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.



Seafood Choices for Lent

At the time of year when everyone is looking for and expecting to find great seafood, Shoney’s is saying look no further. The iconic brand is inviting America to Get Hooked on its new, freshly prepared, quality seafood selections and to enjoy its weekend buffet for a limited time.

Beginning Ash Wednesday and through Easter weekend 2015, Shoney’s will feature the following seafood selections:
  • Wild Pacific Salmon – Seasoned filet served with rice pilaf and steamed vegetables. Includes Soup, Salad and Fruit Buffet.
  • Pile O’ Shrimp – A dozen large shrimp, hand breaded and lightly fried, served with cole slaw and cocktail sauce. Includes Soup, Salad and Fruit Buffet.
  • Fish Sandwich – Shoney’s fried cod fillet sandwich served on a toasted hoagie with lettuce and tartar sauce, served with choice of side.
  • Fish N’ Chips – Codfish fillets, hand breaded in homemade bread crumbs and lightly fried, served with French fries and tartar sauce.

Guests can enjoy all of these seafood items à la carte all week and even more, all for a great price, with Shoney’s Weekend Seafood Buffet, beginning at 4 pm each Friday.


Classic Buffets

Buffets are a fun way to bring family and friends together. Shoney's has been referred to as the poor man's buffet. I beg to differ. The buffets at Shoney's are a good value for the price.Shoney's is a family restaurant in 18 states throughout the south and midwest. Their popularity comes from the all you an eat buffet with down home cooking along with the option of freshly prepared entrees from the menu. This site will discuss the various buffets and items available at the restaurant chain.

Breakfast Buffet

(Usually served Monday - Friday until 11 am and until early afternoon on weekends and holidays)
  • fresh seasonal fruits
  • pastries
  • scrambled eggs
  • bacon
  • sausage
  • biscuits and gravy
  • potatoes
  • pancakes
  • muffins
  • cereal
Cost in my area $6.49 during the week and $7.49 on the weekends

BDinner Buffets

Each nightly buffet features a variety of special items accompanied by a selection of hot soups, fresh salads and home style vegetables.
(Check with your local Shoney's Restaurant for days and times for their specific buffets at participating locations.)
  • Homestyle Dinner Night - Features a variety of home style meats such as meatloaf, pot roast, pork chips and cube steak.
  • Steak Night - Enjoy a variety of steak options straight from the kitchen like chopped beef, country fried steak, ribeye steak and a full baked potato bar with all the fixings.
  • BBQ Buffet - Make a meal of barbecued ribs, pork and chicken.
  • Breakfast for Dinner - More than the regular breakfast buffet because it includes fried chicken and vegetables.
  • Family Favorites - A buffet of favorite Sunday dinners like fried chicken, meat loaf and turkey and dressing.

Seafood Buffet Offers:

(Usually on the Friday and/ or Saturday Evening)
  • Buttermilk Oysters
  • Maryland Style Steamed Shrimp
  • Mussels
  • Popcorn Shrimp
  • Baked Fish
  • Catfish
  • Deviled Crab
  • Clams
  • Sirloin Steak
  • Hot Veggies
  • Soup
  • Salad
  • Bread
  • Desserts
Prices vary according to location

Buttermilk Ranch Potato Salad

Big Boy Restaurant Copycat Recipe

2 pounds new potatoes and Yukon Gold potatoes, diced into 1 inch chunks, skin on
2 bunches of green onions, trimmed and chopped fine
2 medium fresh tomatoes, diced fine
1 cup shredded cheddar cheese
1/2 cup real bacon bits
salt and pepper, to taste
12 oz. Frisch’s Buttermilk Ranch Dressing

Wash and dice potatoes and boil in salted water for about 8 minutes, (until potatoes are cooked, but still firm). While potatoes are cooking, dice and chop the onions and tomatoes. When potatoes are done, drain and cool to at least room temperature. In a large bowl, add all ingredients, + dressing and gently toss with a rubber spatula to coat evenly. If needed, sprinkle with a touch of salt and pepper to taste.


Shoney's Restaurant Copycat Recipe

Serves 4 - 6

1 pound lean ground beef
1/2 cup chopped onion
1 (10 oz.) can condensed tomato soup
1 (10 oz.) soup can of water
1 (6 oz.) can of tomato paste
3 teaspoons chili powder (or to taste)
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon sugar
1 (15 oz.) can of red kidney beans

In a large 4 quart saucepan, brown crumbled ground beef and onion. Drain off excess grease. Add tomato soup, tomato paste, chili powder, cumin, salt and sugar. Mix well. Simmer for one hour.
Add drained kidney beans, and simmer one more hour.

Half a Pound Burger

Half-o-Pound Burger
A fresh ground beef patty topped with grilled sweet onions 
and mushrooms. cooked to order, either ”pink” or ”no pink.”

Mint Cookie Crunch Sundae

3 scoops of Mint Chocolate Chip ice cream 
with Oreo cookie pieces scattered in and hot fudge sauce.

Reese's Peanut Butter Cup Sundae

Friendly's Restaurant Copycat Recipe

Peanut Butter Sauce:
1/2 cup heavy cream
1/4 cup granulated sugar
2 tablespoons unsalted butter
pinch salt
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter

Hot Fudge Sauce:
6 ounces bittersweet chocolate, finely chopped
1/2 cup light corn syrup
1/2 cup water
1/3 cup granulated sugar
1/4 cup (3/4 oz.) cocoa powder
2 tablespoons unsalted butter
pinch salt
1 teaspoon pure vanilla extract

12 Reese's Peanut Butter cups
3 pints chocolate ice cream
whipped cream for garnish (optional)

Make Peanut Butter Sauce: In medium heavy duty saucepan, stir cream, sugar, butter, and salt over medium heat to dissolve. Continue to cook, stirring frequently, until mixture comes to boil. Boil one minute. Remove from heat and let cool until just warm. Stir in vanilla and peanut butter until smooth.

Make Hot Fudge: In medium saucepan, stir chocolate, corn syrup, water, sugar, cocoa powder, butter, and salt together over medium low heat until combined and melted. Increase heat to medium and bring to a low boil, stirring frequently. Continue to cook for 3 minutes, stirring frequently. Stir in vanilla off-heat. Allow to cool slightly.

Assemble Sundaes: Set 4 to 5 whole peanut butter cups aside; chop remaining. Layer 4 to 5 tall sundae glasses with ice cream, sauces, and chopped peanut butter cups. Top with whipped cream (if using) and a peanut butter cup.

Peanut Butter Ice Cream Sauce

Friendly's Restaurant Copycat Recipe

1 cup Reese’s peanut butter chips
1/3 cup milk
1/4 cup heavy cream
1/4 teaspoon vanilla extract

Melt 1 cup Reese’s Peanut Butter Chips with milk and whipping cream in a medium saucepan over low heat, while stirring, until the mixture is smooth. Stir in 1/4 teaspoon vanilla extract. Cool to room temperature. Serve over ice cream.