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Any Reason to go to Cheesecake Factory? - Page 2

post #31 of 60
I'm with ya AJoe. I would much rather have a smaller portion, pay less, and not feel like I am going to explode when I am done. I think what we are really trained for is to eat all that is put in front of us...and usually a lot is put there!
David
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post #32 of 60
That reminds of a recent stop at a Bob Evans restuarant.

I guess I was in a carb mood because I ordered the chicken and noodles on mashed potatoes. The taste was great, but the portion was mammoth; a huge bowl that must have contained 3 cups of mashed potatoes and more than enough chicken and noodles to cover, served with 2 dinner roles.

As soon as she sat the bowl down, I was embarrassed knowing how much food was going to go uneaten.
post #33 of 60
I'm not insinuating that we all expect that, but why else would there be lines out the door at all these establishments?
post #34 of 60
IMHO marketing plays a big role. Also they are familiar. If friends or colleagues are selecting a place to eat, you know what to expect before you even walk in the door. That is a very powerful draw for casual dining.

I think it is a take-off on the fast food model. People know they aren't going to get gourmet cuisine at McD's, but they do know exactly what they will get and exactly what it will cost.

Of course, I also know there are a lot of Americans with VERY big appetites.
post #35 of 60
Yep, exactly...most people don't want to risk a smaller establishment (even though it is probably far above the chains in terms of quality) and instead go with what they know: huge portions, reasonable price, decent food.
David
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post #36 of 60
I'm wondering how Pizza Hut can survive in New Jersey, with all the MUCH better pizza places there, IMO. Maybe only people from other parts of the country eat there.
post #37 of 60
I must be missing something here. Some are complaining that the food is served in HUGE quantities. Is anyone being forced to eat everything served? Left overs? Order a Senior's or half portion? Ask if you can skip the soup and/or salad and/or potato. :rolleyes: Sorry for the rant, but sometimes we are victims of ourselves.
post #38 of 60
I'd rather have too big portions than too small, myself . .
post #39 of 60
The Cheesecake Factory in Waikiki is absolutely gorgeous. The menu is bigger than any I have ever seen. The food is really good and prices are decent. The "factory" where the cheesecakes are made is several thousand miles away:lol:. I go there occasionally for the huge menu selection and atmosphere, and almost never for the $6 a slice, made in California cheesecake. Even if they really did make their own cheesecakes locally, nothing beats NY cheesecake.:D
post #40 of 60
It's not so much that the portions are huge (although I've never been to CF, I'm speaking of chain restaurants in general), it's more that by supporting chain after chain, we've given up any regional identity. I find it disturbing that I can eat the EXACT same food in Hawaii that I can eat in Maine or Alaska.

In my shop, I try hard to give customers a good deal, but there's no way I could give the large portions that Applebee's gives without pricing myself out of the market. It's really hard for a small, privately owned place to compete with the advertising, portion size, and financial backing of chains. If Applebee's moved in next door, I'd be closed for lunch in a month. My catering and personal cheffing may survive a bit longer.

Do Americans really want to give up local/regional identity for a menu/decor/taste developed by marketers in NYC? That's a rhetorical question because I see the answer every time I leave my small town.
post #41 of 60
Certainly many, if not most, Americans are too concerned with getting huge portions of inexpensive food rather than more reasonably sized portions of higher quality food. Many chain restaurants actively contribute to this gluttony. Some time ago I read a nutritional analysis of some Olive Garden entrs, all of which were more than 1,000 calories, and quitea few being 1,200 calories or more. Of course, those figures didn’t take into account the free bread and butter many people enjoy, nor did the figures reflect the soup, free seconds, desserts, and sugary drinks taken with the meals. By the time some people finish shoveling the food down their gullets they could be approaching, if not exceeding, enough calories for two days of eating, maybe more. And there seems to be, in many cases, a decided lack of vegetable, and whatever salads are available are often covered with creamy, high fat dressings.

Frankly, it’s disgusting the way some people eat and the huge fat and salt laden portions that some restaurants serve.What’s wrong with moderation?

Shel
post #42 of 60
I always think it's weird when people care about about what others eat, drink, etc. Why would you care? How about a little moderation when it comes to judging what other people do? To be "disgusted" by it uses energy that could be utilized better elsewhere, imo.

If you don't like the portions, the nutritional value, or the preparation of a certain restaurant's cuisine, don't eat there. Simple as that.

Kevin

ETFC
post #43 of 60
I seem to remember that one of Cheesecake factories big selling points is that they don't buy anything everything is made fresh. There are several CF in Chicago and I have been to two of them. I do find that their food is very consistent, the restaurant is clean. Their lunch menu is pretty reasonable but I can't stand how big the menu is or all the stupid ads.

Last thought I agree with Shroom I never understood how anyone would just wait around for 2 hours for a meal? Reservations?
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post #44 of 60
Thread Starter 
This thread has been more fun than it might be to go to CF.

Plus I can't believe the thread's gone on for as long as it has.

Phil
post #45 of 60
It appears this thread has been super-sized. Yummy.
post #46 of 60
We were in the Cheese Cake Factory here at Short pump a couple weeks ago and overall still not a bad experience. This time however instead of grabbing a bar table or sitting at the bar we did actually sit at a table since we had the DD in tow. Funny how you mentioned the ads Nicko....That struck me as a bit annoying/odd at first but then after thinking about it all that came to mind was P.T. Barnum and the fact that someone out there was willing to pay for it.

Like was just mentioned about the longevity (or super-size) of this post for me it's interesting to see some of the same redundant responses for why not to go that have just been re-spun with a new twist. As if it's nothing that they haven't said already. It just comes off as a slam for whatever reason or maybe saying how dare you become so successful. It's unreasonable to go to places like this and expect a dining experience to equal The French Laundry, Le Francais, Chez Paul, The Dining Room, The Pump Room, etc. Take it for what it is. Sheesh!:crazy:

I have to ask the few of you that have seen fit to take some "non industry experience opinionated liberties" with this post.....Have you ever plopped down tens or hundreds of thousands or even millions of dollars to make a go at opening or running a restaurant? How about taking a stab a writing a menu or even one recipe that will be enjoyed by anyone other than your close circle of friends. The original poster stated that people say his Cheesecake could stand next to CCF's but yet I've never heard of that cheesecake..... or should I ask when will we see it here in Richmond?:rolleyes:

I also think some of you give these large chains too much credit in causing issues for the "local" or "Mom and Pop" places failure. I'm talking restaurants here not every industry across the board since very little about places like "wally world" translate into things in the restaurant industry. Probably in the "broad sense' of the statement but not in the true spirit and or reality of things. I would hardly classify the CCF or even a Fridays as the "wally world" equivalent in the food service industry, yet the large corporate structures can be evil and have sold out to the bottom line, etc in many cases....... but look at it from this perspective. Most of the large chains are not going to be side by side with the local mom and pop place. They just don’t share the same geographic qualities. Especially since most of the single unit operations can't or probably don’t want to pay the 50 or 100,000.00 monthly in rent. They both have their niche. There still are those that can and will pay the rent premiums for being "in the think of things"

If your local place has just opened up and is gone in the first couple months or year it was probably due to mismanagement, especially since 50% of all new restaurants fail within the first 6 months. If they make it those first months/year and still fail.... Chances are they were not doing things to the same standard as when they started and/or didn't pay attention to the things that needed to be corrected. Other causes are of course mismanagement or you just weren't taking care of the guest properly. If it's over the next 5 years then you only have to look at the operation around you, your staff and how complacent you became while not staying up on things.


Any restaurateur that blames their short-comings or failure on the opening of another restaurant in close proximity was never going to succeed in the first place. Every restaurant has the ability to succeed or self destruct located right within it's own "Four Walls" yet there is always the exception to the rule. Things like major construction of surrounding roads or several "other" things that can create inaccessibility and will affect the success and or failure of the operation. Unfortunately very few fall into this category. Any restaurant, no matter what type of business structure (IE corporate to single unit), should be able to stand on the merits that had made it successful before one of the "evil ones" opened up at the local mall.


As far as the portions go… I noticed that the CCF here is offering half portions. But if yours doesn't, have you ever thought to ask if they would cut a portion in half. Most restaurants don't want to waste almost more than most of you. If given the chance, any on the ball KM or GM is gonna bend over back-wards to make it happen for you. But if ya never ask or at the least offer the suggestion then it's kinda like never voting. It leaves you with no room to speak out against since you made no effort to affect change. Moderation is true for everything. You can use moderation to visiting places like this or even making comments about.

Lastly, if you go to any restaurant and have a bad experience the same as I just mentioned above applies. If you don't speak to a Manager (the key being Manager), no matter how insignificant and all you do is plop down your money and leave with a smile then you've missed an opportunity to fix things and so..... No comment means no comment.;)
post #47 of 60
Thread Starter 
I actually related what others have said of my cheesecake. I've never had CF's to rate it against.

My favorite restaurant cheesecake right now does come from a chain, Buca di Beppo. It's a very different cheesecake from mine but excellent.

Phil
post #48 of 60
Yes..... Buca does have a good cheese cake. Very simple by comparison to many out there especially the CCF. Yet it was probably one of the better ones I've had the opportunity to make. Even as a large corporate chain they were, when I was there, a prep on property concept. They also enforced some of the best standards I had seen in a long time regarding cleanliness, quality and customer satisfaction. It's been since 2003 for me and they've since come under a different thought process and we don't have a location near us so I can't speak for what they are currently like. They did serve family style too so the portions were typically well over the top.

I didn't intend to imply that you stated your cheesecake was all that. I merely stated that it had been mentioned.
post #49 of 60
Old school,

In answer to your post, I stand corrected. I didn't realize the Cheesecake Factory came from humble beginnings and the original owner is still involved although the company went public in the '90's. I assumed it was the brainchild of a clever marketing firm. Congratulations to the Overton's for their success. I don't begrudge them for being successful, in fact I applaud them.

As far as I and others "seeing fit to take some opinionated liberties" with this thread, the original poster asked for opinions. If giving one is taking liberties in your opinion, well so be it.

I haven't plopped down hundreds of thousands or even millions of $$ to open a restaurant, but I do have my own business, write my own menus, and take full responsibility for its success or failure. I stand by my statement that large chains take business away from mom and pop places. Just look at what walmart has done to the local business owners. It may not be beside the local dry goods store, but it is a magnet for its customers. The same can be said for Applebees, 99, TGI Fridays and other chains. Just this past month, a restaurant that's been around for 40 years and another that's been around since I can remember have closed. Within a mile of them are at least 6-8 chains. One of them was bulldozed to make way for another chain. The owners probably sold for a nice sum, but I wonder what choice they really had.

Look at Northern VA. Entire neighborhoods have been sold to big developers for malls and housing. Sure a little business like mine wouldn't be next door to Tyson's Corner, they'd just buy me out and make my place a parking lot. The outskirts of Concord and Newington, NH weren't always malls and chains; there used to be houses and businesses where the malls and the growth that follows a mall now stand. Again, I applaud a small place that can compete with that, but mismanaged or not, many privately owned places can't.

Sorry if you found this redundant.
post #50 of 60
Not living in the US, I've not had the chance to eat at TCF, but have seen it on a tv program here. I think the place fills a niche, as has been said. Somebody has to feed the people. The food looks decent enough.

What I do find amazing on shows I see, as for example, Anthony Bourdain's various ones, where he's in the US, is the size of the servings. They look like enough food for a week! I've got a good appetite, but heck - I've never seen anything like it. Thank goodness places are starting to offer half sizes.

As has been said, over there you can take it home and eat it the next day or two. There's laws in Australia that prevent that, so perhaps that's a reason we don't get the supersized serving sizes. You can't get a doggie bag here anymore (unless you stuff it into a napkin and hide it in your purse hehe)

But Hey Phatch - give TCF a go, sounds like it gets some good raps.

P.S. I remember a doggie bag I got back in the good old days - the kids were very young, and fell asleep in their food, so I asked for a doggie bag so they could have it later. A very kind person in the kitchen made a very elaborate swan out of aluminium foil, complete with wings and a handle to carry it, as they knew it was for the kids. What a lovely thing to do. The kids were delighted.

P.P.S. They got an extra tip
 Don't handicap your children by making their lives easy.
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #51 of 60

cheesecake

Get in the line up now, you may get seated in June
post #52 of 60
Even if all the customers are ignorant gluttons (and I'm sure they're not all) . . . they're doing something right :D
post #53 of 60
Thread Starter 
Paper reviewed it. Judgment: it's not worth the wait, but the food is decent.
Deseret Morning News | Dining out: The Cheesecake Factory
post #54 of 60
I went to 1 in a Long Island mall about 8 years ago and assuming not much has changed, expect huge servings of decent quality, decent to average service, cique and modern decor, and large crowds. Its a bit of an upscale family restaurant, a bit pricey but again with the large portion sizes, its worth it.
post #55 of 60
I love the Cheesecake factory. While a bit pricey their menu is very vast and offers a wide variety of dishes and appetizers my only complaint is that they do not serve Monte Cristo sandwiches any other day besides Sunday for their Sunday brunch and they serve them with French fries. They are dipped in cornflakes before they are fried and that makes them sooo good. And you definitely can't beat their cheesecake menu.
post #56 of 60
I love to go there for lunch with my girlfriends or my mom. They have a great lunch menu with lunch portions, only I still can't finish them so I am afraid to go for dinner. I have been to the one in Tulsa and on the plaza in Kansas City and my experience at both was pretty much the same- clean, friendly, fast and delicious. Their cheesecake is great- I always get the chocolate raspberry truffle and then I get something to take home and share with my boyfriend for later. I haven't had a piece I haven't liked.

Going to Cheesecake Factory is an experience and from my experience...it's enjoyable.
post #57 of 60
Hi, this is my first post:-) If you want a reason to go to CKF ill give you one in four words Kahlua cocoa coffee cheesecake. My favorite dish was the Eggs Benedict with salmon on their Sunday brunch menu but its long gone.
post #58 of 60
Ok now, i always here about this Cheesecake factory but I have never seen one. There is suppose to be one in my town as well, but I just have never seen it. What all do they sell there?
post #59 of 60
Their food gets neither a thumbs way up or a thumbs down from me...It's worth trying out. I didn't try any of the cheesecake their but I did have a few drinks and I liked that the most about the place.

The one I had was the Georgia Peach.
I'm not an alcohol aficionado or anything but it was one of the better drinks I've had in a long time.

Initially I didn't understand the name, considering it was neither factory esque' or predominately cheesecake but I wikipedia'ed it and it made more sense after reading the history.

give it a try, you may like it :)
post #60 of 60
Cf is just about the worst place i've ever eaten. their food is always horrible. and their cheesecake is greasy! ew.
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