As it stood the test of time with many highs and lows the cheese cake factory is a well known establishment in the states, as place with great food at excitable prices but still must all ways strive to meet the growing public needs and beat out the competition. Opportunities and threats deal with factors external to the company-environmental factors. SWOT is done as part of the overall corporation planning process in which financial and operational goals are set for the upcoming years and strategies are created to accomplish these goals.
Inside The Cheesecake Factory: Atul Gawande's 'New Yorker' Health Care Piece Looks At Restaurant Chain Food writer Michael Ruhlman has remarked on the Cheesecake Factory"The fact that any of the [restaurants] around the country can put out this astonishing variety of food is an impressive work of corporate organization and efficiency.
Gawande argues that they are the gold standard for a chain that optimizes quality and cost control along with innovation, training and development, while health care institutions are basically terrible at all of those things. A new breed of companies, however, are trying to break the model that has "provided us with the equivalent of greasy-spoon fare at four-star prices" in favor of a system that much more resembles the Cheesecake Factory's approach to achieving "good, consistent results thousands of times a day across the entire country.
One key aspect to the restaurant chain's success is its system for quality control: At every Cheesecake Factory restaurant, a kitchen manager is stationed at the counter where the food comes off the line, and he rates the food on a scale of one to ten.
A nine is near-perfect. An eight requires one or two corrections before going out to a guest. A seven needs three. A six is unacceptable and has to be redone. The whole chain restaurant industry -- not just the Cheesecake Factory -- uses an interesting system for minimizing food waste, which can easily become a burdensome cost: The Cheesecake Factory's ability to add menu items across its restaurants is similarly impressive.
The company rolls out a new menu every six months that can feature upwards of a dozen new items. Regional and kitchen managers head to California for intense training that shows them not just how to make the new dishes but how to train others back at the restaurants in their region.
After observing the whole process, its rate of successful and scaled innovation, Gawande writes, "would be enviable in medicine, where innovations commonly spread at a glacial pace.Marketline, an independent firm that conducts SWOT analysis of business indicated in its report that one of The Cheesecake Factory's strengths is "management and staff retention trends, along with quality and service analysis" (Marketline, ).
Restaurant SWOT Analysis. Tweet SWOT Analysis is not a complicated thing to have to do, yet it is a very worthwhile task to take on if you want to know the best marketing strategies for your restaurant.
A financial analysis of The Cheesecake Factory Incorporated is presented in the report which includes a ratio analysis, basic profit and loss analysis, presentation of . Essay Financial Analysis of the Cheesecake Factory.
Analysis Table 4- Horizontal Analysis for 3 restaurants 14 Appendix of Financial Statements The Cheesecake Factory(CF), which first went public in September , is a strong player in the full-service restaurant industry.
Marketing Plan: The Cheesecake Factory Group 7 Chad Baker Alena Olvecka Edward Pasqualini Barbora Volenticova Lindsay Winkler April 20, Executive Summary The cheesecake factory is a well established restaurant in American urban areas.
A Block Diagram showing The Cheesecake Factory. You can edit this Block Diagram using Creately diagramming tool and include in your report/presentation/website.