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Issue link: https://read.dmtmag.com/i/776571
www.cheersonline.com 21 January/February 2017 • M aking every item from scratch requires a big kitchen and a large, well-trained staff. It's a major undertaking for a single restaurant, never mind a chain that now exceeds 150 locations. But Cheddar's is all about scratch cooking, a theme that's helped the casual American dining chain grow rapidly in recent years. In fact, this past July, the Irving, TX-based company completed a rebranding from Cheddar's Casual Café to Cheddar's Scratch Kitchen among its corporate locations. How does Cheddar's manage all the chopping, whisking, sautéing, stirring and other preparation required with mixing up dishes and drinks from scratch? "We commit to it," says chef Robert Pesch, vice president of culinary research and development. "It's not the easiest way to do it, but we are defi ned by our willingness to commit to [scratch cooking] by putting the right amount of staff behind it." For instance, total staff at any given location can reach 200, twice the number of cooks in most restaurants, Pesch says. The kitchens in Cheddar's restaurants can span more than 3,500 ft. A FRESH START The fi rst Cheddar's was opened in 1979 in Arlington, TX, by Aubrey Good and Doug Rogers. The scratch-based food menu and beverage program featured fresh ingredients and simple, fl avorful cocktails customizable to order. By 1995 Cheddar's had grown to 10 locations, but expansion began accelerating after private equity investment from Brazos Private Equity Partners in 2003. Cheddar's was then acquired by Oak Investment Partners and L Catterton in 2006. Today, the brand has grown to 164 company-owned and franchised locations in 29 states. Cheddar's in January 2017 completed the acquisition of 44 restaurant locations from Greer Cos., the chain's largest franchisee. Cheddar's has been recognized for its commitment to scratch cooking and service. Consumer Reports named Cheddar's top overall in the Pub Style or Grill Category in its two restaurant surveys in 2009 and 2012. Most recently, the Editorial and Advisory Council at FARE honored Cheddar's Scratch Kitchen as a 2016 Leader in Foodservice. 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. He's been in his current role since 2014. Cheddar's added the Presidente Sangria this past fall; it's made with fresh fruit shaken with Beso del Sol sangria, Presidente brandy and sweet- and-sour mix. Many of Cheddar's drinks are Margar- itas, which helps bartenders deal with the high-vol- ume pace of the scratch restaurant. The Ruby Red Fusion Punch, named after its use of Deep Eddy Ruby Red grapefruit vodka, also contains X-Rated Fusion liqueur, pineapple juice, sweet-and-sour mix and a splash of grenadine. New cocktails at Ched- dar's include the Island Tiki, left, with Captain Morgan and Malibu rums, sweet-and-sour mix sour, Blue Curacao, mango puree and pineapple juice, and the Pina Colada, made with Appleton Estate Signature Blend rum, fruit puree, a splash of sweet and sour, topped with My- ers's Original Dark rum. "IT'S NOT THE EASIEST WAY TO DO IT, BUT WE ARE DEFINED BY OUR WILLINGNESS TO COMMIT TO SCRATCH BY PUTTING THE RIGHT AMOUNT OF STAFF BEHIND IT." — chef Robert Pesch, vice president of culinary research and development at Cheddar's Scratch Kitchen www.cheersonline.com 21 January/February 2017 • PHOTO CREDIT: DENNIS MANSKE