Cheesecake factory kitchens are enormous, and they have prep chefs (who do nothing but chop veggies, pre-package meat into portions, etc. and then cooks who take all the pre prepped parts and actually put the dish together (grill the meat, etc.) (which I really like as they don't say no to restaurant modifications )

The do use a lot of the same ingredients, crossover, so you see, for example, avocados, chicken breast, vinaigrette used in multiple dishes (starters and mains) which reduces the actual number of ingredients needed. They also have a pretty predictable forecasting model, knowing what customers will order on a given day.

However... every single one of their cheesecakes is made at a factory, and shipped in frozen!