10 Things You Didn’t Know About Cheddar’s Scratch Kitchen
The main complaint most diners have about chain restaurants is that very few, if any, have much of a reputation for making their dishes from scratch. But as you might have guessed by the name, Cheddar’s Scratch Kitchen prides itself in doing things a little differently, and there’s a lot you might not know about this popular Texas-based chain.
Cheddar’s got its start in 1979, when the first location was opened in Arlington, Texas, by founders Doug Rogers and Aubrey Good. The chain slowly expanded over the next decade and a half (Rogers served as president and CEO, Good served as the chief operating officer, and Good’s son, Gregory, joined the team in 1991), and by 1995, 10 locations had opened.
The chain began to attract more investors as additional locations continued to open, and in 2006 (with 55 open locations), the company was bought by current owners Oak Investment Partners and Catterton partners. There are currently about 160 locations in 23 states, 60 of which are franchised.
Cheddar’s differentiates itself from the competition by claiming to use “simple, honest, natural ingredients,” and “scratch-made recipes, handcrafted with care and time.” Ribs are slow-smoked starting early in the morning, and a glimpse into the kitchen will reveal what looks a lot more like an independent restaurant than a chain.
Read on to learn 10 new things about this popular and rapidly expanding chain. Even if there isn’t one in your neck of the woods right now, the odds of one opening not too far from you are pretty good.