🍰 The Cheesecake Factory Readies for National Cheesecake Day

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🍽️ What’s Cooking?

The Cheesecake Factory Readies for National Cheesecake Day

Ahead of National Cheesecake Day on July 30, The Cheesecake Factory is launching a new flavor—Cookie Dough Lover’s Cheesecake with Pecans—and offering dine-in guests a half-price slice of any cheesecake that day. With a new location now open in Greenwood, Indiana, the chain continues to draw crowds by blending indulgent menu innovation with strategic promotions.​ ​Read more.

🃏 Running a Smoother Kitchen

Use Colored Prep Bins to Speed Up Restocking

Assign color-coded bins for different prep categories—greens, proteins, sauces, toppings—so staff can instantly identify what’s low or missing during a rush. This helps back-of-house teams restock quickly without having to open every lid or scan labels mid-service. It’s a small change that saves time and prevents delays on the line.

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🚀 Scaling Up

Takeout Is Quietly Boosting Productivity

Recent research from Chicago Booth shows that fast food restaurants become more efficient when they fulfill a steady stream of takeout orders alongside dine-in traffic. This dual-mode operation encourages more refined task allocation and better use of kitchen space. Chains that optimize for both formats—not just one—are seeing improved labor output per hour and fewer service bottlenecks. Read more.

🦾 Fresh Ideas

Digital Transformation: Build or Buy?

Many restaurants are facing a critical choice—develop their own tech platforms or adopt ready-made digital tools. A new report breaks down the trade-offs. Building in-house gives more control but takes time and money. Buying off-the-shelf platforms can speed up implementation but may not offer customization. Operators are being advised to align their decision with their long-term digital strategy, staffing capacity, and need for integration across locations. ​Read more

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