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  • 3 months ago
If it wasn’t called The Cheesecake Factory, it would definitely be The “Chickencake” Factory. In this video, Natalie goes behind the scenes at The Cheesecake Factory, where she learns about the amount of chicken that the kitchen goes through every week.
Transcript
00:00If we were not the Cheesecake Factory, we would be the Chicken Cake Factory.
00:03We go through about 2,000 pounds of chicken a week, tenders to breasts, tenders being the most used.
00:11We have a new dish on our menu, pickle fries, and that surprised me.
00:15We use about 100 pounds of those a week.

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