The newest Cheddar’s Scratch Kitchen, in Lake Worth, Texas, features a dedicated carry-out entrance. Average carry-out sales for the entire system are about 8 percent, and the range is 4 percent to as high as 14 percent of sales.
Cheddar's
Ron Ruggless
58% rated the chain "best in class" or "above average" for value.
Ron Ruggless
At the host stand in the new Cheddar’s Scratch Kitchen, from left: Hali Petty, general manager Todd Creekmur and Jason Macon. The open kitchen is at the back, directly behind them.
Ron Ruggless
In the bar of the new Cheddar’s Scratch Kitchen, from left: Ian Baines, president and CEO, and Claudia Schaefer, chief marketing officer
Ron Ruggless
The Cheddar’s kitchen is open to the dining room and separated by an expanse of glass.
Cheddar's Scratch Kitchen
The new Cheddar’s Scratch Kitchen prototype features booths, as well as table seating and natural touches like brick, wood and plants.
Cheddar's Scratch Kitchen
The new Cheddar’s Scratch Kitchen offers a variety of seating configurations to accommodate parties of various sizes, from booths to moveable, butcher-block-finish tables.
Cheddar's Scratch Kitchen
Signage throughout the system now reflects the “Scratch Kitchen” branding.
Cheddar's Scratch Kitchen
The Cheddar’s Scratch Kitchen bar area includes taller tables to accommodate socializing.
Cheddar's Scratch Kitchen
The prototype design features views of the open kitchen from most areas of the dining room.
