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.




Eggs Benedict

Big Boy Restaurant Copycat Recipe

6 English muffins
12 slices Canadian bacon
12 warm perfect poached eggs
hollandaise sauce
2 1/2 cups lightly packed watercress sprigs, rinsed

Split muffins in half horizontally and arrange in a single layer, cut sides up, on a baking sheet.
Lay bacon slices in a single layer on another baking pan. In a 450 degree oven, bake muffins and bacon until browned, 5 to 7 minutes. Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half. Set 1 egg on each slice of bacon.  Spoon hollandaise sauce equally over portions. Arrange watercress next to muffins.

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