Why does The Cheesecake Factory offer a 250-course menu? Inside Eats with Rhett & Link episode 3 to explore the inner story
Inside Eats with Rhett & Link will visit The Cheesecake Factory in its third episode on May 1, 2022 on Food Network. Hosts and lifelong friends Rhett McLaughlin and Link Neal will explore different flavor combinations and dishes to reveal the untold secrets of this popular restaurant.
The reality show premiered on the television network on April 24, 2022, and since then has left viewers excited and intrigued by the concept. The first two episodes have already been a hit with audiences, leaving them excited for the duo to explore another popular grocery store.
The official synopsis of episode 3 of Inside Eats with Rhett & Link bed:
“Rhett and Link go behind the scenes at The Cheesecake Factory to find out how their huge menu got so big and how they manage to make everything from scratch. The guys also try their hand at decorating cheesecake and see the whole menu concocted in front of them.”
Reasons for The Cheesecake Factory’s 250-item menu explained
As Rhett and Link explore The Cheesecake Factory in Episode 3 of their show, they’ll take it upon themselves to cook many dishes from scratch. The duo will also explore the 250-course menu that intrigued them to hide behind secret doors to find out how the menu has become so important over the years.
The Cheesecake Factory was started by founder, president and CEO David Marshall Overton 40 years ago in Beverly Hills, California, primarily because his mother needed a place to sell her eponymous desserts. Initially, the menu was simple, with burgers, salads and sandwiches. In an interview with Thrillist he said:
“At first, we really wanted a menu that revolved around cheesecake. “I wasn’t a chef…and I didn’t want any chef we hired to let me go. So I made sure that whatever we served was something I could do myself.”
Over time, the restaurant became more successful, and Overton realized he had a natural talent for cooking and running a restaurant. He also paid close attention to dishes he ate at other restaurants and incorporated his version, responding to a gourmet style.
Overton worked on new menu items with a cook behind the kitchen. As they expanded the menu, people started to respond positively, which resulted in the restaurant receiving positive feedback. The founder then worried that another restaurant would take his business if he didn’t add new items. He said:
“At this point, after a few years, I thought I didn’t want this concept to die out… We just kept putting things on the menu, that people seemed to like. Eventually, I thought, ‘ Well, there’s nothing America wants that we can’t put on the menu. So, we just kept going.”
Every dish at The Cheesecake Factory is made from scratch. The restaurant has a dual management setup “with regional managers for the ‘front of house’ and kitchen managers”. Overton revealed the magic behind such a detailed kitchen and said:
“I don’t think there’s anyone who invests as much in training as we do. We have to do that. Our cooks are trained for three to four weeks because they’re going to have to cover such a wide menu and do everything. is tough at the Cheesecake Factory, but that’s what makes us so successful.
Overton confessed that they should have kept the menu smaller. The founder didn’t expect the restaurant to explode on such a large scale to become a chain and have to recreate the menu multiple times.
Capture Inside eats with Rhett and link to explore The Cheesecake Factory on Sunday, May 1, 2022 at 10:30 p.m. | 9:30 a.m. on Food Network. The show will also air on Discovery+.