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.

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Mint Cookie Crunch Sundae


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



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

Sundae:
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



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.

Peanut Butter Pie



PEANUT BUTTER PIE
Big Boy Restaurant Copycat Recipe

1 cup powdered sugar
4 ounces whipped cream cheese
1 cup peanut butter
2 (8 oz.) containers Cool Whip
Ready made graham cracker crust (extra serving)

Cream powdered sugar & cream cheese.  Add peanut butter & 1 container of Cool Whip (add more peanut butter if desired).  Put in pie crust & top with other container of Cool Whip.  Refrigerate after serving.


Make Your Own Omelet

Make your own omelet. This one has bacon, tomatoes, 
mushrooms, and cheese with crispy hash browns.

MAKE YOUR OWN OMELET
Feeling Creative?

At Shoney's Restaurants you can build your own hearty three egg omelet with your choice of two of the following ingredients: American cheese, cheddar cheese, Swiss cheese. goat cheese, blue cheese, ham, bacon, sausage, green peppers, grilled onions, sauteed mushrooms of tomatoes. There is an additional charge for more than two items.


At Big Boy Restaurants you can create a three egg omelet with your choice of four ingredients: American cheese, pepper jack cheese, Swiss cheese, mozzarella cheese, cheddar cheese, avocado, mushroom, green pepper, broccoli, tomato, onion, spinach, sliced jalapenos, diced ham, bacon, shredded potatoes, country sausage, chili, salsa or sour cream.

Cobb Salad


COBB SALAD
The Cobb Salad at Big Boy Restaurant had a spring mix topped with bacon, turkey breast, diced tomatoes, eggs, blue cheese crumbles and sliced avocado. Served with your choice of dressing.


Haystack Potatoes



The Haystack Potatoes at Frisch's Big Boy have potatoes that are freshly shredded & golden fried. Topped  with cheddar cheese, real bacon, diced fresh tomatoes & onions & drizzled  with Frisch's Buttermilk Ranch Dressing.

Build Your Own Breakfast Sandwich



At Shoney's you can build your own breakfast sandwich with 2 eggs cooked to order. The bread choices are either Texas toast or a croissant.

Meat Choices:
  • Grilled Ham
  • Bacon 
  • Sausage
Cheese Choices:
  • American
  • Colby Pepper Jack
  • Swiss 
The meal is also served with breakfast potatoes.