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Cheesecake Factory

Operations

Casual dining on life support? Not this week

 By Peter Romeo on Apr. 27, 2018

Early Q1 earnings reports show some big-name players reaping the benefits of programs that began long ago.

Emerging Brands

Full-service concepts elbowing into fast casual

 By Peter Romeo on Mar. 10, 2017

Frequent past failures haven't discouraged full-service chains from trying fast-casual concepts. Here's a look at the latest experiments.

Financing

This week’s 6 head-spinning moments: Sales therapies

By Peter Romeo on May 12, 2017

Cheesecake Factory says it has a second fast-casual venture in the works, Dunkin' convenes a workforce Woodstock, Noodles clears the table and McDonald's touts its merits as a first job.

Consultative Selling: Think Small, Sell Big

By Restaurant Business Staff on Sep. 04, 2009

(Sept. 3) No. 8 on the National Restaurant Association’s list of hottest trends for the year, small plates such as tapas, mezze and dim sum have proven to...

The Cheesecake Factory

Jun. 11, 2017

A favorite among millennials, the chain is known for its extensive varied menu of 200+ scratchmade items and signature cheesecakes

The week’s 5 head-spinning moments

By Peter Romeo on Feb. 14, 2014

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

Operations

This week’s head-spinning moments: Multi-spins

By Peter Romeo on Jun. 16, 2017

This week's most arresting restaurant developments seemed to come in groups, raising the risk of neck injury for the keen observer. Here's a painless review of the head-spinning moments you may have missed.

The week’s 5 head-spinning moments: Alternate-universe edition

By Peter Romeo on Oct. 24, 2014

The industry seemed to borrow a plot twist this week from science fiction movies, transforming business as usual into anything but.

Consumer Trends

This week’s 5 head-spinning moments: Most and least

By Peter Romeo on Aug. 25, 2017

During a summer of extremes, what else could we expect but a week of restaurant mosts and leasts? Here's a sampling.

New rules in the waiting game, but don’t discard all the old ones

By Patricia Cobe on Apr. 22, 2015

A restaurant’s no-reservations policy can turn the most amiable hostess into a tyrant and the most laid-back guest into a monster—fueled by hunger and impatience. What's to blame?

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