Brian Russino, a 35-year restaurant industry veteran and area kitchen operations manager for The Cheesecake Factory, advises diners to be wary of ordering buns on Mondays. He oversees nine busy Southern California restaurants across Orange County and San Diego.
Russino developed this personal rule, which he calls the "Monday bun," during his decades in the industry. The concern centers on freshness rather than food safety, as buns prepared over the weekend may sit longer before being served at the start of the week.
While Russino noted that The Cheesecake Factory has strict systems in place to prevent the "Monday bun" issue, he suggests the problem can occur elsewhere. His experience spans more than 22 years with the chain and 35 total years in restaurants.
The issue reflects broader challenges restaurants face with inventory management and ingredient freshness, particularly for baked goods that have shorter shelf lives. Russino's advice is a rule of thumb, not a warning about health risks.
Critics may argue that modern restaurant inventory systems and supply chains have largely mitigated such freshness issues. Additionally, the advice is based on one manager's anecdotal experience rather than broader industry data.