Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines. The automation is impressive, but so is the artisan craftsmanship and operator involvement, hand decorating and research and development.
Built in 1996, Eli’s Cheesecake Co.’s 62,000-sq.-ft. Cheesecake World bakery in Chicago is a busy place. The cheesecakes have become so popular that the plant uses more than 4 million lb. of cream cheese, 500,000 lb. of eggs, 250,000 lb. of butter, and 13,000 lb. of Madagascar Bourbon vanilla annually.