![]() ![]() “Any cocktail we develop, we have to be conscientious of about the number of steps and ingredients that go into it,” Pesch says. The cocktails are naturally made from scratch, but Cheddar’s does not serve many intricate concotions that require extensive preparation, or call for more than a few ingredients. That means the bartenders-two to three behind the bar on busy nights-must be efficient and get drinks to waiting guests quickly. Since most locations have lines for tables on busy nights, the bar becomes a key business area where people have drinks while they’re waiting. “It serves as the first impression for many of our guests,” Pesch says. For a chain centered on scratch cooking, it makes sense that the beverage program focuses on craft cocktails.Ī typical location’s bar has its own space with 16 to 22 seats. The bar represents over 10% of Cheddars’ overall sales, Pesch says. He’s been in his current role since 2014. Pesch, who holds degrees in culinary arts and hospitality management from The Culinary Institute of America in Hyde Park, NY, started at Cheddar’s as executive chef in 2011. Most recently, the Editorial and Advisory Council at FARE honored Cheddar’s Scratch Kitchen as a 2016 Leader in Foodservice. Consumer Reports named Cheddar’s top overall in the Pub Style or Grill Category in its two restaurant surveys in 20. ![]() ![]() Cheddar’s in January 2017 completed the acquisition of 44 restaurant locations from Greer Cos., the chain’s largest franchisee.Ĭheddar’s has been recognized for its commitment to scratch cooking and service. Today, the brand has grown to 164 company-owned and franchised locations in 29 states. Cheddar’s was then acquired by Oak Investment Partners and L Catterton in 2006. By 1995 Cheddar’s had grown to 10 locations, but expansion began accelerating after private equity investment from Brazos Private Equity Partners in 2003. ![]()
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