Why is cheddars called cheddars

Their chicken tenders are hand-breaded and fried, and the onion rings are cut in uniform sizes and stacked one on top of the other like a Jenga tower. The chain, which has over restaurants across 28 states, has had a long journey to get where it is today.

The chain has been sold and acquired many a time, even as it kept expanding its presence and carving its niche as a scratch kitchen. There were 42 Cheddar's restaurants when Dallas-based Brazos Private Equity Partners invested in the business in By , when it was acquired by the venture capital firm Oak Investment Partners and private equity firm Catterton Partners, the number had grown to The chain ballooned in size, adding over a restaurants to its fold in the next ten years before the restaurant conglomerate Darden Restaurants absorbed Cheddar's into its family in Here are some little-known facts about the casual dining chain.

The name "Cheddar's" was in fact proposed by a fifth grade class, according to their website. All we know is the founders asked the kids for suggestions, and the rest is history. While the restaurant chain cooked everything from scratch with fresh ingredients every morning, they realized that all their extra effort into making fresh food remained within the kitchen walls.

None of the guests knew that the restaurant chain, unlike most other chains that use frozen and pre-made food to a large extent, made most of what they served from scratch at their restaurant via FSR Magazine. So the then-president and CEO of Cheddar's Scratch Kitchen, Ian Baines, used the name change as an opportunity to emphasize on what they always had been doing for the years since they were founded in making food from scratch.

Along with the change of name, restaurants that were corporate-owned at that point also underwent an overall rebranding in , which included a new signage, new logo, new menu, and the inclusion of a new monitor that had video clips of scratch cooking playing in a loop. They say too many cooks spoil the broth. Not at Cheddar's Scratch Kitchen, though. According to a report in FSR Magazine , each restaurant of the chain is "staffed by twice the number of cooks working in most restaurant kitchens.

To compare this with the average kitchen size of restaurants in the States, according to a poll by restaurantowners. That's a lot smaller than the kitchen you'll find at Cheddar's. A lot of work goes into the dishes that they serve on a daily basis.

For example, the beef short rib pot roast takes over three hours to cook, and many other dishes take plenty of time as well. What this means is that they have to be cooking all day long. That's not to mention the honey butter croissants that every guest is welcomed with they are to Cheddar's what breadsticks are to Olive Garden , and the fresh batches of onion rings that are made every 20 minutes.

At Cheddar's Scratch Kitchen, there is a good possibility that what you see on the menu was not the creation of the head chef Robert Pesch and his team but rather a recipe by a child. It has happened more than once that the chain has printed recipes by kids on their menu.

In , as part of the brand makeover, Cheddar's Scratch Kitchen in Amarillo, Texas, organized a side-dish contest for which they received hundreds of entries. The winning entry was an eight-year-old's recipe for creamy garlic mushrooms, and it was part of the restaurant's menu for six weeks via Amarillo Globe News.

As many as 25 schools from the Dallas—Fort Worth area participated. Casual Dining. Red Robin Evolves its Digital Experience. Ramen Nagi Opens in Los Angeles. Chain Restaurants. Chef Profiles. Chef Nyesha Arrington's Los Angeles. Use Location-Based Restaurant Names. Use Complete Reading.

Villa del Palmar Cancun in the Mexican Caribbean is proud to offer guests an all — inclusive resort option with fine dining privileges that take the quality and creativity of resort cuisine to new levels. Who owns Villa del Palmar? How much is a lb of king crab legs? The Ten Complete Reading. The history of cheddar is the story of the transformation of our food supply.

Along the way, the cheese has evolved in style, flavor, and process. However, a cheddar, even when it is not cheddared or from the town of Cheddar, can still be considered a cheddar. Cheddar is especially well-suited to mass production, industrialization, storage, and travel. The first recorded cheese from Cheddar, England dates back to the 12th Century. In the midth Century, cheddar became the most widely produced cheese in the US, and so it remained for years.

At its essence, cheesemaking is a means for extending the life of highly perishable milk protein.