Recent Expansions and Strategic Initiatives

In fiscal 2025, The Cheesecake Factory Incorporated expanded its footprint by opening eight new restaurants during the second quarter (ended July 2, 2025), consisting of two Cheesecake Factory locations, one North Italia, three outlets, and two units from other concepts within its portfolio. The company projects opening up to 25 additional restaurants across its brands for the full fiscal year, including as many as four Cheesecake Factory restaurants, six North Italia locations, six sites, and nine from affiliated concepts such as Culinary Dropout and other Fox Restaurant Concepts brands. This aggressive unit growth targets a 20% annual increase in restaurant count, prioritizing domestic markets amid sustained consumer demand for experiential dining. Key domestic openings include a Cheesecake Factory in Naperville, Illinois, launched on June 17, 2025, with further planned sites in Lutz, Florida, and Cypress, Texas, slated for the second half of 2025. Strategically, the firm is emphasizing smaller-format brands like North Italia and Flower Child, which feature reduced footprints (averaging 5,000-6,000 square feet versus 10,000+ for Cheesecake Factory) and enable faster development cycles and lower capital investment per unit, facilitating scalable growth beyond the flagship's maturation. This diversification counters industry headwinds by leveraging high-margin, quick-service-adjacent models while maintaining company-owned operations for quality control, with potential long-term expansion to hundreds of such units nationwide. The company is also exploring and licensing expansions for select concepts through existing agreements, potentially adding up to 42 more openings via partners, though core growth remains driven by proprietary development. Internationally, licensed Cheesecake Factory operations continue in regions including the (UAE, Kuwait, , , ), , , and , but recent initiatives have focused primarily on U.S. unit acceleration rather than new overseas entries.

Controversies and Criticisms

Labor Practices and Wage Disputes

In 2018, the California Labor Commissioner's Office determined that The Cheesecake Factory Restaurants, Inc. was liable for $4.57 million in wage theft involving 559 janitors employed through contractors at eight southern California locations, stemming from underpayment of regular and overtime wages, as well as failure to provide required meal and rest breaks between December 2013 and April 2017. The investigation, initiated following employee complaints, held the company jointly responsible despite the use of third-party janitorial firms, emphasizing vicarious liability for violations occurring on its premises. This issue persisted into 2024, when The Cheesecake Factory agreed to a $1 million settlement resolving claims by 589 janitors underpaid at the same eight restaurants, with $750,000 contributed by the company and the remainder from contractors; the accord addressed back wages and penalties without admitting wrongdoing, following a probe that began in December 2016. Separately, in 2023, the company settled a for $1.208 million over allegations of failing to disclose salary ranges in job postings, as required by state law effective January 1, 2023, affecting an estimated 1,000 employees. Regarding tipped employees, a 2017 federal lawsuit alleged that servers at a location received a reduced of $3.63 per hour without proper notice of the tip credit provision under the Fair Labor Standards Act, claiming violations of federal disclosure requirements. In December 2024, two servers filed another proposed in federal court, accusing the chain of systematically underpaying tipped staff by misapplying tip credits and retaining portions of tips in violation of state and , seeking unpaid wages for affected workers nationwide since 2018. Additional disputes have involved unreimbursed business expenses and unlawful deductions, leading to a class settlement under California's Uniform Labor Code for employees required to purchase specific uniforms or tools without compensation. In 2025, lawsuits from immigrant workers at a Pennsylvania restaurant claimed the company facilitated fraud with fake work documents and imposed unpaid overtime while denying breaks, though The Cheesecake Factory denied knowingly hiring undocumented staff. These cases highlight recurring scrutiny over compliance with wage and hour regulations in a high-volume casual dining environment, where labor costs represent a significant operational factor. In December 2020, the U.S. Securities and Exchange Commission (SEC) charged The Cheesecake Factory Incorporated with making materially misleading disclosures in its Form 8-K filings dated March 23 and 3, 2020, regarding the financial impact of the COVID-19 pandemic. The filings stated that the company's restaurants were "operating sustainably" under an off-premise model but omitted critical details, including a weekly cash of approximately $6 million, sufficient for only about 16 weeks after drawing down a $90 million credit line, and the company's decision not to pay rent to landlords as communicated in letters sent on March 18, 2020. The SEC determined these omissions violated Section 13(a) of the and Rules 13a-11 and 12b-20, which require accurate and complete reporting of material information. Without admitting or denying the findings, the company agreed to a cease-and-desist order and paid a $125,000 to the U.S. Treasury. In January 2024, the Labor Commissioner's Office reached a $1 million settlement with The Cheesecake Factory Restaurants Inc. and two janitorial subcontractors, resolving claims of violations affecting 589 janitors from August 2014 to August 2017 at multiple locations including Brea, Huntington Beach, and . The agreement addressed allegations of unpaid minimum , , , waiting time penalties, and meal/rest period premiums owed to the workers. The settlement allocated funds for back and penalties, with the company cooperating in the resolution but not admitting liability. In June 2025, a federal lawsuit was filed in Washington alleging that The Cheesecake Factory failed to disclose salary or hourly wage ranges in job postings as required by state law, potentially affecting applicants from September 2022 onward. The company agreed to a $1.208 million settlement to resolve the claims without admitting wrongdoing, providing payments to class members who submitted valid claims. In June 2025, five undocumented workers filed a federal lawsuit in accusing a Montgomery County Cheesecake Factory location of labor trafficking, coercing employees to obtain fake work documents, imposing abusive conditions, denying breaks, and withholding wages. The suit claims the restaurant manager directed the procurement of fraudulent papers and treated the operation as a "cottage industry" of targeting immigrants. The company denied knowingly hiring undocumented workers or engaging in trafficking, stating it follows standard I-9 verification processes and fired the manager upon discovering issues. The case remains ongoing as of October 2025. The company has faced occasional OSHA citations for workplace safety violations, such as a 2022 inspection resulting in $6,235 in proposed penalties for serious hazards including improper machine guarding and electrical issues at a Maryland location, though these are typical for the restaurant industry and not indicative of systemic non-compliance.

Supply Chain and Ethical Concerns

The Cheesecake Factory Incorporated maintains a centralized supply chain for its restaurant operations, sourcing ingredients such as dairy, proteins, produce, and commodities like palm oil through a network of approved suppliers evaluated via third-party audits for compliance with food safety, quality, and sustainability standards. The company's Sustainable Sourcing Policy, established to address social responsibility, animal welfare, and environmental impacts, requires suppliers to adhere to a Sustainability Code of Conduct that prohibits forced labor, child labor, and discrimination while promoting fair wages and safe working conditions. In , the company committed in 2015 to sourcing 100% cage-free eggs globally by 2025, achieving this milestone six years early across its s as reported in July 2025. It expanded efforts in March 2022 to accelerate cage-free transitions and eliminate crates in sourcing, projecting 75% U.S. supply to be crate-free by the end of 2022. For antibiotics in animal proteins, the company expresses a buying for third-party certified suppliers but does not disclose usage quantities in its , drawing from assessments rating its transparency as low. Environmental ethical concerns have centered on risks from commodities including , soy, and ; a 2022 shareholder resolution urged the company to adopt policies eliminating , highlighting potential non-compliance with global standards like the New York Declaration on Forests. In response, the company committed in its 2023 CSR report to net-zero across its by fiscal year 2050, incorporating supplier engagement on Scope 3 emissions from sourcing. No verified instances of -linked human rights violations, such as forced labor in ingredient production, have been publicly documented against the company, though its policies rely on supplier self-reporting and audits rather than independent verification for all tiers.

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