Talking Cheesecake with David Gordon

The effete may scoff at corporate restaurants, but there is no denying the appeal of the Cheesecake Factory (NASDAQ: CAKE).

Last month, the casual chain from Calabasas Hills, Calif., which grew out of a single restaurant in Beverly Hills that opened in 1978, came to Center City Philadelphia - a 285-seater occupying part of a glass-enrobed building overlooking 15th and Walnut Streets. It's popular not only among patrons, who wait more than an hour for a table, but also restaurant workers (33,000 employees at last count in nearly 200 restaurants from California to the United Arab Emirates).

Cheesecake said it received 10,000 applications for 200 positions at its Center City location, which opened June 23. The next day, the company opened a branch of its more international-focused Grand Luxe Cafe in King of Prussia across the mall parking lot from its Cheesecake Factory, which opened in 2001.

The two King of Prussia locations together employ nearly 200 people and will generate more than $20 million in annual revenue, said David Gordon, 50, who joined the company as a manager in 1993. Two years ago, his beeper went off - as it were - and he was named president of the company.

One last staggering figure: Cheesecake reported $518 million in revenue from the first quarter of this year, and it's on track to nudge $2 billion a year in 2015.

This is an excerpt from chats with Gordon conducted in person and by e-mail.

Let's pretend that I dropped in from outer space but speak reasonably fluent English. How would you describe Cheesecake Factory?

A restaurant with something for everyone that has an electric energy, with happy staff, fresh, made-from-scratch food, and an incredible selection of desserts [from two corporate bakeries] served in a sophisticated and relaxing dining room.

How do you explain the company's growth?

We offer something for everyone, especially large parties. Someone [in your party] may want one kind of food and someone else may want something else. There's no veto vote. We have everything.

How do you maintain quality throughout a nine-page menu of almost 250 items?

We use sophisticated operating systems that leverage technology to allow us to plan and execute with amazing accuracy. It is also the dedication of our talented and passionate people who understand and live our mission and hold to our high standards every day.

Why did it take so long to open a Cheesecake in Center City?

We were waiting for the right location.

Which dishes will never come off the menu?

The chicken Madeira, Cajun jambalaya pasta, avocado eggrolls, and the fettuccine Alfredo.

Various nutritionists have expressed outrage at your portion sizes, and by extension the amount of calories, fat, and sugar.

We encourage sharing.

What are your own go-to dishes?

Tough one. That's a little like asking me which one of my kids I love more! It really depends on my mood. Some of my favorites are miso salmon [which was inspired by the miso-glazed cod at the New York City destination restaurant Nobu], roadside sliders, SkinnyLicious tacos (of any type), and Thai lettuce wraps. When it comes to cheesecake, I am a sucker for the one that started it all: our original cheesecake.