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.




Chili Cheese Fries

Big Boy Restaurant Copycat Recipe

1 (32 oz.) package frozen seasoned french fries
2 tablespoons cornstarch
2 tablespoons water
2 cups milk
1 tablespoon margarine
8 slices American cheese, cut into pieces
1 (15 oz.) can chili without beans (such as Hormel)

Prepare french fries as directed on the package. Stir cornstarch and water in a small cup until cornstarch dissolves; set aside.  Bring milk and margarine to a boil in a saucepan, stirring constantly.
Reduce the heat and whisk the cornstarch mixture into the milk mixture. Bring to a simmer over medium heat Cook and stir until the mixture is thick and smooth.  Add the cheese to the milk mixture and stir until the cheese has melted and is well combined Prepare chili as directed on the can.
Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

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