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Cheesecake Factory cooks up 'Glamburgers'Cheesecake Factory cooks up 'Glamburgers'

Lisa Jennings, Executive Editor

April 22, 2010

1 Min Read
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Lisa Jennings

CALABASAS HILLS, Calif. As better burgers continue to grow in popularity, The Cheesecake Factory said it is spicing up its offerings with the introduction of six new "Glamburgers."

The chain renamed its burger line to reflect the six new burgers representing different regions of the United States. The Memphis Burger, for example, is topped with slow-roasted barbecue pork, melted cheese and cole slaw; and the Sonoma burger features herbed goat cheese, oven-roasted tomatoes, arugula and red onion.

The other Glamburgers are a Green Chile Cheeseburger, a Smokehouse BBQ Burger, a Blue Cheese BLT Burger and a Monterey Cheeseburger.

“We wanted to transcend the burger category, and the word ‘hamburger’ just didn’t seem to do them justice," said David Overton, the company’s founder and chief executive. "With such ‘glamorous’ toppings, there really wasn’t a better name to describe them than Glamburgers.”

To promote the new line up, Calabasas Hills, Calif.-based Cheesecake Factory Inc. is inviting customers to create the next Glamburger on the menu. Through May 31, guests can customize a virtual hamburger at the chain’s website, www.thecheesecakefactory.com/glamorous. Five finalists will be chosen on June 15 for the public to vote.

 

The winner will be announced over the summer, and the grand prize includes the addition of their Glamburger creation to the menu for a year, and one of six Glamorous Getaway vacations, such as a visit to Memphis, Tenn., or wine country in Sonoma, Calif.

In addition, starting Wednesday, guests will receive two gifts redeemable on a future visit for a free dessert for every $30 spent. The offer is available through Mother’s Day on May 9 at the chain’s 148 locations.

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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