An interesting story about Cheesecake Factory setting mainstream American dining trends from TIME magazine:
'Is America ready for the melted anchovy? That's the question on the table this afternoon in the gleaming research and development kitchen of the Cheesecake Factory in Calabasas Hills, Calif. Karl Matz, 31, a former chef at Spago with the earnest good looks of an Eagle Scout, has reluctantly removed the salty little fish from his pasta puttanesca, traditionally made with tomatoes, anchovies, olives, capers and dried red chilis, and sets plates of rigatoni cloaked in the sauce onto a black-marble counter. David Overton, Cheesecake's founder, CEO and ultimate tasting authority, picks up one of the half a dozen forks arrayed for this tasting session and takes a bite.
The evolving menus do more than just keep customers coming back. (With more than $1 billion in sales from 105 restaurants in 2005, the Cheesecake Factory is by far the most productive "casual-dining" chain in the country, generating $970 for every square foot of restaurant space.) Like an annual family portrait, every new Cheesecake Factory menu holds up a mirror to the American palate, revealing how it has grown and changed. When Vietnamese summer rolls appear alongside buffalo wings, "it shows the customers that those items are mainstream," says Karen Cathey, incoming chair of the American Institute of Wine and Food. "They've modernized American food," says Clark Wolf, a food and restaurant consultant, and the chain's national reach gives every new dish leverage over millions of American taste buds. With its kitchen-sink menu and gargantuan portions, the Cheesecake Factory is big-tent cuisine at its most expansive. It is a restaurant where everything is included but nothing is authentic, and it is changing the way we think about American food.'
The complete TIME magazine story link:
http://www.time.com/time/magazine/print ... 58,00.html
..Ciao..LiO....Peace