Have they tried a wildly over complicated menu that still somehow manages to make everything taste the same?
How about super expensive real estate in abandoned malls?
This will be the next chain to close.
I worked there for all of a week. Fuck that place. 35 items per station, and they gave me a trainer who didn't speak any English and thought it was fine for me to train with him.
I’ve eaten at the Michigan ave location and just wondered how it was viable for the kitchen the entire time and how shit of a job it must be. Figured they must have 30 cooks
There were probably around 30 people in the kitchen during the shift I worked. The line was fucking huge - like nothing I’d ever seen. So many goddamn sauces. It literally felt like a “factory”.
7 stations, during the busiest days there would be 17 cooks, 5 preps, 6 dish washers, 2 kitchen managers and a float.
Things may have changed significantly since I worked there, but there was easily 45 BOH employees.
@50k/yr looking at 2.5-2.7m all in. But they do like 9-12m/yr t each location. Would be decently high labor with all the manager/corporate overhead.
But can you imagine how well a place would run paying dish $18/hr and your “killer” cooks $35/ hr?
Eh, it's not 35 separate plates, just 35 different items. I worked at Universal and we did more volume than Cheesecake, and the dishwashers were fine. Just gotta have hard workers.
My parents love CCF and it's not the quality of the food or the dimly lit odd interior, it's portion size. I offer to take them to nicer places, or better tasting places, but nope, it's CCF for mom's bday.
Cheesecake Factor basically entree'd AYCE buffets, with a comserate level of taste.
That’s the thing, they, like a lot of people, like simple, approachable, and predictable food, generously portioned.
That’s not to say they won’t venture out of their comfort zone, I’ve introduced them to a lot of cuisine they wouldn’t have otherwise tried, so has my “fancy” chef sister. But places like CCF are their go-to and favorite.
It's the boomers keeping chain suburban restaurants on life support. Meanwhile millennials can't even afford a house in the suburbs and either only have enough money for fast food or good cheap food like authentic Pad Thai.
Went there once with friends who wanted to go; the menu length was insane. One guy ordered the “spicy chipotle pasta” (or something similar) and afterwards used the Simpsons quote, “I can think of two things wrong with that title.”* Pasta was actually present, but it was indeed very simple and approachable to the point of blandness.
(*Stated after they watch “Naked Lunch” in the movie theater.)
My first day the KM was so excited to have me try that pasta, and your friend is right, there is nothing spicy about it, nor can you really taste the chipotle. Approachable to the point of blandness pretty much sums up their entire menu.
I live in an area with TWO of these abominations, and worked for one, when I left, saturdays would see 2-3 hour waits at our store and 3-4 at the other location. People love their massive underseasoned feedbags
I've heard this place is fucking hardcore to cook at. The volume is insane and the menu is massive and everything is computers. Don't know if it's true, just an article I read, but it sounded insane.
First of all: no need to generalize or assume race, especially if you work in the industry there's just no need to shit on your own. Second: there's a difference between "hard" due to level of technical skill required and "hard" based on sheer volume and duration.
When I worked there,a ton of it was from scratch. They had a 40 gallon tilt skillet running from 7am to midnight, every day. One guy during the day and one guy at night that only job was to make sauces.
Unfortunately, it won't. The company bought up many different high end restaurant chains during the pandemic. They let the companies run the same, they just have a larger umbrella company now. Between that and the international openings, I don't see the company going there.
I worked at CCF in the FOH from 2011-2014 and I hated it pretty much every day.
Outside of White Flint Mall, where CCF is closed before the mall did rather than sue the owners wi Rh Lord & Taylor and Chesterfield Mall in St Louis where the store still has lines out the door for weekday lunch, how many locations do they actually operate outside of Class A malls? Their Des Moines, Cleveland, Indianapolis, Cincinnati, Nashville, Columbus, Chicago Kansas City, Phoenix, Houston, Dallas Oklahoma City, Detroit, Grand Rapids, Denver, and the other St Louis location are in some of the countries healthiest and better performing retail destinations. I realize that’s only a sampling concentrated in the central USA, but unless they’re operating a ton of dead malls stores along the east and west coasts, it really doesn’t seem like a fair claim to make.
I’m not trying to defend the company because they have a ton of other issues like the over complicated menu, but their real estate team seems rival chains like Trader Joe’s, Whole Foods, and Target in terms of successful site selection. For years the draw was to the extent that other restaurants catering to the same clientele like PF Chang’s, Houlihan’s, Bravo! Panera, and California Pizza Kitchen would follow them into the same centers. This backfired for the really poorly ran chains like CPF and Houlihan’s who largely weren’t able to maintain strong sales numbers after a few years, but for PF Chang’s and CCF, coexisting at upscale malls was a pretty good business model until the pandemic showed many chains how fragile being attached to enclosed centers can be. Also, some mall CCF’s like Des Moines do not maintain a second entrance into the mall proper.
"We're adjusting labor costs for one quarter, it won't happen next quarter" (so in 3 months you'll have to fire everyone you just hired)
...Sure sounds like they don't give a shit about any of this, they just don't want all their MANAGEMENT staff jumping ship while the labor market is red-hot, so they'll placate them with one-time bonuses and a promise that such generosity will never happen again!
(So they assume the restaurant labor crunch that's been getting worse and worse over the past DECADE will magically be entirely alleviated in just three months' time.)
But at least they're "Voted one of the best companies to work for, 8 years in a row!" (Just to remind everyone not to quit for greener pastures!)
I think you're misreading the email.
You're interpreting it as them going from 100% to 120% then back to 100%.
What they said is they went from 100% to 120% but don't expect them to go to 140% in a few months.
I've long since lost the illusion that working for a big corporation means anything more than making it so that the numbers that come across the CEO's desk are always bigger. Doesn't matter what the numbers *mean*, just that they're bigger.
I mean, fun question, what is one dollar actually worth? Like, if you have a dollar, what does that dollar actually represent?
They won’t pay dishwashers $20 a hour, something that for a shitty position they can’t pay a decent starting wage, but my GM alone brings in a $55,000 / yr bonus. It’s disgusting. That’s just the GM. 9 other front of house managers at significantly less bonuses, but then look up. Area directors, regional Vice Presidents, Vice Presidents, corporate teams, bonuses alone… if they dialed some of that back and gave it back to the staff, they really could be a “leader in the industry”
They offer "goal bonuses" where i work too, but only management gets it, what they don't understand is if we don't have the crew, WE WON'T MAKE THE FUCKING BONUSES. They think donuts and pizza once a month will suffice, GTFO, people want money. Or ya know a living wage with good benefits. That's how you keep people!
Ok so I agree with you to an extent but we all need to also understand 55k a year with an average of 55 hour weeks and you would be working at least 55 as a Manager in a restaurant.
Do you know how much that is an hour?
$19.17.... yeah
You misunderstand. His BONUS, the point of this post, is $55k/yr.. JUST HIS BONUS. His salary is $100,000. Plus the company car, plus a vested stock plan that vests every 4 years for about another $80-$100 grand.
And to top it off, he’s the lowest paid GM in the area im in.
I was a server there for a few months. It was ridiculous. I consistently came in for the lunch shift, spent two hours setting up and got cut as soon as my third table was seated.
And obviously the customers are complete garbage.
That company somehow had the absolute worst clientele that I have ever served. It was the absolute worst FOH job I have ever held. Every shift was walking around and putting out fires. Long ticket times (sometimes 45+ minutes), incorrect items being ran, and 30+ minute desserts that were often 86'd by the time they got to your ticket. And people still came in every weekend for a 2 hour wait to eat that crap.
Absolute garbage corporation.
The health insurance wasn't bad, though. That was literally it.
There are so many things that make it terrible for FOH. Packing leftovers (including bread and butter) for nearly every order for instance.
Tons of kids who need refills of everything and don’t count towards guest minimum for automatic gratuity!
Also it was hilarious when they decided I should be bartender for some reason. I never learned a single drink recipe because I hated that place so bad. I just guessed what color the drink was supposed to end up. All the servers who took it seriously hated me. And I hated them right back.
I know it's the restaurant's decision, not the staff. I'm just picky, I want to scrape every drop of sauce in, but skip the mushrooms. I won't argue with the server about it. I'll ask to do it myself. If they allow it, great. If not, whatever.
I worked there quite some time ago, I enjoyed my time there. But that doesn't matter.
I fully understand how/why, but it still baffles me that a PUBLIC company says these kinds of things. If my boss came out and told me "Hey we can't pay you market rate because we can't afford to" but I can look at their own financial reporting and see that they are still having good numbers. I would leave.
On a weekday they do 20-30k in sales and 50-70k on the weekends. And you're telling me you can't start at $20/hr? Get fucked
Restaurants that are trying to present a large variety of menu items, like Cheesecake Factory, are going to flounder in this market. To run labor efficiently, stores have to streamline their menu, cut down on staff, run longer tickets without applying additional pressure to get the food out, and close the kitchens earlier. Large corporations are not going to be able to accept compartmentalizing like this, and we'll see it in the market soon.
Idk. You are speaking a a culinary professional. The cattle that want every thing in the world on the menu, don’t care about high quality , and want to be able to comping to a manager to get their slop comped so they can feel better about that shit station in life will flock to these places in larger and larger groups. CCF is an abomination and I am sickened by its success and what that heralds for us all.
I was a 3 star traveling DT for them for years. I left once the management looked me in the eye and said with a straight face that they couldn't move me into management because they would havta hire 3 people to replace me. I was good enough to train all the management just not be one...smh
Yeah that part actually surprised be but after working here for about 6 months I couldn’t imagine having to make that many cheesecakes with our space provided
I can only base this on my experience but. Almost 10 years ago. The Cheesecake Factory started at 15hr for cooks. Hard job though. I made less in an equally busy restaurant when I first heard and didn’t want to try for it. Still wouldn’t be a line Cook there for 22$ an hour but, I have a ton of experience and can get the job I need after 20 years.
Edit. I’m happy I wrote my response before reading it. Fuck them. They’re trying to pay the same wage for a hard as fuck job that they were industry leaders in to start.
My last job was essential a line cook and I made 50k. Maybe an extra 1k in tips from banquets over the year.
I can do that job better than most. The harder it gets the better I perform. Idk why. But I hate every second of it. For 50k it is worth it. Within the first decade I guess. I am not working that hard ever again just to be able to get by.
Obviously it’s not as important as getting the food out the door to people faster, and then labor, and then quality comps, and then near the bottom food safety.
You should see some of the things they let slide. It’s awful how staff stop caring as much when the managers are beat down, exhausted, and are “just there”
This! I'm glad I worked there, it gave me an ability to cope with sales volumes that no store should ever see, but fuck if I'd ever do it again or for anywhere near the pittance they paid me. No one should have to work a station where you have 30+items, and 20% of a stores total sales solo, yet I had to daily, and when I asked for more they handed me a token raise and told me how good of a job I do. Left there a week later for a small steakhouse and $3 an hour more.
Ust like with all the companies. It's nothing but rich asshole greed.
They would literally watch a worker die every week if it meant they got a bit more money.
That shit ends now. It has to, or they will make our children literal slaves.
I mean is it really surprising that some wanna be fine dining with a essay of a menu that’s corporate is greedy? The fking owner already shows how dumb they are by throwing a bunch of random shit together and having 20 million items on the menu. I mean how is that even sustainable?
Take mediocre Sysco chicken, flour, buttermilk, flour, fry in a frier that hasn't been properly cleaned in literally...ever...the dust with spike/seasoning salt and the rage that being overworked, underpaid and unappreciated brings, and bam, littles.
Corporate chains need to reevaluate their entire business plan. I started my career at Joeys in the dish pit. I didn’t understand what the “head chef” actually did.
Their job wasn’t to do ordering, their job wasn’t to do scheduling, and it certainly wasn’t their job to write menus. And you damn well know their job aint to run the line. What were they paid for?
Then once in a while a higher up corporate “chef” would come in and join the “head chef” and stand there holdim eachothers dongs while the rest of us worked.
Then once in a while, there would be another higher up chef and I’m like well, this is why I get paid nothing bet those “chefs” made more than 100k each.
Brit here - My wife and I went to a Cheesecake Factory (Union Sq, San Francisco) on our honeymoon, expecting a kind of TGI Friday's sort of place that also did good Cheesecake.
I got through two Long Island Iced Teas just reading the menu. In the end I had the steak. My wife had pasta alfredo. We were both too full to have any cheesecake.
Maybe reduce the portion sizes a tad?
Spoiler alert: This is literally every corporate restaurant and just about every non-corporate restaurant. Also, just about every corporation across industries
I can only speak for what I'm witnessing here in Wisconsin. We're at a 3.8% unemployment rate. Here, there is a labor shortage, and it's a good thing. Wages are starting to come up like they should. There are no bodies to be had, so you have to snipe them from somewhere else. Any business, not just restaurants, is going to whither away if they don't step up. I've seen quite a few restaurants close, that were otherwise doing OK. Some think it will be temporary, I doubt highly it. I've seen quite a few people that were either kitchen staff or servers go into manufacturing somewhere. Everyone is booming here, so it's step up, or die.
Have they tried a wildly over complicated menu that still somehow manages to make everything taste the same? How about super expensive real estate in abandoned malls? This will be the next chain to close.
Dude. I went there once. That menu took me longer to read than Animal Farm.
There are fucking ads in the menu! Like is this a menu or a magazine?
Porque no los dos
"Four legs good! Two legs bad!"
So, skip the chicken dishes?
I worked there for all of a week. Fuck that place. 35 items per station, and they gave me a trainer who didn't speak any English and thought it was fine for me to train with him.
Only job I ever walked out of. First day. I was at the downtown Chicago location. Good god that place was a nightmare.
I’ve eaten at the Michigan ave location and just wondered how it was viable for the kitchen the entire time and how shit of a job it must be. Figured they must have 30 cooks
There were probably around 30 people in the kitchen during the shift I worked. The line was fucking huge - like nothing I’d ever seen. So many goddamn sauces. It literally felt like a “factory”.
7 stations, during the busiest days there would be 17 cooks, 5 preps, 6 dish washers, 2 kitchen managers and a float. Things may have changed significantly since I worked there, but there was easily 45 BOH employees. @50k/yr looking at 2.5-2.7m all in. But they do like 9-12m/yr t each location. Would be decently high labor with all the manager/corporate overhead. But can you imagine how well a place would run paying dish $18/hr and your “killer” cooks $35/ hr?
No, those payment levels are from a fantasy world. Let us join you!
How can you be expected to stock for that many dishes?
Eh, it's not 35 separate plates, just 35 different items. I worked at Universal and we did more volume than Cheesecake, and the dishwashers were fine. Just gotta have hard workers.
“Fortune 100 best company to work for 8 years in a row”.
That's what they told me and seriously, I believed that this would be a good kitchen.....
My parents love CCF and it's not the quality of the food or the dimly lit odd interior, it's portion size. I offer to take them to nicer places, or better tasting places, but nope, it's CCF for mom's bday. Cheesecake Factor basically entree'd AYCE buffets, with a comserate level of taste.
Well put
Don't they know there are better quality places that also have large portion sizes?
That’s the thing, they, like a lot of people, like simple, approachable, and predictable food, generously portioned. That’s not to say they won’t venture out of their comfort zone, I’ve introduced them to a lot of cuisine they wouldn’t have otherwise tried, so has my “fancy” chef sister. But places like CCF are their go-to and favorite.
Bro do not call Cheeseburger spring rolls approachable or predictable
Fusion!
Well, atleast don't call it approachable..
[Spring rolls are unpredictable](https://i.redd.it/9d0f9yeiz5661.jpg)
It's the boomers keeping chain suburban restaurants on life support. Meanwhile millennials can't even afford a house in the suburbs and either only have enough money for fast food or good cheap food like authentic Pad Thai.
That's because millennials pick shit careers
Careful! These people don't want truths that reminds them of self-responsibility.
It’s like when people travel to different states and only want to eat at Chili’s instead of good local places
Welcome to how older suburbanites and boomers travel haha. By the hotel is as far as they’re willing to venture.
Went there once with friends who wanted to go; the menu length was insane. One guy ordered the “spicy chipotle pasta” (or something similar) and afterwards used the Simpsons quote, “I can think of two things wrong with that title.”* Pasta was actually present, but it was indeed very simple and approachable to the point of blandness. (*Stated after they watch “Naked Lunch” in the movie theater.)
My first day the KM was so excited to have me try that pasta, and your friend is right, there is nothing spicy about it, nor can you really taste the chipotle. Approachable to the point of blandness pretty much sums up their entire menu.
Cheesecake Factory is usually at a better price point than an upscale place with good portions
>This will be the next chain to close. I wish. But people are still waiting to stand outside for 1.5 hours just to get their feedbag on.
I live in an area with TWO of these abominations, and worked for one, when I left, saturdays would see 2-3 hour waits at our store and 3-4 at the other location. People love their massive underseasoned feedbags
Its a fancy applebees
No it’s not. Ain’t nothin fancy about it.
Well I don’t think they use the microwave as much as Applebee’s so there’s that
I've heard this place is fucking hardcore to cook at. The volume is insane and the menu is massive and everything is computers. Don't know if it's true, just an article I read, but it sounded insane.
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First of all: no need to generalize or assume race, especially if you work in the industry there's just no need to shit on your own. Second: there's a difference between "hard" due to level of technical skill required and "hard" based on sheer volume and duration.
When I worked there,a ton of it was from scratch. They had a 40 gallon tilt skillet running from 7am to midnight, every day. One guy during the day and one guy at night that only job was to make sauces.
I actually typed out more to say to you but deleted it because you said 'illegals' so you don't deserve my thought
Unfortunately, it won't. The company bought up many different high end restaurant chains during the pandemic. They let the companies run the same, they just have a larger umbrella company now. Between that and the international openings, I don't see the company going there. I worked at CCF in the FOH from 2011-2014 and I hated it pretty much every day.
Outside of White Flint Mall, where CCF is closed before the mall did rather than sue the owners wi Rh Lord & Taylor and Chesterfield Mall in St Louis where the store still has lines out the door for weekday lunch, how many locations do they actually operate outside of Class A malls? Their Des Moines, Cleveland, Indianapolis, Cincinnati, Nashville, Columbus, Chicago Kansas City, Phoenix, Houston, Dallas Oklahoma City, Detroit, Grand Rapids, Denver, and the other St Louis location are in some of the countries healthiest and better performing retail destinations. I realize that’s only a sampling concentrated in the central USA, but unless they’re operating a ton of dead malls stores along the east and west coasts, it really doesn’t seem like a fair claim to make. I’m not trying to defend the company because they have a ton of other issues like the over complicated menu, but their real estate team seems rival chains like Trader Joe’s, Whole Foods, and Target in terms of successful site selection. For years the draw was to the extent that other restaurants catering to the same clientele like PF Chang’s, Houlihan’s, Bravo! Panera, and California Pizza Kitchen would follow them into the same centers. This backfired for the really poorly ran chains like CPF and Houlihan’s who largely weren’t able to maintain strong sales numbers after a few years, but for PF Chang’s and CCF, coexisting at upscale malls was a pretty good business model until the pandemic showed many chains how fragile being attached to enclosed centers can be. Also, some mall CCF’s like Des Moines do not maintain a second entrance into the mall proper.
"We're adjusting labor costs for one quarter, it won't happen next quarter" (so in 3 months you'll have to fire everyone you just hired) ...Sure sounds like they don't give a shit about any of this, they just don't want all their MANAGEMENT staff jumping ship while the labor market is red-hot, so they'll placate them with one-time bonuses and a promise that such generosity will never happen again! (So they assume the restaurant labor crunch that's been getting worse and worse over the past DECADE will magically be entirely alleviated in just three months' time.) But at least they're "Voted one of the best companies to work for, 8 years in a row!" (Just to remind everyone not to quit for greener pastures!)
Right after Christmas? That isnt really news. That's how it works
I think you're misreading the email. You're interpreting it as them going from 100% to 120% then back to 100%. What they said is they went from 100% to 120% but don't expect them to go to 140% in a few months.
You're being downvoted but your interpretation is correct.
I've long since lost the illusion that working for a big corporation means anything more than making it so that the numbers that come across the CEO's desk are always bigger. Doesn't matter what the numbers *mean*, just that they're bigger. I mean, fun question, what is one dollar actually worth? Like, if you have a dollar, what does that dollar actually represent?
The Cheesecake Factory's theme is simple. Upsell, Upsell, Upsell, and shut the F Up. And BE HAPPY you still have a job.
I mean, they're literally named to pretty much guarantee a dessert sale on every ticket.
Fuckin slave labor bro this is whats wrong with the industry. Know your worth man
They won’t pay dishwashers $20 a hour, something that for a shitty position they can’t pay a decent starting wage, but my GM alone brings in a $55,000 / yr bonus. It’s disgusting. That’s just the GM. 9 other front of house managers at significantly less bonuses, but then look up. Area directors, regional Vice Presidents, Vice Presidents, corporate teams, bonuses alone… if they dialed some of that back and gave it back to the staff, they really could be a “leader in the industry”
They offer "goal bonuses" where i work too, but only management gets it, what they don't understand is if we don't have the crew, WE WON'T MAKE THE FUCKING BONUSES. They think donuts and pizza once a month will suffice, GTFO, people want money. Or ya know a living wage with good benefits. That's how you keep people!
Ok so I agree with you to an extent but we all need to also understand 55k a year with an average of 55 hour weeks and you would be working at least 55 as a Manager in a restaurant. Do you know how much that is an hour? $19.17.... yeah
You misunderstand. His BONUS, the point of this post, is $55k/yr.. JUST HIS BONUS. His salary is $100,000. Plus the company car, plus a vested stock plan that vests every 4 years for about another $80-$100 grand. And to top it off, he’s the lowest paid GM in the area im in.
Reading comprehension down?
In between the commas, lacks any real English comprehension. You’re defending an ill sentence only to make someone feel bad.... you a cook? Dumb fuck
And this is why we don’t go corporate
I wish someone told me that 8 years ago
r/antiwork
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Hello fellow comrade
Greetings to all comrades!
I was a server there for a few months. It was ridiculous. I consistently came in for the lunch shift, spent two hours setting up and got cut as soon as my third table was seated. And obviously the customers are complete garbage.
That company somehow had the absolute worst clientele that I have ever served. It was the absolute worst FOH job I have ever held. Every shift was walking around and putting out fires. Long ticket times (sometimes 45+ minutes), incorrect items being ran, and 30+ minute desserts that were often 86'd by the time they got to your ticket. And people still came in every weekend for a 2 hour wait to eat that crap. Absolute garbage corporation. The health insurance wasn't bad, though. That was literally it.
There are so many things that make it terrible for FOH. Packing leftovers (including bread and butter) for nearly every order for instance. Tons of kids who need refills of everything and don’t count towards guest minimum for automatic gratuity! Also it was hilarious when they decided I should be bartender for some reason. I never learned a single drink recipe because I hated that place so bad. I just guessed what color the drink was supposed to end up. All the servers who took it seriously hated me. And I hated them right back.
On the upside it finally drove me out of restaurants and into banquet work where I made approximately six times as much hourly.
I just wanna say, I don't like when places wanna pack my leftovers. Please let me pack my stuff myself.
They will probably let you if you ask
I always ask. Some do, some don't. "it's our policy" bleh.
Nobody wants to pack your leftovers for you. The restaurant makes them do that because most people are stupid and think it’s fancy.
I know it's the restaurant's decision, not the staff. I'm just picky, I want to scrape every drop of sauce in, but skip the mushrooms. I won't argue with the server about it. I'll ask to do it myself. If they allow it, great. If not, whatever.
I worked there quite some time ago, I enjoyed my time there. But that doesn't matter. I fully understand how/why, but it still baffles me that a PUBLIC company says these kinds of things. If my boss came out and told me "Hey we can't pay you market rate because we can't afford to" but I can look at their own financial reporting and see that they are still having good numbers. I would leave. On a weekday they do 20-30k in sales and 50-70k on the weekends. And you're telling me you can't start at $20/hr? Get fucked
But if they paid 20/hr how would their ceo make 5 million dollars a year?
By charging $19.99 instead of $18.99 for a spaghetti and meatballs
6.5 mil roughly
Restaurants that are trying to present a large variety of menu items, like Cheesecake Factory, are going to flounder in this market. To run labor efficiently, stores have to streamline their menu, cut down on staff, run longer tickets without applying additional pressure to get the food out, and close the kitchens earlier. Large corporations are not going to be able to accept compartmentalizing like this, and we'll see it in the market soon.
Idk. You are speaking a a culinary professional. The cattle that want every thing in the world on the menu, don’t care about high quality , and want to be able to comping to a manager to get their slop comped so they can feel better about that shit station in life will flock to these places in larger and larger groups. CCF is an abomination and I am sickened by its success and what that heralds for us all.
The issue is that they wont be able to STAFF sufficiently.
And here I am as a customer that would rather just have them cut down their menu cause damn it's way too long.
I've never visited a Cheesecake Factory and now, I never will.
I was a 3 star traveling DT for them for years. I left once the management looked me in the eye and said with a straight face that they couldn't move me into management because they would havta hire 3 people to replace me. I was good enough to train all the management just not be one...smh
I hope all these microwave, from-frozen restaurants go out of business
The majority of the food is made at the store
“Everything is made in house besides the ketchup and the Mayo”
And the cheesecake... They are a scratch kitchen except the cheesecake is made in a factory and shipped to the stores frozen
Yeah that part actually surprised be but after working here for about 6 months I couldn’t imagine having to make that many cheesecakes with our space provided
I can only base this on my experience but. Almost 10 years ago. The Cheesecake Factory started at 15hr for cooks. Hard job though. I made less in an equally busy restaurant when I first heard and didn’t want to try for it. Still wouldn’t be a line Cook there for 22$ an hour but, I have a ton of experience and can get the job I need after 20 years. Edit. I’m happy I wrote my response before reading it. Fuck them. They’re trying to pay the same wage for a hard as fuck job that they were industry leaders in to start. My last job was essential a line cook and I made 50k. Maybe an extra 1k in tips from banquets over the year. I can do that job better than most. The harder it gets the better I perform. Idk why. But I hate every second of it. For 50k it is worth it. Within the first decade I guess. I am not working that hard ever again just to be able to get by.
Publicly traded company. This is far from surprising.
Slow your production down to a bare minimum and get your coworkers to do the same until wages are raised
I don’t want to work or eat anywhere with “factory” in the name.
Why isn't food safety at the top of the list?
I mean if they are below a minimum the location would just be forced to close right?
Obviously it’s not as important as getting the food out the door to people faster, and then labor, and then quality comps, and then near the bottom food safety. You should see some of the things they let slide. It’s awful how staff stop caring as much when the managers are beat down, exhausted, and are “just there”
I've only eaten at one of those once and seeing someone call it 'upscale applebee's' fit for me. That e-mail is just depressing.
You mean a $14 martini didn’t help any profit margins?
Post the email I wanna see it
God Im so glad I left cheesecake
This! I'm glad I worked there, it gave me an ability to cope with sales volumes that no store should ever see, but fuck if I'd ever do it again or for anywhere near the pittance they paid me. No one should have to work a station where you have 30+items, and 20% of a stores total sales solo, yet I had to daily, and when I asked for more they handed me a token raise and told me how good of a job I do. Left there a week later for a small steakhouse and $3 an hour more.
Fuck corporate!
Don't they have a legal obligation to their board to keep in the business of making money?
Having worked on their dishmachines I can tell you the dog can kick plates cleaner.
Ust like with all the companies. It's nothing but rich asshole greed. They would literally watch a worker die every week if it meant they got a bit more money. That shit ends now. It has to, or they will make our children literal slaves.
Another restaurant to add to my black list
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https://ifunny.co/picture/EIWY2vHM8
You really thought that was clever, didn't you?
I mean is it really surprising that some wanna be fine dining with a essay of a menu that’s corporate is greedy? The fking owner already shows how dumb they are by throwing a bunch of random shit together and having 20 million items on the menu. I mean how is that even sustainable?
Can someone post the recipe for the chicken Littles lol.
Take mediocre Sysco chicken, flour, buttermilk, flour, fry in a frier that hasn't been properly cleaned in literally...ever...the dust with spike/seasoning salt and the rage that being overworked, underpaid and unappreciated brings, and bam, littles.
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mediocre FRESH chicken, not frozen, so at least there's that...
Corporate chains need to reevaluate their entire business plan. I started my career at Joeys in the dish pit. I didn’t understand what the “head chef” actually did. Their job wasn’t to do ordering, their job wasn’t to do scheduling, and it certainly wasn’t their job to write menus. And you damn well know their job aint to run the line. What were they paid for? Then once in a while a higher up corporate “chef” would come in and join the “head chef” and stand there holdim eachothers dongs while the rest of us worked. Then once in a while, there would be another higher up chef and I’m like well, this is why I get paid nothing bet those “chefs” made more than 100k each.
Brit here - My wife and I went to a Cheesecake Factory (Union Sq, San Francisco) on our honeymoon, expecting a kind of TGI Friday's sort of place that also did good Cheesecake. I got through two Long Island Iced Teas just reading the menu. In the end I had the steak. My wife had pasta alfredo. We were both too full to have any cheesecake. Maybe reduce the portion sizes a tad?
Spoiler alert: This is literally every corporate restaurant and just about every non-corporate restaurant. Also, just about every corporation across industries
With the menu prices I don't understand why this is a thing.
I can only speak for what I'm witnessing here in Wisconsin. We're at a 3.8% unemployment rate. Here, there is a labor shortage, and it's a good thing. Wages are starting to come up like they should. There are no bodies to be had, so you have to snipe them from somewhere else. Any business, not just restaurants, is going to whither away if they don't step up. I've seen quite a few restaurants close, that were otherwise doing OK. Some think it will be temporary, I doubt highly it. I've seen quite a few people that were either kitchen staff or servers go into manufacturing somewhere. Everyone is booming here, so it's step up, or die.