UNITED STATES SECURITIES AND EXCHANGE COMMISSION
Washington, D.C. 20549

_________________

FORM 10-Q

For the quarterly period ended September 30, 2003

Commission File Number 0-20574

THE CHEESECAKE FACTORY INCORPORATED
(Exact Name of Registrant as Specified in its Charter)

Registrant’s telephone number, including area code: (818) 871-3000

Securities registered pursuant to Section 12(b) of the Act: None

_________________

        Indicate by check mark whether the Registrant (1) has filed all reports required to be filed by Section 13 or 15(d) of the Securities Exchange Act of 1934 during the preceding 12 months (or for such shorter period that the registrant was required to file such reports), and (2) has been subject to such filing requirements for the past 90 days. Yes |X| No |_|

        Indicate by check mark whether the Registrant is an accelerated filer (as determined in Rule 12b-2 of the Exchange Act). Yes |X| No |_|

        As of October 22, 2003, 51,691,320 shares of the registrant’s Common Stock, $.01 par value, were outstanding.

THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES

INDEX

PART I. FINANCIAL INFORMATION

Item 1. Financial Statements

THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES
CONSOLIDATED BALANCE SHEETS
(In Thousands, Except Share Data)

The accompanying notes are an integral part of these consolidated financial statements.

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THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES
CONSOLIDATED STATEMENTS OF OPERATIONS
(In Thousands, Except Net Income Per Share Data)
(Unaudited)

The accompanying notes are an integral part of these consolidated financial statements.

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THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES
CONSOLIDATED STATEMENTS OF STOCKHOLDERS’ EQUITY
(In Thousands)
(Unaudited)

The accompanying notes are an integral part of these consolidated financial statements.

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THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES
CONSOLIDATED STATEMENTS OF CASH FLOWS
(In Thousands)
(Unaudited)

The accompanying notes are an integral part of these consolidated financial statements.

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THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES
NOTES TO CONSOLIDATED FINANCIAL STATEMENTS
September 30, 2003
(Unaudited)

NOTE A – BASIS OF PRESENTATION

        The accompanying consolidated financial statements include the accounts of The Cheesecake Factory Incorporated (referred to herein as the “Company” or in the first person notations “we”, “us” and “our”) and its wholly owned subsidiaries (The Cheesecake Factory Restaurants, Inc.; The Cheesecake Factory Bakery Incorporated; The Cheesecake Factory Assets Co. LLC; C.F.I Promotions Co. LLC; C.F.R.I Assets Holding Co. LLC; C.F.R.I. Texas Restaurants LP; The Houston Cheesecake Factory Corporation; TCF Stonebriar Club Incorporated; Cheesecake Factory Restaurants of Kansas LLC and Grand Lux Cafe LLC) for the thirteen weeks and thirty-nine weeks ended September 30, 2003 prepared in accordance with generally accepted accounting principles and with the instructions to Form 10-Q and Article 10 of Regulation S-X. The financial statements presented herein have not been audited by independent public accountants, but include all material adjustments (consisting of normal recurring adjustments) which are, in the opinion of management, necessary for a fair statement of the financial condition, results of operations and cash flows for the period. However, these results are not necessarily indicative of results for any other interim period or for the full fiscal year. The consolidated balance sheet data presented herein for December 31, 2002 was derived from our audited consolidated financial statements for the fiscal year then ended, but does not include all disclosures required by generally accepted accounting principles. The preparation of financial statements in accordance with generally accepted accounting principles requires us to make certain estimates and assumptions for the reporting periods covered by the financial statements. These estimates and assumptions affect the reported amounts of assets, liabilities, revenues and expenses. Actual amounts could differ from these estimates.

        Certain information and footnote disclosures normally included in financial statements in accordance with generally accepted accounting principles have been omitted pursuant to requirements of the Securities and Exchange Commission. The accompanying interim financial statements should be read in conjunction with the consolidated financial statements and notes thereto included in our Form 10-K for the fiscal year ended December 31, 2002.

NOTE B – INVESTMENTS AND MARKETABLE SECURITIES

        Investments and marketable securities, all classified as available-for-sale, consisted of the following as of September 30, 2003 (in thousands):

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THE CHEESECAKE FACTORY INCORPORATED AND SUBSIDIARIES
NOTES TO CONSOLIDATED FINANCIAL STATEMENTS (Continued)
September 30, 2003
(Unaudited)

NOTE C–STOCK-BASED EMPLOYEE COMPENSATION

        In accordance with the provisions of Statement of Financial Accounting Standard (“SFAS”) No. 123, “Accounting for Stock-Based Compensation,” we have elected to account for our stock-based employee compensation plans under the intrinsic value method which requires compensation expense to be recorded only if, on the date of grant, the current market price of the Company’s common stock exceeds the exercise price the employee must pay for the stock. The Company’s policy is to grant stock options at the fair market value of the underlying stock at the date of grant. Accordingly, no compensation expense has been recognized for our stock option plans. Had compensation expense for our stock option plans been determined based on the fair value at the grant date for awards through September 30, 2003 consistent with the provisions of SFAS No. 123, our after-tax net income and after-tax net income per share would have been reduced to the pro forma amounts indicated below (in thousands, except net income per share):

NOTE D – NET INCOME PER SHARE

        In accordance with the provisions of SFAS No. 128, “Earnings Per Share,” basic net income per share is computed by dividing net income available to common stockholders by the weighted average number of common shares outstanding during the period. Diluted net income per share includes the dilutive effect of potential stock option exercises, calculated using the treasury stock method. Outstanding stock options issued by the Company represent the only dilutive effect reflected in diluted weighted average shares outstanding. Options do not impact the numerator of the diluted net income per share computation.

NOTE E – STOCK TRANSACTIONS

        During fiscal 1998, our Board of Directors authorized the repurchase of up to 1,687,500 shares of our common stock for reissuance upon the exercise of stock options under the Company’s current stock option plans. As of September 30, 2003, we have repurchased 1,077,300 shares at a total cost of approximately $17.2 million under this authorization.

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NOTE F – COMPREHENSIVE INCOME

        Comprehensive income consisted of (in thousands):

        The Company principally invests its excess cash balances in U.S. Treasury and Agency securities, investment grade corporate debt securities rated “A” or better and money market mutual funds. The Company has historically classified all of its investments and marketable securities as available-for-sale securities, even though its current liquidity position and requirements provide it with the ability to hold a substantial amount of such securities to maturity. Available-for-sale securities are reported at their fair values, with unrealized gains and losses on such securities reflected, net of tax effect, in total comprehensive income and as a separate component of stockholders’ equity. Realized gains and losses are included, net of tax effect, in net income. The net unrealized gain or loss on the Company’s available-for-sale securities will fluctuate from period to period depending on changes in the general level of interest rates and other factors.

NOTE G – RECENT ACCOUNTING PRONOUNCEMENTS

        The Financial Accounting Standards Board (“FASB”) recently issued several Statements of Financial Accounting Standards (“SFAS”). The statements relevant to our line of business and their impact on the Company are as follows:

        SFAS No. 148, “Accounting for Stock-Based Compensation — Transition and Disclosure, an Amendment of SFAS No. 123,” provides alternative methods for an entity that voluntarily changes to the fair value based method of accounting for stock-based employee compensation as required by SFAS No. 123, “Accounting for Stock Based Compensation.” This statement also requires additional disclosure related to stock-based employee compensation in interim financial reporting. This statement is effective for fiscal years ending after December 15, 2002. This statement did not have any impact on our Consolidated Financial Statements as we have adopted the “disclosure only” provisions of SFAS No. 123. The additional disclosure requirements are reflected in this Form 10-Q.

        SFAS No. 150, “Accounting for Certain Financial Instruments with Characteristics of both Liabilities and Equity,” establishes standards for the classification and measurement of certain financial instruments with characteristics of both liabilities and equity. This statement is effective for financial statements issued after May 2003. This statement did not have any impact on our Consolidated Financial Statements.

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Item 2. Management's Discussion and Analysis of Financial Condition and Results of Operations

General

        As of October 22, 2003, The Cheesecake Factory Incorporated (referred to herein as the “Company” or in the first person notations “we”, “us” and “our”) operated 68 upscale, full-service, casual dining restaurants under The Cheesecake Factory® mark. We also operated three upscale casual dining restaurants under the Grand Lux Cafe® mark in Los Angeles, California, Chicago, Illinois and Las Vegas, Nevada; one self-service, limited menu “express” foodservice operation under The Cheesecake Factory Express® mark inside the DisneyQuest® family entertainment center in Orlando, Florida; and a bakery production facility. We also licensed three limited menu bakery cafes under The Cheesecake Factory Bakery Cafe® mark to another foodservice operator.

        Our revenues consist of sales from our restaurant operations and sales from our bakery operations to other foodservice operators, retailers and distributors (“bakery sales”). Sales and cost of sales are separately reported for restaurant and bakery activities. All other operating cost and expense categories are reported on a combined basis for both restaurant and bakery activities. The inclusion of supplementary analytical and related information herein may require us to make appropriate estimates and assumptions to enable us to fairly present, in all material respects, our analysis of trends and expectations with respect to our results of operations and financial position taken as a whole. The following discussion should be read in conjunction with our interim unaudited consolidated financial statements and notes thereto included in this Form 10-Q and the audited consolidated financial statements and notes thereto included in our Form 10-K for the fiscal year ended December 31, 2002.

        The Company utilizes a 52/53 week fiscal year ending on the Tuesday closest to December 31 for financial reporting purposes. Fiscal 2003 will consist of 52 weeks and will end on December 30, 2003. Our next 53-week fiscal year will occur in fiscal 2005.

Results of Operations

        The following table sets forth, for the periods indicated, the Consolidated Statements of Operations of the Company expressed as percentages of total revenues. The results of operations for the thirteen weeks and thirty-nine weeks ended September 30, 2003 are not necessarily indicative of the results to be expected for the full fiscal year.

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Thirteen Weeks Ended September 30, 2003 Compared to Thirteen Weeks Ended October 1, 2002

Revenues

        For the thirteen weeks ended September 30, 2003, the Company’s total revenues increased 22.1% to $197.8 million compared to $162.0 million for the thirteen weeks ended October 1, 2002. Restaurant sales increased 22.8% to $187.7 million compared to $152.9 million for the same period of the prior year. The $34.8 million increase in restaurant sales consisted of a $2.4 million or approximate 1.8% increase in comparable restaurant sales and a $32.4 million increase from the openings of new restaurants. Our approximate 1.8% increase in comparable restaurant sales during the quarter closely approximated the current effective price increase in our menu, which is all that we generally expect to achieve given our industry-leading sales productivity metrics. Other factors can impact our comparable restaurant sales comparisons, including (but not limited to) national and regional economic and public safety conditions that impact consumer confidence and spending, as well as inclement weather conditions. As a result of the openings of new restaurants during the past 12 months, total restaurant operating weeks increased approximately 21% for the thirteen weeks ended September 30, 2003 and average sales per restaurant operating week increased approximately 1.5% to $212,300 compared to $209,200 for the same period last year.

        The percentage increase in comparable restaurant sales for the thirteen weeks ended September 30, 2003 slightly exceeded the percentage increase in average weekly sales for the same period due principally to the weekly sales volumes at several newer restaurants that are gradually decreasing, as expected, from their initial grand opening or “honeymoon” sales levels to their sustainable and expected run-rate levels. It is common in the restaurant industry for new locations to open with sales volumes well in excess of their sustainable run-rate levels due to grand opening promotional and consumer awareness activities that generate abnormally high customer traffic for a period of several months.

        Our primary restaurant expansion objective is to increase our total restaurant productive square feet and operating weeks by approximately 23% and 21%, respectively, during fiscal 2003. We currently expect to open as many as 14 new Cheesecake Factory restaurants during fiscal 2003, four of which opened in the first half of the year (Edison, NJ, Littleton, CO, West Nyack, NY and Overland Park, KS) and three of which opened in the third quarter (Tyson’s Corner, VA, Raleigh, NC and White Plains, NY). Three additional restaurants were opened in the first three weeks of the fourth quarter (San Jose, CA, The Woodlands, TX and Cleveland, OH). As many as four additional restaurant openings are currently planned for the November to December 2003 timeframe, provided that unforeseen delays do not occur as a result of our construction, preopening and permitting processes. Due to the nature of the leased spaces that we select for our upscale restaurants and their highly customized layouts, it is difficult to predict, by quarter, the exact timing of our restaurant openings. The number and timing of our planned restaurant openings can be subject to unforeseen delays that are outside of our control, including factors that are under the influence and control of government agencies and landlords. The Company’s current expansion goal for fiscal 2004 is to open as many as 16 new full-service restaurants, consisting of approximately 14 Cheesecake Factory restaurants and two Grand Lux Cafes. Specific locations have been identified for substantially all of these potential restaurants, with five signed leases already in hand and several leases in the final stages of negotiation. As many as three Cheesecake Factory restaurants are currently expected to open during the first quarter of fiscal 2004.

        Bakery sales increased 12.1% to $10.2 million for the thirteen weeks ended September 30, 2003 compared to $9.1 million for the same period of the prior year. This increase was primarily attributable to increased sales to the warehouse clubs, which comprised approximately 70% of total bakery sales in the current period compared to approximately 57% for the same period of the prior year. In addition, sales in the comparable period of the prior year were impacted by a voluntary withdrawal of bakery products that were produced in the Company’s bakery production facility during a four-day period in July 2002 due to possible bacteria contamination. For fiscal 2004, the Company’s current goal is to achieve at least a 5% increase in bakery sales compared to fiscal 2003.

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Restaurant Cost of Sales

        During the thirteen weeks ended September 30, 2003, restaurant cost of sales increased 27.1% to $45.5 million compared to $35.8 million for the comparable period last year. The related increase of $9.7 million was primarily attributable to new restaurant openings. As a percentage of restaurant sales, restaurant cost of sales increased approximately 80 basis points to 24.2% in the current period versus 23.4% for the same period of the prior year.

        The menu at our restaurants is one of the most diversified in the foodservice industry and, accordingly, is not overly dependent on a single commodity. Changes in costs for one commodity are often, but not always, counterbalanced by cost changes in other commodity categories. The principal commodity categories for our restaurants include fresh produce, poultry, meat, fish and seafood, cheese, other fresh dairy products, bread and general grocery items. Compared to the same period last year, we experienced increased costs for fresh poultry, fish and certain meat-related commodities during the third quarter. Higher costs for these commodities were partially offset by lower costs for other commodities, such as shrimp and many general grocery items, coupled with increased volume purchase discounts and purchasing power as a result of our continued growth. We are currently able to contract for approximately two-thirds of the food commodities used in our restaurant operations for periods up to one year. Approximately one-third of our restaurant cost of sales consists of fresh produce, poultry, fish, meat and dairy commodities that are not currently contractible for periods longer than 30 days in most cases. As a result, these fresh commodities can be subject to unforeseen supply and cost fluctuations due principally to weather and other general agricultural conditions. During the fourth quarter of fiscal 2003, we currently expect the cost for our fresh poultry items to gradually decrease to the approximate level experienced in the same quarter last year, and we currently expect the cost for fresh fish and certain meat-related commodities to continue at the higher levels experienced during the third quarter of fiscal 2003. However, the availability and cost for our fresh commodities can fluctuate unexpectedly at any time for a variety of reasons.

        We generally update and reprint the menus in our restaurants twice a year. For Cheesecake Factory restaurants, these updates generally occur during January-February and July-August. As has been our past practice, we will carefully consider opportunities to introduce new menu items and implement selected menu price increases to help offset expected cost increases for key commodities and other goods and services utilized by our operations. While we have been successful in the past to react to inflation and other changes in the costs of key operating resources by gradually increasing prices for our menu items, coupled with more efficient purchasing practices, productivity improvements and greater economies of scale, there can be no absolute assurance that we will be able to continue to do so in the future.

        While we have taken steps to qualify multiple suppliers and enter into agreements for some of the key commodities used in our restaurant operations, there can be no assurance that future supplies and costs for commodities used in our restaurant operations will not fluctuate due to weather and other market conditions outside of our control. For new restaurants, cost of sales will typically be higher than normal during the first 90-120 days of operations until our management team at each new restaurant becomes more accustomed to optimally predicting, managing and servicing the high sales volumes typically experienced by our restaurants. Accordingly, restaurant cost of sales as a percentage of restaurant sales could be slightly higher during the fourth quarter of fiscal 2003 as a result of our planned openings of as many as seven new restaurants during that quarter.

Bakery Cost of Sales

        Bakery cost of sales, which include ingredient, packaging and production supply costs, were $4.7 million for the thirteen weeks ended September 30, 2003 compared to $3.9 million for the same period of the prior year. As a percentage of bakery sales, bakery costs for the thirteen weeks ended September 30, 2003 increased to 45.8% compared to 43.4% for the comparable period last year but were relatively unchanged from the 45.5% reported for the sequential quarter. Compared to the same quarter last year, the increase in bakery cost of sales as a percentage of bakery sales was principally due to a shift in the sales mix to products with slightly higher cost of sales.

        While we have taken steps to qualify multiple suppliers and enter into agreements for some of the key commodities used in our bakery operations, there can be no assurance that future supplies and costs for commodities used in our bakery or restaurant operations will not fluctuate due to weather and other market conditions beyond our control. Cream cheese is the most significant commodity used in our bakery products, with an expected requirement for as much as 9-10 million pounds during fiscal 2003. During the first quarter of fiscal 2003, we executed agreements for substantially all of our cream cheese requirements for the 12-month period thereafter with two suppliers at a fixed cost per pound that is slightly lower than the actual cost in fiscal 2002. We may also purchase cream cheese on the spot market as necessary to supplement our agreements.

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Labor Expenses

        Labor expenses, which include restaurant-level labor costs and bakery direct production labor costs (including associated fringe benefits), increased 20.3% to $60.4 million for the thirteen weeks ended September 30, 2003 compared to $50.2 million for the same period of the prior year. This increase was principally due to the impact of new restaurant openings. As a percentage of total revenues, labor expenses decreased to 30.5% versus 31.0% for the comparable period last year. This decrease was primarily attributable to the leveraging of the fixed component of our labor costs with the 22% increase in total revenues. In addition, minimal increases in our average hourly wages and slightly lower hourly staff turnover and training costs in our restaurant operations during the quarter offset increased costs for our current medical insurance benefit plan of approximately 10 to 20 basis points, as well as the carrying cost of temporarily inefficient direct and indirect manufacturing labor in our bakery production operations as we continue to strive to better leverage these labor resource with increased outside bakery sales volumes.

        For new restaurants, labor expenses will typically be higher than normal during the first 90-120 days of operations until our management team at each new restaurant becomes more accustomed to optimally predicting, managing and servicing the high sales volumes typically experienced by our restaurants. Accordingly, labor expenses as a percentage of revenues could be higher during the fourth quarter of fiscal 2003 as a result of our planned openings of as many as seven new restaurants during that quarter.

Other Operating Costs and Expenses

        Other operating costs and expenses consist of restaurant-level occupancy expenses (rent, insurance, licenses, taxes and utilities), other operating expenses (excluding food costs and labor expenses reported separately) and bakery production overhead, selling and distribution expenses. Other operating costs and expenses increased 18.9% to $46.5 million for the thirteen weeks ended September 30, 2003 compared to $39.1 million for the same period of the prior year. This increase was principally attributable to new restaurant openings. As a percentage of total revenues, other operating costs and expenses increased to 23.4% for the thirteen weeks ended September 30, 2003 versus 22.8% for the same period of fiscal 2002 (after excluding costs and expenses associated with the August 2002 bakery product withdrawal of approximately $2.1 million or 1.3% of total revenues included in the prior year amounts). This adjusted increase of approximately 60 basis points was due primarily to increased costs for natural gas and electric services to our restaurants amounting to approximately 30 basis points of total revenues; and increased selling and distribution costs related to higher bakery sales to our warehouse club customers.

General and Administrative Expenses

        General and administrative (“G&A”) expenses consist of restaurant support expenses (field supervision, manager recruitment and training, relocation and other related expenses), bakery administrative expenses, and corporate support and governance expenses. G&A expenses increased 19.7% to $9.1 million for the thirteen weeks ended September 30, 2003 compared to $7.6 million for the same period of fiscal 2002. As a percentage of total revenues, G&A expenses decreased slightly to 4.6% for the thirteen weeks ended September 30, 2003 compared to 4.7% for the same period of the prior year. This decrease was principally attributable to the leveraging of the fixed component of these costs with higher restaurant sales volumes. During the remainder of fiscal 2003 and into fiscal 2004, we plan to continue to add resources to the corporate support and field supervision activities of our operations to support our future growth. Commensurate with the three restaurants already opened in the fourth quarter and the planned openings of as many as four new restaurants during the remainder of fiscal 2003, we expect that our absolute G&A expense per quarter will also reflect the ramp-up of restaurant management recruiting and training activities. Accordingly, we expect our absolute G&A expense to progressively increase from quarter to quarter during the remainder of fiscal 2003 and into fiscal 2004.

Depreciation and Amortization Expenses

        Depreciation and amortization expenses were $7.0 million for the thirteen weeks ended September 30, 2003 compared to $5.9 million for the thirteen weeks ended October 1, 2002. As a percentage of total revenues, depreciation and amortization expenses decreased slightly to 3.5% for the thirteen weeks ended September 30, 2003 compared to 3.6% for the same period last year. The increase of $1.1 million for the thirteen weeks ended September 30, 2003 primarily consisted of higher restaurant depreciation expenses, which were principally due to the openings of new restaurants.

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Preopening Costs

        Incurred preopening costs were $4.1 million for the thirteen weeks ended September 30, 2003 compared to $2.2 million for the same period of the prior year. We opened three Cheesecake Factory restaurants during the thirteen weeks ended September 30, 2003 compared to two Cheesecake Factory restaurants and one Grand Lux Cafe restaurant openings for the same quarter last year. In addition, preopening costs were incurred in both periods for restaurant openings in progress.

        Preopening costs include incremental out-of-pocket costs that are directly related to the openings of new restaurants that are not otherwise capitalizable. As a result of the highly customized and operationally complex nature of our upscale, high volume concepts, the restaurant preopening process for our new restaurants is more extensive, time consuming and costly relative to that of most chain restaurant operations. The preopening cost for one of our restaurants usually includes costs to relocate and compensate an average of 11-12 restaurant management employees prior to opening; costs to recruit and train an average of 200-250 hourly restaurant employees; wages, travel and lodging costs for our opening training team and other support employees; and costs for practice service activities. Preopening costs will vary from location to location depending on a number of factors, including the proximity of our existing restaurants; the size and physical layout of each location; the number of management and hourly employees required to open each restaurant; the relative difficulty of the restaurant staffing process; the cost of travel and lodging for different metropolitan areas; and the extent of unexpected delays, if any, in construction and/or obtaining final licenses and permits to open the restaurants, which may also be caused by landlord delays.

        Our direct preopening cost for a 10,000 square foot, single-story restaurant in an established Company market averages approximately $700,000. There will also be other preopening costs associated with each restaurant opening, including costs for corporate travel and support activities. Preopening costs will usually be higher for larger restaurants, our initial entry into new markets and for new concepts such as Grand Lux Cafe. We usually incur the most significant portion of preopening costs for a typical restaurant opening within the two-month period immediately preceding and the month of the restaurant’s opening. Preopening costs will fluctuate from period to period, based on the number and timing of restaurant openings and the specific preopening costs incurred for each restaurant, and the fluctuations could be significant. We expense preopening costs as incurred. Based on our planned openings of as many as seven new restaurants during the October to December 2003 timeframe, we currently expect total preopening costs to be in the range of $5 million during the fourth quarter of fiscal 2003. One of these potential openings will be a large Cheesecake Factory restaurant in Honolulu, HI that could open during the fourth quarter of fiscal 2003 and that could likely require a preopening cost of approximately $1 million.

Thirty-nine Weeks Ended September 30, 2003 Compared to Thirty-nine Weeks Ended October 1, 2002

Revenues

        For the thirty-nine weeks ended September 30, 2003, the Company’s total revenues increased 17.1% to $559.3 million compared to $477.6 million for the thirty-nine weeks ended October 1, 2002. Restaurant sales increased 20.3% to $531.6 million compared to $441.8 million for the same period of the prior year. The $89.8 million increase in restaurant sales consisted of a $89.6 million increase from the openings of new restaurants and a $0.2 million or approximate 0.1% increase in comparable restaurant sales. Sales in comparable restaurants benefited in part from effective menu price increases of approximately 1.5% in fiscal 2003 at Cheesecake Factory restaurants. However, this benefit was essentially offset by unfavorable winter weather comparisons and cooler, rainier spring weather comparisons that impacted many of our restaurants during the first half of fiscal 2003.

        Bakery sales decreased 22.6% to $27.7 million for the thirty-nine weeks ended September 30, 2003 compared to a record-setting $35.8 million for the same period of the prior year which, in turn, represented a 42.1% increase over the same period of fiscal 2001. During the first half of fiscal 2002, bakery sales were unusually high principally as a result of the initial inventory pipeline fills for new relationships with the largest warehouse club operator and a national retailer. In addition, a former large-account foodservice industry customer discontinued purchasing our product in the third quarter of fiscal 2002 following a voluntary product withdrawal and recall. While our bakery operations have requalified to do business with this customer, purchase activity has not yet resumed.

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Restaurant Cost of Sales

        During the thirty-nine weeks ended September 30, 2003, restaurant cost of sales increased 20.8% to $127.1 million compared to $105.2 million for the comparable period last year. The related increase of $21.9 million was primarily attributable to new restaurant openings. As a percentage of restaurant sales, restaurant cost of sales was approximately equal to the same period of the prior year at 23.9% versus 23.8%.

Bakery Cost of Sales

        Bakery cost of sales were $12.8 million for the thirty-nine weeks ended September 30, 2003 compared to $16.7 million for the same period of the prior year. As a percentage of bakery sales, bakery cost of sales for the thirty-nine weeks ended September 30, 2003 were 46.1% compared to 46.7% for the comparable period last year. This slight percentage decrease was primarily due to a shift in the mix of sales to products with slightly lower cost of sales as a percentage of their associated price (but with slightly higher selling expenses, which are reported in the “other operating costs and expenses” category).

Labor Expenses

        Labor expenses were $174.6 million for the thirty-nine weeks ended September 30, 2003 compared to $147.1 million for the same period of the prior year. The related increase of $27.5 million was principally due to the impact of new restaurant openings. As a percentage of total revenues, labor expenses for the thirty-nine weeks ended September 30, 2003 increased to 31.2% compared to 30.8% for the comparable period last year. This percentage increase was primarily due to increased costs for our current medical insurance benefit plan that amounted to approximately 10 to 20 basis points and to reverse leverage from less-than-expected restaurant and bakery sales during the first half of fiscal 2003 on the fixed portion of labor costs in both operations. Additionally, the unpredictable fluctuations in restaurant sales due to the severe winter weather and cooler, rainier spring weather comparisons during the first half of fiscal 2003 made it difficult for our restaurant operators to adjust hourly labor accordingly.

Other Operating Costs and Expenses

        Other operating costs and expenses increased 18.1% to $129.7 million for the thirty-nine weeks ended September 30, 2003 compared to $109.8 million for the same period of the prior year. The related increase of $19.9 million was principally attributable to new restaurant openings. As a percentage of total revenues, occupancy and other expenses were 23.2% for the thirty-nine weeks ended September 30, 2003 compared to 22.6% for the comparable period of fiscal 2002 (after excluding costs and expenses associated with the bakery product withdrawal of approximately $2.1 million or 0.4% of total revenues included in the prior year amounts). This adjusted increase of approximately 60 basis points was due primarily to increased costs for our insurance arrangements that amounted to approximately 30 to 40 basis points of total revenues and increased costs for natural gas and electric services to our restaurants that amounted to approximately 30 basis points of total revenues.

General and Administrative Expenses

        General and administrative expenses increased to $26.9 million for the thirty-nine weeks ended September 30, 2003 compared to $23.5 million for the same period of fiscal 2002, an increase of $3.4 million or 14.5%. As a percentage of total revenues, general and administrative expenses decreased to 4.8% for the thirty-nine weeks ended September 30, 2003 compared to 4.9% for the same period of the prior year. This decrease was principally attributable to the leveraging of the fixed component of these costs with higher sales volumes.

Depreciation and Amortization Expenses

        Depreciation and amortization expenses were $20.2 million for the thirty-nine weeks ended September 30, 2003 compared to $16.6 million for the same period of the prior year. The related increase of $3.6 million was principally attributable to new restaurant openings. As a percentage of total revenues, depreciation and amortization expenses were 3.6% for the thirty-nine weeks ended September 30, 2003 compared to 3.5% for the same period last year.

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Preopening Costs

        Incurred preopening costs were $7.4 million for the thirty-nine weeks ended September 30, 2003 compared to $7.2 million for the same period of the prior year. We incurred preopening costs to open seven Cheesecake Factory restaurants during the thirty-nine weeks ended September 30, 2003 compared to six Cheesecake Factory restaurants and one Grand Lux Cafe restaurant during the same period of the prior period. In addition, we incurred preopening costs in both periods for other restaurant openings in progress.

Liquidity and Capital Resources

        The following table sets forth a summary of the Company’s key liquidity measurements at September 30, 2003 and December 31, 2002.

        During the thirty-nine weeks ended September 30, 2003, our balance of cash and marketable securities on hand increased by $5.5 million to $120.0 million from the December 31, 2002 balance. This increase was primarily attributable to increased cash flows from operations. In the table above, we also present adjusted net working capital and current ratio calculations that include all marketable securities classified as either current or noncurrent assets. We believe these adjusted calculations provide investors with useful information regarding our overall liquidity position because all marketable securities are readily available to meet our liquidity requirements. We continue to target a weighted average maturity for our marketable securities investment portfolio between one and two years. Accordingly, a substantial portion of our investments are classified as noncurrent assets, but remain available for our liquidity requirements.

        As of October 22, 2003, there were no borrowings outstanding under the Company’s $25 million revolving credit and term loan facility (the “Credit Facility”). $11.5 million of the Credit Facility has been reserved to support standby letters of credit for our insurance programs. Borrowings under the Credit Facility will bear interest at variable rates based, at our option, on either the prime rate of interest, the lending institution’s cost of funds rate plus 0.75% or the applicable LIBOR rate plus 0.75%. The Credit Facility expires on May 31, 2004. On that date, a maximum of $25 million of any borrowings outstanding under the Credit Facility automatically convert into a four-year term loan, payable in equal quarterly installments at interest rates of 0.5% higher than the applicable revolving credit rates. The Credit Facility is not collateralized and requires us to maintain certain financial ratios and to observe certain restrictive covenants with respect to the conduct of its operations, with which we are currently in compliance.

        Our new restaurant development model more closely resembles that of a retail business that occupies leased space in shopping malls, office complexes, strip centers, entertainment centers and other real estate developments. We typically seek to lease our restaurant locations for primary periods of 15 to 20 years. Our rent structures vary from lease to lease, but generally provide for the payment of both minimum and contingent (percentage) rent based on sales. We expend cash for leasehold improvements and furnishings, fixtures and equipment to build out the leased premises. We may also expend cash for permanent improvements that we make to leased premises that will be reimbursed to us by our landlords as construction contributions (also known as tenant improvement allowances) pursuant to agreed-upon terms in the respective leases. If obtained, landlord construction contributions usually take the form of up-front cash, full or partial credits against minimum or percentage rents otherwise payable by us, or a combination thereof. We initially record uncollected landlord construction contributions as other receivables. Our balance of other receivables will fluctuate from period to period, depending on the timing of cash collections from landlords and additional receivables recorded from new restaurant development activities. In the future, we may also develop more freestanding restaurant locations using both ground leases and built-to-suit leases, which are common arrangements used to finance freestanding locations in the restaurant industry. We do not have any current plans to encumber our existing leasehold interests with secured financing. We own substantially all of the equipment, furniture and trade fixtures in our restaurants and currently plan to do so in the future.

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        For fiscal 2003, we currently estimate our capital expenditure requirement to range between $85-$90 million, net of agreed-upon landlord construction contributions and excluding $12-$13 million of expected noncapitalizable preopening costs for new restaurants. This estimate contemplates $73-$77 million for as many as 14 new restaurants to be opened during fiscal 2003, which includes an increase in estimated construction-in-progress disbursements for anticipated fiscal 2004 openings. The estimated capital expenditures also reflects the fact that three of our planned 14 restaurant openings for fiscal 2003 do not have any landlord construction contributions. Not every potential location that we seek to develop into a restaurant may have landlord construction contributions available, and we would therefore not expect to incur a contingent rent obligation on such locations. Expected capital expenditures for fiscal 2003 also include approximately $8-$9 million for maintenance and capacity addition expenditures to our existing restaurants; and $4 million for potential bakery capacity additions.

        During fiscal 2003 and early fiscal 2004, we currently plan to add equipment to our current bakery production facility that will effectively increase the productive capacity of that facility by approximately 20%. The required funding for this capacity addition is contemplated in the capital expenditure estimate provided in the preceding paragraph. We are in the process of completing an evaluation of various alternatives to develop a second bakery production facility, which will likely be located on the East Coast. Currently, we do not expect any material capital expenditure activity related to this potential second production facility to occur during fiscal 2004.

        We currently plan to open as many as 16 full service restaurants during fiscal 2004 and are in the process of finalizing our required capital expenditure outlays to achieve that growth objective. Based on our current expansion objectives and opportunities, we currently believe that our cash and short-term investments on hand, coupled with expected cash provided by operations, available borrowings under our Credit Facility and expected landlord construction contributions should be sufficient to finance our planned capital expenditures and other operating activities through fiscal 2004. We may seek additional funds to finance our growth in the future. However, there can be no assurance that such funds will be available when needed or be available on terms acceptable to us.

        During fiscal 1998, our Board of Directors authorized the repurchase of up to 1,687,500 shares of our common stock for reissuance upon the exercise of stock options under the Company’s current stock option plans. Shares may be repurchased in the open market or through privately negotiated transactions at times and prices considered appropriate by us. Under this authorization, we have repurchased 1,077,300 shares at a total cost of approximately $17.2 million under this authorization through October 22, 2003.

Recent Accounting Pronouncements

        The Financial Accounting Standards Board (“FASB”) recently issued several Statements of Financial Accounting Standards (“SFAS”). The statements relevant to our line of business and their impact on the Company are as follows:

        SFAS No. 148, “Accounting for Stock-Based Compensation — Transition and Disclosure, an Amendment of SFAS No. 123,” provides alternative methods for an entity that voluntarily changes to the fair value based method of accounting for stock-based employee compensation as required by SFAS No. 123, “Accounting for Stock Based Compensation.” This statement also requires additional disclosure related to stock-based employee compensation in interim financial reporting. This statement is effective for fiscal years ending after December 15, 2002. This statement did not have any impact on our Consolidated Financial Statements as we have adopted the “disclosure only” provisions of SFAS No. 123. The additional disclosure requirements are reflected in this Form 10-Q.

        SFAS No. 150, “Accounting for Certain Financial Instruments with Characteristics of both Liabilities and Equity,” establishes standards for the classification and measurement of certain financial instruments with characteristics of both liabilities and equity.  This statement is effective for financial statements issued after May 2003. This statement did not have any impact on our Consolidated Financial Statements.

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Item 3. Quantitative and Qualitative Disclosures about Market Risk

        We are exposed to market risk from changes in interest rates on funded debt. This exposure relates to our $25 million revolving credit and term loan facility (the “Credit Facility”). As of October 22, 2003, there were no borrowings outstanding under the Credit Facility. Borrowings under the Credit Facility bear interest at variable rates based on either the prime rate of interest, the lending institution’s cost of funds plus 0.75% or LIBOR plus 0.75%. A hypothetical 1% interest rate change would not have any current impact on our results of operations.

        A change in market prices also exposes us to market risk related to our investments in marketable securities. As of September 30, 2003, we held $118 million in marketable securities. A hypothetical 10% decline in the market value of those securities would result in a $11.8 million unrealized loss and a corresponding decline in their fair value. This hypothetical decline would not affect cash flows from operations and would not have an impact on net income until the securities were disposed of.

        We purchase food and other commodities for use in our operations, based upon market prices established with our suppliers. Many of the commodities purchased by us can be subject to volatility due to market supply and demand factors outside of our control. To manage this risk in part, we attempt to enter into fixed price purchase commitments, with terms typically up to one year, for many of our commodity requirements. However, we are currently unable to contract for substantially all of our fresh commodities such as produce, poultry, fish, meat and dairy items for periods longer than 30 days. Dairy costs can also fluctuate due to government regulation. We believe that substantially all of our food and supplies are available from several sources, which helps to diversify our overall commodity cost risk. We also believe that we have the ability to increase certain menu prices, or vary certain menu items offered, in response to food commodity price increases. However, there can be no absolute assurance that we will be able to successfully do so in the future. Some of our commodity purchase arrangements may contain contractual features that limit the price paid by establishing certain price floors or caps. The Company does not use financial instruments to hedge commodity prices, since our purchase arrangements with suppliers, to the extent that we can enter into such arrangements, help control the ultimate cost that we pay.

Item 4. Controls and Procedures

        Based on an evaluation of the effectiveness of our disclosure controls and procedures (as defined in Rules 13a-15(e) and 15d-15(e) under the Securities Act of 1934, as amended), our Chief (principal) Executive Officer and our Chief (principal) Financial Officer have concluded that such controls and procedures were effective as of the period covered by this report. In connection with such evaluation, no change in the Company’s internal control over financial reporting occurred during the period covered by this report that has materially affected, or is reasonably likely to materially affect, the Company’s internal control over financial report.

Forward-looking Statements and Risk Factors

        Certain information included in this Form 10-Q and other materials filed or to be filed by us with the Securities and Exchange Commission (as well as information included in oral or written statements made by us or on our behalf), may contain forward-looking statements about our current and expected performance trends, growth plans, business goals and other matters. These statements may be contained in our filings with the Securities and Exchange Commission, in our press releases, in other written communications, and in oral statements made by or with the approval of one of our authorized officers. Words or phrases such as “believe,” “plan,” “will likely result,” “expect,” “goal,” “intend,” “will continue,” “is anticipated,” “estimate,” “project,” “may,” “could,” “would,” “should,” “targeted” and similar expressions are intended to identify forward-looking statements. These statements, and any other statements that are not historical facts, are forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995, as codified in Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934, as amended from time to time (the “Act”).

        In connection with the “safe harbor” provisions of the Act, we are filing the following summary to identify important factors, risks and uncertainties that could cause our actual results to differ materially from those projected in forward-looking statements made by us, or on our behalf. These cautionary statements are to be used as a reference in connection with any forward-looking statements. The factors, risks and uncertainties identified in these cautionary statements are in addition to those contained in any other cautionary statements, written or oral, which may be made or otherwise addressed in connection with a forward-looking statement or contained in any of our subsequent filings with the Securities and Exchange Commission. Because of these factors, risks and uncertainties, we caution against placing undue reliance on forward-looking statements. Although we believe that the assumptions underlying forward-looking statements are reasonable, any of the assumptions could be incorrect, and there can be no assurance that forward-looking statements will prove to be accurate. Forward-looking statements speak only as of the date on which they are made. We do not undertake any obligation to modify or revise any forward-looking statement to take into account or otherwise reflect subsequent events, or circumstances arising after the date that the forward-looking statement was made.

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        The following risk factors may affect our operating results and the environment within which we conduct our business. If our projections and estimates regarding these factors differ materially from what actually occurs, our actual results could vary significantly from any results expressed or implied by forward-looking statements. These risk factors include, but are not limited to, changes in general economic, demographic, geopolitical or public safety conditions which affect consumer behavior and spending for restaurant dining occasions, including the ongoing ramifications of the September 11, 2001 terrorist attacks and the governmental response thereto, including the continuing conflict in Iraq or possibly other countries; increasing competition in the upscale casual dining segment of the restaurant industry; adverse weather conditions which impact customer traffic at the Company’s restaurants in general and which cause the temporary underutilization of outdoor patio seating available at most of the Company’s restaurants; various factors which increase the cost to develop and/or affect the number and timing of the openings of new restaurants, including factors under the influence and control of government agencies, landlords, construction contractors and others; fluctuations in the availability and/or cost of raw materials, management and hourly labor, energy or other resources necessary to successfully operate the Company’s restaurants and bakery production facility; the Company’s ability to raise prices sufficiently to offset cost increases, including increased costs for minimum wages, employee benefits and insurance arrangements; the success of strategic and operating initiatives, including new restaurant concepts and new bakery product lines; depth of management; adverse publicity about the Company, its restaurants or bakery products, or the effects of ongoing union organizing efforts; the Company’s current dependence on a single bakery production facility; the Company’s ability to obtain and retain large-account customers for its bakery operations; changes in timing and/or scope of the purchasing plans of large-account bakery customers which can cause fluctuations in bakery sales and the Company’s consolidated operating results; the rate of growth of general and administrative expenses associated with building a strengthened corporate infrastructure to support the Company’s growing operations; relations between the Company and its employees; legal claims and litigation against the Company; the availability, amount, type, and cost of capital for the Company and the deployment of such capital, including the amounts of planned capital expenditures; changes in, or any failure to comply with, governmental regulations; the amount of, and any changes to, tax rates and the success of various initiatives to minimize taxes; and other risks and uncertainties referenced in this Form 10-Q or our Annual Report on Form 10-K for the fiscal year ended December 31, 2002.

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PART II. OTHER INFORMATION

Item 1. Legal Proceedings

        The Company is subject to various legal proceedings that are discussed in the Company’s Annual Report on Form 10-K for the year ended December 31, 2002 and Quarterly Reports on Form 10-Q for the quarters ended April 1, 2003 and July 1, 2003, respectively.

Item 6. Exhibits and Reports on Form 8-K

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SIGNATURES

        Pursuant to the requirements of the Securities Exchange Act of 1934, the Registrant has duly caused this report to be signed on its behalf by the undersigned thereunto duly authorized.

Date: October 22, 2003

THE CHEESECAKE FACTORY INCORPORATED

By: /s/ DAVID OVERTON
      ————————————————————
      David Overton
      Chairman of the Board and Chief Executive Officer
      (Principal Executive Officer)

By: /s/ GERALD W. DEITCHLE
      ————————————————————
      Gerald W. Deitchle
      President and Chief Financial Officer
      (Principal Financial Officer)

By: /s/ MICHAEL J. DIXON
      ————————————————————
      Michael J. Dixon
      Vice President – Finance and Controller
      (Principal Accounting Officer)

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INDEX TO EXHIBITS

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