The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.



$4.99 All Star Breakfast

Back by Popular Demand, Shoney’s Offers the Ultimate Value with $4.99 All Star Breakfast

Shoney’s is leaping back into its Glory Days and responding to popular demand, bringing back its most popular breakfast menu offering – the All Star Breakfast – and lowering the price from $6.99 to $4.99. Shoney’s is also wondering what all the fuss is about with all-day breakfasts, which they have been perfecting for nearly 70 years.

America’s Dinner Table since 1947, Shoney’s All Star Breakfast includes two freshly cracked eggs over easy with two slices of Shoney’s signature crispy bacon, savory breakfast potatoes and a freshly prepared buttermilk biscuit. It is available all day, every day and has been for decades. Yet another amazing proposition value from brand.

Shoney’s $4.99 All Star Breakfast is a brand staple and is now available at participating locations.

Giant Cinnamon Rolls

Giant Cinnamon Rolls
The Machine Shed Restaurant Recipe

10 cups flour (all purpose)
2 packets active dry yeast
2 1⁄2 cups milk
1 cup butter
1 cup sugar
2 teaspoons salt
3 eggs
1 teaspoon vanilla
1⁄2 cup brown sugar, packed
2 tablespoons cinnamon
1⁄2 cup butter, softened

Butter Cream Icing:
1⁄2 cup butter, softened
3 cups powdered sugar (1 1/2 cups powdered sugar, extra)
1 teaspoon vanilla
1⁄2 teaspoon salt
1⁄4 cup evaporated milk

In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
In medium pan, heat milk, butter, sugar and salt just till warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs and vanilla, beating with a mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic 
(3 to 5 minutes total). Shape into a ball. Place in greased bowl, turning once. Cover; let rise an a warm place until double, about 1 hour.

For filling, combine brown sugar and cinnamon. Grease two 13x9x2 inch baking pans; set aside.
Punch dough down and turn onto a lightly floured surface. Divide dough in 1/2. Cover and let rest 10 minutes. Roll 1/2 the dough to a 16x12 inch rectangle. Spread dough with half of the softened butter. Sprinkle with half the brown sugar and 1 tablespoon cinnamon. Roll up jelly roll style starting with one of the short sides; pinch edges to seal. Slice roll into 6 pieces. Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling. Cover and let dough rise in a warm place until nearly double (about 45 minutes).

Preheat oven to 350. Bake for 35 to 40 minutes or until browned and rolls sound hollow when lightly tapped. Remove from oven, cool for 1 minute then invert onto wire rack. Invert again onto serving platter and spread with butter cream icing.

Butter Cream Icing: In a large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk. Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.

Pumpkin Bread

The Machine Shed Restaurant Recipe

2 cups eggs, beaten
1 cup water
2 cups salad oil
1 1/2 pounds canned pumpkin 
2 1/2 pounds sugar
2 pounds flour
1/2 ounces baking soda
1/4 ounce cinnamon
1/4 ounce nutmeg
1/8 ounces salt

Mix the eggs, water, oil, and pumpkin in mixer. Mix in the remaining ingredients and mix for 4 minutes. Pour into greased pan or muffin tins. Bake at 350 degrees for 45 minutes to 1 hour for pan or 35 minutes if you are preparing them as muffins.

Iron Skillet Cornbread

The Machine Shed Restaurant Recipe

1/4 cup butter
1 cup white or yellow cornmeal
1 cup all purpose flour
1/4 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup bacon drippings

Preheat the oven to 425 degrees.

Place the butter into a 10 inch cast iron skillet and heat in the oven until butter is melted.

While the pan is heating and the butter is melting, prepare the cornbread batter. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt buttermilk and egg until well blended. 

Pour the batter into the hot and buttery skillet, return to the oven and bake for 20 to 25 minutes until the bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.

Remove from the oven and let cool on a wire rack for about 5 minutes before removing from the pan. Invert the cornbread onto a large plate to remove from the pan. 

Apple Dumplings

The Machine Shed Restaurant Recipe

2 cups flour
1 teaspoon salt
2/3 cup lard
2 tablespoons Crisco
1/4 cup ice water

6 peeled and cored apples
1/2 cup sugar
1 1/2 teaspoons cinnamon

1 1/2 cups sugar
2 1/2 cups water
3 tbsp. butter
1/4 teaspoon cinnamon

For pastry, mix flour and salt and cut in shortening and lard. Add water 1 tablespoon at a time mixing until all flour is moistened. Form into a ball. Roll pastry into a 12 x 18 rectangle 1/8 inch thick. Cut into 6 equal squares.

For the syrup, mix all ingredients and boil for at least 3 minutes.

For each dumpling, place a prepared apple on one of the pastry squares. Fill the cavity with the cinnamon/sugar mixture and dot with butter. Bring the corners of the pastry up, moisten them and overlap them to seal. Lift the apples carefully and place in a baking dish leaving a little space between them. Pour the boiling syrup over the dumplings.

Bake at 400 degrees about 1 hour or until crust is browned and apples are done.

Baked Walleye

The Machine Shed Restaurant Recipe

4 (6-8 oz.) walleye fillets
1 cup cracker meal
1/4 cup flour
2 eggs
2 ounces minced shallots
1/4 cup white wine
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 cup heavy cream
3/4 pound butter
1 tablespoon dill weed

Fish: Preheat oven to 350 degrees. Dredge the fillets in flour then egg and finish in the cracker meal Bake for about 15 minutes.

Buerre Blanc: Combine the shallots, wine, vinegar and lemon juice, and reduce by half Add the heavy cream and reduce by half again. Add the dill. In a blender or food processor slowly add the butter to the heavy cream. Adjust the seasoning to taste with salt and pepper. Drizzle the fillets with the beurre blanc and serve immediately.

Meatloaf & Garlic Mashed Potatoes

The Machine Shed Restaurant Recipe

1 egg lightly beaten
1/3 cup milk
1/4 cup finely chopped celery
1/4 cup grated parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 1/2 pounds ground beef
1/2 cup rolled oats
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup ketchup

Preheat oven to 350 degrees.

In a large bowl, combine the eggs, milk, oats, onions, peppers, Parmesan, Worcestershire, garlic, salt and pepper. Add the meat and mix well. Pat the mixture into a large loaf pan.

Bake for 1 hour and 15 minutes or until the internal temperature reaches 160 degrees. Spoon off the fat. Spread the ketchup over the top of the meatloaf and bake for 10 more minutes. Let stand for 10 minutes before serving.


The Machine Shed Restaurant Recipe

2 heads garlic
olive oil
8 medium baking potatoes (2 1/2 to 3 pounds), peeled and quartered
1/4 cup[ butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 to 2/3 cup milk
1/2 cup snipped fresh parsley

Peel away the dry, outer layers of the skin from the garlic heads, leaving the skins and cloves intact. Cut off the pointed top portion (about 1/4 of an inch), leaving the bulbs intact but exposing the individual cloves. Place the garlic cloves, cut side up, in a small baking dish. Drizzle with a little olive oil. Cover with foil and bake in a 425 oven for 24 to 35 minutes or until the cloves feel soft when pressed.  Set aside until cool enough to handle.  Squeeze the garlic paste from the individual cloves and set aside.

Meanwhile, in a large saucepan cook the potatoes, covered, in lightly salted boiling water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed.  Add the garlic paste, butter, salt and pepper. Gradually beat in enough milk to make the mixture light and fluffy. Stir in parsley.

Banana Bread

The Machine Shed Restaurant Recipe

1 1/2 cup all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 slight beaten egg whites
1 cup mashed banana (3 medium)
3/4 cup sugar
1/4 cup cooking oil
cooking spray

Lightly coat an 8x4x2 inch loaf pan with cooking spray; set aside.  In a medium bowl combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large bowl stir together the egg whites, banana, sugar, and oil.  Add flour mixture all at once to banana mixture.  Stir just until moistened (the batter should be lumpy).  Spoon batter into prepared pan.

Bake in a 350 degree oven for 45 to 50 minutes or until a wooden toothpick inserted near the center come out clean. Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on rack.  Wrap and store overnight before slicing.