Cheddar's Scratch Kitchen — Restaurant in West Melbourne

Dine-in experiences are often influenced not just by the quality of food but significantly by the service provided. At Cheddar's Scratch Kitchen in West Melbourne, my recent visit revealed serious deficiencies in both service and food quality, raising concerns regarding staff training and overall management effectiveness.

The experience began with a clear lapse in attentiveness from the server, Aubrey R. Effective communication and active listening are crucial in the hospitality industry, particularly when handling orders. Instead of the appetizer I requested, I was served a salad. This initial oversight could be attributed to a lack of focus or insufficient training, which ultimately reflects poorly on the establishment. Following this, the timing of the service deteriorated further. The salad was brought out immediately after I had taken only two bites of the appetizer. Such haphazard timing not only disrupted the flow of the meal but also suggested a disregard for customer preferences.

When I returned the salad, anticipating a better experience, what transpired next was disappointing. Within five minutes, Aubrey reappeared — not only with the salad but also with my main course. This dual delivery, executed by herself and an assistant, felt rushed and careless. The manner in which the food was placed on the table — dropped rather than served — reinforced an impression of apathy. A professional server should engage with customers, ensuring that their needs are met with care and consideration. The attitude displayed here was emblematic of a larger issue within the restaurant: a lack of basic service etiquette.

While many might argue that busy nights can lead to mistakes, it’s essential for servers to remain composed and attentive. My decision to maintain composure in the face of these service blunders speaks to my commitment to providing constructive feedback rather than creating conflict. However, it's becoming increasingly evident that such incidents are symptomatic of broader systemic issues at Cheddar's.

Further compounding my dissatisfaction was the quality of the food itself. The dishes appeared stale and dry, suggesting neglected kitchen practices. Freshness and quality are non-negotiable in the restaurant business; diners expect vibrant, expertly prepared meals. When the food is subpar, it diminishes the entire dining experience and prompts customers to rethink their choices. It raises questions about inventory management and the efficacy of kitchen staff.

Management must take a proactive role in addressing these issues before they escalate any further. Staff training should emphasize the importance of communication, active listening, and timely service, ensuring that employees understand the critical role they play in creating memorable dining experiences. Furthermore, regular evaluations of food quality are necessary to confirm that standards remain high.

A well-maintained establishment speaks volumes about a restaurant's dedication to its patrons. Observations of a nearly empty parking lot at Cheddar's may indicate dissatisfaction among local clientele or potentially foreshadow a decline in business. A restaurant cannot afford complacency; the cost of incompetency, whether it be in service or food quality, is steep. If significant improvements are not made promptly, Cheddar's Scratch Kitchen risks joining the ranks of those eateries that failed due to negligence.

In conclusion, my experience at Cheddar's Scratch Kitchen highlighted profound lapses in service and product quality. For the restaurant to thrive, management must acknowledge these deficiencies and act decisively to implement necessary changes. Only then can they hope to restore their reputation and ensure a more satisfying experience...

Husband and I got Chips and Salsa/Queso for an appetizer. The queso was pretty decent. The chips were incredibly salty, as in we had to wipe some of them off before they were okay and others were just inedible. The salsa is heavy on the cilantro, so if you are one of those people where it tastes like soap, best to avoid altogether.

The drinks were good. I had an Island Tiki, very sweet but not too much so. He had a pineapple coconut Mule, which was decent as well.

Dinner itself was Buffalo Chicken Wraps for me with a loaded baked potato on the side, hubby had the Country Fried Steak with green beans and mashed potatoes.

The wraps were huge and had good flavor but fell just short of spectacular, I think it was the slaw like filler that crumbled everywhere that did it. It had almost too much flavor that it was fighting with the chicken. The loaded baked potato was meh. A bit short on flavor to be "loaded" since I don't eat sour cream it was just butter and shredded cheese... which didn't really melt into the potato, leaving me under-whemled.

The Countey Fried Steak was good. Nice breading texture and the steak was tender but it overall lacking in seasonings and flavor. The mashed potoes were okay, but a bit more seasonings would again, not go awry. The gravy was heavy on the milk or cream flavor and overall just tasted "off". The green beans however, quite stood out as the best flavor on the plate. They were tender without being mushy and had really good flavor over all.

Our server was super friendly and while it took a while to be served.... we could understand why as the tables next to us kept getting incorrect items or missing items from their order (not his fault, other people from the kitchen were being tasked with bringing out food which I find strange as they brought our appetizer to the table next to us and served it to them before the table stopped them and we were able to let them know that it was ours...) So, while I understand that Saturdays are a busy time for restaurants... the kitchen staff needs a bit more polish as well as some of the wait staff. And perhaps they should revisit having other staff deliver food to tables that they aren't in charge of so that items don't get missed or taken to the wrong table. Just a thought.

So while the evening wasn't a disaster, it just was not an experience we wish to have again, so do with that...

Cheddar's Scratch Kitchen (Chain Restaurant Review)-2130 W. New Haven Avenue, West Melbourne, FL

2.5-Stars

Just another entry into the shallow end of Brevard County's dive chain restaurants, where our most prosperous residents eat on the cheap. Cheddar's Scratch Kitchen, formerly known as Cheddar's Casual Café, is an American restaurant chain based in Irving, Texas. Founded in 1979 by Aubrey Good and Doug Rogers, the first location was in Arlington, Texas. Today the chain boasts 185 locations across 29 states, including Florida, which houses 23 Cheddar's eateries on its own.

Upon entering the establishment, I was greeted by the gleeful Heidi, who has an amazing smile. She does indeed set a very high standard for what's to come. My waiter Trent presents himself much like a famous drummer, who mistakenly stumbled into the wrong gig. He is easily a top 5 server 2nd quarter earner. Trent is best in class.

I know...right now you're likely asking yourself, "Who the heck orders a steak at Cheddar's?" A Texas T-bone, medium rare no less? Big Boy does. The steak was perfect. It tasted great, successfully achieving the difficult goal of balancing aroma and flavor. While this certainly can't touch the premium and unforgettable experience of feasting on tender, buttery, melt-in-your-mouth Japanese A5 Wagyu, for the price and considering the place, it's quite good. Here though is where I'm left in a state of utter aporia, perplexed, befuddled and confronted with the stark contradiction of an admittedly good steak, nestled among other woefully substandard cuisine.

The Monte Cristo fried sandwich: "Smoked ham, smoked turkey, two cheeses battered and fried until golden with raspberry preserves and dusted with powdered sugar" sounded appetizing to my ears but sadly, punched well below average to my tastebuds. The French fries were also subpar, adding to an already below average meal. The green beans were lacking in texture and taste; they were...mushy. I'll single out the mashed potatoes, as they literally clung to the roof of my mouth, much like paste to a seven-year-old in the 2nd grade. The paste at least had flavor.

Big Boy says, "There are better...