Cheddar’s Completes Conversion from Casual Café to Scratch Kitchen | Food Newsfeed
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Cheddar’s Completes Conversion from Casual Café to Scratch Kitchen

July 05, 2016 Industry News
Industry News

This month, Cheddar’s Scratch Kitchen, formerly known as Cheddar’s Casual Café, completed its 96 corporate-owned location conversion from Casual Café to Scratch Kitchen. Each of the corporate-owned locations are celebrating by adding several new items to the menu.

“This was a subtle name change, which now accurately reflects how we’ve always approached our business,” says Ian Baines, president and CEO of Cheddar’s Scratch Kitchen. “We’ve always prepared our food the right way, not the easy way, because it tastes better. That value is at the foundation of who we are, and now it’s also in our name.”

For Cheddar’s, making goodness from scratch is what sets them apart from other restaurants. Each location features a scratch kitchen that spans over 3,500 square feet and is staffed by twice the number of cooks working in most restaurant kitchens. This spacious workshop is the heart of the restaurant, where the true craftsmanship of scratch cookingcomes to life as individual meals are prepared for each guest’s enjoyment.

The menu at every location is led by Chef Robert Pesch and showcases an endless passion for culinary excellence. This July, guests of Cheddar’s Scratch Kitchen can enjoy new hand-crafted options in all 96 corporate locations, including the following items:

BBQ Chicken Platter: Slow-roasted barbecue chicken quarters, glazed with scratch-made honey barbecue sauce. Served with french fries and freshly made coleslaw.

BBQ Chicken & Half Rack of Ribs: Slow-roasted barbecue chicken quarters and slow-smoked Baby Back Ribs, glazed with scratch-made honey barbecue sauce. Served with two made-from-scratch sides.

20-Ounce Bone-In Ribeye: Bone-in ribeye seasoned with signature steak seasoning and grilled to guest’s preference. Served with two made-from-scratch sides.

Salmon & Strawberry Salad: Blackened salmon, mixed greens, spinach, Asiago cheese, tomatoes, fresh strawberries, candied pecans, and strawberry vinaigrette.

Blackened Redfish with Crab Sauce: Blackened redfish topped with savory crab sauce over rice. Served with two made-from-scratch sides.

Peach Crisp A La Mode: Peach slices baked with cinnamon and vanilla, covered with a homemade golden crisp topping, and drizzled with caramel sauce. Served with two scoops of vanilla ice cream. 

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