10 Facts About the Cheesecake Factory

The Cheesecake Factory has never been known as a restaurant to skimp on the size of its menu or the size of its portions. Enjoy this full menu of facts about the Calabasas Hills-based restaurant chain while contemplating which variety of cheesecake will be your next slice.

1. The recipe for the original cheesecake was printed in the newspaper.

Housewife Evelyn Overton of Detroit was searching for a recipe for the dessert when she found one in her local paper. Her cheesecake earned such rave reviews with family and friends that she began making them in her basement and selling them to local restaurants.

2. The Overton family headed west to grow their cheesecake business.

After her two children were grown, Evelyn and her husband moved to Los Angeles and put all their savings into a bakery called The Cheesecake Factory Bakery. Evelyn’s desserts were soon being sold throughout the city and the selection grew to more than 20 varieties.

3. Evelyn's son, David, still serves as the company's CEO.

Before becoming a cheesecake mogul, David Overton played drums professionally and used his musical talents to help pay for his tuition at Detroit's Wayne State University. When he saw that his parents needed help selling their cheesecake, he retired his drumsticks and opened the first full-menu location of the Cheesecake Factory in Beverly Hills in 1978.

4. Customers came for the cheesecake but stayed for entrees.

According to David, the desserts were always meant to be the focal point of the restaurant’s menu (hence the name), and he describes his mom’s dessert as “the Cadillac of cheesecakes.” When the full restaurant opened, customers waited in line, even on the first day, for a slice. "I wanted to prove to other restaurateurs that people would enjoy a restaurant with a large dessert menu," David told the Los Angeles Times.

5. The Overtons own two other restaurant concepts.

Grand Lux Cafe is David Overton's take on the classic European cafe, and RockSugar Pan Asian Kitchen is the result of a partnership between Overton and Singapore-raised chef Mohan Ismail. In total, there are more than a dozen Grand Lux Cafes nationwide and two RockSugar restaurants—one in Los Angeles and another in Oak Brook, Illinois.

6. All of the cheesecakes sold across the country are made in two bakeries.

There are more than 190 Cheesecake Factory locations across the country, but facilities in Calabasas Hills, California and Rocky Mount, North Carolina, are responsible for baking the 50 types of signature cheesecakes the restaurant serves, which include salted caramel, peanut butter cup fudge ripple, lemon raspberry cream, and the one that started it all: The Original.

7. If you can't make it to a restaurant, you can always have a cheesecake shipped directly to you.

In partnership with direct mail gourmet gift gurus Harry & David, nearly two dozen flavors of Cheesecake Factory delectables are available to deliver directly to your door. Some varieties start at $49.99, which isn't too bad if you want to really impress some company with your sudden baking prowess. For those who need cheesecake more regularly in their life, there is also the Cheesecake of the Month club.

8. Overton doesn't care how big the restaurant's menu is, as long as it includes all the things customers like.

"We have always said that whatever America wants to eat can go on the Cheesecake Factory menu," Overton has said. The current tally of the number of food items available at any Cheesecake Factory sits at around 250, and all menu options have gone directly through Overton. "My taste buds represent that of the regular people we have dining at our restaurants," he said in 2012. "If I love the food, it goes in the menu."

9. Its employees are not just fans of the desserts, but the company itself as well.

A corporate health plan that is available to all employees and their immediate families, as well as no-cost diploma and degree programs led the Cheesecake Factory to be included on Fortune’s list of the 100 Best Companies to Work For for several years in a row (it currently holds the #25 spot, up from 27 last year).

10. A weekly $5000 tab at The Cheesecake Factory is one of the things that led to bankruptcy for a former NFL player.

When Vince Young’s lawyer revealed that the former quarterback for the Tennessee Titans was close to broke (after earning $26 million in six years) in 2012, a Nashville radio show found that a large portion of his income had gone to covering outrageous tabs at chain restaurants. Young is said to have treated seven or eight of his teammates to dinner at the Factory multiple times a week—but still, $5000 is a lot of slices of cheesecake.

This story has been updated for 2019.

The Disputed Origins of Publix’s Chicken Tender Subs

Josh Hallett, Flickr // CC BY-SA 2.0
Josh Hallett, Flickr // CC BY-SA 2.0

After Popeyes released its new chicken sandwich last week, a heated battle broke out on Twitter over which fast food chain offers the best one. Favorites included Chick-fil-A, Wendy’s, and KFC, but the Publix chicken tender sub was mostly absent from the dialogue. Maybe it’s because Publix is a supermarket rather than a fast food restaurant, or maybe the southern chain is too specific to Florida and its neighboring states to warrant a national ranking.

Either way, the chicken tender sub is a cult culinary classic among Publix customers—there’s even an independently run website devoted to announcing when the subs are on sale (they aren’t right now), and affiliated Facebook and Twitter accounts with tens of thousands of followers. So whom do sub devotees have to thank for inventing the Publix food mashup from heaven? A Facebook user named Dave Charls says, “Me!,” but Publix begs to differ.

The Tampa Bay Times reported that in May of this year, a man named Dave Charls posted a message on the “Are Publix Chicken Tender Subs On Sale?” Facebook page recounting his origin story for the menu item, which allegedly took place in 1997 or 1998. At Charls explains it, he and his co-worker Kevin convinced their friend Philip, a deli worker at the Fleming Island Publix location, to assemble a sub with chicken tenders and ring it up as one item—something that deli workers had refused to do for Dave and Kevin in the past. According to Dave, Philip then convinced his manager to make it a special, publicized it via chalkboard sign, and the idea spread like hot sauce.

“You’re welcome,” Charls said. “It was actually Kevin’s idea and Philip brought it to life.”

Publix, however, told the Tampa Bay Times that its recorded documentation for a chicken tender sub recipe and procedure goes all the way back to 1992 or 1993. Based on that information, Publix spokesperson Brian West confirmed that Charls's heroic account of the origin is more fairytale than fact (though West, unfortunately, doesn’t have an equally thrilling origin story—or any story at all—with which to replace it).

Charls didn’t respond to a request from the Tampa Bay Times for comment, so we may never know how much of his claim is actually true. It’s possible, of course, that Publix’s 1992 (or 1993) chicken tender sub recipe hadn’t gained momentum by the time Kevin’s moment of culinary genius struck in 1997 (or 1998), and the lack of date specificity suggests that neither party knows exactly how it went down. What is incontrovertible, however, is the deliciousness of Publix's beloved sub sandwich.

"I'm just happy to live in the same timeline as this beautiful sandwich," says die-hard Pub Sub fan (and Mental Floss video producer/editor) Justin Dodd. “Copyright claims aside, it's truly a wonderful thing."

This London Pub Might Be the Most Ethical Bar in the World

Ridofranz/Getty Images
Ridofranz/Getty Images

Pub owner Randy Rampersad is doing his part for sustainability. In June, he opened the Green Vic—a play on the fictional Queen Vic pub in the soap opera EastEnders—in the East London neighborhood of Shoreditch. The Telegraph reports it’s aiming to be the world’s most ethical pub: Rampersad eschews plastic and paper straws and opts for gluten-free wheat “straws.” He sources the bar's 100 percent recycled toilet paper from green-minded company Who Gives a Crap, and the communal wooden tables are upcycled.

“I wanted to make the world a better place and run my own business, but I was waiting for that eureka moment,” Rampersad told The Telegraph. He discovered no one had done anything like this before.

There’s no meat on the menu—the food is totally vegan, healthy-ish pub grub. You can add CBD oil to the “chkn" bites appetizer, and the burgers are made from ingredients like soy, seaweed, and sweet potato. The beers are produced by ethical brewers, too: Toast Ale uses unsold loaves and crusts of bread; Good Things Brewing crafts its beer from 100 percent renewable energy; South Africa’s Afro Vegan Cider donates money to an organization that funds equal pay for female farmers; and Brewgooder donates to water projects.

In fact, everything the Green Vic does has charity in mind. “We don't care about the money, I’m planet first and profit after,” Rampersad told The Telegraph. Up to 80 percent of its profits will go to charitable causes, including local food banks. As for the staff, one in four are from marginalized groups. The Green Vic plans to operate as a three-month pop-up pub while scouting for longer term investment.

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